Sequilhos, also known as Biscoitos de Maizena, are traditional Brazilian cornstarch cookies made with just three ingredients: maizena, butter, and sweetened condensed milk.
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They're delicate, lightly crumbly, and shaped with a fork-pressed pattern. Variations often include lime zest, vanilla, or cheese for added flavor.
This Sequilhos recipe uses only three simple pantry ingredients. The combination of unsalted butter, sweetened condensed milk, and cornstarch creates an easy cookie dough that comes together with minimal effort.
These cookies mix in minutes, bake quickly, and deliver a soft, melt-in-your-mouth texture, making them perfect for gifting or serving with coffee.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Butter: Adds richness and flavor while creating a soft, tender texture.
- Sweetened condensed milk: Sweetens the dough and acts as the binder, giving the cookies their melt-in-your-mouth texture.
- Cornstarch (maizena): Forms the dry base and creates the light, delicate, crumbly texture typical of sequilhos.
How to Make Sequilhos
Note: Full instructions are provided in the recipe card below.
- In a mixing bowl, combine the butter and sweetened condensed milk. Mix until smooth and well incorporated.
- Gradually add the cornstarch, mixing after each addition, until all 370 g have been added. The dough should become soft, smooth, and no longer sticky.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
- After resting, take a portion of the dough and roll it on the counter into a log slightly thicker than a finger. Cut into pieces the width of a finger.
- Roll each piece into a small ball, place them on a greased baking sheet, and gently press the tops with a fork to create a pattern.
- Preheat the oven to 340°F (170°C). Place the baking sheet on the middle rack.
- Bake for about 12 minutes, or until the bottoms are lightly golden while the tops remain pale. Let the cookies cool completely before serving.
Hint: Add the last portion of cornstarch only if the dough still feels slightly sticky. The dough is ready when it becomes soft, smooth, and no longer sticks to your hands, but it should not feel dry or crumbly.
Storage, Make Ahead, & Freezing
Storage: Store cooled sequilhos in an airtight container at room temperature for up to 1 week. Keep them protected from humidity to maintain their light, crumbly texture.
Make Ahead: The dough can be prepared up to 1 day in advance. Keep it well covered in the refrigerator and let it come to room temperature before shaping.
Freezing: Not recommended, as freezing can alter the delicate texture of the cookies.
Camila's Tips & Variations
- Don't skip the dough rest: Resting the dough for 1 hour at room temperature helps the sequilhos hold their shape and improves their melt-in-your-mouth texture.
- Adjust cornstarch only if needed: Add the final portion of cornstarch only if the dough feels sticky. The dough should be soft, smooth, and easy to roll-never dry.
- Shape evenly: For cookies that bake uniformly, roll the dough into logs and cut pieces the width of a finger before shaping into balls.
- Add flavor variations: Add a small splash of vanilla extract, lemon zest, or coconut extract for a different twist without affecting the texture.
- Decorative finish: Press lightly with a fork for the classic sequilho look, or use a patterned cookie stamp for a custom design.
Frequently Asked Questions
Why is my dough still sticky?
If the dough sticks to your hands, add a small amount of cornstarch until it becomes smooth and easy to roll. It should never feel wet or crumbly.
How do I know the sequilhos are done baking?
They are ready when the tops remain pale, and the bottoms are lightly golden. They should not brown on top.
Can I make them bigger?
Yes, but increase baking time slightly and watch closely so the bottoms don't brown too much.
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Recipe
Sequilhos
Equipment
- Butter for greasing
- Clean counter surface
Ingredients
- 100 g unsalted butter , softened
- 285 g sweetened condensed milk
- 370 g cornstarch (maizena)
Instructions
- In a mixing bowl, combine the butter and sweetened condensed milk. Mix until smooth and well incorporated.
- Gradually add the cornstarch, mixing after each addition, until all 370 g have been added. The dough should become soft, smooth, and no longer sticky.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
- After resting, take a portion of the dough and roll it on the counter into a log slightly thicker than a finger. Cut into pieces the width of a finger.
- Roll each piece into a small ball, place them on a greased baking sheet, and gently press the tops with a fork to create a pattern.
- Preheat the oven to 340°F (170°C). Place the baking sheet on the middle rack.
- Bake for about 12 minutes, or until the bottoms are lightly golden while the tops remain pale. Let the cookies cool completely before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
