Servings: 24 cookies
Calories: 100kcal
Cost: $8
Equipment
- Electric mixer or stand mixer
- Measuring cups and spoons
- Mixing bowl
- Parchment paper
- Cookie scoop
- Sifter
- Wire cooling rack
Ingredients
- 1 cup butter softened to room temperature (salted or unsalted)
- 1/2 cup sweetened condensed milk full-fat for best results
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 cup confectioners sugar for dusting
Instructions
- Beat the softened butter until light and creamy, about three minutes.
- Add the sweetened condensed milk and beat for another two minutes.
- Scrape down the sides and continue beating until smooth and glossy, for another minute or two.
- Add the flour and baking powder to the mixture and beat until fully incorporated.
- Using a cookie scoop, portion the dough into small mounds on a parchment-lined baking sheet, spacing them two inches apart.
- Preheat the oven to 320°F (160°C) and bake for 12 minutes until lightly golden brown.
- Let the cookies cool on the baking sheet for about five minutes before transferring to a wire cooling rack.
- Dust the cooled cookies liberally with confectioners sugar using a sifter.
Notes
For a gluten-free option, substitute all-purpose flour with gluten-free all-purpose flour. Mix-ins like chocolate chips, nuts, or dried fruits can be added, but keep it under 1 cup to maintain the dough's texture. Store the cookies in an airtight container at room temperature for 3-5 days, or refrigerate for up to a week. For long-term storage, freeze in a safe container for up to three months. Thaw before serving.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 15mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 4mg
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