These easy, homemade condensed milk biscuits or cookies are thick, soft, and slightly chewy.
These cookies or biscuits are flavored with sweetened condensed milk. Once rolled out, these cookies are then pressed down with a fork to give them that really cute old-fashioned look and feel.
These egg-free condensed milk cookies are perfect holiday cookies. These cookies pair well with my plain vanilla cookies and my spicy ginger cookies.
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Recipe Updates
I grew up baking this sweetened condensed milk biscuit recipe, coming from the Kei Road Women's Association Centenary Recipe book, along with the Romany Creams recipe.
However, this recipe needed to be converted from pounds to metric, and subsequently also into cups and spoons. I bumped up the amount of vanilla extract, added a bit of salt, and also tested out reducing the sugar content of the biscuits.
Ingredients
- White granulated sugar is used for additional sweetness and texture in these cookies or biscuits. The original recipe calls for 340 grams in total, but I have tested and preferred the recipe at 300 grams of sugar.
- These biscuits are made with sweetened condensed milk, which also adds sweetness and that delectable condensed milk flavor. This cannot be substituted with evaporated milk, which has a different texture and thickness. I have, however, used the "light" or lower-fat version of condensed milk, and the cookies turned out perfectly fine.
- Butter adds flavor, softness, and moisture to these biscuits. I used a New Zealand butter with a butterfat content of about 82%, similar to a European or Irish butter. However, I grew up making these with Stork baking margarine, so this can be used instead of butter.
- Vanilla extract adds a bit of vanilla flavor and enhances the flavor of the butter and sweetened condensed milk.
- These biscuits are made with plain flour, standard-grade, or all-purpose flour.
- Baking powder gives these cookies a bit of lift.
- This recipe contains no eggs.
★★★★★
Community Comment
Jennifer says - "Easy to make, very easy to munch in one sitting.🤣"
Making the Condensed Milk Cookies
Step 1 - Line two large baking trays or sheets with baking paper or parchment paper. Preheat the oven to 180°C/350°F.
Step 2 - Cream together the room-temperature butter and sugar until light and fluffy. This can be done by hand, using an electric hand mixer, or a stand mixer with the paddle attachment. This will take 3 to 5 minutes. Scrape down the sides of the bowl as needed.
Note - if the butter is a bit hard, microwave in 10-second intervals until it is soft enough to cream. Do not melt.
Step 3 - Add in the sweetened condensed milk, and vanilla essence. Mix in until well combined.
Step 4 - Whisk together the flour, baking powder and salt. Then add in a third of the flour, mixing through until combined, repeat twice more with the last two thirds. Once all the flour has been mixed in, it may knead to be kneaded a few times to ensure all the flour is mixed through. You should have a soft cookie dough.
Step 5 - Portion or divide the cookie dough using a cookie scoop (I used a 5cm cookie scoop, and then divided each scoop in half). Or roll out balls of dough approximately 3cm in diameter. Place the rolled cookie dough balls onto the prepared baking sheet about 4cm (1.5 inches) apart. Press the cookies down until they are about 1cm tall using your fingers or the back of a fork.
Note - I like to portion all my cookie dough before baking, and I will store the cookie dough balls on a plate or a board lined with parchment paper.
