Milk cookies recipe using dry milk powder are super soft , delicious, moist and sweet homemade sugar cookies from scratch. They are made without consdensed milk so if you do not have sweetened condensed milk also you can make these simple and delicious cookies at home.
These are basically eggless sugar cookies flavored with milk powder and they are easy to make and perfect to be enjoyed with a cup of milk or tea or coffee.
These delicious and moist cookies don’t even need any icing or frosting as they are totally delicious without any extra frosting or icing.
The best thing about the milk powder cookies or milk cookies (without using milk but using milk powder) is that it is super easy to make from scratch at home!
What Are Milk Cookies?
Milk cookies are basically sugar cookies where milk is the main ingredient of the recipe.
They are usually light yellow or cream/off white in color.
However these eggless milk cookies are made without milk.
They use dried milk powder in the recipe to make the cookie dough and so as a result, the cookies are so soft in texture, moist and flavorful.
This cookie recipe is a variation from the eggless sugar cookies recipe here which you can make with milk & sugar!
I also have added this soft & moist m&m cookies recipe which is also eggless and delicious!
How To Make Milk Cookie Dough?
To make the eggless milk cookie dough, we use all purpose flour, water, baking powder, butter and sugar and also milk powder as the main ingredients and few other ingredients like vanilla extract for flavor (ingredients and steps to make the dough and cookies listed in detail below).
Adding milk powder to sugar cookie dough helps with increasing the flavor and also makes the cookies more soft, moist and delicious.
However, I am not sure if you can add milk powder to any cookie dough, because each recipe is different.
With this cookie recipe using milk powder, we can make delicious and soft cookies that are sure to make great desserts that are easy to make too!
How To Make Milk Cookies With Milk Powder?
We use the following ingredients to make these homemade delicious cookies from scratch.
all purpose flour 1.5 cups (I used bleached all purpose flour in this recipe)
baking powder 1 teaspoon
salt ½ teaspoon
dry milk powder 2 tablespoons
butter ½ cup melted (at room temperature)
sugar ¾ cup
water ¼ cup
vanilla extract 1 teaspoon
Step By Step Instructions
To make the dough
In a bowl, mix together the dry ingredients – flour, baking powder, salt and milk powder until all ingredients are evenly combined.
In another bowl, add the melted butter and sugar and beat the mixture well to combine. Also add the water and vanilla extract to the butter sugar mixture and stir in to mix well.
Add the wet ingredients mixture slowly to the dry flour mixture to get a crumbly mixture. Make sure its mixed well so all the ingredients are evenly combined.
Knead well with hands to form the cookie dough.
Transfer the bowl with cookie dough to the refrigerator and chill in the refrigerator for about 15 to 20 minutes (do not chill for more time as the dough may harden).
Once chilled for about 20 minutes, the dough is ready to be used to make the milk cookies.
To make the cookies
Prepare a large cookie sheet lined with parchment paper or foil or non slip baking mat.
Make small balls out of the dough (use your palms to make smooth balls) and then slightly press the balls to form the round cookie shape.
Place this cookie in the baking sheet. Similarly shape all round cookies out of the dough and place them all in the cookie sheet. Leave enough space in between each cookie, as they will expand in size as they bake.
To bake the cookies
Preheat oven to 350 degree Fahrenheit.
Place the cookie sheet in the preheated oven and bake for about 10 to 12 minutes for moist and soft cookies.
Once done, immediately transfer the cookie sheet from the hot oven, otherwise the cookies will turn hard due to overbaking.
Allow the cookies to completely cool down before transfer them to air tight containers or cookie jars or serve them once cooled enough along with tea or coffee as you like!
Notes: Keep in mind that the cookies will harden to the right consistency once they are cooled enough. They may appear too soft when you take them out of the oven, but they will be perfect once they are completely cooled.
You may replace butter with oil as well if you wish to reduce the calories, however, the flavor is the best when you use butter.
So I wouldn’t recommend replacing butter with oil for this cookie recipe thought it will work.
How To Store The Cookies?
If you wish to store these homemade cookies for later use, you can store them in cookie jars or air tight food containers and store in the refrigerator for few more days.
I have stored these cookies in room temperature for about a day without any issues during mild warm weather.
What Kind Of Flour To Make The Cookie Dough?
I used bleached all purpose flour in this cookie recipe.
The unbleached all purpose flour should also work though there may be some small differences in texture.
If you have bleached all purpose flour at home, I recommend using that for the best results.
