• Preparation Time 25 minutes
  • Baking Time 12 minutes
  • Makes about 25 cookies
  • Freezing Excellent, Undecorated


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookies
  • ½ cup butter, softened
  • ¼ cup granulated sugar
  • 1 egg
  • ½ cup Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • ¼ tsp baking powder
  • Glaze
  • 3 cups icing sugar
  • 4-6 tbsp water
  • Food colouring
  • Optional Decorative Toppings
  • Coloured sugars
  • Sprinkles
  • Small coloured candy dots
  • Gum Drops
  • Piping Gel

Serving Size: about 25 cookies


Serving Size: about 25 cookies

  • Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  • Cookies: Cream butter and sugar in large mixing bowl until well combined and pale in colour. Add egg, sweetened condensed milk and vanilla and mix until smooth and without streaks. Mix in remaining dry ingredients.
  • Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼”(5mm) thickness. Cut out desired shapes with cookie cutters and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  • Bake in a preheated oven for 8 to 10 minutes, or until beginning to colour. Cool on wire racks.
  • Glaze: Combine icing sugar with water. Brush a thin coat of glaze over cookie bugs. Allow to dry slightly. Divide remaining glaze into small containers. If you run out, just make a bit more. Add different food colours to each container. Using a small paint brush, paint each cookie any way you like it. Small squeeze bottles of glaze work well.


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