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Sultana condensed milk cookies made with 4 ingredients.
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Sultana Condensed Milk Cookies

Buttery and chewy, these Sultana Condensed Milk Cookies are easy to make with only 4 ingredients, offering a sweet and nostalgic treat for any occasion!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 cookies
Calories 174kcal
Author Samantha Pickthall

Ingredients

  • 200 g salted butter, at room temperature
  • 1/2 cup (150g) full-fat sweetened condensed milk
  • 2 1/2 cups (300g) self-raising flour, scoop & leveled
  • 1 cup sultanas or raisins
US Customary - Metric

Instructions

  • 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!

Notes

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition

Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 106mg | Fiber: 1g | Sugar: 4g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.3mg