I’m always looking for recipes that won’t dirty up my entire kitchen. You know the ones – where you pull out the flour, sugar, baking powder, eggs, and suddenly you’ve got ten ingredients spread across the counter. These simple cookies are the opposite of that.
When I say 3 ingredient cookies, I mean it starts with just three main ingredients. Sure, there are a couple extras like vanilla and salt to round out the flavor, but your base is butter, condensed milk, and cornstarch. That’s it. No stand mixer required, no chilling the dough for hours, and definitely no complicated steps.
These cookies come together in one bowl and bake up soft and crumbly. Perfect for when you need something sweet but don’t want to spend your afternoon in the kitchen. I keep a can of condensed milk in my pantry just for recipes like this.
Why You’ll Love These Condensed Milk Cookies
- Only 3 ingredients – You probably have butter, condensed milk, and cornstarch in your pantry right now, making these cookies perfect for last-minute cravings or unexpected guests.
- Ready in under 30 minutes – From mixing bowl to cooling rack, these cookies are done in less time than it takes to watch your favorite TV show.
- Beginner-friendly – With such a simple recipe, even kids or first-time bakers can make these successfully without any fancy techniques or equipment.
- Melt-in-your-mouth texture – The cornstarch creates a delicate, crumbly cookie that’s tender and light, almost like shortbread but even softer.
What Kind of Condensed Milk Should I Use?
For these cookies, you’ll want to use full-fat sweetened condensed milk, which is the standard variety you’ll find in most grocery stores. Don’t confuse sweetened condensed milk with evaporated milk – they’re totally different products and won’t give you the same results. Sweetened condensed milk is thick, sticky, and sweet, while evaporated milk is thin and unsweetened. You can find sweetened condensed milk in cans in the baking aisle, and popular brands like Eagle Brand or Carnation work perfectly. Once you open the can, if you have leftovers, transfer them to an airtight container and store in the fridge for up to two weeks.
Options for Substitutions
With only three ingredients, this recipe is pretty straightforward, but here are a few swaps you can make:
- Salted butter: If you only have unsalted butter, go ahead and use it – just add a small pinch of salt to the dough to make up for it. Margarine can work in a pinch, though the texture might be slightly different.
- Sweetened condensed milk: This ingredient is really the star here and shouldn’t be substituted. Evaporated milk won’t work since it’s not sweet, and regular milk is too thin. Stick with the sweetened condensed milk for best results.
- Cornstarch: You can try using all-purpose flour instead, but you’ll need to use about 1 cup instead of the cornstarch amount listed. Keep in mind that cornstarch gives these cookies their signature melt-in-your-mouth texture, so flour will make them a bit more traditional and less delicate.
Watch Out for These Mistakes While Baking
The biggest mistake with these simple cookies is overbaking them, which turns them from tender and melt-in-your-mouth to hard and crumbly – pull them out as soon as the edges start to turn golden brown, even if the centers look slightly underdone.
Make sure your butter is truly softened to room temperature, not melted, because melted butter will make the dough too sticky and cause the cookies to spread too much in the oven.
When pressing the dough balls into disks, aim for about 1/2 inch thickness and keep them uniform so they all bake at the same rate, and resist the urge to flatten them too thin or you’ll end up with crispy crackers instead of soft cookies.
Finally, let the cookies cool completely on the baking sheet for at least 10 minutes before moving them, as they’re very delicate when hot and will break apart if you try to transfer them too soon.
What to Serve With 3 Ingredient Cookies?
These simple cookies are perfect alongside a cold glass of milk or your favorite hot beverage like coffee or tea. Since they’re on the sweeter side thanks to the condensed milk, I love pairing them with something to balance that out, like fresh berries or sliced fruit. They also make a great addition to an ice cream sundae – just crumble them on top or serve them on the side for dipping. If you’re putting together a dessert spread, these cookies work well next to brownies or other treats since they’re not too heavy and won’t fill you up too quickly.
Storage Instructions
Store: Keep these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and tender, which is exactly what you want with these little treats. Just make sure they’re completely cooled before you store them so they don’t get sticky.
Freeze: These cookies freeze really well for up to 3 months. Layer them between parchment paper in a freezer-safe container to keep them from sticking together. You can also freeze the dough in balls on a baking sheet, then transfer to a bag once frozen, so you can bake fresh cookies whenever you want.
