Sequilhos Cookies
A simple Brazilian cookie made with corn starch, condensed milk, and a few other ingredients for flavor. They're smooth, melty, and light, excellent for a simple treat.
Equipment
- Mixing Bowl
- Rubber Spatula
- Kitchen Scale
- Baking Sheet
- Cooling Rack
- Cookie Scoop
- Stand Mixer Optional but recommended
Ingredients
- 8 Tbsp Salted Butter Softened
- 200 Grams Condensed Milk
- 280 Grams Corn Starch
- 1 Tsp Vanilla Extract
Instructions
- In your stand mixer (or by hand if you're hardcore) beat the butter, condensed milk, and vanilla extract together until fully combined.
- Remove the mixing bowl from the stand mixer. By hand, add in about a ¼ cup of corn starch at a time, folding together with your spatula. Keep going until the dough is soft, smooth, and shiny, and is just barely moist. You may not use all the corn starch.
- Use a cookie scoop or spoon to extract teaspoon sized balls of dough and roll them into smooth balls, spacing them apart on a cookie sheet.
- Press a thumb into each dough ball like you're making thumbprint cookies, and finish flattening them with a fork (leaving decorative indentations if you like.)
- Chill these cookies in the fridge for 30-60 minutes, minimum. This helps ensure even baking and a thicker cookie.
- Preheat your oven to 350℉. Bake the cookies for 12-15 minutes; they'll start to brown on the bottoms and the tops will start to crack.
- Remove from the oven and let cool for 20-30 minutes before enjoying. Decorate them, drizzle with icing, dip in chocolate, or whatever you like.