sweetened condensed milk snowball cookies are the kind of bake you pull together when the craving hits and you want something cozy, pretty, and guaranteed to make your kitchen smell like the holidays. I reach for this recipe whenever I need a quick win for a cookie exchange or a last-minute dessert plate. The dough is soft, the shape is cute, and the powdered sugar dusting makes them look like tiny snowballs fresh from the yard. They keep well, they ship well, and they taste like buttery shortbread with a gentle milky sweetness. If you’ve never made them before, I’ll walk you through every step so your first batch is perfect.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this sweetened condensed milk snowball cookies is a keeper: crowd-pleasing with no weird tricks. sweetened condensed milk snowball cookies are the kind of bake you pull together when the craving hits and you want something cozy, pretty, and guaranteed to…
How to make sweetened condensed milk snowball cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup sweetened condensed milk
- 1/2 cup powdered sugar for the dough, plus more for rolling
- 1 teaspoon pure vanilla extract
- 2 and 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon fine sea salt
- 3/4 cup very finely chopped pecans or walnuts, optional but lovely
- Extra powdered sugar for rolling
Step-by-step
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. This keeps the bottoms pale and tender.
- Cream the butter with the powdered sugar until light and a little fluffy. You can use a hand mixer or a sturdy spatula. The goal is smooth, not airy.
- Beat in the sweetened condensed milk and vanilla. The mixture will look glossy and slightly thick.
- Add flour and salt. Stir until the dough comes together. If using nuts, fold them in now. The dough should be soft but not sticky. If it feels sticky, add a tablespoon of flour at a time until it handles easily.
- Scoop into 1-tablespoon portions and roll into smooth balls. Space them about 1.5 inches apart on the baking sheets. These hardly spread, so what you shape is what you get.
- Bake for 11 to 13 minutes, until the bottoms are barely golden and the tops look set. Do not wait for browning on top.
- Cool 5 minutes on the sheet, then roll warm cookies in powdered sugar. Let cool completely on a rack, then roll them one more time for that snowy look.
There’s one extra step I love for a fun twist. If you want a caramel center, chill the dough balls for 10 minutes, then poke a small cavity in each with your pinky, spoon in a tiny dot of caramel, and seal. If you need a reliable caramel shortcut, this slow-cooker sweetened condensed milk caramel is a lifesaver. It stays soft inside the cookie and tastes like a hidden present.
To summarize, you’re aiming for a dough that’s soft, easy to roll, and a bake time that keeps the interiors tender. The magic happens after baking when that double sugar roll gives each cookie its famous “snowball” finish. These are truly sweetened condensed milk snowball cookies you can master on your first try.
Best Tips
- Use room temperature butter. It should give slightly when pressed but not be melty. Cold butter makes cracks, overly soft butter makes spreading.
- Measure flour carefully. Spoon it into the cup and level off. Too much flour gives you dry, crumbly cookies.
- Do not overbake. Pull them as soon as the bottoms are lightly golden. They’ll keep cooking on the sheet.
- Roll twice in powdered sugar. Once while warm so it clings, once after cooling to finish the look.
- Chill the dough if your kitchen is warm. Ten minutes in the fridge makes rolling much easier.
- Flavor swap. Add a pinch of cinnamon, cardamom, or almond extract for a subtle twist.
- Nut texture matters. Chop nuts very fine so the cookies stay round and don’t crack.
Make-ahead and storage
These cookies are friendly to planners. You can roll the dough balls and freeze them in a single layer, then bag them. Bake straight from frozen, adding 1 to 2 minutes. After baking, they keep their texture for 5 to 6 days in an airtight tin. If the sugar gets a little damp after a day or two, toss them in a light second coat before serving.
If you like a richer chocolate moment, try these as a companion to your tray: double chocolate snowball cookies. They’re like the moody cousin to our sweet and milky version.
“I made these for a cookie swap and they disappeared in under ten minutes. My neighbor asked for the recipe on the spot and said it tasted like her grandmother’s, but softer. That’s the power of condensed milk. It keeps them melt-in-your-mouth tender.”
Related Recipes
If you’re building a holiday cookie tin or just craving something cozy to go alongside your sweetened condensed milk snowball cookies, here are a few favorites from my kitchen that fit the mood and the flavor profile.
