These melt-in-your-mouth Milk Cookies feature a buttery shortbread base filled with luscious vanilla cream and topped with a delicate crumble. Originally inspired by traditional European pastries, these cookies combine the comforting flavors of vanilla custard with a tender, flaky cookie base. Perfect for special occasions, afternoon tea, or whenever you’re craving something uniquely delicious!
Ingredients
For the Vanilla Cream Filling:
- 1 oz (28g) cornstarch
- 2.5 oz (70g) granulated sugar
- 1.3 cups (310ml) whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract or 1 teaspoon vanilla sugar
- 3.5 oz (100g) unsalted butter, softened
For the Cookie Dough:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 small egg
- 2 oz (60g) sour cream
- 2.5 oz (70g) granulated sugar
- Powdered sugar for dusting
Instructions
Preparing the Vanilla Cream Filling:
- In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until well combined.
- Gradually add milk while whisking to prevent lumps from forming.
- Add vanilla extract or vanilla sugar and mix thoroughly.
- Place over medium heat and cook, stirring constantly with a wooden spoon or silicone spatula.
- Continue cooking until the mixture comes to a boil and thickens significantly (about 5-7 minutes).
- Remove from heat immediately once thickened.
- Cover the surface directly with plastic wrap to prevent skin formation.
- Allow to cool completely to room temperature.
Making the Cookie Dough:
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat the egg with sour cream and sugar until well combined.
- Cut cold butter into small cubes and work it into the flour mixture until crumbly.
- Add the egg mixture to the flour mixture.
- Knead gently until a cohesive dough forms (don’t overwork).
- Divide dough: set aside 1/3 for topping and wrap the remaining 2/3 for the base.
- Freeze the 1/3 portion for grating.
Assembly and Baking:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll out the larger portion of dough to 0.2 inches (5mm) thickness.
- Cut circles using a 2.5-inch (6cm) round cookie cutter.
- Transfer circles to prepared baking sheets.
- Pipe or spoon cooled vanilla cream onto each circle, leaving a small border.
- Grate the frozen dough portion over the filled cookies.
- Bake for 20-25 minutes until edges are lightly golden.
- Cool completely before dusting with powdered sugar.
Nutritional Information (per cookie)
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 65mg
- Total Carbohydrates: 23g
- Dietary Fiber: 0.5g
- Sugar: 12g
- Protein: 3g
Timing
- Prep Time: 45 minutes
- Cooling Time: 1 hour
- Baking Time: 20-25 minutes
- Total Time: 2 hours 10 minutes
Pro Baking Tips and Tricks
- Temperature Matters: Ensure all dairy ingredients are at room temperature except for the butter used in the dough, which should be cold.
- Filling Success: When cooking the cream filling, stir constantly and scrape the bottom of the pan to prevent scorching. The mixture will suddenly thicken – be ready to remove it from heat immediately.
- Dough Handling: Chill the dough if it becomes too soft to work with. Cold dough is easier to handle and produces flakier cookies.
- Perfect Topping: Freeze the reserved dough portion for at least 30 minutes to make it firm enough for grating.
Variations and Substitutions
- Dairy Alternatives:
- Replace whole milk with almond milk for a lighter version
- Substitute sour cream with Greek yogurt
- Use dairy-free butter for a lactose-free option
- Flavor Variations:
- Add lemon zest to the filling for citrus notes
- Incorporate ground cinnamon into the dough
- Use almond extract instead of vanilla
- Add cocoa powder to the dough for chocolate cookies
Common FAQs
Q: Can I make these cookies ahead of time?
A: Yes! The cookies can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: Why did my cream filling become lumpy?
A: Lumps usually form when the milk is added too quickly or the mixture isn’t whisked constantly during cooking. Strain the filling through a fine-mesh sieve if needed.
Q: Can I freeze these cookies?
A: While the unbaked dough can be frozen for up to 3 months, fully assembled cookies don’t freeze well due to the cream filling.
Q: How do I know when the cookies are done baking?
A: The edges should be lightly golden, and the grated topping should have a slight color. Don’t overbake, as they will continue to set as they cool.
Storage and Make-Ahead Tips
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
- The vanilla cream filling can be made up to 2 days ahead and stored covered in the refrigerator.
- Cookie dough can be made ahead and frozen for up to 3 months.
- Bring refrigerated cookies to room temperature for 15-20 minutes before serving for the best texture and flavor.
- Re-dust with powdered sugar just before serving if needed.
These delightful Milk Cookies combine the best of both worlds – a tender, buttery cookie with a smooth, creamy filling. Whether served with afternoon tea or as a special dessert, they’re sure to become a favorite in your recipe collection!
