Effortless Melt-in-Your-Mouth 3-Ingredient Cornstarch Cookies (Sequilhos) | Gluten-Free & Ready in Under an Hour
Craving a delightful, melt-in-your-mouth treat that’s unbelievably simple to whip up? Look no further than these incredible **3-Ingredient Cornstarch Cookies**, known affectionately as **Sequilhos** in their native Brazil. This recipe is a game-changer for anyone seeking a quick, gluten-free, and utterly satisfying dessert. With just three basic ingredients, you can have a batch of these delicate cookies ready to enjoy in less than an hour, making them perfect for last-minute cravings or unexpected guests.
My journey to discovering these unique **cornstarch-based cookies** began while leafing through an old-fashioned baking cookbook. The concept of a cookie recipe with only three ingredients instantly piqued my interest. It’s truly uncommon to find a baked good where cornstarch isn’t just an additive but the *main* flour alternative, promising a distinct texture. And let’s be honest, for anyone who shares my deep appreciation for sweetened condensed milk, the allure was undeniable. I knew right then and there that I had to give them a try.
Admittedly, my expectations were set rather low. I genuinely doubted whether such a minimalist recipe could produce anything truly delicious. In my skepticism, I even decided to halve the recipe, just in case they turned out to be a culinary disaster. Oh, how wrong I was! My worries, as they often are, were completely unfounded. I was genuinely and wonderfully surprised by these **super-easy cornstarch cookies**.
While I wouldn’t declare them the single best cookies I’ve ever tasted, they have certainly earned a permanent spot in my baking rotation. They are my go-to when I need a **quick treat**, especially when catering to friends or family members who follow a **gluten-free diet**. Their simplicity and delightful outcome make them a reliable choice every time.
The standout feature of these **Brazilian Sequilhos** is undoubtedly their texture. Each bite offers a wonderfully crumbly, yet impossibly melt-in-your-mouth sensation, accompanied by a perfectly balanced, light sweetness. They bear a charming resemblance to traditional shortbread cookies, making them an ideal companion for a warm cup of coffee or a comforting mug of tea. Intrigued? Keep reading to discover the effortless steps to create these delightful **cornstarch cookies** in your own kitchen.
What Are Cornstarch Cookies (Sequilhos)?
Sequilhos, or **cornstarch cookies**, are a beloved traditional Brazilian biscuit renowned for their delicate texture and simple composition. Originating in Brazil, these cookies have charmed generations with their unique qualities. The name “Sequilhos” often translates to something akin to “little dry ones” or “little biscuits,” which perfectly describes their light, crumbly nature.
Unlike many conventional cookies that rely on wheat flour, Sequilhos famously use cornstarch as their primary base. This is the secret to their signature melt-in-your-mouth texture, which is entirely gluten-free by nature. The simplicity of the recipe — typically featuring softened butter, sweetened condensed milk, and cornstarch — highlights the beauty of using minimal ingredients to create something truly special. They are often enjoyed with coffee or tea, much like a shortbread, and are a staple in many Brazilian homes, especially during holidays or as an everyday treat.
Their understated sweetness and distinctive texture make them a versatile cookie. While traditionally plain, their mild flavor profile makes them an excellent canvas for various enhancements, from a hint of vanilla to a sprinkle of cinnamon, allowing for endless customization to suit any preference.
Baking Bliss: Simple Steps for Perfect Cornstarch Cookies
Creating these delicate, **melt-in-your-mouth cornstarch cookies** is remarkably straightforward, making them an ideal project for bakers of all skill levels. You’ll be amazed at how quickly you can transform just three simple ingredients into a batch of delightful treats. The process is designed for ease, requiring minimal equipment and technique.
Before you begin, gather your essential tools: a baking sheet and some parchment paper or a silicone baking mat to ensure your cookies don’t stick. While not strictly necessary, a hand mixer can make the initial creaming process even easier, though a sturdy spoon and a bit of “elbow grease” work perfectly fine.
The magic begins with creaming together the softened butter and sweetened condensed milk. This step is crucial for achieving a smooth, uniform base. Once you have a velvety mixture, the cornstarch is gently incorporated. A key tip here: start by folding in the cornstarch by hand or on very low speed if using a mixer. Cornstarch is very fine, and you don’t want a cloud of it dusting your kitchen! Continue mixing until the ingredients come together to form a soft, pliable dough that’s a joy to work with.
Once your dough is ready, simply scoop small portions – about 1-2 Tablespoons each – and roll them into neat balls between your palms. Arrange them on your prepared baking sheet, leaving a little space between each, as they will spread slightly. Baking these cookies is a quick process, usually around 15 minutes. You’ll know they’re done when they are set and firm to the touch. Don’t expect a golden brown finish; these **sequilhos** retain a beautiful creamy, off-white hue, with only the bottoms showing a faint blush of color.
After baking, allow them to cool on the pan for a crucial 5 minutes before carefully transferring them to a wire rack. This brief cooling period helps them firm up and prevents them from breaking. Once completely cooled, store any leftover **cornstarch cookies** in an airtight container at room temperature for up to two days to maintain their freshness and delicate texture. For longer storage, they freeze beautifully!
The Magic Trio: Essential Cornstarch Cookie Ingredients
The beauty of these **gluten-free cornstarch cookies** lies in their remarkably short and accessible ingredient list. You truly only need three core items (or four if you count the optional pinch of salt!) to create these wonderfully tender, **melt-in-your-mouth treats**. This simplicity is part of their widespread appeal.
- Softened Salted Butter: The foundation of our cookie dough. Using softened butter is key for achieving a smooth, creamy mixture when combined with the condensed milk. If you only have unsalted butter on hand, no worries! Simply add a small pinch (up to 1/4 teaspoon) of fine sea salt to balance the sweetness and enhance the overall flavor. Ensure it’s truly softened, not melted, for the best dough consistency.
- Sweetened Condensed Milk: This ingredient does double duty, providing both sweetness and moisture, binding the cornstarch into a cohesive dough. Sweetened condensed milk is milk that has been slowly simmered with sugar until it reduces and thickens into a rich, syrupy consistency. You’ll typically find it in cans, or sometimes in more convenient squeeze bottles, located in the baking aisle of your grocery store. It’s irreplaceable for the texture and flavor of these **Brazilian sequilhos**.
- Cornstarch: The star of the show! Cornstarch is a fine, powdery starch derived from corn. It’s the ingredient responsible for the unbelievably delicate, crumbly, and **melt-in-your-mouth texture** that defines these cookies. It’s naturally gluten-free, making these cookies a safe and delicious option for those with gluten sensitivities or celiac disease. You can usually find cornstarch in boxes or plastic tubs in the baking section alongside flours and other starches.
Get Creative: Delicious Cornstarch Cookie Variations
While the classic **cornstarch cookie** offers a simple, light sweetness that is delightful on its own, its mild flavor profile also makes it an excellent canvas for culinary creativity. You can easily adapt these **easy 3-ingredient cookies** with various additions to personalize them and introduce new flavor dimensions. For best results and to ensure consistent success, try incorporating just one addition at a time. Mix in your chosen optional ingredient just before you add the cornstarch in step 3 of the recipe instructions below.
- Vanilla Extract: For a universally loved subtle warmth, add about 1/2 teaspoon of pure vanilla extract. It enhances the sweet notes without overpowering the delicate cornstarch base.
- Citrus Zest: Brighten up your cookies with 1/2 teaspoon of finely grated lemon or lime zest. The natural oils in the zest impart a fresh, subtle citrus flavor that beautifully complements the sweetness.
- Cinnamon Sugar Roll: For a delightful twist inspired by snickerdoodles, roll your dough balls in a mixture of cinnamon and sugar before baking. This adds a lovely spiced crust and a hint of warmth.
- Shredded Coconut: Introduce a tropical flair by mixing in 1 Tablespoon of shredded coconut (either sweetened or unsweetened, depending on your preference for sweetness). This adds a lovely chew and aromatic coconut flavor.
- Chocolate Chips: A small handful of mini chocolate chips (about 1/4 cup) can be folded into the dough for a classic and crowd-pleasing chocolatey crunch.
- Almond Extract: For a sophisticated flavor, replace half of the vanilla extract with almond extract, or add 1/4 teaspoon of almond extract for a subtle nutty essence.
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Cornstarch Cookies Nutrition Notes
The nutrition information provided in the recipe card below is calculated for a single cookie, assuming the recipe yields 24 cookies. Please note that if your cookies are prepared in a larger or smaller size, the nutritional values will naturally vary accordingly.
This recipe is inherently gluten-free, making it a wonderful option for those with dietary restrictions or anyone looking for a delicious alternative.
Three-Ingredient Cornstarch Cookies (Sequilhos)
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Equipment
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Baking sheet
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Parchment paper or silicone baking mat
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Hand Mixer optional
Ingredients
- 1/2 cup softened salted butter see note
- 1/2 cup sweetened condensed milk
- 2 cups cornstarch
Instructions
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Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside. Heat the oven to 325°F.
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Add 1/2 cup (113 g) softened salted butter and 1/2 cup (156 g) sweetened condensed milk. Mix on low speed with a hand mixture (or by hand) until the butter and milk are creamed together.
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Fold in 2 cups (224 g) cornstarch with a spatula until the cornstarch is mostly mixed into the sweetened condensed milk mixture, then mix on low speed with a hand mixer until the dough is well-mixed and resembles play-doh.
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Use a spoon (or a cookie scoop) to scoop the dough in approximately 1-2 Tablespoon portions and roll the portions into balls between the palms of your hands. Place the dough balls onto the prepared cookie sheet, spacing them about 1 1/2″(about 4cm) apart.
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Bake for about 15 minutes, until the dough is set (note that the cookies won’t really brown, except on the bottoms – the tops will remain a creamy off-white color). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
Notes
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