Sweetened Condensed Milk Snowball Cookies Recipe

Is there anything better than a cookie that just dissolves in your mouth? Sweetened condensed milk snowball cookies are the perfect combination of buttery richness and a light, powdery finish that feels like the culinary equivalent of a cozy blanket. They’re soft, crumbly, and dusted with powdered sugar like little snowy treasures—perfect for the holidays or, honestly, any time you’re craving a bite of pure comfort.

I first stumbled upon this recipe during a holiday baking marathon with my sister. We’d planned to make a mix of festive cookies, but after one bite of these snowball cookies, everything else on the list seemed, well, unnecessary. The sweetened condensed milk gives these cookies an unparalleled richness, while the powdered sugar coating adds just the right amount of sweetness. Let me just say, we barely had any left by the time Christmas rolled around!

Now, let’s dive into the story, tips, and process of making these snowball cookies, which I guarantee you’ll want to bake again and again.

this RECIPE

The origin story: from Russian tea cakes to modern snowballs

If you’re familiar with Russian tea cakes or Mexican wedding cookies, these snowball cookies might feel like a cousin to those classic recipes. But what makes these different is the addition of sweetened condensed milk, which brings a unique creaminess and moisture that those more traditional recipes don’t have. While traditional versions rely heavily on powdered sugar for sweetness, the condensed milk in this recipe means you get a softer, slightly denser cookie with just the right amount of sweetness baked in.

These cookies have evolved over the years, with bakers around the world experimenting with flavors and textures. This version is all about simplicity and indulgence—proof that you don’t need a long ingredient list to create something magical.

Let’s talk ingredients: simple, but oh-so-important

All-purpose flour

The backbone of our cookies! It creates the structure while keeping the texture light and delicate. If you’re out of AP flour, cake flour can work in a pinch, though it might make the cookies even softer.

Baking powder

A little lift goes a long way here. The baking powder ensures the cookies have a slight rise, helping them stay tender instead of dense.

Unsalted butter

Oh, butter. This is where that rich, melt-in-your-mouth quality comes from. Make sure it’s at room temperature so it creams beautifully with the other ingredients. If you only have salted butter, you can use it but skip adding any additional salt to the recipe.

Sweetened condensed milk

The star ingredient! It’s thick, creamy, and sweet, giving these cookies their unique flavor and texture. If you’re feeling adventurous, you could experiment with condensed coconut milk for a dairy-free option.

Pure vanilla extract

This enhances the flavor and rounds out the sweetness. Don’t skimp here—pure vanilla really makes a difference compared to imitation vanilla.

Powdered sugar

Used for that quintessential snowy coating, powdered sugar adds the perfect touch of sweetness and an almost ethereal texture to the finished cookies.

Kitchen gear: What you’ll need (and what you can skip)

Here’s the good news: you don’t need a lot of fancy tools to make these cookies. Here’s my go-to list:

• Stand mixer or hand mixer: Creaming the butter to the right consistency is key, and a mixer makes it so much easier. If you don’t have one, a wooden spoon and some elbow grease will do the trick!
• Cookie scoop: This helps portion out the dough evenly so all your cookies bake at the same rate. If you don’t have one, use a tablespoon and roll the dough into balls.
• Parchment paper: Keeps your cookies from sticking and makes cleanup a breeze.
• Wire mesh strainer or sifter: Perfect for dusting the powdered sugar evenly over the cookies. (This is where they really turn into “snowballs!”)

Step-by-step: baking your snowball cookies to perfection

1. Preheat and prep

Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. Trust me, this step saves you from dealing with any sticky situations later.

2. Whisk the dry ingredients

In a medium bowl, whisk together the all-purpose flour and baking powder. This ensures the baking powder is evenly distributed, so you don’t end up with cookies that are oddly lopsided. (Been there, done that!)

3. Cream the butter

In the bowl of a stand mixer (or a large bowl if using a hand mixer), beat the unsalted butter on high speed for about 2 minutes. You’re looking for it to turn pale and fluffy—this is key for that melt-in-your-mouth texture.