More Eggless Dessert Recipes:
strawberry cobbler from scratch with fresh strawberries
apple cobbler from scratch with fresh apples
More Cookie Recipes:
cut out Christmas sugar cookies with sprinkles
sugar cookies without baking powder
banana chocolate chip cookies vegan
coconut flour chocolate chip cookies (gluten free)
moist chocolate cookie recipe from scratch
chocolate chip cookies without brown sugar
peanut butter chocolate chip cookies without butter or eggs or sugar
Below you can get the recipe for milk cookies using milk powder in detail.
Milk Cookies With Milk Powder
Ingredients
- 1.5 cups bleached all purpose flour may use unbleached all purpose flour too
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons dry milk powder
- ½ cup melted butter at room temperature
- ¾ cup sugar
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
To make the dough
- In a bowl, mix together the dry ingredients – flour, baking powder, salt and milk powder until all ingredients are evenly combined.
- In another bowl, add the melted butter and sugar and beat the mixture well to combine. Also add the water and vanilla extract to the butter sugar mixture and stir in to mix well.
- Add the wet ingredients mixture slowly to the dry flour mixture to get a crumbly mixture. Make sure its mixed well so all the ingredients are evenly combined.
- Knead well with hands to form the cookie dough.Transfer the bowl with cookie dough to the refrigerator and chill in the refrigerator for about 15 to 20 minutes (do not chill for more time as the dough may harden).Once chilled for about 20 minutes, the dough is ready to be used to make the milk cookies.
- Preheat oven to 350 degree Fahrenheit.Prepare a large cookie sheet lined with parchment paper or foil or non slip baking mat.Make small balls out of the dough (use your palms to make smooth balls) and then slightly press the balls to form the round cookie shape.
- Place this shaped cookie dough in the baking sheet. Similarly shape all round cookies out of the dough and place them all in the cookie sheet.Leave enough space in between each cookie, as they will expand in size as they bake.
- Place the cookie sheet in the preheated oven and bake for about 10 to 12 minutes for moist and soft milk cookies. Once done, immediately transfer the cookie sheet from the hot oven, otherwise the cookies will turn hard due to overbaking.
- Allow the cookies to completely cool down before transfer them to air tight containers or cookie jars or serve them once cooled enough along with tea or coffee as you like!
Thanks for this recipe! I have not had milk cookies before but I wanted to try this because I had milk powder, and they turned out delicious! Like a soft sugar cookie. Mine spread too much and began to fuse so I had half a dozen big cookies instead hahaha.
Hi, I am so glad you like the cookies! Yes, they are soft in texture and very delicious 🙂 The cookies will spread as they get baked so it’s a good idea to leave enough space between the cookies before you bake them. If you do not have enough space in the baking sheet, you can bake in multiple batches! Thank you so much for the feedback!!
. This was my first time making milk cookies and the first time that I have used milk powder for anything. The recipe was super simple and easy to follow. About 5 minutes after they came out of the oven (about 1o minutes ago) my son grabbed one his eye lit up! He said they were delicious and a 10 out of 10…I will definitely be making these again!
Thank you for sharing !
Hi Taylor, Thank you so much! I am so happy to hear that your son liked the cookies very much 🙂 Thanks again for sharing your feedback, much appreciated!
Hi what is the reason for chilling the dough before shaping? Is it just to make it easier to shape? If so, do I have to thaw the shaped cookie before baking? Thanks!
Hi, the cookie dough needs to be chilled, because otherwise the cookies spread a lot while baking. These milk cookies tend to spread even after chilling the dough, so without chilling it will spread even more which is not recommended. You do not need to thaw the dough before making the cookies, just use the chilled dough to make the cookies! Hope this helps. Thank you.
These sound delicious. I have two questions. Are you saying they will only stay fresh on the counter for one day but will stay fresh and moist in the fridge after that? I normally avoid the fridge for fear it will dry out my cookies.
Secondly, what do you think about subbing lemon extract for the vanilla (or perhaps in addition to) as I love all things lemon.
Thank you so much for responding.
Hi Jeanette, Thank you for stopping by! I haven’t tried keeping these cookies at room temperature for more than a day but you may try and see. I think it should be ok for one more day if you used fresh ingredients and especially since it’s winter now. Storing in the refrigerator may dry cookies a bit but these are very soft cookies so I didn’t really see an issue with these cookies. In case you think it’s dry when you take them out of the refrigerator, you can keep the cookies in the counter for about 30 minutes before enjoying them, as it will soften them again. Hope this helps! Thank you so much !
Could you just add a quick addendum re my lemon extract question? Thanks. 🙂
Sorry I missed that. I suggest adding about 1/2 teaspoon of lemon extract and see how you like the flavor! Hope this helps. Thank you.