Sweet Milk Sandwich Cookies (Easy Old-Fashioned Recipe)

Sweet Milk Sandwich Cookies are soft sugar cookies filled with creamy sweetened condensed milk and finished with coconut-coated edges.

Inspired by the invention of condensed milk by Gail Borden Jr. these cookies reflect a time when simple pantry ingredients were turned into memorable homemade desserts.

Their gentle sweetness and nostalgic flavor make them perfect for sharing with family and friends.

Before starting, it’s helpful to review a few baking basics—especially when working with sandwich cookies where texture and structure matter.

---

---

Understanding what to know when baking cookies can make a noticeable difference in how evenly they bake and how well they hold together once filled.

---

Alfajores vs. Sweet Milk Sandwich Cookies

Traditional South American alfajores are made with tender, crumbly cookies filled with dulce de leche, a rich milk-based caramel.

Sweet Milk Sandwich Cookies follow the same comforting idea but use sweetened condensed milk for a simpler, no-cook filling.

Both celebrate soft cookies and creamy milk flavor, offering slightly different takes on a beloved classic.

---

Why These Cookies Are So Special

What sets Sweet Milk Sandwich Cookies apart is their balance of flavor and texture.

The sugar cookies bake up soft with lightly crisp edges, while the sweetened condensed milk adds a smooth, rich filling that isn’t overly sweet.

The coconut coating around the edges not only adds flavor but also helps seal the filling between the cookies.

---

---

This style of cookie is different from firmer, butter-heavy recipes like Cherry Pistachio White Chocolate Shortbread Cookies, which rely on fat for structure. Instead, these cookies are designed to stay tender, making them ideal for sandwiching.

Ingredients You’ll Need

For the Cookie Dough

1 box (17½ oz) sugar cookie mix

1 cup shredded coconut

½ cup pecan halves, finely chopped

⅓ cup butter, melted

1 large egg

For the Filling & Assembly

1 can (14 oz) sweetened condensed milk, room temperature

½ cup shredded coconut (for coating edges)

All-purpose flour, for rolling

---

Note: “Sweet milk” in this recipe refers to sweetened condensed milk.

---

How to Make Sweet Milk Sandwich Cookies

Prepare the Dough

In a large bowl, beat the egg, then mix in the melted butter. Add the cookie mix, chopped pecans, and shredded coconut. Begin mixing with a fork, then switch to your hands until a firm dough forms.

Proper mixing and dough consistency are just as important here as they are in recipes like Hazelnut Shortbread Cookies, where even texture ensures consistent baking.

---

---

Divide the dough in half. Lightly flour a cutting board and rolling pin, then roll the dough to about ¼-inch thickness. Cut into 2-inch rounds and place on light-colored baking sheets.

---

---

Bake at 350°F (175°C) for 7–10 minutes, or until the edges are lightly golden.

---

Cook’s Notes

Using light-colored pans helps prevent over-browning and keeps the cookies soft—an important detail when making sandwich cookies.

---

Allow cookies to cool completely on a wire rack before filling.

Assembling the Sandwich Cookies

Arrange half of the cookies face-down on a clean surface. Spread 1 teaspoon of sweetened condensed milk evenly on each cookie.

---

---

Sprinkle shredded coconut around the edges of the filled cookies, then top with the remaining cookies to form sandwiches.

If you enjoy this style of cookie, you may also like Coconut Pecan Sandwich Sugar Cookies, which use a similar base with a slightly different filling approach.

---

---

Chilling, Storage, and Make-Ahead Tips

Once assembled, refrigerate the Sweet Milk Sandwich Cookies for 15–20 minutes to allow the filling to set properly.

---

---

Chilling helps the sweetened condensed milk thicken slightly, making the cookies easier to handle and improving their overall texture.

Many cookies benefit from resting time after baking—even those that aren’t sandwich-style, such as Oatmeal Almond Butter Cookies.

---

---

Allowing cookies to cool completely or rest briefly can help flavors settle and textures improve, whether the cookies are filled or enjoyed on their own.

Store Sweet Milk Sandwich Cookies in an airtight container in the refrigerator for up to five days. For best flavor, let them sit at room temperature for a few minutes before serving.

A Perfect Cookie for Cooler Seasons

Sweet Milk Sandwich Cookies are especially enjoyable during the fall and winter months, when baking feels like part of the season itself.

Cooler air helps dough handle more easily and makes baking more comfortable, echoing the idea behind when the air gets cold, bake cookies: the sweetest fall tradition.

---

---

Whether you’re baking for a holiday tray, a family gathering, or a quiet afternoon treat, these cookies bring warmth, comfort, and a sense of tradition to the table.

Final Thoughts

There’s something about Sweet Milk Sandwich Cookies that makes them impossible to resist.

Maybe it’s the soft, tender sugar cookies, the creamy sweetened condensed milk filling, or the hint of coconut tucked around the edges.

Whatever the reason, these cookies have a way of disappearing quickly—often one right after another.

---

---

They’re the kind of treat where you reach for just one… and then find yourself reaching back again.

Perfect for sharing, yet tempting enough to keep close, Sweet Milk Sandwich Cookies prove that sometimes one cookie simply isn’t enough.

---

For more flavor-building ideas, explore the full collection of recipes readers return to again and again.

---

More Deliciously Yummy Recipes

• Ultimate Sheet Pan Teriyaki Chicken & Charred Brussels Sprouts
• How the Cooking Method of Using an Instant Pot Benefits the Preparation of Soups: 9 Powerful Advantages You Should Know
• Harvest Grain Bowl with Crispy Sausage, Chorizo & Aleppo-Lime Butter – A Bold, Cozy Dinner You’ll Crave
• Crispy Baked Buttermilk Popcorn Chicken
• Baked Chicken Recipes Round Up: 11 Simple, Oven-Baked Family Favorites