👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2
In a small, shallow bowl, whisk together the ¼ cup granulated sugar and 1 ½ teaspoons ground cinnamon for the coating. Set aside.
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3
In a medium-sized mixing bowl, combine the sweetened condensed milk, all-purpose flour, and vanilla extract. Stir with a sturdy spoon or rubber spatula until a thick dough forms and no dry streaks of flour remain. Be careful not to overmix.
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4
Scoop out dough in 1-tablespoon portions. Roll each portion gently between your palms to form a smooth ball.
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5
Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring it's evenly coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
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6
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly puffed. Do not overbake to ensure a soft and chewy texture.
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7
Immediately upon removing from the oven, gently transfer each warm cookie back into the cinnamon-sugar mixture and roll again to give it a second generous coating. This enhances flavor and texture.
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8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
💡 Notes
For best results, do not substitute self-rising flour. If the dough is too sticky, lightly flour your hands. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. For a fun twist, try adding a pinch of nutmeg to the cinnamon sugar or a little orange zest to the dough.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
2g
Total Fat
5g
Saturated Fat
3g
Carbs
25g
Fiber
0g
Sugar
18g
Sodium
40mg
Cholesterol
10mg
