Description
This Evaporated Milk Cookie recipe delivers soft, fluffy cookies with a tender crumb and a luscious, creamy frosting enhanced by evaporated milk. The subtle warmth of cinnamon in both the cookie dough and the frosting adds a comforting spice, making these treats perfect for any occasion. Simple to prepare and bake, these cookies combine classic ingredients with a special twist, resulting in a delightful homemade dessert that yields 22 servings.
Ingredients
Cookie Dough
- 2 1/4 cups / 270 g / 9.5 oz all-purpose flour (scooped and leveled)
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon, plus more for topping
- 3/4 cup / 170 g / 6 oz salted butter, softened
- 1/2 cup / 100 g / 3.5 oz packed light-brown sugar
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 1/2 cup / 115 ml / 4 fl oz evaporated milk
Frosting
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, softened
- 1 1/2 cups / 180 g / 6.3 oz powdered (confectioners’/icing) sugar
- 1-2 tbsp evaporated milk
- 1/2 tbsp vanilla bean paste
- Ground cinnamon for garnish
Instructions
- Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper or non-stick baking mats to prevent sticking and ensure even baking.
- Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed. Set this mixture aside for later use.
- Cream butter and sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, light-brown sugar, and granulated sugar on medium speed until the mixture becomes pale and fluffy, about 2 to 3 minutes.
- Add liquids: Mix in the egg and vanilla bean paste until incorporated. Then, on low speed, blend in the evaporated milk just until combined. The dough may appear curdled at this stage, which is normal and will resolve when flour is added.
- Incorporate dry ingredients: Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon until no streaks of flour remain and the dough is uniform in texture.
- Scoop cookies: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading during baking.
- Bake cookies: Bake the cookies in the preheated oven for 12 to 15 minutes. Keep an eye on them as oven temperatures vary. The cookies should puff up and appear set when done.
- Cool: Allow the cookies to rest on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely.
- Mix frosting: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy, approximately 5 minutes. Gradually add powdered sugar, evaporated milk, and vanilla bean paste, then whip the mixture for another 5 minutes until smooth and creamy.
- Frost cookies: Once the cookies are completely cool, spread the frosting evenly over the tops. Garnish each cookie with a light sprinkle of ground cinnamon. Serve and enjoy!
Notes
- Ensure cookies are fully cooled before frosting to prevent melting.
- Adjust the amount of evaporated milk in the frosting to achieve desired consistency.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