Thaw: Just let frozen cookies sit at room temperature for about 20 minutes and they’re ready to eat. If you froze the dough, you can bake the frozen dough balls straight from the freezer, just add a minute or two to the baking time.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 18 cookies |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 4-6 g
- Fat: 28-32 g
- Carbohydrates: 120-135 g
Ingredients
- 5 tablespoons unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 3/4 cup cornstarch, sifted
- 3 tablespoons cornstarch (as needed for consistency)
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
Step 1: Prepare Your Workspace and Preheat
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
This ensures your cookies won’t stick and allows for even browning on the bottom.
Having everything ready before mixing means you can work quickly with the dough while it’s at the perfect consistency.
Step 2: Cream Butter and Condensed Milk Together
- 5 tablespoons unsalted butter, softened
- 1/4 cup sweetened condensed milk
In a medium bowl, combine the softened butter and sweetened condensed milk, mixing until well combined and slightly fluffy, about 1-2 minutes.
The butter should be at room temperature to blend smoothly with the condensed milk.
This creates a creamy base that will help bind the dry ingredients.
Step 3: Build the Dough with Dry Ingredients
- 3/4 cup cornstarch, sifted
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
- 3 tablespoons cornstarch
Add the sifted cornstarch, vanilla extract, and fine sea salt to the butter mixture from Step 2.
Stir until a thick, cohesive dough forms.
If the dough feels too soft or sticky, add the additional cornstarch a tablespoon at a time until you reach a consistency that holds together but isn’t crumbly.
I find that the dough should feel similar to play dough—firm enough to shape but still slightly moist.
Step 4: Shape and Flatten the Cookies
- dough from Step 3
Using your hands or a small cookie scoop, roll the dough into balls about the size of walnuts and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press each ball into a thick disk roughly 1/4 inch thick using the bottom of a glass or the heel of your hand.
I like to lightly dampen my fingers before pressing to prevent sticking and create an even, slightly rustic appearance.
Step 5: Bake Until Golden
Bake for 13-15 minutes until the edges turn light golden brown while the centers remain pale.
The cookies will firm up as they cool, so don’t overbake—they should still feel slightly soft when you remove them from the oven.
Keep an eye on them during the last few minutes, as they can brown quickly.
Step 6: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire rack to cool completely.
Once cooled, they’ll have a delicate, shortbread-like texture.
Store in an airtight container for up to 5 days.
30-Minute 3-Ingredient Cookies Condensed Milk
Ingredients
- 5 tablespoons unsalted butter, softened
- 1/4 cup sweetened condensed milk
- 3/4 cup cornstarch, sifted
- 3 tablespoons cornstarch (as needed for consistency)
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. This ensures your cookies won't stick and allows for even browning on the bottom. Having everything ready before mixing means you can work quickly with the dough while it's at the perfect consistency.
- In a medium bowl, combine the softened butter and sweetened condensed milk, mixing until well combined and slightly fluffy, about 1-2 minutes. The butter should be at room temperature to blend smoothly with the condensed milk. This creates a creamy base that will help bind the dry ingredients.
- Add the sifted cornstarch, vanilla extract, and fine sea salt to the butter mixture from Step 2. Stir until a thick, cohesive dough forms. If the dough feels too soft or sticky, add the additional cornstarch a tablespoon at a time until you reach a consistency that holds together but isn't crumbly. I find that the dough should feel similar to play dough—firm enough to shape but still slightly moist.
- Using your hands or a small cookie scoop, roll the dough into balls about the size of walnuts and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball into a thick disk roughly 1/4 inch thick using the bottom of a glass or the heel of your hand. I like to lightly dampen my fingers before pressing to prevent sticking and create an even, slightly rustic appearance.
- Bake for 13-15 minutes until the edges turn light golden brown while the centers remain pale. The cookies will firm up as they cool, so don't overbake—they should still feel slightly soft when you remove them from the oven. Keep an eye on them during the last few minutes, as they can brown quickly.
- Let the cookies cool on the baking sheet for 5 minutes to set slightly, then transfer them to a wire rack to cool completely. Once cooled, they'll have a delicate, shortbread-like texture. Store in an airtight container for up to 5 days.
