Cookies Eggless

Condensed milk cookies

“Family is not an important thing. It’s everything. “-Michael J. Fox.

Has it really been two weeks since my last post? Thats considered a long while in the blogging world ! But I have never found it necessary to bind to any self imposed time tables. Besides I have just spent the holidays with family and had a luxuriously carefree few days (read as “no cooking-no dishes” few days) in my hometown , so not much could bother me right now.

I came back to the aftereffects of Diwali in the air, a tad dusty house and a fridge half full of stuff nearing expiration . Including a half can of condensed milk. Which brings us to these cookies.

Simple as can be , these are quick. And tasty . They need only a few ingredients . The chilling is optional but does make the dough easier to handle. You could add in a handful of nuts, chocolate chips or chopped candied fruit. Totally up to you.

The edges are crisp and the centres chewy. These are definitely worth trying! These condensed milk cookies are brilliant returns for little effort – my kind of cookie. Heck, my kind of anything ! I sensed a hint of the taste of condensed milk in these, but I am not entirely sure if thats bcoz my brain knows its in there. You will have to let me know !

If you have more condensed milk than you know what to do with , this oreo fudge is an excellent way to use up some ! Or maybe these Brazilian truffles ! Or homemade ice-cream ?


Print Recipe
Condensed milk cookies Yum
Easy peasy cookies made with condensed milk- crisp on the edges and chewy in the centre !
Prep Time 15 minutes
Cook Time 15 minutes
30 cookies
Prep Time 15 minutes
Cook Time 15 minutes
30 cookies
  1. Preheat your oven to 180 C / 350 F and line a cookie sheet with parchment paper.
  2. Beat together the butter and sugar with an electric mixer or wooden spoon until light and fluffy.
  3. Add the condensed milk and vanilla extract and beat until smooth.
  4. Add the flour and salt, and beat until a smooth dough is formed.
  5. Place tablespoonfuls of cookie dough about 2 inches apart on the lined cookie sheet.
  6. Bake at 180 C for 12- 15 minutes until golden brown.
  7. Cool on sheet for 2-3 minutes and then completely on a wire rack.
Recipe Notes
  • These can be stored in an airtight container for 3 days at room temperature.
  • You can use a small tin of sweetened condensed milk or half of a big tin .
  • If you find the dough sticky or difficult to handle, chill for about 30 minutes before baking.
  • These cookies are big, about 5 to 6 centimetres in diameter.
  • The recipe can be doubled.
  • Omit the salt if you using salted butter.


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33 thoughts on “Condensed milk cookies”

    1. Hi Sandra… Sorry the cookies didn’t turn out well . Did you follow the recipe as is ? Also was your butter softened at room temperature . Too soft butter can cause cookies to spread too much. Another reason could be too hot an oven. If you give them another go, bake at 20 C lower and in the middle rack of the oven… Hope this helps !

      1. Hi my name is amanda i tried these cookies and all they did was melt and they had a cosistency like i mixed flour and water and put it on a pan and cooked it and they did not work. Plese help

        1. Hi Amanda… sorry for the late response – was travelling for a bit ! Sorry to hear about the cookies too. Did you follow the recipe as such or made any changes ? Also was the butter at room temperature (soft but not melted )?

  1. Interesting, I triple checked the proportions, but the dough was quite solid. So I shaped them into cookies with my fingers. Really do wonder what I did wrong.

    They still turned out tasting nice tho ^.^ They taste a little bit boring when plain – but next time I’ll add some chock chips or nuts.

    Thank you for sharing the recipe!

    1. Thanks for dropping in Julia . The dough might have been more solid due to variation in the temperature of the butter or brand of condensed milk . Glad it tasted fine though! Chocolate chips or nuts or candied fruit will help!

    1. Hi Moana.. only if you are reducing the other ingredients as well…or the texture of the cookies wouldnt be the same..

  2. In which rack we need to place the cookie tray. I have a tray that accompanied my Morphy Richards 40 lITRES. A black one. Will I be able to bake in the same?

    1. Hi Ranju… I usually bake cookies on the middle rack.. u can use the black tray for cookies.. but since its black, it heats up real fast n the cookie bottoms may brown very quickly. If u have to use it, line with parchment. Ideally, try to use a flat cookie sheet and place it on the wire rack …

      1. I made these cookies but didn’t leave them to chill before doh! Which probably explains why they melted. I read thequery about self-raising flour, and you said to leave out the baking powder. What baking powder? I’ve looked through the recipe and can’t find mention of baking powder. Also I made the Horlicks cookies with choc horlicks and they were delicious almost fudgy in the middle

    1. Hi Sonia , I havent tried.. you could experiment if you wish , but since there are so few ingredients, it would change the texture of the cookies

    1. Hi Taury.. Sorry for the late response- was travelling for a bit ! There is no baking powder needed in this recipe..

  3. I’ve tried this recipe a couple of times. Using store bought condensed milk and also homemade condenced milk, the dough is super sticky and almost impossible to shaped nicely like yours. So i usually just used drop method and the cookies turns out oddly shaped and ugly.

    But is tasted really nice though.

    1. Hey Jessica… sorry to hear about the shaping issues. You could a little more flour to make the dough easier to shape if its too sticky. Glad you liked the taste of these πŸ™‚

  4. Hi Aks .. I just baked these cookies … They taste yum .
    Thanku for the recipe but few questions please respond and help me to be better baker
    1. Why my cookies got little dome shamped instead of flat like yours ?
    2. What makes these cookies rise and spread without using baking powder nd soda .
    3. How did you get that shape , did you made the ball and dropped or you made the cookie shape and placed on the sheet ?
    I made the ball and pressed them a bit
    Waiting for your valuable feedback

    1. Hey Rajal.. Thanks for trying the cookies and letting me know! 1. Your cookies could have slight domes bcoz your dough balls might have been thicker than mine. Mine were thicker at the centre too. 2. The rise is thanks to the reactions between the butter, sugar and condensed milk! 3.i made a ball and dropped. Flattening or not doesn’t matter as such… Hope this helps!!

  5. Awesome! Dough was very sticky and I didn’t have space in my fridge to chill, so I used an ice cream scoop. Worked a treat

  6. Hi there. I had some left over condensed milk to use up so thought this was a good way to use it. I used a β€˜buttery’ margarine and was a bit skeptical this was going to work so popped in a tablespoon of Birds custard powder in the end to stabilise it and they came out really really well. A bit of crunch, a bit of chew and oodles of yumminess. Nice recipe *****

  7. Tried this recipe and all i can say is, its sooooo good! Came out perfect! Thank you for sharing! Definitely a keeper!

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