These 3 ingredient, sweetened condensed milk cookies are sweet, buttery, and melt in your mouth! They’re perfect for picnics, afternoon teas, and snacks in the garden. Change up the filling to make a different cookie each time–speculoos or chocolate-hazelnut spread, lemon curd, peanut butter, or even melted chocolate are all great additions.–Eloise Head

What is the difference between evaporated milk and condensed milk?

The biggest difference between evaporated and condensed milk is that evaporated milk is unsweetened, and condensed milk contains about 40 to 45% sugar. It’s sweeeeet.

Evaporated milk is just fresh milk that’s heated until about 60 percent of its water content evaporates, and then it’s canned. Condensed milk also has reduced water content, but sugar is added before the canning process.

Keep in mind that the terms “condensed milk” and “sweetened condensed milk” are used interchangeably, and there is no such thing as unsweetened condensed milk. Also, note that condensed milk and evaporated cannot be substituted for one another.

Can I freeze this cookie dough?

Absolutely! This is a great cookie dough to keep in the freezer for those cookie cravings. Once you get your dough together, form it into a log, wrap it well with cling wrap or waxed paper, and place it into an airtight ziptop bag.

The dough will keep for up to three months. When you’re ready for cookies, take the dough from the freezer, thaw it slightly and cut it into cookie-shaped rounds. Bake and fill as directed.

☞ Like cookies? Try these:

Five condensed milk cookie sandwiches filled with jam, with a spoonful of jam on the side.

3 Ingredient Condensed Milk Cookies

4.91 / 10 votes
This easy condensed milk cookie recipe requires only 3 ingredients and no mixer. Fill them with your favorite jam, chocolate spread, or lemon curd.
David Leite
CourseDessert
CuisineAmerican
Servings8 sandwich cookies
Calories220 kcal
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes

Ingredients 

For the sweetened condensed milk cookies

  • 7 1/2 tablespoons (3 3/4 oz) cold salted butter, cubed
  • 1 1/3 cups all-purpose flour, plus more if needed and for dusting
  • 1/4 cup sweetened condensed milk

For filling

  • Your favorite jam
  • Nutella
  • Lemon curd
  • Melted chocolate

Instructions 

Make the sweetened condensed milk cookies

  • Preheat the oven to 350°F (180°C). Have a nonstick or parchment-lined baking sheet at the ready.
  • Combine the butter and flour in a large mixing bowl and rub them together with your fingertips until the mixture is crumbly. Stir in the sweetened condensed milk, then mix together with your hands to form a soft dough, adding 1 extra tablespoon of flour at a time if the dough is still sticky.
  • Tip the dough onto a floured surface then roll it out to about 1/4-inch (5-mm) thick. Using a 2 1/2-inch (8-cm) cookie cutter, cut out circles in the dough, then re-roll the trimmings and repeat to use all of the dough. You should have about 16 cookies.
  • Using the base of a piping nozzle or small bottle cap, cut out a hole in the middle of half the circles. Place all the circles on the prepared baking sheet, spacing them about 1-inch (2.5cm) apart.
  • Bake until lightly golden, 10 to 15 minutes. Let the cookies cool completely on the baking sheet.

Fill the cookies

  • Once cool, place about 1 teaspoon of your filling in the center of the cookie bases (the ones without the holes), then place the cookie lids on the top. The filling will help secure the lids in place.
  • Store in an airtight container at room temperature for up to 4 days.
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Nutrition

Serving: 1 sandwich cookieCalories: 220 kcalCarbohydrates: 26 gProtein: 3 gFat: 12 gSaturated Fat: 7 gMonounsaturated Fat: 3 gTrans Fat: 0.4 gCholesterol: 31 mgSodium: 99 mgFiber: 1 gSugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2022 Eloise Head. Photo © 2022 Faith Mason. All rights reserved.

Recipe Testers’ Reviews

With only 3 ingredients for the cookie dough, this condensed milk cookie recipe makes a surprisingly delicious cookie that has a nice buttery flavor and just the right amount of sweetness from the condensed milk with no additional sugar needed.

A white platter with eight condensed milk cookies on it.

The dough is easy to handle and can be cut into various shapes, in addition to the simple round shape in the photo. I used a 3-inch fluted cutter which gave the cookies a nice, scalloped shape.

I also dusted the tops with confectioners’ sugar before I assembled them. I made a double batch and filled half with apricot preserves and the other half with strawberry preserves. As the recipe indicates, the filling can be whatever you prefer.

I was drawn to this three-ingredient cookie dough recipe due to its simplicity and short execution time. You can make a batch of cookies plus clean up in 30 minutes start to finish. Snacking on a homemade cookie in less time than it takes to watch an episode of “The Great British Baking Show”!

However, this is not just a quick fix to your cookie craving. These condensed milk cookies are flaky, buttery, and have just the right sweetness to ensure any filling carries the flavor profile.

Any filling is complimented perfectly by the golden shortbread-style cookie. A cookie that pairs beautifully with jam, peanut butter, lemon curd, Nutella, or frankly with just another cookie. They’re that good!

These sweetened condensed milk cookies were simple to make–just three ingredients, all of which were in my pantry! The cookies were light and sweet but not overly sweet. The ability to be creative and customize them allows for some fun with my family.

This is a perfect cookie for mid-morning coffee or tea. They’re buttery and not too sweet. They have a nice crunch but melt in your mouth.

I used a farmstand blueberry jam in the middle and found it provided just the right amount of sweetness. After cutting circles out of the interior of the dough on half the cookies, I rerolled the dough and cut more cookies for a total of 14 lovely cookies.

I often buy sweetened condensed milk and only need a couple of tablespoons, so it’s nice to find good recipes that make use of the rest of the can!

These 3 ingredient condensed milk cookies are a unique twist on the usual buttery sandwich cookie. They’re like shortbread cookies, but with a bit of sugar-cookie softness and sweetness.

I’ve been doing a lot of fruit-centric baking lately, so I used homemade Nutella. This variation was good, but because the cookies themselves are quite dry, I think a jam or citrus curd would have complimented them better.

This recipe is very easy and makes an excellent cookie–exactly as described–sweet, buttery, and melt in your mouth. I used apricot preserves as the filling, and the cookies were delightful.

I was so intrigued by this sweetened condensed milk cookie recipe that was made up of only three ingredients followed by a choose-your-own-adventure filling.

The dough comes together quickly. I added 1 extra tablespoon of flour and found it really easy to roll out. To cut the cookies out, I used a 2-inch round cookie cutter with a piping nozzle that has a 1-inch-wide opening. I transferred the cutouts to a single baking sheet with ease using a spatula.

The cookies were still soft when they came out of the oven, but they firmed up as they cooled on the baking sheet. I filled the cookies with a combination of store-bought raspberry and apricot jams, which looked so pretty together. I can only imagine how delicious these cookies would be with a homemade strawberry or blueberry jam.

The cookies are tender and sweet, reminiscent of shortbread, and just as tasty on day 2 as they were freshly baked. It’s a tasty and versatile recipe to take you through the seasons with a change of filling each time.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




10 Comments

  1. 5 stars
    What a simple a delicious recipe! I had leftover sweetened condensed milk and wanted to use it up. This was perfect. Will be saving! Used raspberry jam for filling. And dusted with confectionery sugar. They look gorgeous too!

  2. 5 stars
    I made these for my husband on Valentine’s Day. He was so pleased. I mixed the ingredients by hand this time as my Cuisinart broke. It is still an easy recipe. And it looks so wonderful. Thank You!!!