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.
  • I used half a tin of a 400 grams Amul Mithaimate container. You can use the smaller 200 grams container.
  • 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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10 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. 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..

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