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variety of homemade polvoron flavors

Filipino Polvoron

Polvoron is a Filipino shortbread cookie made with toasted flour, powdered milk, butter, and sugar. It can be flavored with a variety of ingredients including ground nuts, rice cereal, crushed Oreos, and freeze dried fruit.
Prep Time: 15 mins
Cook Time: 10 mins
Chill Time: 15 mins
Total Time: 40 mins
Course: Dessert
Cuisine: Filipino
Servings: 13 cookies
Author: Maryanne Cabrera


  • 1 cup all-purpose flour (130 g)
  • ½ cup granulated sugar (100 g)
  • ½ cup powdered whole milk (60 g)
  • 3 Tbsp malted milk powder (35 g) optional
  • pinch kosher salt
  • 10 Tbsp unsalted butter (142 g) melted, warm

Optional Mix-Ins

  • 60 grams chopped Oreo (5 cookies chopped)
  • 35 grams sprinkles (about 3 Tbsp)
  • 18 grams rice crispy cereal (about ½ cup)


  • Set large shallow skillet over medium heat. Add flour. Stir flour often (using small whisk or silicone spatula) to evenly distribute heat and prevent burning.
  • Continue to cook flour until it is fragrant and the color of the flour has turned tan. Toast the flour to your liking. Remove from heat and transfer flour to a heat safe bowl. Cool for 5-10 minutes.
    *Do not be alarmed. The flour may steam. Keep stirring to prevent it from burning.
  • In another bowl, combine sugar, powdered milk, malted milk powder, and salt. Add this to slightly cooled flour mixture. Whisk to combine all the dry ingredients together.
  • Add in warm melted butter. Use a spatula to fold ingredients together until mixture is crumbly.
  • Use oval stamper to punch out cookies. Alternatively, use the silicone mold or mini cupcake method explained in the blog post.
  • Place recently shaped oval cookies on a parchment lined baking sheet. Allow cookies to harden at room temperature. Or, quicken the process by using the fridge or freezer to cool the cookies.


Ingredient Notes:
  • Since this recipe requires very few ingredients, it is very important to use high quality fresh ingredient.
  • Use new flour (not one that has been sitting in your pantry for months.
  • Use the best quality butter you can find. Don't use butter that has been sitting in the fridge absorbing fridge aroma. 
  • Whole milk powder is highly recommended for the richest flavor. However, you may use instant non fat milk.
  • If milk powder is flakey or coarse, process in a food process until it is a fine powder. The fine powder texture will ensure you have a crumbly, melt in your mouth cookie. 
Alternative Mix-Ins: Choose ONE mix-in to add with other dry ingredients. Follow with melted butter. 
Shelf Life and How to Store Cookies
  • To prolong the life of your cookies, store the homemade polvoron in an airtight container in the fridge or freezer. I suggest using a container like to prevent any unwanted smells from the fridge/freezer to seep into the butter cookies.
  • The cookies will last one month in the fridge. Or several months (about 3 months) in the freezer. Allow the cookies to come to room temperature before eating.
  • The popular Goldilocks polvoron cookies are shelf-stable because they are made with shortening instead of butter.