Sequilhos Will Satisfy Your Cookie Cravings

Delicate, buttery, and oh-so-easy-to-make, sequilhos are a household staple across Brazil. Made with a handful of ingredients like butter, cornstarch, and condensed milk, these meltaway cookies come together in just one bowl. According to a culinary school friend who grew up in Brazil, these cookies come in many variations. Some use a combination of cornstarch and flour, and others are made with powdered sugar and butter only. Flavorings can vary too; many bakeries use shredded coconut for texture or citrus juice and zest (like in this recipe) for extra oomph. They’re perfect served alongside a plate of brigadeiros—Brazilian chocolate truffles—and followed up with a Caipirinha.

The key to perfectly melty sequilhos is, firstly, to measure the cornstarch in weight instead of volume because cup measurements are notoriously inconsistent. If you don’t have a kitchen scale, you’ll likely need anywhere from 2 to 3 cups cornstarch to get the dough to the right consistency before you can knead it (you’ll know it’s ready when it starts to pull away from the bowl). That’s why it’s crucial to add the cornstarch in batches!

Secondly, make sure to chill your dough for at least 20 minutes or up to 1 hour before baking. This will help your cookies bake evenly. If you want to add a little more sweetness to the cookies, try a lime and white chocolate drizzle: Melt 1/2 cup white chocolate chips, 2 tablespoons heavy cream, and 1 teaspoon lime juice and drizzle as you please!

Yields: 24

Prep Time: 10 mins

Total Time: 1 hour 30 mins


  • 1

    (14-oz.; 415-ml.) can condensed milk

  • 1/2 c.

    (1 stick) salted butter, softened

  • 1 tsp.

    finely grated lime zest

  • 1 tbsp.

    fresh lime juice

  • 2 1/2 c.

    to 3 c. (375 g. to 450 g.) packed cornstarch, plus more for kneading


  1. Preheat oven to 350°. Line 2 large baking sheets with parchment.
  2. In a large bowl, whisk condensed milk, butter, lime zest, and lime juice until incorporated.
  3. Add cornstarch 1/4 cup at a time, whisking well after each addition. Once mixture starts to thicken, form into a dough with your hands. Turn out dough out onto a surface generously dusted with cornstarch. Knead, adding more cornstarch as needed, until dough is barely moist and surface is shiny, smooth, and supple, about 5 minutes.
  4. Wrap dough in plastic wrap, and chill until firm, at least 20 minutes or up to 1 hour.
  5. Portion dough into 2-tablespoon rounds and arrange on prepared sheets, spacing 2″ apart. Flatten with a fork.
  6. Bake cookies until tops begin to crack, 12 to 15 minutes.
  7. Let cool completely on sheets.

food, sequilhos will satisfy your cookie cravings


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