These soft, buttery Sweetened Condensed Milk Snowball Cookies practically dissolve on your tongue, leaving behind just a whisper of vanilla and powdered sugar. I first made them on a chilly December afternoon when I wanted something sweet but didn't feel like fussing with complicated steps, and they turned out so tender and light that my daughter Lily ate three before dinner. They're incredibly easy to whip up with just a handful of pantry staples, and the sweetened condensed milk gives them a melt-in-your-mouth texture that's hard to beat.
If you love simple holiday treats, you'll also want to try my Easy Shortbread Cookies Recipe | Ready in 35 Minutes or these adorable Easy Christmas Tree Cupcakes for your next cookie exchange.
Why You'll Love These Sweetened Condensed Milk Snowball Cookies
You'll love how easy these homemade snowball Sweetened Condensed Milk Snowball Cookies are to make. There's no chilling required, no rolling or shaping, and the dough comes together in minutes. The sweetened condensed milk does all the work, creating a soft, rich texture without any fuss. They're also incredibly versatile-you can serve them at holiday parties, package them up as gifts, or just keep a batch on hand for when you need a quick sweet treat. Plus, they freeze beautifully, so you can always have some ready to go.
Jump to:
- Why You'll Love These Sweetened Condensed Milk Snowball Cookies
- Sweetened Condensed Milk Snowball Cookies Ingredients
- HOW TO MAKE Sweetened Condensed Milk Snowball Cookies
- Substitutions and Variations
- Equipment FOR Sweetened Condensed Milk Snowball Cookies
- Storage and Freezing Tips
- Expert Tips
- A Sweet Memory with Lily
- FAQ
- Related
- Pairing
- Sweetened Condensed Milk Snowball Cookies
Sweetened Condensed Milk Snowball Cookies Ingredients
Here's what you need to make these soft snowball cookies.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the base of the cookie dough and gives the cookies their tender structure. Make sure to spoon and level your flour so you don't pack in too much.
Baking powder: Helps the cookies rise just slightly and keeps them light and airy instead of dense.
Unsalted butter: Adds richness and a buttery flavor that makes these cookies irresistible. Use room-temperature butter so it creams up nice and fluffy.
Sweetened condensed milk: This is the secret ingredient that makes these cookies so soft and gives them a subtle sweetness. It keeps them moist and tender even after they cool.
Pure vanilla extract: Adds a warm, cozy flavor that balances the sweetness beautifully.
Powdered sugar: Used for dusting the cooled cookies and giving them that classic snowy look. You can also call it confectioners' sugar.
HOW TO MAKE Sweetened Condensed Milk Snowball Cookies
Here's how to make these easy Sweetened Condensed Milk Snowball Cookies from start to finish.
Preheat oven: Preheat your oven to 325°F (163°C) so it's ready when your dough is prepped.
Mix dry ingredients: In a medium bowl, whisk together the flour and baking powder until well combined. Set this aside for now.
Cream butter: In the bowl of a stand mixer or using a hand mixer, beat the softened butter on high speed for about 2 minutes. You want it to look very light, fluffy, and almost doubled in size.
Add wet ingredients: Pour in the sweetened condensed milk and vanilla extract, then mix on medium speed until everything is smooth and well combined.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture and mix just until incorporated. Be careful not to overmix, or your cookies might turn out tough instead of tender.
Scoop the dough: Use a cookie scoop to drop portions of dough onto a parchment-lined baking sheet. Leave about 2 inches between each cookie because they will spread a bit while baking.
Bake: Bake for 12 to 14 minutes, until the bottoms are light brown and the tops still look pale and soft. Don't overbake them, or they'll lose that melt-in-your-mouth texture.
Cool: Let the cookies sit on the baking sheet for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely.
Dust with sugar: Once the cookies are completely cool, use a wire mesh strainer or sifter to dust the tops liberally with powdered sugar. They should look like little snowballs.
Store: Keep the cookies in an airtight container. If you're freezing them, place waxed paper between layers so they don't stick together.
Substitutions and Variations
You can make a few simple swaps to customize these Sweetened Condensed Milk Snowball Cookies.
Use salted butter: If you only have salted butter on hand, you can use it, but the cookies might taste slightly saltier. I'd recommend sticking with unsalted if possible.
Try almond extract: Swap the vanilla extract for almond extract if you want a more traditional snowball cookie flavor. It adds a lovely nutty sweetness.
Add mix-ins: Fold in chopped pecans, walnuts, or mini chocolate chips for extra texture and flavor. Just don't add more than half a cup, or the dough might get too heavy.
Make them gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but they'll still be delicious.
Equipment FOR Sweetened Condensed Milk Snowball Cookies
Here's the basic equipment that'll make this recipe go smoothly.
