Description
Delicious soft cookies made with sweetened condensed milk and vanilla bean paste.
Ingredients
Scale
- 226g (1 cup) unsalted butter, at room temperature
- 130g (⅓ cup plus 1 tablespoon) sweetened condensed milk
- 1 tsp vanilla bean paste (or pure vanilla extract)
- 195g (1 ½ cups plus 1 tablespoon) all-purpose flour
- ½ tsp kosher salt
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, beat the softened butter until smooth and fluffy — about 1–2 minutes. Add the sweetened condensed milk and vanilla bean paste. Beat together until well combined and creamy.
- Sift in the flour and salt. Mix on low speed (or by hand with a spatula) until everything comes together into a soft, pliable dough. It will look a bit like shortbread dough — soft but not sticky.
- Scoop the dough into 1-tablespoon portions and roll into smooth balls. Place them a few inches apart on your prepared baking sheets. Use a fork to gently flatten each cookie — the ridges give them a signature look and help them bake evenly.
- Bake the cookies for 13–15 minutes, or until the edges are just turning golden. Don’t overbake — these cookies should remain pale with just a kiss of color at the base.
- Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store once cooled.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Experiment with adding chocolate chips or nuts for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg