Sweet & Simple Cube Condensed Milk Cookies
Easy Homemade Condensed Milk Cookies Recipe, Perfect for a Sweet Treat
Introducing these adorable cube-shaped condensed milk cookies! Just the name evokes a delightful sweetness that will have you reaching for them constantly. This recipe uses a simple basic cookie dough, though I personally had a slight hiccup with my homemade condensed milk – it might have been too thick! Next time, I’ll opt for store-bought. Recipe adapted from Cooking tree.
Cookie Ingredients- 70g unsalted butter, softened
- 30g sugar
- 1g salt
- 80g condensed milk (homemade or store-bought)
- 2g vanilla extract
- 190g cake flour
- 20g cornstarch
For Homemade Condensed Milk (Optional)- 150g milk
- 60g sugar
- 150g milk
- 60g sugar
Cooking Instructions
Step 1
First, if you’re making your own condensed milk: combine 150g milk and 60g sugar in a saucepan. Stir well until the sugar dissolves. Gently simmer over medium-low heat, stirring occasionally, until it thickens to a condensed milk consistency. Be careful not to let it burn, and aim for a pourable but thick texture.
Step 2
Now, let’s make the cookie dough. In a mixing bowl, cream the 70g of softened unsalted butter until smooth. Add 30g of sugar and 1g of salt, and mix lightly until just combined. Ensure the butter is at room temperature for easy creaming.
Step 3
Add 80g of condensed milk (either your homemade version or store-bought) and 2g of vanilla extract to the butter mixture. Mix until everything is well incorporated and the mixture is smooth and creamy. Avoid overmixing at this stage.
Step 4
Sift 190g of cake flour and 20g of cornstarch directly into the bowl with the wet ingredients. Sifting the dry ingredients helps create a lighter, more tender cookie crumb.
Step 5
Gently mix the ingredients with a spatula until a cohesive dough forms. Stop mixing as soon as you no longer see streaks of flour. Overworking the dough can lead to tough cookies.
Step 6
Wrap the dough in plastic wrap and gently press it into a rectangle about 1.5cm thick. Then, trim the edges to create a neat square shape. If the dough is too soft to handle, chill it in the freezer for about 10-15 minutes until it’s slightly firmer, making it easier to cut.
Step 7
Cut the dough into small cubes or squares. Place the cut pieces onto a baking sheet lined with parchment paper. Since these cookies don’t spread much, you can place them relatively close together. This recipe yields about 100 cookies.
Step 8
Bake in a preheated oven at 160°C (320°F) for approximately 12 minutes. Keep an eye on the cookies; they should be lightly golden. Once baked, remove them from the oven and let them cool completely on a wire rack.