For a classic that never fails, I always include a batch of Christmas butter cookies. They pipe beautifully, hold their shape, and taste like pure butter magic. If you want a citrusy cake to round out the sweets table, this bright and tender lemon condensed milk drizzle cake is a winner and uses the same pantry star.
And if your plans include brunch the next morning, a tray of condensed milk dinner rolls makes everyone happy. Soft, slightly sweet, and perfect with butter and jam.
Frequently Asked Questions
Do I have to add nuts? Nope. The dough is lovely without them. If you skip nuts, you might add a tablespoon more flour to keep the dough easy to roll.
Can I use salted butter? You can, but reduce or omit the added salt. Taste the raw dough for saltiness if you’re comfortable with that.
What if my cookies crack? A few small cracks are normal. Big cracks usually mean the butter was cold or the nuts were too chunky. Let the dough sit a few minutes to soften and chop nuts very fine.
How do I measure sweetened condensed milk? For accuracy, weigh it or scoop with a measuring cup then level. Wipe the cup with a little butter first so it slides out cleanly.
How long do they keep? At room temp in a tin, about 5 to 6 days. You can freeze baked cookies up to 2 months. Refresh with a dusting of sugar before serving.
Can I flavor the sugar coat? Yes. Sift a tiny pinch of cinnamon into the powdered sugar for a warm hint that plays well with the buttery dough.
These quick answers should help you nail your first batch of sweetened condensed milk snowball cookies without stress. You’ll have a plate of snow-dusted beauties in no time.
Reader Interactions
I love seeing how you make this recipe your own. Maybe you used pistachios, maybe you added orange zest, or you tucked in a surprise caramel center. Share what worked, what you’d tweak next time, and any family stories these cookies reminded you of. Your notes help other bakers and turn this little corner of the internet into a friendly kitchen table.
By the way, if you made a cookie platter with these, what else did you include? I’m always taking notes for party menus, and I love pairing these with something crunchy and something chocolatey for contrast.
Common Questions
Can I make the dough the night before? Yes. Cover and chill. Let it sit at room temp for 15 to 20 minutes until it rolls easily. If it feels crumbly, knead it gently with clean hands to warm it.
Can I make these gluten-free? A cup-for-cup gluten-free blend usually works well. Choose one with xanthan gum for structure. The texture will be slightly more delicate.
Why roll warm and then cool? The first roll sticks a base layer of sugar to the cookie. The second roll adds volume so they look like real snowballs.
How can I make them extra festive? Add a light pinch of edible glitter to the final sugar coat or a whisper of cocoa in the powdered sugar for a pale speckled look.
Can I halve or double the recipe? Absolutely. The dough scales well. If doubling, bake in batches and rotate pans to keep the color even.
Ready to bake a batch together
If you’ve been searching for a cozy, reliable recipe, sweetened condensed milk snowball cookies are it. The dough is forgiving, the method is simple, and the payoff is a plate of soft, snowy cookies that taste like the holidays any time of year. If you want to read more takes on this style, I love the approach in Sweetened Condensed Milk Snowballs – Lord Byron’s Kitchen, and this friendly tutorial from Spices N Flavors is super helpful too: Sweetened Condesed Milk Snowball Cookies recipe – Spices N …. I hope you’ll try a batch soon, make them your own, and share a plate with someone you love. Warm ovens, cozy smells, and a dusting of sugar can turn a simple afternoon into something special.
Sweetened Condensed Milk Snowball Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter with the powdered sugar until light and fluffy using a hand mixer or a sturdy spatula.
- Beat in the sweetened condensed milk and vanilla until glossy and slightly thick.
- Stir in the flour and salt until the dough comes together. If using nuts, fold them in now.
- Scoop the dough into 1-tablespoon portions and roll into smooth balls. Space them 1.5 inches apart on the baking sheets.
- Bake for 11 to 13 minutes until the bottoms are barely golden and the tops look set. Do not wait for browning.
- Cool on the sheet for 5 minutes, then roll warm cookies in powdered sugar. Let cool completely on a rack and roll them again in powdered sugar.
