Milk and Milk Matcha Cookies Using Vegetable Oil

Milk and Milk Matcha Cookies Using Vegetable Oil

These milky cookies are made using vegetable oil, with a sweetened condensed milk batter. The texture is similar to baby biscuits.

Ingredients: 1 baking sheet worth

Egg yolk (brought to room temperature)
Natural salt
a pinch
Lemon juice
1 teaspoon
Vegetable oil
50 ml
Sweetened condensed milk
20 g
Powdered sugar
30 g
○ Cake flour
90 g
○ Cornstarch
30 g
○ Matcha (for the milk matcha cookies)
1 teaspoon


1. Sift together the ○ dry ingredients.
2. Add the lemon juice and salt to the egg yolk and use an electric beater to beat.
3. Add the vegetable oil, a little at a time, whipping each time. The mixture should thicken.
4. Add the sugar, then whip some more. Add the sweetened condensed milk, then whip again.
5. Add the sifted dry ingredients, sifting them a second time, then fold into the dough.
6. When it forms a dough, wrap with plastic wrap and chill in refrigerator for 30 minutes.
7. Preheat the oven to 170℃, roll out the dough, then cut into shapes using cookie cutters.
8. Bake for 10 to 13 minutes at 170℃. These cookies look better not browned, so keep an eye on the oven, and if they look like they are about to brown, cover with a sheet of aluminum foil.
9. To make Milk Tea Cookies: Use 1 of tablespoon black tea leaves as a substitute for the matcha. I recommend Earl Grey!

Story Behind this Recipe

I was always making Lemon Cookies (See Recipe ID: 555468), so my kids told me to make a non-sour cookie.