Melt-in-Your-Mouth Condensed Milk Cookies
Decadent Condensed Milk Cookies: An Egg-Free Baking Delight!
Discover the magic of these incredibly soft condensed milk cookies, made entirely without eggs! Their melt-in-your-mouth texture and sweet, creamy flavor are absolutely irresistible. This easy no-egg baking recipe is perfect for creating delightful homemade treats.
Ingredients for Condensed Milk Cookies (Makes approx. 12-13 cookies with a 6cm cutter)- 35g unsalted butter, softened
- 18g powdered sugar (confectioners’ sugar)
- A pinch of salt for flavor enhancement
- 40g sweetened condensed milk
- 90g all-purpose flour, sifted
- A little extra all-purpose flour for dusting
Cooking Instructions
Step 1
Begin by preparing the butter, a crucial first step for any baking endeavor. Ensure your butter is softened to room temperature until it’s pliable and creamy. Place it in a mixing bowl and cream it with a whisk or spatula until it reaches a smooth, fluffy consistency. This will help all the ingredients combine beautifully for a tender cookie.
Step 2
Once the butter is beautifully creamed, add the powdered sugar and a pinch of salt. Sifting the powdered sugar beforehand will prevent lumps and ensure a smoother texture. Gently whisk them together. When they’re mostly combined, pour in the sweetened condensed milk, which will lend its signature sweetness and moisture to the cookies. Mix again until everything is well incorporated and the mixture is smooth.
Step 3
Now it’s time to add the all-purpose flour, which will give the cookies their structure. Sift the flour at least twice to ensure it’s light and airy. Add the sifted flour to the bowl. Using a spatula or scraper, gently ‘cut’ the flour into the wet ingredients. Mix just until no dry flour streaks remain and the dough starts to come together into a cohesive ball. Be careful not to overmix, as this can lead to tough cookies.
Step 4
Transfer the dough onto a large piece of plastic wrap or into a resealable plastic bag. Roll out the dough to an even thickness of about 3-4mm using a rolling pin. A uniform thickness is key for consistent baking. Once rolled, wrap the dough tightly (or seal the bag) and refrigerate for at least 30 minutes to 1 hour. Chilling the dough makes it much easier to handle and helps the cookies hold their shape during baking.
Step 5
After the dough has chilled sufficiently, it’s time to shape the cookies. Lightly dust your work surface with a little all-purpose flour. Place the chilled dough on the dusted surface and gently roll it out a bit more if needed. If the dough feels too sticky or difficult to handle, don’t hesitate to use a bit more dusting flour. Use your favorite cookie cutters to cut out shapes from the dough. Gather any scraps, gently re-roll, and cut more cookies until all the dough is used.
Step 6
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cut-out cookies on the prepared sheet, leaving a little space between them. Preheat your oven to 170°C (340°F). Bake for 7 to 9 minutes. Keep in mind that oven temperatures can vary, so watch the cookies closely. They are ready when they turn a delicate golden brown. Baking time can range from 7 to 12 minutes depending on your oven.
Step 7
Carefully remove the baking sheet from the oven. Let the cookies sit on the hot baking sheet for about 1 to 2 minutes. This brief resting period helps them firm up slightly and makes them easier to transfer without breaking.
Step 8
Gently transfer the cookies to a wire cooling rack. Allow them to cool completely. Patience is key here – fully cooled cookies will have the best crisp texture! Be very careful as they will still be quite hot.
Step 9
Voila! Your delicious, melt-in-your-mouth condensed milk cookies are ready to be enjoyed. Pair them with your favorite beverage for a delightful tea time or a sweet afternoon treat. ♡
