Irresistibly Soft Sweetened Condensed Milk Cookies
These Irresistibly Soft Sweetened Condensed Milk Cookies are a delightful treat that has stood the test of time, becoming a beloved favorite among my adult children. The rich sweetness of the condensed milk pairs perfectly with the buttery flavor of margarine, creating a melt-in-your-mouth texture that's simply addictive. The secret to achieving the perfect texture lies in chilling the dough before baking, ensuring that every cookie comes out perfectly tender and golden. Whether enjoyed as an afternoon snack or a sweet ending to a meal, these cookies are sure to bring joy and nostalgia with every bite.
N/A
Servings
360
Calories
6
Ingredients
Ingredients
margarine
250 g (softened at room temperature)
sugar
3/4 cup (granulated)
salt
1 pinch
flour
3 cups (all-purpose)
sweetened condensed milk
1 (14 ounce) can (unopened)
vanilla essence
1/2 teaspoon
Instructions
1
In a large mixing bowl, beat the margarine and sugar together using an electric mixer on medium speed until the mixture is creamy and smooth.
2
Add the vanilla essence to the mixture and beat for an additional 10-20 seconds until well incorporated.
3
Open the can of sweetened condensed milk and pour it into the creamed mixture. Mix on low speed until blended and smooth.
4
Sprinkle in a pinch of salt, then gradually add the flour, mixing with a round-edged knife or a spatula until the dough begins to come together. Adjust the flour as necessary to achieve a workable dough consistency.
5
Shape the dough into six-inch-long 'sausages' and wrap each one tightly in parchment paper.
6
Place the wrapped dough in the refrigerator to chill for at least 30 minutes. This step is crucial for the texture of the cookies.
7
After chilling, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
8
Remove the dough from the fridge and unwrap it. Slice the chilled dough into rounds, about 1/2 inch thick. Place the slices on a baking sheet lined with parchment paper.
9
Gently flatten each cookie with your fingers or the bottom of a glass to ensure even baking.
10
Bake in the preheated oven for approximately 10-12 minutes or until the cookies are a fine golden color. Keep an eye on them to avoid overbaking.
11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious biscuits!
Nutrition Information
16.5g
Fat
56.5g
Carbs
2.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these Sweetened Condensed Milk Cookies so soft?
The combination of sweetened condensed milk and margarine, along with chilling the dough, creates an irresistibly soft and tender melt-in-your-mouth texture.
How many ingredients are required for this recipe?
This recipe requires 6 simple ingredients: margarine, sugar, salt, flour, sweetened condensed milk, and vanilla essence.
Can I substitute butter for margarine?
Yes, you can use softened butter instead of margarine for a richer flavor, though the texture may vary slightly.
Is chilling the dough necessary?
Yes, chilling the dough for at least 30 minutes is crucial for achieving the correct cookie texture and making the dough easier to slice.
What temperature should the oven be set to?
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
How long should these cookies bake?
Bake the cookies for approximately 10-12 minutes until they reach a fine golden color.
What thickness should I slice the cookie dough?
The chilled dough should be sliced into rounds approximately 1/2 inch thick.
Why do I need to flatten the cookies before baking?
Gently flattening the cookies with your fingers or a glass ensures they bake evenly.
What type of flour is best for these cookies?
All-purpose flour is recommended to achieve the desired consistency.
Can I add extra flavors or mix-ins like chocolate chips?
While the recipe is delicious as is, you can certainly add chocolate chips or nuts for extra texture and flavor.
How should I store the finished cookies?
Store the cookies in an airtight container at room temperature to keep them soft.
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk is much thinner and unsweetened; you must use sweetened condensed milk for this recipe to work.
What size can of sweetened condensed milk is needed?
You will need one standard 14-ounce (approx. 397g) can.
Is this recipe suitable for beginners?
Yes, this is an easy-to-follow recipe that is perfect for bakers of all skill levels.
How do I know when the cookies are finished baking?
The cookies are ready when they have turned a fine golden color. Be careful not to overbake them.
Do I need an electric mixer for this recipe?
An electric mixer is recommended to properly cream the margarine and sugar until smooth.
Can I skip the salt in the recipe?
A pinch of salt is recommended to balance the sweetness of the condensed milk, but it can be omitted if necessary.
What is the purpose of the vanilla essence?
Vanilla essence enhances the buttery and sweet flavors of the cookies.
How much sugar should I use?
The recipe calls for 3/4 cup of granulated sugar.
Can the cookie dough be frozen for later use?
Yes, you can wrap the dough 'sausages' tightly and freeze them, then thaw slightly before slicing and baking.
Are these cookies crunchy or chewy?
These cookies are specifically known for being irresistibly soft and tender rather than crunchy.
Should I use salted or unsalted margarine?
Either works, but if using salted margarine, you may want to skip the additional pinch of salt.
How do I shape the dough before chilling?
Roll the dough into six-inch-long cylinders or 'sausages' and wrap them in parchment paper.
What should I use to line the baking sheet?
Use parchment paper to prevent the cookies from sticking and to ensure even browning.
How long should the cookies cool?
Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Can I use brown sugar instead of granulated sugar?
The recipe uses granulated sugar for a specific texture, but brown sugar would create a chewier, more caramel-like cookie.
Are these cookies kid-friendly?
Absolutely, they are a long-time family favorite and perfect for children's snacks.
Approximately how many cookies does this recipe make?
Depending on the thickness of your slices, you can expect to make about 2 to 3 dozen cookies.
What color should the cookies be when I take them out?
They should be a light, fine golden color; do not wait for them to turn dark brown.
Can I double this recipe?
Yes, the recipe scales well if you need to make a larger batch for a party or event.