Easy Cornstarch Cookies Recipe
These traditional Brazilian cookies are light and soft; and pair perfectly with a hot drink or cold milk
Servings: 28 cookies
Equipment
- Baking sheet
- Parchment paper
Ingredients
Standard
- 1/2 cup + 2 tbsp sweetened condensed milk
- 1/2 cup unsalted butter softened but still cool
- 2 1/4 cups cornstarch
Vegan
- 1/2 cup vegan condensed milk
- 3/4 cup vegan butter softened
- 2 1/2 cups cornstarch
Instructions
- Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You'll also need to line two baking sheets with parchment paper.
- Grab a bowl and add the butter and sweetened condensed milk. Combine together and then gradually add the cornstarch. Keep adding the cornstarch until you have cookie dough. You don't have to use all of the cornstarch, but if the mixture seems too wet, keep adding.
- Grab your prepared baking sheets and add small balls of dough onto them (around one tablespoon in size). Flatten gently and leave ample space between them, to allow them to spread.
- Place your cookies into the center of your preheated oven and bake for around 12-14 minutes. The edges should begin to brown slightly when they're ready. It's important not to overbake, so keep a watchful eye on them at the end of the baking time. Remove from oven and leave to cool. Serve and enjoy!
Video
Notes
Use margarine instead of butter. You can use butter, but as margarine is much softer, it's more suitable. And lots of recipes in Brazil use margarine instead of butter; making it more authentic tasting.
Gradually add the cornstarch. Do not add all of the cornstarch at once. It's unlikely that you won't need it all and adding too much can make the dough too dry. It should be smooth, and not wet.
Don't overbake. While you may want to wait for them to be golden brown, if you do, they'll be overbaked and the texture will not be appealing. You don't want your cookies to be hard, they should be light and soft.
Gradually add the cornstarch. Do not add all of the cornstarch at once. It's unlikely that you won't need it all and adding too much can make the dough too dry. It should be smooth, and not wet.
Don't overbake. While you may want to wait for them to be golden brown, if you do, they'll be overbaked and the texture will not be appealing. You don't want your cookies to be hard, they should be light and soft.
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