Sweetened Condensed Milk Shortbread Cookies
Sweetened Condensed Milk Shortbread Cookies
These Sweetened Condensed Milk Shortbread Cookies are soft, buttery and lightly sweet. Everything you want in a shortbread cookie. This simple recipe is perfect for the holiday season.
If you’re looking for a quick and simple cookie for your holiday cookie platters, these Sweetened Condensed Milk Shortbread Cookies are perfect! Make them festive by adding sprinkles, then watch them disappear quickly! Yum.
About these cookies:
These little shortbread cookies are made with the most simple, basic ingredients, all items you probably have in your pantry right now: sweetened condensed milk, butter, flour, vanilla and a little salt. A single batch makes 24 cookies, but you can double the batch and freeze half for later.
The Ingredients:
Perfect for cookie platters!
Because this is such an easy recipe, these are a perfect stress free addition to holiday treat plates! And if you double the batch you can take some to cookie exchanges or put some up in pretty cellophane bags and give them to friends and family.
Batch bake.
This is a great recipe to make ahead of time and freeze for the holidays! Lay them flat in an airtight container or freezer bag, with pieces of parchment paper between the layers. They’ll last in the freezer for up to 3 months. Note: the only thing to note is that sometimes sprinkles spread their colour during de-thaw, so the advice I have seen is to put them in the fridge to de-thaw.
Sweetened Condensed Milk Shortbread Recipe Tips
- SWEETENED CONDENSED MILK: Use sweetened condensed milk. NOT unsweetened condensed milk or evaporated milk, they are very different. Sweetened condensed milk is thick, syrupy and sweet.
- BUTTER: I use salted butter. You can use unsalted butter, but I would add an extra pinch of salt to the recipe.
- SPRINKLES: If you want to add a bit of crunch to these cookies, add sprinkles. Use festive red, green and white sprinkles for Christmas. OR any colour of sprinkles for all occasions. You can also dust them with powdered sugar after they are done baking.
- STORAGE: Keep these cookies in an airtight container.
- FREEZING: These cookies freeze well. Store in an airtight container or freezer bag in the freezer for up to 3 months. This is a great recipe to make ahead of time and freeze for the holidays!
- DOUBLE IT! If you want a big batch of cookies, feel free to double the recipe (and freeze half for later!).
- ADD-INS: If you want to add anything to these cookies, here are some great additions: 1/2 cup of dried cranberries, finely chopped nuts, chocolate chips or chopped glazed cherries to the batter before baking.
- ABOUT CRACKING: These cookies will likely have some cracking after baking, it’s just the way it is. But to prevent cracking as much as possible roll the balls as smooth as possible, don’t chill the dough and don’t let the dough dry out (cover it between baking).
Leftover Sweetened Condensed Milk
If you have leftover sweetened condensed milk from another recipe, these cookies are a delicious option! But if you end up with leftovers from making this recipe, make sure to read my blog post on what to do with the leftover sweetened condensed milk. In that post I share several different recipes that require this delicious ingredient. From cookies, to bars, squares and more.
Sweetened Condensed Milk Shortbread Cookies
Ingredients
- 1 cup salted butter at room temperature
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- sprinkles optional
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- Using a stand mixer with the whisk attachment, cream the butter until fluffy.
- Then add the sweetened condensed milk and vanilla extract. Mix until creamy. Make sure to scrape the sides of the bowl a few times.
- In a separate bowl whisk together the flour, baking powder and salt.
- Switch the attachment on the mixer to the paddle attachment.
- Add the dry ingredients to the wet ingredients and combine. The mixture will come together almost in a ball.
- Roll the cookie dough into 1 inch balls. Make sure the balls are as smooth as possible to help prevent too much cracking.
- Use a fork to gently press them down.
- If you are adding them, shake a few sprinkles on the top of the cookies, making sure they lie in the fork indents.
- Bake for 8 minutes. The bottom edges of the cookies should be slightly golden brown when they are done.
- Transfer cookies to a wire rack to cool.
More Shortbread Cookie Recipes:
More Christmas Cookies
From classic shortbread to gingerbread, sugar cookies, thumbprint cookies, mint chocolate, hot chocolate, snowballs, peppermint, cut-out cookies, slice-and-bake and more!
I hope you enjoy this delicious cookie recipe! Have a delicious day!
