Yield: 24 cookies

Need to throw together a last minute treat? Make a batch of fluffy and buttery, cream cheese-glazed cookies using 1 whole (14-ounce) can of sweetened and just a handful of other staple ingredients you probably already have in the fridge and pantry. You will use 2/3 cup of the condensed milk in these melt-in-your-mouth cookies (which eliminates the need for additional sugar or eggs), then simply combine the rest of the can with softened cream cheese to create a tangy-sweet glaze. After you glaze the cookies and add sprinkles (if desired), leave them on the wire rack for 5 to 10 minutes so that the glaze can set so that you don't end up with a mess. 

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Place butter in the bowl of a stand mixer, fitted with the paddle attachment; beat 2 to 3 minutes. Add 2/3 cup condensed milk and vanilla to bowl; beat 2 to 3 minutes or until combined and fluffy. 

Step 3

Add flour, baking powder, and salt to bowl; mix at low speed until combined, scraping down sides of bowl with a rubber spatula as necessary. Refrigerate dough at least 1 hour. 

Step 4

Divide the dough into 24 equal portions (about 1-ounce each); roll portions into balls and flatten slightly. Arrange dough portions 2 inches apart on parchment paper-lined baking sheets. Bake at 325° 12 to 15 minutes or until golden, rotating pans halfway through baking.

Step 5

Allow cookies to cool 5 minutes on baking sheets; gently transfer cookies to a wire rack to cool completely. 

Step 6

While cookies cool, combine cream cheese and remaining condensed milk in the bowl of a stand mixer fitted with the whisk attachment; beat until combined and smooth. Spoon the glaze evenly over the cooled cookies; sprinkle evenly with sprinkles, if desired. 

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Ratings & Reviews


December 12, 2016
I found the results of this cookie recipe odd. What you get is basically a semi-sweet biscuit with a semi-sweet bland frosting. I liked the texture of both, but there's very little flavor in either. If I try it again, I'd definitely double the vanilla extract and add some to frosting. I think I'd also add some sugar to both to give it a sweeter, more cookie-like profile rather than a biscuit.