Cornstarch Cookies (Condensed Milk Sequilhos) Recipe

Introduction

Cornstarch Cookies, also known as Condensed Milk Sequilhos, are delicate, melt-in-your-mouth treats with a subtle sweetness. These simple cookies are perfect for teatime or a light snack and require minimal ingredients.

Ingredients

• ½ cup unsalted butter, room temperature
• ⅔ cup condensed milk
• ½ teaspoon vanilla extract
• 2 ½ cups cornstarch

Instructions

1. Step 1: Mix the condensed milk, room temperature butter, and vanilla extract using a spatula until combined. Some lumps of butter are okay.
2. Step 2: Add slightly less than half of the cornstarch and mix with a spoon or spatula until incorporated. When the mixture becomes too tough to stir, begin kneading by hand.
3. Step 3: Add the remaining cornstarch and knead until a soft, smooth cookie dough forms that doesn’t stick to your hands. If it’s still sticky, add 1 to 2 tablespoons more cornstarch as needed.
4. Step 4: Divide the dough into two parts and roll each into a log about as thick as your index finger. Slice each log into ¼-inch thick pieces and roll each piece into a ball.
5. Step 5: Place the balls on a parchment-lined baking sheet, spacing them so they won’t touch. Flatten each ball gently with a fork.
6. Step 6: Cover the cookies with plastic wrap or a clean towel and refrigerate for 30 minutes.
7. Step 7: Preheat your oven to 350°F (175°C).
8. Step 8: Bake the chilled cookies for 10 to 12 minutes, or until they are just golden on the bottom.
9. Step 9: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a subtle twist, add a pinch of cinnamon or lemon zest to the dough before baking.
• If your dough is too sticky, adding cornstarch gradually helps achieve the right texture without drying it out.
• Use a fork to create a simple pattern on top, giving the cookies a classic look.
• Store the cookies in an airtight container to keep them crisp.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator, which may make them slightly firmer. Reheat briefly in a low oven to refresh their crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used, but butter provides a richer flavor and better texture for these cookies.

Why are my cookies crumbly?

If the dough is too dry or you used too much cornstarch, the cookies can become crumbly. Adjust by adding slightly more condensed milk or reducing cornstarch for a softer dough.

Cornstarch Cookies (Condensed Milk Sequilhos) Recipe

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4.8 from 80 reviews

Cornstarch Cookies, also known as Condensed Milk Sequilhos, are delicate, melt-in-your-mouth treats made with simple ingredients like butter, condensed milk, and cornstarch. These buttery cookies have a soft, smooth texture and a subtle sweetness, making them a perfect snack or dessert for any occasion. The recipe involves mixing the ingredients into a soft dough, chilling, and baking until slightly golden.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Brazilian

Ingredients

Scale 1x2x3x

Ingredients

• ½ cup unsalted butter, room temperature
• ⅔ cup sweetened condensed milk
• ½ teaspoon vanilla extract
• 2 ½ cups cornstarch

Instructions

1. Mix Wet Ingredients: Start by mixing the sweetened condensed milk, room temperature butter, and vanilla extract together using a spatula until all ingredients are combined. It’s okay if there are some lumps of butter remaining.
2. Add First Portion of Cornstarch: Add a little less than half of the 2 ½ cups cornstarch to the mixture. Mix with a spoon or spatula until the cornstarch is incorporated into the dough. When it becomes difficult to mix with a spoon, switch to using your hands.
3. Add Remaining Cornstarch and Knead: Add the rest of the cornstarch, kneading the mixture until the dough forms. The dough should be soft and smooth and not sticky; if sticky, add 1 to 2 tablespoons more cornstarch and knead again. Repeat if necessary.
4. Shape Cookies: Divide the dough into 2 parts, roll each into logs about the thickness of your index finger. Slice the logs into ¼ inch thick pieces, then roll each piece into a ball.
5. Prepare for Baking: Place each cookie ball on a parchment-lined baking sheet and flatten each ball with a fork. Space cookies about one cookie apart since they do not spread much during baking.
6. Chill Dough: Cover the shaped cookies with plastic wrap or a clean towel and refrigerate for 30 minutes to firm up.
7. Preheat Oven: Set your oven to 350°F (175°C) to preheat while the dough chills.
8. Bake Cookies: Bake the chilled cookies in the preheated oven for 10 to 12 minutes or until the bottoms are just barely golden.
9. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

• Do not overbake; cookies should be just lightly golden on the bottom for the best soft texture.
• If the dough is too sticky, adding extra cornstarch helps achieve the perfect consistency.
• Chilling the shaped cookies before baking helps maintain their shape and texture.
• These cookies are delicate and should be handled gently after baking to prevent crumbling.

Keywords: Cornstarch Cookies, Condensed Milk Sequilhos, Brazilian Cookies, Melt in Mouth Cookies, Easy Cookie Recipe, Butter Cookies