Ingredients
**Cookie base**
½ cup (1 stick) unsalted butter, softened
⅓ cup sweetened condensed milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon fine salt
**Optional mix-ins**
½ cup finely chopped walnuts or pecans
¼ cup mini chocolate chips
**Topping**
1 to 1 ½ cups powdered sugar (for rolling, twice)
Instructions
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, cream softened butter until smooth.
4. Slowly mix in sweetened condensed milk and vanilla.
5. Add flour and salt; mix just until combined.
6. Fold in nuts or mini chips (optional).
7. Scoop and roll dough into 1-inch balls.
8. Place 2 inches apart on the baking sheet.
9. Bake 12–14 minutes, until bottoms are lightly golden.
10. Cool 5 minutes on the pan, then transfer to a rack.
Notes
While slightly warm, roll cookies in powdered sugar. Let cool, then roll again.
For pink cookies, add freeze-dried strawberry powder.
Add orange zest or almond extract for a citrusy twist.
Make smaller cookies for a lighter variation.
Freeze uncoated cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg