Milk cookies 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 milk cookies. 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 milk cookie 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 milk cookie recipe using milk powder, we can make delicious and soft milk cookies that is sure to make a wonderful dessert that is easy to make too!
How To Make Milk Cookies With Milk Powder?
We use the following ingredients to make these homemade delicious milk cookies from scratch.
all purpose flour 1.5 cups (I used bleached all purpose flour in this recipe)
baking powder 1 teaspoon
salt 1/2 teaspoon
dry milk powder 2 tablespoons
butter 1/2 cup melted (at room temperature)
sugar 3/4 cup
water 1/4 cup
vanilla extract 1 teaspoon
Steps To Follow (The Process)
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 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!
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.
Can you replace butter with oil?
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 Milk 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 Milk Cookie Dough?
I used bleached all purpose flour in this milk powder 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 sugar cookies with sprinkles
banana chocolate chip cookies vegan
coconut flour chocolate chip cookies (gluten free)
moist chocolate cookie recipe from scratch
Below you can get the recipe for milk cookies using milk powder in detail.
Milk Cookies With Milk Powder – Super Soft, Moist Eggless Milk Cookies
Ingredients
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 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.
- 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!
Notes
Nutrition
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