Three-Ingredient Cornstarch Cookies (Sequilhos)

These Three-Ingredient Cornstarch Cookies are gluten-free and so easy to make! They take only 3 ingredients and are ready within an hour!

Recipe by Carissa Serink on April 17, 2025

Prep time: PT10M

Cook time: PT15M

Total time: PT30M

Keywords

cookies, cornstarch, dessert, gluten free, gluten free dessert, sweetened condensed milk

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside. Heat the oven to 325°F.
Add 1/2 cup softened salted butter and 1/2 cup sweetened condensed milk. Mix on low speed with a hand mixture (or by hand) until the butter and milk are creamed together.
Fold in 2 cups 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.
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.
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.