There’s something magical about Sweetened Condensed Milk Snowball Cookies: they look like tiny snowdrifts, taste gloriously buttery, and melt away in your mouth like the most enchanting winter magic. These delightful little bites are more than just cookies—they’re a holiday tradition, a tea party treat, and an irresistible anytime indulgence. With their tender crumb, rich notes of vanilla, and a double dusting of powdered sugar, you’ll understand in just one bite why these cookies belong in your recipe collection.
Ingredients You’ll Need
These Sweetened Condensed Milk Snowball Cookies come together with just a handful of familiar ingredients, each one chosen for flavor, melt-in-your-mouth texture, and a lovely snowy finish that makes these cookies pure joy to bite into.
- Unsalted Butter (1 cup, softened): The heart of snowball cookies—make sure it’s fully softened for the creamiest dough and richest flavor.
- Sweetened Condensed Milk (1/2 cup): This is the magic ingredient! It adds sweetness, moisture, and an irresistibly chewy tenderness you won’t find in other snowball cookies.
- Vanilla Extract (1 teaspoon): Pure vanilla deepens the overall aroma and gives the cookies that signature home-baked warmth.
- All-Purpose Flour (2 1/4 cups): Provides structure and that classic shortbread crumb; measure carefully for the best results.
- Finely Chopped Walnuts or Pecans (1/2 cup): Nuts bring a delicate crunch and nutty depth—feel free to substitute with almonds, hazelnuts, or omit for a nut-free version.
- Salt (1/4 teaspoon): Just enough to highlight the sweetness and enrich all the flavors in the cookie.
- Powdered Sugar (1 to 1 1/2 cups, for rolling): Double-rolling in powdered sugar gives these cookies their irresistible “snowball” look and a meltaway finish.
How to Make Sweetened Condensed Milk Snowball Cookies
Step 1: Prepare Your Baking Station
Set the stage for sweet success by preheating your oven to 350°F. Line your baking sheet with parchment paper to prevent sticking and ensure perfectly even baking. Prepping everything now means you can focus entirely on the cookie magic soon to unfold.
Step 2: Cream the Butter
Grab your largest mixing bowl and beat the softened butter until it’s fluffy and creamy, about 1-2 minutes. Well-creamed butter is what gives Sweetened Condensed Milk Snowball Cookies their signature tender texture, so don’t rush this step!
Step 3: Add Sweetened Condensed Milk and Vanilla
Pour in the sweetened condensed milk and vanilla extract. Mix until the batter looks smooth and satiny—this blend forms the luxurious base for every cookie, promising sweetness and softness in every bite.
Step 4: Bring in the Dry Ingredients
Gradually sift in the flour and sprinkle in the salt. Gently mix just until the dough comes together—it’ll be soft but not sticky. Be careful not to overwork it; you want to keep that delicate crumb intact.
Step 5: Stir in the Nuts
Fold in the finely chopped walnuts or pecans. Nuts add a lovely textural surprise and a warm, toasty note that makes these Sweetened Condensed Milk Snowball Cookies even more addictive. If you’re feeling adventurous, try a mix of your favorite nuts or go without for pure, buttery simplicity.
Step 6: Roll and Bake
Scoop out small portions of dough and roll them into 1-inch balls—don’t worry about making them perfect! Arrange about 2 inches apart on your lined baking sheet. Bake for 12–15 minutes until the bottoms are just golden and tops remain pale. Remember, these cookies should be melt-in-your-mouth tender, not browned or crisp.
Step 7: Sugar-Coat for the “Snowball” Effect
Let the cookies cool on the baking sheet for about 5 minutes. While they’re still warm, roll each one generously in powdered sugar so the surface is fully coated. Once cooled, repeat the roll for a magical, snowy finish. Now, your Sweetened Condensed Milk Snowball Cookies look and taste like a winter wonderland dream!
