Since it’s so quick and simple and the end effect is so good, I have to admit that this is a Tiktok trend that I can actually support. Condensed milk transforms this into a more classic no-churn ice cream, with just a single (or double) serving of it that is neatly packaged, in contrast to Tiktoks that only utilize cream and shake it by hand. Rich, creamy, and velvety are the results. and completely craveable.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter
- 1 large egg, lightly beaten
- 1 large egg yolk, lightly beaten
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
- Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
- Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.
- Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
- Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.
- Be careful not to overwork the dough too much. The flecks of butter as they melt will create pockets of air that give the cookie rise-if the dough is overworked too much it can tend to melt and not rise. You are treating this like a biscuit dough-working to create those layers and flakes so you have lots of soft texture inside. Try and reroll as little as possible to avoid melting the butter.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 96 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
These are wonderful! I have made them many times!!