Sequilhos: Classic Brazilian Cornstarch Cookie Recipe

Sequilhos are traditional Brazilian cornstarch cookies known for their delicate, melt-in-the-mouth texture. Made from simple pantry ingredients—cornstarch (cornflour), butter, sweetened condensed milk and vanilla—these cookies come together easily in a single bowl and bake into lightly sweet, buttery rounds with a pleasingly powdery finish.

They’re tender and crumbly rather than chewy or crisp, making them ideal alongside coffee or tea, or packed into a tin as a thoughtful homemade gift.

What are Sequilhos?

Sequilhos, also called Biscoitos de Maizena, are small Brazilian cookies made primarily from cornstarch. Their signature quality is a soft, crumbly texture that almost dissolves on the tongue. Because cornstarch is the main dry ingredient, these cookies are naturally gluten-free.

There are several ways to make sequilhos; some recipes use granulated sugar and butter, while others rely on sweetened condensed milk for sweetness and a silky dough. This version uses condensed milk for a smooth, lightly sweet result.

Why this Sequilhos recipe works

1. Melt-in-the-mouth texture – Cornstarch gives the cookies their signature delicate bite.
2. One-bowl dough – No stand mixer required; a bowl and spatula are enough.
3. Naturally gluten-free – Cornstarch replaces wheat flour.
4. Simple ingredients – Butter, sweetened condensed milk, cornstarch and vanilla create tender cookies.
5. Versatile – Great for serving with hot drinks, gifting, or storing in a biscuit tin.

For other Brazilian-inspired recipes, consider trying casadinhos or brigadeiros, or explore more condensed milk desserts like condensed milk cookies and rice pudding made with condensed milk.

Key ingredient notes

See the recipe card below for exact ingredient quantities.

Cornstarch / cornflour

Cornstarch creates the soft, powdery texture that defines sequilhos. In some countries it’s labelled cornflour. Weighing the cornstarch is recommended because it’s easy to over-measure. Do not substitute potato or tapioca starch—cornstarch gives the correct structure.

Add the cornstarch gradually; you may not need the full amount depending on the moisture in your butter and condensed milk. The finished dough should be soft and smooth, not dry or crumbly.

Unsalted butter

Use softened (not melted) unsalted butter so it blends smoothly with the condensed milk while still contributing structure. If you use salted butter, omit the additional salt in the recipe.

Sweetened condensed milk

Sweetened condensed milk provides sweetness and a cohesive, silky dough. Do not substitute evaporated milk.

Vanilla extract

A good-quality vanilla extract adds depth. You can omit it or substitute other extracts or citrus zest for different flavour profiles.

What should Sequilhos dough feel like?

The dough should be soft, smooth and easy to shape—think soft modelling clay. It shouldn’t be sticky, nor dry and crumbly. Add cornstarch gradually and stop once the dough holds together and forms smooth impressions when pressed.

How to make Sequilhos – Step by step

1. Preheat the oven to 170°C / 338°F / gas mark 3.

2. Line baking sheets with parchment paper or lightly grease them.

3. In a large bowl, combine the sweetened condensed milk, softened butter, salt and vanilla.

4. Mix with a rubber spatula or wooden spoon until combined and no large lumps of butter remain. An electric hand mixer speeds this step and yields a smoother mixture.

5. Add about one-quarter of the cornstarch, fold it in, then continue adding the cornstarch in stages. Mix thoroughly after each addition.

6. As the dough thickens, use your hands to bring it together. Stop adding cornstarch once the dough is soft, smooth and easy to shape into small balls; you may not need the entire amount listed.

7. The dough should feel like soft modelling clay: not sticky, not cracked. Lightly press to check that it holds its shape without crumbling.

8. Portion the dough using a half-tablespoon measure for small cookies; this recipe yields about 90 small cookies. Larger portions will yield fewer cookies.

9. Roll each portion into a smooth ball and place on the prepared trays about two inches apart.

10. Gently flatten each ball with the tines of a fork. If the dough sticks, chill the tray for 5 minutes or lightly coat the fork with non-stick spray.

11. If your kitchen is warm or the dough feels very soft, chill the trays for 20–30 minutes before baking. If chilling longer than 30 minutes, cover the trays to prevent drying.

12. Bake on the middle shelf for 10–12 minutes, until the tops look set and dry but still pale. Do not wait for the tops to brown.

13. Around 10 minutes, lift a cookie and check the underside; it should be lightly golden. Larger cookies may need an extra 1–2 minutes.

14. Let cookies rest on the trays for about 10 minutes, then transfer to a wire rack to cool completely. They are fragile when warm and will firm up as they cool.

Troubleshooting Sequilhos

Dough too dry or crumbly – You likely added too much cornstarch. Work in a small spoonful of condensed milk or softened butter until it comes together.

Dough too sticky – Add cornstarch, one tablespoon at a time, until the dough becomes easy to shape.

Cookies hard or dry – Avoid overbaking and don’t add excess cornstarch. Bake until just set and pale.

Cookies spread too much – The butter may have been too warm or the dough too soft. Chill the dough for 20–30 minutes before baking.

Cookies crack badly – The dough was probably too dry. Add cornstarch gradually and stop once the dough is smooth and pliable.

Cookies taste floury or powdery – They might be underbaked or the cornstarch wasn’t fully incorporated. Ensure the dough is smooth before shaping and bake until set.

Top Tips

Weigh the cornstarch

Use a digital scale. Cornstarch is light and easy to over-measure, which can dry out the dough.

Mix the butter and condensed milk well

An electric hand mixer produces a smoother mixture, but a spatula or wooden spoon also works.

Add the cornstarch gradually

Stop when the dough is soft, smooth and easy to shape— you may not need all the cornstarch.

Make the cookies uniform in size

A measuring spoon or small scoop helps them bake evenly. A half-tablespoon yields about 90 small cookies; a tablespoon yields about 45 larger cookies.

Chill if necessary

Chill shaped cookies for 20–30 minutes if the dough is soft or the kitchen is warm to help them hold their shape.

Don’t overbake

Sequilhos should remain pale. Bake until the tops look set and dry, then check the underside for a light golden colour.

Variations on Sequilhos

Lemon or lime – Add finely grated zest for a bright citrus note.

Orange – Orange zest softens the flavour for a gentler citrus profile.

Coconut – Stir in desiccated coconut for extra texture.

Chocolate – Replace some cornstarch with cocoa powder for chocolate sequilhos.

Cinnamon – Add ground cinnamon for warm spice.

Chocolate-dipped – Dip cooled cookies halfway into melted chocolate for a decadent finish.

Storage

Store sequilhos in an airtight container at room temperature for up to 1 week. Ensure cookies are completely cool before packing to avoid condensation. If stacking, separate layers with baking paper to protect their delicate texture.