Get all of the flavours with less of the fuss with my recipe for Sweetened Condensed Milk Shortbread Cookies. Made using just 4 ingredients to create bakery-style cookies that are melt in your mouth deliciousness.
If you love quick and easy bakes, then this is a great recipe for you. Buttery and delicious, this delicately textured shortbread is mixed in one bowl and baked in under 15 minutes. So skip the store-bought cookies and give these a try. I promise this is about to become one of your new favourite bakes too.
INGREDIENTS USED IN THE RECIPE
BUTTER: The butter for this recipe should be at room temperature. Take the butter out of the refrigerator at least an hour before baking.
CONDENSED MILK: This amazing ingredient contributes to the texture, flavour and golden brown colour of these cookies.
FLOUR: Use all-purpose or cake flour for this recipe
BAKING POWDER: Used to create a lighter bake.
ADD STUFF TO YOUR BAKE
As much as I love these cookies as they are, there are times when a little variation adds a bit more to this bake.
• Flavour with different extract, give vanilla, lemon or orange extract a try.
• Fold chocolate chips or cranberries into the batter.
• Sprinkle the shaped dough with desiccated coconut before baking.
• Make a dent in the dough and add a little jam.
• Drizzle with melted chocolate after baking.
TIPS FOR THE PERFECT BAKE
This is an easy recipe, but the following tips ensure perfect deliciousness always 🙂
• Avoid overhandling the dough. Overhandling will result in a densely textured bake.
• Use butter for the best flavour.
• If you have a cookie scoop, then use it to portion out the cookies into even sizes.
• Place the shaped cookies at least 2 inches ( 5cm) apart on the baking sheet. This will allow it enough space to spread.
MAKING THE CONDENSED MILK SHORTBREAD COOKIES
Beat the butter well for about 3 minutes until light and creamy. Add the condensed milk and beat for a further 2 minutes until combined.
Sift in the flour and baking powder. Mix until just combined.
Use a cookie scoop or tablespoon to scoop out the dough into even portions onto a lined baking sheet.
Gently press the tops, to flatten slightly.
Bake at 320°F ( 160°C) for between 10 to 12 minutes until golden brown and baked.
Remove from the oven and leave on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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Condensed Milk Shortbread Cookies
Ingredients
- 1 cup butter softened.
- ½ cup sweetened condensed milk
- 2 cups all-purpose or cake flour
- ½ Tablespoon baking powder
Instructions
- Beat the butter well for about 3 minutes until light and creamy. Add the condensed milk and beat for a further 2 minutes until combined. SEE NOTE 1
- Sift in the flour and baking powder. Mix until just combined. SEE NOTE 2
- Use a cookie scoop or tablespoon to scoop out the dough into even portions onto a lined baking sheet. Place the shaped cookies at least 2 inches ( 5cm) apart on the baking sheet. This will allow it enough space to spread.
- Gently press the tops, to flatten slightly.
- Bake at 320°F ( 160°C) for between 10 to 12 minutes until golden brown and baked.
- Remove from the oven and leave on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add in any extract you prefer at this step.
- Fold in any additions, like chocolate chips or cranberries at this step.
Nutrition
I love how quickly these cookies come together, perfect for the festive season. Merry Christmas!
Hi Emma, thank you…and a Merry Christmas to you too 🙂
How many. Should you get please x
Hi Mrs Keating, the recipe makes between 12 to 15 cookies. The amount it makes is also going to depend on the size which you roll or shape it.
I hope that this answers your question 🙂
It’s written 1 cup butter which equals to 225 gm but 2 cups of flour which equals 240 gm. I don’t get this calculation.
Hi Ashutosh. Butter is denser than flour. This is why 1 cup of butter weighs 225g on a scale compared to 2 cup of flour which is lighter and weighs 240g.
I hope that this helps answer your question 🙂
Can I make this recipe for me wth almond flour because I can’t eat gluten
Hi Rosa, I have not tried this recipe with almond flour but yes it can be done. However, when almond flour is substituted in any recipe you are going to require more of the binding ingredient. In this recipe, the sweetened condensed milk serves as a binding ingredient. You may need to adjust it accordingly. I would say use approximately 1/4 cup extra condensed milk. Feel the dough as you roll it into the shape to determine how much more condensed milk you require.
I hope this helps answer your question 🙂
Hi Ashika
Is it soft enough to pipe?
Hi Lorraine, Sorry but I have not piped these cookies. You could give it a try, and this will depend on the softness of your butter. I find that very soft butter beaten in a stand mixer for about 5 minutes creates the best-piped cookies. You could also add a few teaspoons of milk to to make the dough softer for piping.
I hope that this helps answer your question 🙂