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    Home > Recipes > Cookies > Cornstarch Cookies (Biscoito de Maizena)

    Cornstarch Cookies (Biscoito de Maizena)

    Published on March 4, 2022. Last updated on September 12, 2022. By Gabby. 6 Comments

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    Biscoito de maizena are Brazilian cornstarch cookies made with just 3 ingredients and no mixer! Also called sequilhos, these cookies have a light, melt-in-your-mouth texture and this version is completely vegan and gluten free!

    Biscoito de maizena pilled up on a purple plate

    Growing up in Brazil, biscoito de maizena were one of my favorite sweet treats! They have a soft and slightly crumbly texture and are a staple in most Brazilian households.

    Sequilhos are the perfect cookie to pair with a cup of coffee or espresso, and they are made in just one bowl with no mixer!

    The traditional version of these maizena cookies isn’t dairy free since it’s made using condensed milk and butter, but this vegan version uses vegan condensed milk and vegan butter, and still taste just how I remember them!

    One large plate pictured full with cornstarch cookies

    Why You'll Love These Biscoito de Maizena

    • Biscoito de maizena are made with cornstarch instead of flour, which makes them naturally gluten free!
    • You don’t need a mixer or any special equipment to make sequilhos - just a bowl, a spoon, and a fork. Some even like to mix the dough by hand!
    • While traditionally these cookies are a no-no for people with dairy allergies like myself, this version has been adapted to be completely vegan!
    • With 3 simple ingredients, they are ready in a flash.

    Ingredients Needed

    biscoito de maizena ingredients in 3 bowls with labels
    • Cornstarch: Weighing the cornstarch is the best way to ensure accurate results for the recipe. Too much will make the cookies too crumbly (we want them soft with just a slight crumble), and not enough cornstarch will cause the cookies to spread.
    • Vegan Butter/Margarine: Many recipes in Brazil actually use margarine instead of butter, so I recommend using a vegan butter that has a margarine-like consistency.
    • Vegan Condensed Milk: I had mixed results with different vegan brands of condensed milk when testing this recipe. Nature’s Charm vegan condensed milk was the only one that gave me the authentic texture and flavor I was looking for.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step One: Preheat the oven to 350°F and line two large baking sheets with parchment paper. Set aside. Add vegan condensed milk and vegan butter to a large mixing bowl. 

    Step Two: Slowly add in the cornstarch. When you've added in most of it (you may not need all of it), use a wooden spoon to mix the ingredients together until a dough forms. If the dough seems too sticky, add in the remaining cornstarch.

    Step Three: Roll the dough into 1 tablespoon-sized round balls and place them on the baking sheet. Use a fork to gently flatten the tops of the balls.

    Step Four: Bake the biscoito de maizena for 10-14 minutes or until the edges and the bottoms are lightly browned (not too dark!). Do not over-bake, or else the cookies will be too crumbly. 

    Baking process for cornstarch cookies pictured in 4 different pictures

    FAQs and Expert Tips


    What are biscoito de maizena?

    The direct translation of biscoito de maizena is cornstarch cookies. They are also called sequilhos, and are made using cornstarch instead of flour. They are often enjoyed with coffee or espresso in Brazilian households. Biscoito de maizena have a delicate, melt-in-your-mouth texture and a slight crumble.

    Why did my cornstarch cookies spread?

    This is likely due to not using enough cornstarch, or using too much butter or condensed milk. Certain vegan brands of condensed milk can also cause the cookies to spread.


    Do I have to chill the dough?

    Nope! Vegan biscoito de maizena can go straight into the oven, no chill time required.

    Can I make these cookies with regular dairy ingredients?

    Yes, but the ingredient measurements will be different. I’ve included the amount of each ingredient for a non-vegan version in the notes section of the recipe card.

    Close up picture of a plate of cornstarch cookies with a bite missing out of one cookie

    Expert Tips

    Properly measure the cornstarch: This recipe can be a little fussy, I’ll be honest. It’s easy to measure too much cornstarch, so I recommend using a $10 kitchen scale instead. If you don’t have one, be sure to use the scoop and level method.

    Use Nature's Charm condensed milk: Different vegan brands of condensed milk can yield different results. The best and most authentic results in all my testing were achieved using the Nature’s Charm brand.

    Use a soft, margarine-style vegan butter: Because many recipes in Brazil use margarine, I developed this recipe using a vegan butter that has a margarine-like consistency. I found the cookies to be softer and less crumbly that way.

    Add the cornstarch into the dough slowly: You may not end up needing the full amount of cornstarch, and that’s okay. The dough should be smooth and soft, but not sticky.

    Don’t over-bake the cookies: If the biscoito de maizena cookies are baked for too long, they’ll become hard and the texture will be completely different. You can carefully turn one of the cookies upside down to see how the bottom looks. They shouldn’t be golden brown; there should be a pale yellow color on them, like in the photo below:

    • Bowl of biscoito de maizena with the top cookie upside down

    Storage and Freezing Instructions

    Biscoito de maizena can be stored at room temperature in an airtight container for up to one week.