- Stand mixer or hand mixer: For creaming the butter until it's light and fluffy.
- Medium bowl: To whisk together the dry ingredients.
- Whisk: For mixing the flour and baking powder.
- Cookie scoop: Helps you portion out the dough evenly so all the cookies bake at the same rate.
- Parchment-lined baking sheet: Keeps the cookies from sticking and makes cleanup easier.
- Wire rack: For cooling the cookies completely before dusting them with sugar.
- Wire mesh strainer or sifter: For dusting the powdered sugar over the cookies evenly.
Storage and Freezing Tips
These Sweetened Condensed Milk Snowball Cookies store beautifully, so you can make them ahead.
Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and tender.
Freezing baked cookies: You can freeze the baked cookies for up to 3 months. Place waxed paper between layers so they don't stick together. Thaw them overnight in the refrigerator, and don't dust them with powdered sugar until after they've thawed, or the sugar will dissolve and look wet.
Freezing cookie dough: Scoop the dough into portions and freeze them on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw the dough overnight in the refrigerator before baking.
Expert Tips
Here are a few tips to help you get the best results every time.
Don't overbake: These Sweetened Condensed Milk Snowball Cookies should look pale on top when you pull them out of the oven. If they start to brown too much, they'll lose that soft, tender texture.
Use room-temperature butter: Cold butter won't cream properly, and melted butter will make the dough too greasy. Room-temperature butter gives you the best texture.
Spoon and level your flour: Too much flour will make the Sweetened Condensed Milk Snowball Cookies dry and crumbly. Spoon the flour into your measuring cup and level it off with a knife.
Let them cool completely: If you dust the Sweetened Condensed Milk Snowball Cookies with powdered sugar while they're still warm, the sugar will melt and disappear. Wait until they're completely cool for that pretty snowy look.
Use fresh baking powder: Old baking powder won't give the Sweetened Condensed Milk Snowball Cookies enough lift. If yours has been sitting in the pantry for over a year, grab a fresh container.
A Sweet Memory with Lily
The first time I made these, Lily was sitting at the kitchen table doing her homework. She kept looking up every few minutes, sniffing the air like a puppy. "Mama, what smells so good?" she asked, her pencil hovering over her math sheet.
"Just some Sweetened Condensed Milk Snowball Cookies ," I said, pulling the tray out of the oven. The bottoms were golden, and the tops looked pale and soft.
She hopped off her chair and watched me dust them with powdered sugar. "They look like little clouds!"
I handed her one that had cooled just enough. She took a bite, and her eyes went wide. "It's like it's melting," she said, crumbs of powdered sugar dusting her chin. Then she reached for another. And another.
"Lily, save some for after dinner," I laughed.
"But they're so soft, Mama. Just one more?"
By the time we sat down to eat, there were only eleven Sweetened Condensed Milk Snowball Cookies left on the rack.
FAQ
What can I do with a can of sweetened condensed milk?
You can use it to make these soft snowball cookies, fudge, key lime pie, or even drizzle it over fresh fruit. It's also great in coffee or tea for a sweet, creamy treat. Sweetened condensed milk adds richness and moisture to all kinds of desserts.
What happens when you whip sweetened condensed milk?
When you whip sweetened condensed milk, it gets lighter and fluffier, almost like a thick whipped cream. It won't hold stiff peaks like regular whipped cream, but it's delicious folded into desserts or used as a topping.
How do you make coconut snowballs with condensed milk?
You'd mix shredded coconut with sweetened condensed milk, shape the mixture into balls, and chill them until firm. Some recipes also dip them in melted chocolate. It's a no-bake treat that's super easy and fun to make with kids.
Why are my snowball cookies crumbling?
Your cookies might be crumbling because there's too much flour in the dough, or they were overbaked. Make sure you're spooning and leveling your flour instead of scooping it directly from the bag, and pull the cookies out of the oven when the tops still look soft and pale.
Related
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Pairing
These are my favorite dishes to serve with Sweetened Condensed Milk Snowball Cookies:
Sweetened Condensed Milk Snowball Cookies
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- Whisk together the flour and baking powder in a medium bowl, then set aside.
- In the bowl of a stand mixer, beat the softened butter on high speed for about 2 minutes until it becomes light and creamy.
- Add the sweetened condensed milk and vanilla extract to the butter, then mix on medium speed until combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until the flour is incorporated. Do not overmix.
- Using a cookie scoop, portion the dough and drop them onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. They will spread as they bake.
- Bake the cookies for 12 to 14 minutes, or until the bottoms are golden brown and the tops remain light.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Sift powdered sugar generously over the cooled cookies.
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