These Three-Ingredient Cornstarch Cookies are gluten-free and so easy to make! They take only 3 ingredients and are ready within an hour!
I learned about Cornstarch Cookies (or Sequilhos, as they're known in Brazil, where they originated) recently when I was browsing through a retro baking cookbook, and I was immediately intrigued. It's not often that you come across cookie recipes that only have 3 ingredients, and I had never heard of using cornstarch as the main ingredient in a cookie or any other baked good. Plus, my love for sweetened condensed milk runs deep, so I immediately knew I had to try them.
I will have to admit, though, that my expectations were quite low. I didn't really expect these cookies to be all that good, and in fact, I cut the recipe in half so I didn't waste as many ingredients if they were trash-worthy. It turns out that my worry was needless (as it so often is), and I was pleasantly surprised by these super-easy cookies.
Now, I won't go so far as to say they're the best cookies I've ever had, but I'll absolutely consider making them again when I need a quick treat, especially if I anticipate serving them to friends or family who require a gluten-free diet.
Their texture was crumbly and melt-in-your-mouth, with only a light sweetness. They reminded me a little of shortbread and would be great served with coffee or tea. Keep reading to learn how to make them.
How to Make Cornstarch Cookies
Making these melt-in-your-mouth cookies really couldn't be much easier. All you'll need is a baking sheet and some parchment paper to prevent sticking. A hand mixer is optional, for easier mixing.
Using a hand mixer (or a sturdy spoon and some elbow grease), cream together the butter and sweetened condensed milk. Once it's evenly mixed, stir in the cornstarch. When the cornstarch is mostly incorporated, mix on low speed until you get a soft dough (don't use the mixer initially, or you risk covering your kitchen with a cloud of cornstarch).
Use a spoon to scoop small portions of dough (about 1-2 Tablespoons), rolling them into balls between the palms of your hands. Place the balls onto a parchment-lined baking sheet, about 1-2" apart. Bake for about 15 mintues, until the cookies are set. Note that the cookies won't really brown (except on the bottom) - they'll remain a creamy, off-white color.
Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container or bag at room temperature for up to 2 days (or freeze for a longer period of time).
Cornstarch Cookies Ingredients
These cookies have a shockingly short ingredient list - you only need 3 (or 4) ingredients to make these melt-in-your-mouth cookies!
- Softened salted butter - or you can also use unsalted butter and add a pinch of salt
- Sweetened condensed milk - sweetened condensed milk is milk that has been boiled with sugar until it's a concentrated, syrup-like texture. Find it in cans (or sometimes more convenient squeeze bottles) in the baking aisle.
- Cornstarch - cornstarch is sold in boxes or plastic tubs in the baking aisle.
Cornstarch Cookies Variations
Since cornstarch cookies don't have a lot of flavor other than light sweetness, you can try making some additions to make them your own. For maximum sucess, make only one addition at a time, and add the optional mix-in just before you mix in the cornstarch in step 3 of the recipe, below.
- Add ½ teaspoon of vanilla extract for subtle vanilla flavor
- Add ½ teaspoon of lemon or lime zest for subtle citrus flavor
- Roll the dough in cinnamon sugar before baking for snickerdoodles-inspired cookies
- Add 1 Tablespoon of shredded coconut (either sweetened or unsweetened) for tropical coconutty flavor and texture
Want more gluten-free cookie recipes?
Cornstarch Cookies Nutrition Notes
The nutrition information in the recipe below is for one cookie if you use the recipe to make 24 cookies. If your cookies are larger (or smaller) than this, the nutrition information will vary accordingly.
This recipe is gluten-free as written.
Three-Ingredient Cornstarch Cookies (Sequilhos)
Equipment
- Hand Mixer optional
Ingredients
- ½ cup softened salted butter see note
- ½ cup sweetened condensed milk
- 2 cups cornstarch
Instructions
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside. Heat the oven to 325°F.
- Add ½ cup (113 g) softened salted butter and ½ cup (156 g) sweetened condensed milk. Mix on low speed with a hand mixture (or by hand) until the butter and milk are creamed together.
- Fold in 2 cups (224 g) cornstarch with a spatula until the cornstarch is mostly mixed into the sweetened condensed milk mixture, then mix on low speed with a hand mixer until the dough is well-mixed and resembles play-doh.
- Use a spoon (or a cookie scoop) to scoop the dough in approximately 1-2 Tablespoon portions and roll the portions into balls between the palms of your hands. Place the dough balls onto the prepared cookie sheet, spacing them about 1 ½"(about 4cm) apart.
- Bake for about 15 minutes, until the dough is set (note that the cookies won't really brown, except on the bottoms - the tops will remain a creamy off-white color). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for up to 2 days.
Notes
Nutrition
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