Place butter in the bowl of a stand mixer, fitted with the paddle attachment, beat 2 to 3 minutes. Add 2/3 cup Rainbow Sweetened Condensed Milk and vanilla to bowl, beat 2 to 3 minutes or until combined and fluffy.
Add flour, baking powder, and salt to the bowl; mix at low speed until combined, scraping down sides of bowl with a rubber spatula as necessary. Refrigerate dough for at least 1 hour.
Divide the dough into equal portions (about 2 tsp for each); roll portions into balls and flatten slightly. Arrange dough portions 5cm apart on parchment paper-lined baking sheets. Bake at 160c° 12 to 15 minutes or until golden, rotating pans halfway through baking.
Allow cookies to cool 5 minutes on baking sheets; gently transfer cookies to a wire rack to cool completely.
While cookies cool, combine cream cheese and ⅓ cup Rainbow Sweetened Condensed Milk in the bowl of a stand mixer fitted with the whisk attachment; beat until combined and smooth. Spoon the glaze evenly over the cooled cookies.
sprinkle evenly with sprinkles, if desired.
98kcal
Full Nutrition