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Milk Cookies from Childhood
Instructions
I start by preparing the milk mixture. I pour 140 ml of milk into a small thick-bottomed saucepan and set it over medium heat. I warm the milk, stirring now and then so that it does not catch on the bottom – this takes about 2–3 minutes. The milk should become warm but not boiling, around 50–60 °C.
I pour 250 g of sugar and 1 g of vanillin (or a teaspoon of vanilla sugar) into the warm milk. Stirring with a wooden spoon, I bring the mixture to the boil over medium heat – the sugar should dissolve completely. I watch closely so the milk does not catch or boil over – otherwise the cookies will taste of burnt milk. As soon as the mixture comes to the boil, I take it off the heat at once and let it cool to room temperature for 15–20 minutes.
While the milk mixture cools, I take the butter out of the fridge and cut it into small cubes about 1–2 cm in size. I leave them on the worktop at room temperature for 15–20 minutes – the butter should become soft but not melted. The right consistency is when a finger goes in easily but the cube keeps its shape. This is important for an airy dough.
I transfer the softened butter to a deep bowl and beat it with a mixer on medium speed for 3–4 minutes until fluffy and almost white. The butter should increase in volume and become airy – this aeration makes the cookies tender and crumbly. Cold butter will not whip, while melted butter gives a dense, tough dough.
To the whipped butter I add one room-temperature chicken egg and keep beating for another 2–3 minutes on medium speed. The mass should become completely smooth and even, with no visible streaks of yolk. The egg works as an emulsifier, binding the fat and the liquid into a single structure.
I check the temperature of the milk mixture – it should have cooled completely to room temperature (around 20–25 °C). If you pour in a hot mixture, the butter-and-egg mass will curdle and the dough will be ruined. In a thin stream I pour the cooled milk-and-sugar mixture into the butter mass, continuing to beat on low speed. The mixture should come together completely without separating.
I sift the flour through a fine sieve together with the baking powder – this aerates it and breaks up any lumps. I add the flour to the liquid mass in 3–4 batches, mixing thoroughly each time with a silicone spatula or by hand. The dough should turn out soft, elastic and slightly sticky, but not stiff. If the dough is too sticky, add another 1–2 tablespoons of flour.
I wrap the finished dough in cling film and put it in the fridge for 15–20 minutes – chilled dough rolls out more easily and does not stick to the rolling pin. Meanwhile I heat the oven to 180 °C on the top-and-bottom setting and line a baking tray with parchment paper or a silicone mat.
On a surface lightly dusted with flour, I roll the chilled dough into a sheet about 1 cm thick – no thinner, or the cookies will dry out. I cut out the cookies with a glass 7–8 cm in diameter or with shaped cutters. The classic school cookies were round with a wavy edge. I gather the offcuts, roll them out again and cut more until the dough is used up.
I place the cookies on the prepared tray 2–3 cm apart – they will spread slightly during baking. If you like, brush the top of each cookie with beaten yolk for a lovely golden crust. You can leave the cookies unglazed – then they will be matte, just like in the school canteen.
I bake the cookies in the oven preheated to 180 °C for 10–12 minutes on the middle shelf. I watch closely – the cookies should only lightly brown at the edges while staying pale on top. Overbaked cookies turn dry and tough. I check for doneness with a toothpick – it should come out dry, with no traces of raw dough.
I take the tray out of the oven and leave the cookies to cool for 5 minutes – while hot they are very fragile. Then I move them onto a wire rack to cool completely. The milk cookies from childhood are ready! I store them in a tin or a plastic container with a tight lid for up to 5 days.
FAQ
Why did my cookies turn out tough? +
The main reasons are: overbaking (bake for no more than 10–12 minutes), adding too much flour (the dough should be soft and slightly sticky), or using cold butter (it does not whip and gives no airiness). Keep an eye on every stage.
Can I replace the butter with margarine? +
Technically you can, but the taste will be noticeably worse. Butter gives the characteristic creamy aroma and tender texture that make these cookies special and delicious. Margarine contains trans fats and has an artificial aftertaste.
How long do milk cookies keep? +
In a sealed container or a tin at room temperature – up to 5 days. To keep the cookies soft, put a piece of apple or bread in the container – it will release moisture. Usually the cookies are eaten much faster than that!
Can I freeze the dough or the finished cookies? +
Yes, the dough can be frozen for up to 2 months, wrapped tightly in cling film. Defrost it in the fridge. The finished cookies can also be frozen – defrost them at room temperature for 30 minutes.
Why did the milk mixture separate from the butter? +
Most likely the milk mixture was too hot. Be sure to wait until it has cooled completely to room temperature (20–25 °C) before adding it to the whipped butter. If separation has already happened, try beating on high speed for 2–3 minutes.
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