1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. For vegan or low-calorie options, keep your plant-based swaps in mind as you go.

2-Second, in a bowl, cream together the butter and sugar until light and fluffy, which builds a rich base that’s key to those creamy milk cookie vibes.

3-Third, gradually add milk and vanilla extract, mixing well to combine for that signature creaminess.

4-Fourth, in a separate bowl, sift together flour and baking powder, then slowly incorporate the dry ingredients into the wet mixture until a smooth dough forms think of adding fun mix-ins like potato chips here for a twist.

5-Fifth, scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart to let them spread just right.

6-Sixth, bake for 10-12 minutes or until edges turn golden brown; adjust for gluten-free dough which might need a tad more time.

7-For the final step, remove from oven, let cool for 5 minutes on the sheet, then transfer to a wire rack voila, they’re ready to enjoy or pack up for delivery. If you’re into more cookie ideas, check out our chocolate chip walnut cookies recipe for even more baking inspiration that pairs perfectly with milk cookies.