Description
These buttery cornstarch cookies are melt-in-your-mouth delicious!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup sweetened condensed milk
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Cream the butter and condensed milk: In a large mixing bowl, cream together the softened butter and sweetened condensed milk. You can use a hand mixer, but a sturdy spatula will do just fine. The mixture should be smooth, pale, and creamy.
- Add the vanilla and sugar: Stir in the vanilla extract and powdered sugar. Powdered sugar helps create that melt-in-your-mouth texture. Mix until fully combined.
- Sift and fold in the dry ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Slowly add the dry ingredients to the wet, folding gently until a soft, pliable dough forms. It should be slightly tacky but not sticky.
- Shape the cookies: Scoop about a tablespoon of dough and roll it into a ball between your palms. Place the balls onto a baking tray lined with parchment paper. Flatten slightly with the back of a fork or press gently with your fingers for a rustic look.
- Bake to golden perfection: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges are lightly golden. The centers should remain pale and soft.
- Cool and enjoy: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. They’ll firm up as they cool. Serve with a hot cup of tea or a glass of cold milk.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for several days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg