Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup coconut sugar or light brown sugar (150g)
  • 2 large eggs (100g)
  • 1 tsp vanilla extract (5ml)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (1.5g)
  • 2 tbsp whole milk (30ml)
  • 1 can reduced sugar condensed milk (14 oz / 397g)
  • 2 tbsp unsalted butter (28g)
  • 1/2 tsp ground cinnamon (1g)
  • 1/4 cup powdered sugar (30g)

Instructions:

  1. Beat the softened butter and sugar until the mixture is pale and fluffy.
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Sift together the flour, baking powder, and salt. Gradually incorporate into the wet mixture on low speed.
  4. Stir in the milk until the dough is smooth and holds its shape but remains pliable.
  5. Transfer the dough to a piping bag and refrigerate for 60 minutes.
  6. Preheat oven to 350°F (175°C). Pipe mounds of dough approximately 1 inch (2.5cm) in diameter onto parchment-lined sheets.
  7. Bake for 12–15 minutes until pale golden-brown, then let the cookies cool completely on a wire rack.
  8. In a small saucepan, combine condensed milk, butter, and cinnamon. Simmer on low heat for 5–8 minutes, stirring constantly until it thickens into a velvety paste. Let it cool.
  9. Gently slice each cooled cookie in half horizontally using a serrated knife.
  10. Pipe a generous dollop of the cream filling onto the bottom half and press the top half back on gently.
  11. Lightly sift powdered sugar over the tops.