4. Add the sweet stuff

Reduce the speed to medium and add the sweetened condensed milk and vanilla extract. Mix until everything is combined, scraping down the sides of the bowl as needed. Don’t skip this step—it ensures all that buttery goodness is evenly mixed.

5. Incorporate the dry ingredients

Slowly add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can lead to tough cookies (and no one wants that!). The dough should be soft but not sticky.

6. Scoop and shape

Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one. They will spread slightly as they bake. If you prefer a more traditional round snowball shape, you can roll the dough into balls with your hands.

7. Bake

Pop the cookies into the oven and bake for 12-14 minutes. You’ll know they’re ready when the bottoms are a light golden brown but the tops are still pale. (This is what gives them that signature “snowball” look!)

8. Cool and dust

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once cool, use a sifter or wire mesh strainer to dust them generously with powdered sugar. Voilà—snowball magic!

Variations to try (because experimenting is fun!)

• Nuts for nuts: Add 1/2 cup of finely chopped pecans, walnuts, or almonds to the dough for a nutty twist.
• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different, but the flavor is just as delightful.
• Chocolate drizzle: Melt some dark or white chocolate and drizzle it over the cookies for a fancy touch.
• Spiced snowballs: Add a pinch of cinnamon or nutmeg to the dry ingredients for a subtle, warm flavor perfect for the holidays.
• Lemon-lovers’ version: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy twist.

How to serve and enjoy these cookies

I love serving these cookies as part of a holiday dessert platter, surrounded by other seasonal treats like gingerbread and peppermint bark. For a simple but elegant presentation, arrange the cookies on a white plate and dust a little extra powdered sugar over the top just before serving. Garnish the plate with a sprig of fresh rosemary or some cranberries for a festive touch.

Pair it up: drinks that complement snowball cookies

These cookies are wonderfully versatile when it comes to drink pairings. Here are my favorites:

• A hot cup of black coffee balances out the sweetness.
• Spiced chai tea is a cozy option, especially during the winter months.
• If you’re in the mood for something more indulgent, pair these cookies with a glass of Baileys Irish Cream.

Storing and reheating tips

Store your cookies in an airtight container with waxed paper between layers to prevent them from sticking together. They’ll stay fresh for up to 5 days at room temperature. Planning to make them ahead? These cookies freeze beautifully—just thaw them at room temperature before serving, and give them a fresh dusting of powdered sugar if needed.

Scaling up (or down!) your batch

Want to make a smaller batch? Simply halve the recipe—it works beautifully. For a larger crowd, double or triple the ingredients, but make sure you bake them in multiple batches to avoid overcrowding the oven. When scaling up, I’ve noticed the dough can feel a little sticky, so refrigerate it for 10 minutes if needed.

Potential hiccups and how to avoid them

• Cookies spreading too much: Make sure your butter isn’t too warm. Room temperature means soft but not melting.
• Tough cookies: Over-mixing is usually the culprit here. Be gentle when incorporating the flour!
• Powdered sugar falling off: Dust the cookies when they’re completely cool for the sugar to stick better.

Time to bake some love

These sweetened condensed milk snowball cookies are a joy to make and even more of a joy to eat. Whether you’re baking for a special occasion or just because, I hope these cookies become a beloved part of your repertoire. Share them with family and friends—or, you know, keep them all to yourself. No judgment here!

FAQs

1. Can I use margarine instead of butter?
Yes, but the flavor and texture will be slightly different. Butter gives these cookies their richness.

2. Do I need to chill the dough?
Not usually! But if your dough feels too soft, a quick chill in the fridge (10 minutes) can help.

3. Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk doesn’t have the same sweetness or thickness as condensed milk.

4. How do I keep the cookies fresh?
Store them in an airtight container, and layer with waxed paper if stacking.

5. Can I add food coloring for a festive look?
Sure! A drop of red or green food coloring mixed into the dough could make them extra festive.

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