How to Make Easy Condensed Milk Cookies with Just 3 Ingredients
Who doesn’t love a simple, delicious homemade cookie? If you’re looking for a fuss-free cookie recipe that’s perfect for beginners, then condensed milk cookies are just what you need. With only three ingredients—cornstarch, sweetened condensed milk, and margarine—these cookies are light, buttery, and melt-in-your-mouth tender. The best part? They’re quick to make and require minimal prep, making them a go-to recipe for busy days or when you’re craving something sweet.
These cookies are perfect for an afternoon snack with tea or coffee, and they’re a hit with kids and adults alike. Whether you’re a seasoned baker or just starting out, this recipe is bound to become a favorite in your kitchen.
Let’s get started with the ingredients and step-by-step instructions to bake these delightful treats.
Ingredients for Condensed Milk Cookies
The beauty of these cookies lies in their simplicity. You only need three pantry staples to create a delicious, tender cookie.
What You’ll Need:
- 500 grams (17.6 ounces) of cornstarch: This is what gives the cookies their light and crumbly texture. Cornstarch helps bind the ingredients together while keeping the cookies soft and delicate.
- 395 grams (14 ounces) of sweetened condensed milk: Sweetened condensed milk adds a rich, creamy sweetness to the cookies, making them irresistible.
- 6 heaping tablespoons of margarine: Margarine serves as the fat in the recipe, creating a tender and buttery flavor. You can substitute it with butter if you prefer a richer taste.
Step-by-Step Instructions
1. Prepare the Margarine
Before you start mixing, it’s important to let the margarine come to room temperature. Softened margarine is much easier to work with and will blend smoothly with the other ingredients.
- Tip: If you’re in a hurry, cut the margarine into smaller pieces to help it soften faster. You can also give it a quick 10-second blast in the microwave, but be careful not to melt it completely.
2. Mix the Margarine and Sweetened Condensed Milk
In a large mixing bowl, add the softened margarine and sweetened condensed milk. Using a whisk or a spatula, mix the two ingredients together until they are fully combined. You should end up with a smooth and creamy mixture.
- Tip: Be sure to scrape the sides of the bowl to ensure that all of the margarine and condensed milk are incorporated.
3. Gradually Add the Cornstarch
Once your margarine and condensed milk are well blended, it’s time to add the cornstarch. Do this gradually—adding a little at a time while mixing continuously. You can start with a whisk, but as the dough starts to thicken, it’s easier to switch to your hands to knead the dough.
- Tip: The dough is ready when it becomes smooth and no longer sticks to your hands. If the dough feels too sticky, add a little more cornstarch, one tablespoon at a time, until you reach the right consistency.
4. Shape the Cookies
Now that your dough is ready, it’s time to shape your cookies. You can make them as simple or as decorative as you like.
- Take a small portion of dough and roll it into a ball.
- Flatten the ball slightly with your hands.
- For a classic look, press a fork gently onto the top of each cookie to create a pattern.
- Tip: If you want to get creative, you can use cookie cutters to make different shapes, or add toppings like sprinkles or chocolate chips before baking.
5. Bake the Cookies
Place the shaped cookies onto a baking sheet, making sure they are spaced out evenly. Preheat your oven to 320°F (160°C) and bake the cookies for about 20-25 minutes. Keep an eye on them towards the end of the baking time—they should be lightly golden around the edges but still soft to the touch.
- Tip: Every oven is different, so it’s a good idea to check the cookies around the 18-minute mark to ensure they don’t overbake. You want them to be soft and tender, not too crispy.
6. Cool and Serve
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
Serve the cookies with a warm beverage for breakfast or as a delightful afternoon snack. They also make a great homemade gift for friends and family!
Tips for Perfect Condensed Milk Cookies
- Margarine or butter?: While the recipe calls for margarine, you can easily substitute it with butter for a richer flavor. Just be sure to soften it before mixing.
- Don’t overbake: These cookies should have a delicate, melt-in-your-mouth texture, so be sure not to overbake them. They should be pale with just a hint of golden color on the edges.
- Add flavors: For a twist, you can add a few drops of vanilla extract or almond extract to the dough. You could also mix in lemon zest or a pinch of cinnamon for a different flavor profile.
- Toppings: These cookies are great on their own, but you can dress them up with chocolate chips, sprinkles, or even a dusting of powdered sugar after they cool.
Recipe Variations
One of the best things about condensed milk cookies is how versatile they are. Here are a few fun variations you can try:
- Chocolate-Dipped Cookies: After the cookies have cooled, dip half of each cookie in melted chocolate and allow them to set. This adds a decadent touch.
- Coconut Condensed Milk Cookies: Add a handful of shredded coconut to the dough for a tropical twist. The coconut adds a lovely texture and flavor.
- Nutty Cookies: Mix in crushed nuts like almonds, walnuts, or pecans to give your cookies a bit of crunch.
- Citrus Zest: For a fresh, zesty flavor, mix in some lemon or orange zest with the dough.
Frequently Asked Questions (FAQs)
Can I use butter instead of margarine?
Yes, you can substitute margarine with butter in this recipe. Butter will give the cookies a richer taste, and they may be slightly more crumbly. Make sure to soften the butter before mixing it with the condensed milk.
Can I use a different flour instead of cornstarch?
Cornstarch is essential for giving these cookies their delicate, melt-in-your-mouth texture. If you don’t have cornstarch, you could try using potato starch, but the texture may not be the same. Using all-purpose flour may result in a denser cookie.
How should I store the cookies?
Store the cookies in an airtight container at room temperature. They’ll stay fresh for about 5 days. If you want to keep them longer, you can freeze them for up to a month.
Can I add flavoring to the dough?
Absolutely! Vanilla extract, almond extract, or citrus zest all make great additions to the dough. Just be sure to add the flavoring when you’re mixing the margarine and condensed milk.
Can I make these cookies gluten-free?
Yes! Cornstarch is naturally gluten-free, so these cookies are already a great option for those avoiding gluten. Just be sure to check that your sweetened condensed milk and margarine (or butter) are also gluten-free.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. After shaping the cookies, place them on a baking sheet and freeze for about an hour. Once they’re frozen solid, transfer them to a freezer-safe container. When ready to bake, you can bake them straight from the freezer—just add a couple of minutes to the baking time.
Can I use sweetened butter instead of margarine?
Sweetened butter may make the cookies too sweet, especially since condensed milk is already sweetened. Stick with unsweetened margarine or butter for the best results.
Now you have everything you need to make these easy and delicious condensed milk cookies. Whether you stick to the classic recipe or get creative with flavors and toppings, these cookies are sure to be a hit! Enjoy them with a cup of tea, coffee, or as a sweet treat any time of the day.