Cornstarch Cookies (Condensed Milk Sequilhos)
Melt-in-your-mouth, bite-sized cookies, made with only 4 ingredients: “Sequilhos” Cornstarch Cookies is the easiest recipe you’ll ever bake!
Servings: 60 cookies
Calories: 45kcal
Equipment
- Baking sheet
- Parchment paper
Ingredients
- ½ cup butter unsalted, room temperature
- ⅔ cup condensed milk
- ½ teaspoon vanilla extract
- 2 ½ cup cornstarch
Instructions
- Start by mixing the sweet condensed milk, room temperature butter and vanilla extract. Mix them using a spatula, until they’re all combined (some lumps of butter are ok).
- Add the cornstarch, starting with a little less than half of what’s asked in the recipe. Mix using a spoon or spatula, until all cornstarch is incorporated into the dough. When it gets too hard to mix with it, use your hands.
- Add the remaining cornstarch, kneading until the cookie dough is formed.
- The dough should feel very soft and smooth, and it shouldn't stick to your hands. If it does, add 1 to 2 tablespoons of cornstarch to it, kneading until incorporated. Repeat if the dough is still sticky.
- To shape them evenly in an easy way, divide the dough into 2 parts, rolling each one in logs as thick as your index finger. Slice them into ¼’’ thick pieces, rolling each piece into a ball.
- Place each ball into a baking sheet lined with parchment paper, flattening them down individually with a fork. These cookies don’t spread too much, so the space of one cookie between each is enough for them not to touch when baking.
- Cover shaped cookies with plastic wrap or a clean towel and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake chilled cookies into preheated oven for 10 to 12 minutes, or until they’re barely golden on the bottom.
- Remove from the oven, letting them cool in the baking sheet for 5 minutes before placing them in a cooling rack.
Video
Notes
If using a food processor to make the dough, I recommend weighing all the ingredients instead of using cups. Add all ingredients to the processor’s bowl, using the dough blade if you have it. Blend until all ingredients are mixed and the dough is formed.
To make it vegan, use vegan butter/margarine, and a vegan condensed milk. You might need to add more cornstarch.
To freeze, do it before baking. After shaping the cookies, using a baking sheet, place them for 30 minutes in the freezer until set (if you skip this part, cookies might freeze all together in a big block). After 30 minutes, store them in a freezer safe bag for up to 3 months.
Tips:
- Don’t bake these cookies for longer than the recipe asks for, or they might get dry. Cornstarch cookies are supposed to be pale on the top, so don’t worry about it.
- Don’t skip the refrigeration time if you don’t want these cookies to spread.
- The dough should not stick to your hands, but it shouldn't be crumbly either. If it’s sticky, add a tablespoon of cornstarch and knead to combine. If it’s too crumbly, add a teaspoon of room temperature butter.
Nutrition
Serving: 1cookie | Calories: 45kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 13mg | Fiber: 0.05g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.03mg