Condensed milk cookies

Condensed milk cookies: Is it teatime already? Image: Marele van Zyl

Condensed milk cookies: Easy teatime biscuits ready in 30 minutes

If you are always scouting your cookie jars and snacks cupboard for a snack, these condensed milk cookies are the perfect treat.

Condensed milk cookies

Condensed milk cookies: Is it teatime already? Image: Marele van Zyl

Satisfy your sweet tooth with these easy, delightful, condensed milk cookies. They are thick, soft, chewy, and flavoured with condensed milk. What more can you ask for?

If you are always scouting your cookie jars and snacks cupboard for a late-night snack, these condensed milk cookies are the perfect treat. They are also absolutely divine to enjoy during teatime. In fact, you will be counting the minutes to teatime when you know these treats are awaiting you.

Tips when preparing condensed milk cookies

Make sure you bring all the ingredients to room temperature before starting to combine your ingredients. If the room temperature is still a bit cold for the butter and sugar creaming, heat the butter for 10 seconds in the microwave to soften it up a bit.

After shaping the cookies on a baking sheet, allow them to rest in the fridge for at least 10 minutes before baking. This will firm up the cookies and prevent spreading. However, if you love thinner, crispier cookies you can skip this step.

Whichever way you prefer this delicious teatime biscuit, you cannot go wrong with this recipe.

Condensed milk cookies recipe

4 from 11 votes
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 450 grams butter, softened

  • 1 tin condensed milk

  • 340 grams white sugar, caster or granulated

  • 680 grams plain flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

Method

  • Bring all the ingredients to room temperature. If the room temperature is still a bit cold for the butter and sugar creaming, heat the butter for 10 seconds to soften it up a bit. Preheat the oven to 170°C.
  • Cream together the butter and sugar until light and fluffy.
  • Add in the condensed milk, and vanilla essence. Mixed until well combined.
  • Whisk together the dry ingredients to ensure they are evenly distributed within the flour. Then add the flour in batches of 3 or 4 to the butter mixture and mix until a soft dough forms.
  • Divide the cookies either using a cookie scoop ( for example, you can use a 5cm cookie scoop and then divided each scoop into two for smaller biscuits) or roll our balls approximately 3cm in diameter. Place the rolled cookies onto a cookie sheet about 4 cm apart and squash down until about 1cm tall, using your fingers or a fork.
  • Allow the cookies to rest in the fridge for at least 10 minutes before baking. This will firm up the cookies and prevent spreading. However, if you want thinner, crispier cookies you can skip this step.
  • Bake the cookies for approximately 12-18 minutes. Allow the cookies to cool on a cooling rack.

Notes

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