Condensed Milk Cookies

These 3-Ingredient Sweetened Condensed Milk Cookies are one of the simplest and quickest cookie recipe that is equally scrumptious. Made with sweetened condensed milk, butter and flour, they have a delicate rich flavour and fantastic richness without being overly sweet. An indulgent cookie recipe for everyone!

Inspired by my 3-Ingredient Butter Cookies, which are made only with flour, sugar and butter, these sweetened condensed milk cookies have swapped the sugar for the condensed milk.

There really is no need to added refined sugar for this recipe, the cookies have the right amount of sweetness, otherwise you'd end up with some sickly sweet cookies that I for one couldn't enjoy.

These 3-ingredient cookies are soft and chewy and buttery, and they go perfectly well with a nice cup of hot drink. I'm a tea girl, but you can go for the drink of your choice of course.

The cookies don't need long in the oven, even if they still look soft, they will firm up more once they are out and cooling, we want a lovely golden colour rather than dark brown. Do keep an eye on them, as even a few minutes could make a difference.

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• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Other 3-Ingredient Desserts
• Condensed Milk Cookies

Ingredients used

• condensed milk - go for the sweetened condensed milk otherwise the cookies won't be sweet enough
• butter - I usually go for salted butter in my baking, but unsalted one can be used too
• flour - I used self-raising flour , but plain flour can be used too

Step-by-step photos and instructions

1. In a mixing bowl, add the condensed milk and soften butter and use a hand mixer to beat them well until you get a light consistency and a pale yellow colour ( see photo no 2)
2. Sift in the flour and use a spatula to mix everything into a soft dough
3. Cover the bowl with clingfilm and refrigerate for 10-15 minutes for the dough to firm up
4. Use your hands to shape balls out of the dough, mine were the size of a walnut
5. Arrange the cookies onto 2 trays line with non-stick paper
6. Use a fork to slightly flatten the cookies out (see photo 5)
7. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 15 minutes or until they are golden
8. Leave them to cool down on the trays for 5 minutes, then arrange them onto a cooling rack to cool down completely

Expert tips

I highly recommend chilling the dough before baking, as otherwise it will be too soft and it will stick to the hands badly. A chilled dough is very easy to work with and mess free.

Dip the fork into flour every time you flatten a cookie and it will not stick to the dough at all, without the flour the fork tends to stick slightly after a few cookies.

Do not transfer the cookies straight onto a cooling rack when they come out of the oven, as they are still soft and hot, and they will end up collapsing. Once they firm up slightly onto the baking tray, they are safe to go onto the cooling rack.

Other 3-Ingredient Desserts

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