    I don’t recommend freezing the cornstarch cookies. Freezing then thawing these cookies creates a dry, crumbly texture. If you’d like to freeze the dough and bake the cookies later, that will work better.

    More Vegan Recipes You'll Love

    • Vegan Lemon Shortbread Cookies
    • Oat Milk Hot Chocolate (4 Ingredients!)
    • Dairy Free Biscuits
    • Vegan Chocolate Cheesecake (Nut Free!)

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    Pile of cornstarch cookies on a large plate

    Biscoito de Maizena (Cornstarch Cookies)

    Gabby
    Biscoito de maizena are a staple in many Brazilian households and pairs perfectly with coffee or tea! This vegan version has just 3 ingredients and has a light texture that melts in your mouth.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 12 mins
    Total Time 22 mins
    Course Dessert
    Cuisine Latin American
    Servings 28 cookies
    Calories 96 kcal

    Equipment

    • Baking Sheet
    • Mixing Bowl

    Ingredients
     
     

    • 2½ cup cornstarch SEE NOTES
    • ¾ cup vegan butter, softened
    • ½ cup Nature's Charm vegan condensed milk SEE NOTES

    Instructions
     

    • SEE NOTES if making the non-vegan version.
    • Preheat the oven to 350°F and line two large baking sheets with parchment paper. Set aside.
    • Add vegan condensed milk and vegan butter to a large mixing bowl. Slowly add in the cornstarch. When you've added in most of it (you may not need all of it), use a wooden spoon to mix the ingredients together until a dough forms. If the dough seems too sticky, add in the remaining cornstarch.
    • Roll the dough into 1 tablespoon-sized round balls and place them on the baking sheet. Use a fork to gently flatten the tops of the balls.
    • Bake for 10-14 minutes or until the edges start to get golden brown, and the bottoms are lightly browned (not too dark!). I like to lift one up to check (carefully so I don't burn myself!). Do not over-bake, or else the cookies will be too crumbly. Let cool then enjoy!

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Measuring Cornstarch: Using too much cornstarch will cause the cookies to be too crumbly and fall apart. I highly recommend measuring your cornstarch with a kitchen scale. If you don't have one, use the scoop and level method.
    Vegan Condensed Milk: I tried using a few different brands of vegan condensed milk to make these, and found that the cookies spread too much with most of them. The best vegan condensed milk for this recipe is Nature's Charm (linked in the ingredient list above).
    Storage Instructions:
    Biscoito de maizena can be stored at room temperature in an airtight container for up to one week.
    I don’t recommend freezing the cornstarch cookies. Freezing then thawing these cookies creates a dry, crumbly texture. If you’d like to freeze the dough and bake the cookies later, that will work better.
    Non-Vegan Version: 
    ½ cup + 2 Tablespoons (200 grams) of condensed milk 
    ½ cup (112 grams) margarine
    2 ¼ cup (280 grams) cornstarch 
    Follow the same method and instructions above.

    Nutrition

    Calories: 96kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 47mgPotassium: 22mgFiber: 1gSugar: 3gVitamin A: 246IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Small Batch Chocolate Chip Cookies
    Vegan Vanilla Mug Cake »

    Reader Interactions

    Comments

    1. Sarah

      January 28, 2023 at 5:05 pm

      5 stars
      These cookies were perfect! I used the non-vegan measurements and they were spot on. I didn’t use the full amount of cornstarch because I was worried about them being too tough so I got a little spread but they were still melt in the mouth delicious. Next time I’ll use the full amount to get a more domed shape. My Brazilian friend said they tasted just like home. Thank you for the excellent recipe and all the FAQs! Will be making again 🙂

      Reply
      • Gabby

        January 30, 2023 at 3:52 pm

        Hi Sarah! Yay! I am so happy to hear that you and your friend both enjoyed the cookies! Thanks so much for taking the time to come back and leave a review 😀

        Reply
    2. Luisa

      March 04, 2022 at 2:48 pm

      5 stars
      These cookies gave me so much nostalgia of my dad! I haven't had them since I was little because I don't eat dairy anymore so I couldn't wait to try this vegan version and they were just like I remembered and brought back so many memories. Thank you for this recipe

      Reply
      • Gabby

        March 04, 2022 at 2:48 pm

        Hi Luisa! These cookies bring back fond memories for me as well, I'm so glad to hear that you loved them and can enjoy them again! Thanks so much for the review 🙂

        Reply
    3. Linda

      March 04, 2022 at 4:37 am

      5 stars
      One of my favorites too!! So easy to make!

      Reply
      • Gabby

        March 04, 2022 at 2:45 pm

        Hi Linda! I'm so happy to hear that you love the cookies! Thanks for the review 🙂

        Reply

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