{"id":2268,"date":"2024-01-08T13:57:27","date_gmt":"2024-01-08T03:57:27","guid":{"rendered":"https:\/\/www.whoopdedo.net\/52\/?p=2268"},"modified":"2026-01-18T14:00:27","modified_gmt":"2026-01-18T04:00:27","slug":"brazilian-sequilhos-corn-starch-cookies","status":"publish","type":"post","link":"https:\/\/www.whoopdedo.net\/52\/brazilian-sequilhos-corn-starch-cookies\/","title":{"rendered":"Brazilian Sequilhos – Corn Starch Cookies"},"content":{"rendered":"

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January 8, 2024<\/div>\n<\/div>\n
Recipes<\/a><\/div>\n

Brazilian Sequilhos: Corn Starch Cookies<\/h1>\n
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If I had a nickel for every time a curated feed showed me a recipe I decided to make, which was both\u00a0Brazilian and primarily made of sweetened condensed milk<\/a>, I would only have two nickels. That\u2019s not a lot of nickels, but you know, it\u2019s kind of weird that it happened twice, right?<\/p>\n

Unlike the Brigadeiros, these Sequilhos are almost entirely just corn starch and condensed milk, with a little bit of other stuff added in for flavoring. And that, friends, is where you can go wild customizing them. In Brazil, I\u2019ve heard, they do all sorts of things with these cookies. Some add coconut for texture; some add citrus zest for a bit of tangy punch. Some I\u2019ve seen dipped in chocolate or decorated with cocoa powder. I also figured they could be colored with a bit of food coloring, but that doesn\u2019t actually seem to be common.<\/p>\n

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Either way, they\u2019re a fantastically simple cookie to make, they don\u2019t take long, and they\u2019re very tasty as a simple, melt-in-your-mouth butter cookie without butter. Make them as-is, or use them as the base for some kind of Sequilhos sandwich cookie, or even as a component in another dessert entirely.<\/p>\n

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Fair warning, though: since one of the main ingredients is corn starch, you need to either be very careful, or resigned to making a mess. I use corn starch all the time, but I hate the stuff. It gets everywhere and clings to everything! But, it\u2019s too useful not to keep around. This recipe was almost a test just to see how much I could use before it coats the entire inner surface of my kitchen. I\u2019ll let you know how it worked out when I\u2019m done cleaning up, some time in 2054.<\/p>\n

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Pro tip: skip the cups and tablespoons and just weigh your corn starch. It\u2019s more reliable and less messy.<\/p>\n

Then, once you\u2019re ready, here\u2019s how to make the cookies.<\/p>\n

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One more note before I let you go. The recipe calls for just vanilla extract as a flavor. You can replace the vanilla with another extract, like almond or lemon\/orange. You can also drizzle an icing on top (I used lemon in some of mine), top with powdered sugar, or really anything else you like. Sequilos are extremely flexible base cookie that can be flavored pretty much however you like.<\/p>\n

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Sequilhos Cookies<\/h2>\n
A simple Brazilian cookie made with corn starch, condensed milk, and a few other ingredients for flavor. They’re smooth, melty, and light, excellent for a simple treat.<\/div>\n<\/div>\n
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Servings<\/span>36<\/span>\u00a0Cookies<\/span><\/span><\/div>\n
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Prep Time<\/span>15minutes<\/span><\/span>\u00a0mins<\/span><\/span><\/div>\n
Cook Time<\/span>15minutes<\/span><\/span>\u00a0mins<\/span><\/span><\/div>\n
Cooling Time<\/span>1hour<\/span><\/span>\u00a0hr<\/span><\/span><\/div>\n
Total Time<\/span>1hour<\/span><\/span>\u00a0hr<\/span>\u00a030minutes<\/span><\/span>\u00a0mins<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
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Equipment<\/h3>\n