Sultana Condensed Milk Cookies
These Sultana Condensed Milk Cookies are soft, buttery, and packed with sweet, chewy sultanas. Made with just 4 simple ingredients and no dough chilling required, they’re the perfect easy cookie recipe for afternoon tea, lunchboxes, or whenever you’re craving something sweet.
A Cookie Tin Favorite.
The condensed milk creates a soft, buttery texture, while the sultanas add little bursts of sweetness and chewiness throughout. Best of all, there’s no need to chill the dough, so they’re ready to bake as soon as you’ve mixed them together. Sam x
Only 4 Ingredients – simple pantry staples you may already have on hand
No Dough Chilling Required – mix, roll, and bake straight away
Perfect For Afternoon Tea – delicious served with a cup of tea or coffee
Sultana condensed milk cookies video
Why this recipe works
These condensed milk cookies keep things simple while still delivering plenty of flavor and texture.
Quick To Make
The dough comes together in minutes and can be baked immediately without chilling.
Minimal Ingredients
Only four everyday ingredients are needed to make a batch of homemade cookies.
Soft & Chewy Texture
The condensed milk creates a tender cookie while the sultanas add sweetness and chewiness throughout.
Easy To Customize
Swap the sultanas for raisins, dried cranberries, chocolate chips, or chopped nuts.
Ingredients you’ll need
Salted Butter
Provides rich buttery flavor and a tender cookie texture.
Sweetened Condensed Milk
Adds sweetness while helping create a soft, melt-in-your-mouth cookie.
Self-Raising Flour
Gives the cookies structure and helps them bake up perfectly.
Sultanas or Raisins
Add sweetness, chewiness, and classic flavor.
How to make sultana condensed milk cookies
Step 1: In a large mixing bowl, use electric hand beaters, or a stand mixer with the paddle attachment, to beat the softened butter and condensed milk on high speed for 1 minute until well combined, light, and creamy. Scrape down the sides of the bowl.
Step 2: Add the self-raising flour and beat on medium speed for 30-40 seconds, or until a soft dough forms.
Step 3: Using a rubber spatula or wooden spoon, fold in the sultanas or raisins until they’re evenly distributed throughout the dough. Avoid over-mixing.
Step 4: Scoop 1 level tablespoon (25g/0.8 oz) of dough, roll into balls, and gently flatten into thick discs. Place on the lined baking sheet, leaving space between each cookie. Bake for 12–15 minutes until the edges are lightly golden and the centers remain pale. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
How to Store
Store: Allow the cookies to cool completely, then store in an airtight container at room temperature for up to 1 week.
Freeze: Place cooled cookies in a freezer-safe container or zip-top bag with parchment paper between layers. Freeze for up to 3 months.
Thaw: Allow the cookies to sit at room temperature for 1–2 hours before serving.
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Sultana Condensed Milk Cookies
Ingredients
Method
- Preheat Oven: Preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Cream Butter and Condensed Milk: In a large mixing bowl, use electric hand beaters, or a stand mixer with the paddle attachment, to beat the softened butter and condensed milk on high speed for 1 minute until well combined, light, and creamy. Scrape down the sides of the bowl.
- Add Flour: Add the self-raising flour and beat on medium speed for 30-40 seconds, or until a soft dough forms.
- Incorporate Sultanas: Using a rubber spatula or wooden spoon, fold in the sultanas or raisins until they’re evenly distributed throughout the dough. Be gentle—avoid over-mixing.
- Form Cookies: Scoop 1 level tablespoon (25g/0.8oz) of dough, roll it into a smooth ball, then gently flatten it in your palms to form a thick disc. Place each disc onto the lined baking sheet, leaving space between cookies to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers remain pale.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Can I substitute the sultanas for other mix-ins?
Absolutely! You can swap sultana or raisins for chocolate chips, dried cranberries, or even chopped nuts to customize your cookies to your liking. Or you can leave them out altogether to create 3 ingredient condensed milk cookies!
