Grandma-Style Condensed Milk Cookies

There’s something deeply comforting about recipes that have stood the test of time—especially those that come from our grandparents’ kitchens. These Grandma-Style Condensed Milk Cookies are one such treasure, beloved across generations and passed down through flour-dusted recipe cards and cozy weekend baking sessions

I first tasted these cookies at my Nana’s house on a rainy afternoon. The scent of buttery dough mingled with the musty warmth of her wood-fired stove. She called them “Highlander biscuits,” though she confessed she wasn’t sure where the name came from. What mattered more was that the recipe used up every drop of a can of condensed milk—a staple in many kitchens during tougher times when eggs were scarce and budgets were tight.

Back then, she would mix the dough with a wooden spoon in a large enamel bowl, scooping them by hand and pressing chocolate chunks into the tops with a practiced thumb. We’d wait with noses pressed to the oven glass as the cookies baked, golden at the edges and soft in the middle, then sneak a few still warm from the tray. Even now, making these cookies feels like a bridge back to her, a way to recreate that warmth and share it with others.

These days, I like to think of this recipe as a “legacy bake”—something so foolproof and satisfying that it finds a place in every generation’s cookbook. It’s simple, it’s scalable, and it makes enough to fill your cookie jar for days or to package up as sweet little gifts for neighbors and friends. Best of all, the dough freezes beautifully, meaning a fresh batch is always just minutes away.

Whether you grew up with a version of this recipe or you’re discovering it for the first time, I invite you to slow down, roll up your sleeves, and bake up a little piece of history. You’ll be surprised how much joy can be found in the humble sweetness of condensed milk cookies.

Why You’ll Love This Recipe

• Full-can recipe – Uses exactly one can of sweetened condensed milk, no waste.
• Egg-free and simple – Great for those with allergies or for pantry baking.
• Old-fashioned and nostalgic – Inspired by traditional Highlander biscuits.
• Perfect texture – Crisp edges, soft centers, and melty chocolate bits.
• Make-ahead friendly – Dough freezes perfectly, bake straight from frozen.

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INGREDIENTS YOU’LL NEED

• 450 g salted butter, at room temperature
• 200 g granulated sugar
• 1 tsp vanilla extract or vanilla bean paste
• 395 g can sweetened condensed milk
• 520 g all-purpose flour
• 1½ tsp baking powder
• 400 g chocolate chips or finely chopped chocolate

HOW TO MAKE GRANDMA-STYLE CONDENSED MILK COOKIES

Step-by-Step Instructions

1. Preheat and Prepare:
   Set your oven to 165°C (330°F) and line 3 to 4 large baking sheets with parchment paper. This low, even heat ensures the cookies bake through without becoming too crisp on the outside.
2. Cream Butter, Sugar & Vanilla:
   In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, sugar, and vanilla for about 2–3 minutes. You want the mixture to be pale and fluffy—this aeration helps create tender, light cookies.
3. Add the Sweetened Condensed Milk:
   Pour the condensed milk into the butter mixture and beat until completely smooth. The dough will become luxuriously creamy and sweet at this stage—don’t skip a good scrape down of the bowl to make sure everything blends well.
4. Incorporate the Dry Ingredients:
   Sift together your flour and baking powder, then add them gradually to the wet mixture. Start your mixer on low to avoid a flour cloud. The dough will be soft but not sticky. If using a hand mixer or spoon, switch to your hands toward the end to gently bring the dough together without overworking it.
5. Fold in the Chocolate:
   Stir in your chocolate chips or chopped chocolate by hand to ensure they’re evenly distributed. This is also the stage where you can get creative—try mixing half dark chocolate and half milk, or even add chopped dried fruit or toasted coconut.

1. Scoop and Roll:
   Using a small cookie scoop or tablespoon (~20 g of dough), portion the cookies onto your trays. Roll each ball gently in your hands to create smooth, round cookies. Leave some space between each, as they will spread a bit.
2. Bake to Perfection:
   Bake for 14–15 minutes, or until the edges are a light golden brown. For uniformity, rotate your pans halfway through baking. The centers may look slightly underdone, but they’ll continue to set as they cool.
3. Optional: Cookie Scoot:
   If you want perfect circles, use a round cookie cutter slightly larger than your baked cookies and gently swirl it around them just after baking.
4. Cool and Enjoy:
   Let the cookies cool on the tray for at least 10 minutes before transferring to a wire rack. Their texture improves as they cool—don’t skip this step!

Helpful Tips

• Batch baking? This recipe makes a large quantity, ideal for parties or gift boxes. Halve it if you prefer a smaller batch.
• No chocolate? Substitute with raisins, crushed nuts, or white chocolate for a twist.
• Storage tip: Place cooled cookies in an airtight container with a slice of bread to keep them soft longer.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes + cooling
• Yield: About 90 cookies
• Category: Cookies
• Method: Baking
• Cuisine: Homestyle / New Zealand-inspired
• Diet: Vegetarian, egg-free

NOTES

This recipe is forgiving and easily adaptable. The base dough is mild and buttery, making it ideal for experimenting with different flavors and add-ins. Use whatever chocolate or pantry ingredients you have on hand.

NUTRITIONAL INFORMATION

Approximate per cookie (20g)
Calories: 90 • Carbs: 10g • Sugar: 6g • Fat: 5g • Protein: 1g

Frequently Asked Questions

Can I use unsalted butter?
Yes! Just add a pinch of salt (about ½ teaspoon) to the flour mixture.

Do they freeze well?
Absolutely. Freeze the dough balls on a tray, then transfer to a ziplock bag. Bake from frozen—no need to thaw.

Why don’t these cookies contain eggs?
These are based on traditional Highlander biscuits, which were designed to be egg-free. Condensed milk adds richness and structure instead.

STORAGE INSTRUCTIONS

Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze dough balls and bake as needed—perfect for fresh cookies anytime.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other comforting favorites:

• Lush Lemon Basil Sugar Cookies
• Carrot Cake Oatmeal Cookies
• Zebra Cookies: A Swirled Treat That Feels Like Home

Conclusion

These Grandma-Style Condensed Milk Cookies are more than just a treat—they’re a bridge to the past, a hug from the oven, and a sweet tradition you can share with those you love. Whether you bake them for the holidays, for gifting, or just to brighten an ordinary afternoon, they deliver comfort in every bite. So open a can of condensed milk, gather your ingredients, and let the aroma of butter and vanilla fill your kitchen—just like Grandma used to do.