How to Serve Sweetened Condensed Milk Snowball Cookies
Garnishes
It’s all about the snowy look! Aside from the essential powdered sugar dusting, try a very light sprinkle of finely crushed toasted nuts for subtle sparkle, or add edible glitter for extra festive flair on special occasions.
Side Dishes
Serve these cookies with steaming mugs of coffee, chai tea, or hot cocoa for cozy gatherings. They’re also delightful alongside a fresh fruit salad or a scoop of vanilla bean ice cream—perfect for balancing the rich, buttery notes of the Sweetened Condensed Milk Snowball Cookies.
Creative Ways to Present
Stack your snowballs in a pyramid shape on a holiday platter, tuck them into decorative boxes for beautiful edible gifts, or serve them nestled in pastel cupcake papers for parties. You can even string a few on a ribbon for a charming (and edible!) cookie garland centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Sweetened Condensed Milk Snowball Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to a week—although, in my house, they’re lucky to last that long!
Freezing
These cookies freeze like a dream. Arrange cooled, sugared cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months—perfect for unexpected guests or last-minute cravings.
Reheating
No thawing necessary if you prefer a cool and snowy bite, but you can warm the cookies gently on the counter or pop them in a 250°F oven for 5 minutes if you’d like to freshen them up. A quick re-roll in powdered sugar restores their “just-baked” look and flavor.
FAQs
Can I use a different type Dessert
Absolutely! Almonds, hazelnuts, or even pistachios work beautifully. You can also skip nuts altogether for a pristine, meltaway effect—just be sure to slightly reduce the flour if the dough seems too crumbly.
Why do I need to roll the cookies twice in powdered sugar?
The first coat sticks to the cookies while they’re warm, giving a nice grip and flavor. The second coat, after cooling, gives that signature powdery “snowball” look and a sweet finish that won’t melt away.
Can I make the cookie dough in advance?
Yes, you can prep the dough in advance and chill it for up to 48 hours before baking. Let it come slightly to room temperature so it’s easier to scoop and shape, then follow the baking instructions as usual.
Should I measure flour by weight or cups for best results?
If you have a kitchen scale, weighing your flour gives the most consistent texture. If not, lightly spooning flour into the measuring cup and leveling it works well—don’t scoop straight from the bag, as that can pack too much flour and dry out your Sweetened Condensed Milk Snowball Cookies.
Are these cookies suitable for gifting?
They’re practically made for sharing! Pack your Sweetened Condensed Milk Snowball Cookies in festive tins or cellophane bags—just separate layers with parchment to prevent sticking, and include a note about their magical double rolling in sugar.
Final Thoughts
I can’t recommend these Sweetened Condensed Milk Snowball Cookies enough. Their simplicity hides true bakery-level flavor, and every batch creates sweet memories you’ll want to share. Give them a try and let yourself be swept away by their wintry charm—they might just become your new baking tradition!
Print
Sweetened Condensed Milk Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweetened Condensed Milk Snowball Cookies are a delightful twist on classic holiday treats. Buttery, nutty, and perfectly sweet, they are sure to become a favorite at any gathering.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup finely chopped walnuts or pecans
- 1/4 teaspoon salt
Coating:
- 1 to 1 1/2 cups powdered sugar (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dough: In a large mixing bowl, beat the softened butter until creamy. Add the sweetened condensed milk and vanilla extract, and mix until smooth. Gradually stir in the flour and salt, mixing just until combined. Fold in the chopped nuts.
- Shape and bake: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Bake for 12–15 minutes, or until the bottoms are lightly golden but the tops remain pale.
- Coat the cookies: Let the cookies cool for about 5 minutes, then roll them in powdered sugar while still warm. Once completely cooled, roll them in powdered sugar again for a snowy finish.
Notes
- You can substitute almonds, hazelnuts, or leave out the nuts entirely.
- These cookies store well in an airtight container for up to a week and freeze beautifully for make-ahead treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
