• Preparation Time 25 minutes
  • Baking Time 8-12 minutes (depending on size)
  • Makes about 12 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)
  • Optional Decorative Toppings
  • Coloured sugar
  • Coloured dot candies
  • Sprinkles
  • Fruit ‘O’ cereal
  • Hard candies
  • Sprinkles

Serving Size: about 12 cookies


Serving Size: about 12 cookies

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • Cookies: Cream butter and sugar in large bowl with electric mixer 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 2”-3” (5cm-8cm) floured cookie cutters and place on prepared baking sheets. Gather up scraps and repeat with remaining dough.
  • Bake in preheated oven 8 to 12 minutes, or until beginning to colour. Cool on wire racks.
  • Glaze: Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. Add pink, red or purple food colouring to each container. If you run out just make a bit more. Using a small paint brush, paint each cookie any way you like it. Small squeeze bottles also work well.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top