5-Ingredient Condensed Milk Thumbprint Cookies
With only five ingredients, this simple recipe for thumbprint cookies combines the wonderful crumbly texture of shortbread with the sweetness of fruit jam.
Hello! Today’s recipe is a simple process for thumbprint cookies that uses only five ingredients and comes together in 30 minutes or less. It’s great to make with kids or for beginner bakers.
These Condensed Milk Thumbprint Cookies are filled with a strawberry jam (or whatever jam you want to use). The perfect amount of sweetness to compliment the shortbread-like texture of the cookie base.
I hope you enjoy this easy dessert recipe!
How do you make this cookie recipe?
(Complete ingredient amounts and instructions in the recipe card down below)
Preheat the oven to 350 degrees F. Add the butter, flour, sweetened condensed milk, and vanilla extract into the mixing bowl.
Whisk the ingredients together using a stand mixer (or electric mixer) until the mixture forms a smooth and uniform dough ball. If needed, scrape down the sides of the bowl as it mixes so that everything gets incorporated together.
Knead the dough by hand in the mixing bowl a few times.
Form 1-inch balls using a rounded tablespoon, then shaping it into a smooth ball using your hands. Place on a baking sheet a couple inches apart.
Press into the center of each cookie using your thumb to make an indentation. Fill each cookie indentation with jam.
Bake for 12-15 minutes, until lightly golden brown on the bottom (the top of the cookie will be pale). Let it cool a little before enjoying!
Here are some helpful tips to make these tasty cookies!
- Use a stand mixer (or electric mixer). I prefer the stand mixer as it’s way easier and faster than mixing it by hand.
- If needed, scrape down the sides of the bowl as it mixes so that everything gets fully incorporated.
- Can I make these cookies without a mixer? Yes, however it will take more time and effort.
- Place all ingredients in a bowl. Using clean hands, combine all the ingredients together. Break down the butter until small crumbles (sandy texture) form.
- Push the dough together into a ball and place onto a flat, clean, lightly floured surface.
- Knead the dough until smooth and round.
- Then follow steps 4-6 of the regular recipe (in the recipe card down below) to complete.
- Once out the oven, they will be soft. Let them cool to harden slightly before handling or they will fall apart. The baked cookie will be light on the top and lightly golden brown on the bottom.
Here are four more easy cookie recipes for you to check out!
- White Chocolate Cranberry Oatmeal Cookies
- Salted Chocolate Butterscotch Cookies
- Classic Raspberry Shortbread Cookies
- Chewy Gingersnap (Ginger Molasses) Cookies
In all, these condensed milk thumbprint cookies are:
- Delicious: This cookie has the tender and crumbly texture of a shortbread cookie mixed with the sweet jelly of strawberry jam. It’s a winning combination.
- Quick and easy to make: These cookies come together in 30 minutes or less and only use a few easy-to-find ingredients! A great treat to make with the kids!
- Easy to scale up or down: Halve the recipe or double (or more) to make as much as you want.
- A tasty dessert or snack: Perfect to eat with a tall glass of milk or a cup of coffee.
- Shareable: Make this recipe and share with family, friends, and/or your co-workers!
- Great to make for a cookie exchange or to serve at a party!
I hope you try this simple condensed milk cookie recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!
- 2 cups all-purpose flour
- 1 cup (8 oz.) cold unsalted butter, chopped into small pieces
- 6 tbsp sweetened condensed milk
- 1 tsp pure vanilla extract
- 5 - 7½ tbsp strawberry jam (or jam of your choice)
- Preheat the oven to 350 degrees F.
- Using a stand mixer (or electric mixer) attached with a wire whisk, add the butter, flour, sweetened condensed milk, and vanilla extract into the mixing bowl.
- Whisk together, starting at a low speed and then gradually increasing to high speed, until the mixture forms a uniform and smooth dough ball. If necessary, scrape down the sides of the bowl as it mixes so that everything gets incorporated together. After, knead the dough by hand in the mixing bowl a few times.
- Form 1-inch balls using a rounded tablespoon, shaping it into a smooth ball using your hands. Place each cookie onto the baking sheet at least 2 inches apart.
- Make an indentation using your thumb into the center of each cookie. Fill each cookie indentation with jam, about 1/2 teaspoon to 3/4 teaspoon of jam per cookie.
- Bake for 12-15 minutes, until lightly golden brown on the bottom (the top of the cookie will be pale). Let cool slightly before eating (cookies will be soft right out of the oven, but will harden as they cool).
- Nutritional information is based on one cookie for a total of 30 cookies.
- Can I make this cookie without a stand/electric mixer? Yes. Please refer to the “Helpful Tips” section of the blog post.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 13mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 1g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
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