Sweetened Condensed Milk Snowball Cookies Recipe

I can’t even begin to tell you how magical these sweetened condensed milk snowball cookies are. They’re one of those treats that seems to disappear as quickly as you bake them. Soft, buttery, and just the right amount of sweetness, they’re a perfect holiday cookie or a special surprise whenever you need a quick sweet fix.

You know those recipes that take you straight back to your childhood? Well, these cookies do that for me. My mom used to make snowball cookies every holiday season, but she always added her own twist. When I came across this version with sweetened condensed milk, I was hooked. It’s like a little shortcut to a perfect, melt-in-your-mouth cookie. So, if you’re ready for a treat that’s ridiculously easy but totally impressive, keep reading!

this RECIPE

The magic of sweetened condensed milk in cookies

Let’s talk about the history behind these little snowballs. Snowball cookies, sometimes called Mexican wedding cookies or Russian tea cakes, have been around for a while, and they’ve taken many forms. Usually, they’re made with butter, flour, nuts (often walnuts), and powdered sugar for that signature “snowy” look. The key ingredient? That rich, melt-in-your-mouth texture. Traditionally, you’d mix butter with sugar, but in this recipe, sweetened condensed milk takes it to a whole new level. It’s creamier, richer, and sweeter than regular milk, and it adds a slight caramelized note that perfectly complements the buttery flavor of the cookies.

What I love about this recipe is that it gives you all the familiar, comforting flavors of classic snowball cookies, but with a shortcut—no rolling or chilling required! It’s so simple, and yet the end result is incredible. Plus, it’s a great way to use up that can of sweetened condensed milk you always seem to have lingering in the pantry.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• All-purpose flour: This is your cookie base. It’s what gives the cookie structure and texture. Make sure to spoon and level the flour when measuring to avoid too much, which can make the dough too dry. If you’re out of all-purpose, you can try using cake flour for an even lighter, softer texture. Just keep in mind that it may not spread as much as with regular flour.
• Baking powder: This helps the cookies puff up slightly and gives them a tender texture. If you don’t have baking powder, you can swap it with baking soda, but you’ll need to adjust the amount and add an acid like lemon juice or vinegar.
• Unsalted butter: Butter is the backbone of this recipe—it’s what makes the cookies tender and gives them that irresistible richness. Make sure your butter is at room temperature so it creams nicely with the sweetened condensed milk. (I’ve made the mistake of using cold butter and ended up with dough that was a bit too firm.)
• Sweetened condensed milk: This is the star of the show! It adds sweetness and moisture, making the cookies incredibly soft and tender. If you’re in a pinch, you could use evaporated milk, but it won’t be quite as sweet or creamy.
• Pure vanilla extract: Vanilla adds a warm, aromatic flavor that complements the richness of the butter and condensed milk. If you run out of vanilla extract, you could use a splash of almond extract for a slightly different flavor twist.
• Powdered sugar: The final touch! Once baked and cooled, these cookies get a dusting of powdered sugar, which is key to achieving that snowball look. If you don’t have powdered sugar, you can quickly make your own by blending regular granulated sugar in a blender or food processor until fine.

Kitchen gear: what you need (and what you can totally skip)

When it comes to making these cookies, you really don’t need much in terms of fancy tools. A stand mixer or hand mixer is great for beating the butter until it’s light and fluffy. If you don’t have either, just use a whisk and some elbow grease (trust me, I’ve done it).

You’ll also want parchment paper or a silicone baking mat to line your baking sheet. This helps prevent the cookies from sticking and ensures they bake evenly. As for cookie scoops, they’re optional, but I recommend them for uniformity (and less mess). If you don’t have one, just use two spoons to drop the dough onto the baking sheet.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat the oven: Start by preheating your oven to 325°F (165°C). I’ve found this temperature to be the sweet spot for cookies that are light brown on the bottom but still soft on top.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour and baking powder. Set it aside for now. Don’t skip the whisking step—it helps to evenly distribute the baking powder and ensures your dough doesn’t end up with weird little lumps.
3. Beat the butter: In your stand mixer or with a hand mixer, beat the butter on high speed for about 2 minutes until it’s really light and creamy. It should look almost fluffy. This is one step I never rush, as it makes all the difference in the texture.
4. Add the sweetened condensed milk and vanilla: Add the sweetened condensed milk and vanilla extract to the butter. Mix on medium speed until everything is combined. It should look smooth and glossy. (Bonus tip: If you accidentally overmix here, it’s not a disaster, but it can cause the cookies to spread more than you’d like).
5. Incorporate the dry ingredients: Slowly add the dry ingredients to the wet mixture. Mix just until the flour is incorporated. Overmixing here can make the cookies dense, so don’t be tempted to keep going!
6. Shape the dough: Using a cookie scoop or spoons, drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Be sure to leave space between them—they’ll spread a little while baking.
7. Bake the cookies: Bake for 12-14 minutes, or until the edges are golden brown but the tops are still light. I suggest checking around 10 minutes to make sure they don’t overbake. They should look slightly puffed up and set when done.
8. Cool and dust with powdered sugar: Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Once they’re cool, dust them with powdered sugar using a sifter or fine mesh strainer.

Variations and adaptations: how I’ve changed things up

While these cookies are perfect as is, I love playing around with different versions. Here are some ideas to try:

• Add-ins: You can easily swap out the vanilla for almond extract or add a handful of chopped walnuts or pecans into the dough. Just be sure not to overmix when incorporating them.
• Gluten-free version: I’ve made these cookies gluten-free by using a cup-for-cup gluten-free flour blend. It worked perfectly, though they were slightly more delicate, so be gentle when transferring them.
• Vegan: I haven’t tried a vegan version yet, but I imagine using vegan butter and a plant-based sweetened condensed milk (or making your own) would work. It’s on my to-do list!
• Coconut snowballs: If you like coconut, try adding some shredded coconut to the dough for a tropical twist. It adds a fun texture and flavor that complements the creamy sweetness of the condensed milk.

Serving and presentation ideas: make them look fancy

These snowball cookies are perfect for holiday platters or as a sweet snack with coffee. To make them look extra fancy, you can arrange them in a neat pile and sprinkle them with a little extra powdered sugar right before serving.

For a more festive touch, you could also serve them on a pretty plate with some fresh berries on the side. They’re light enough to pair with heavier desserts, but also perfect for a simple afternoon treat.

Drink pairings: what to sip with these cookies

As far as drinks go, I love pairing these sweetened condensed milk snowball cookies with a hot cup of coffee or tea. A medium roast coffee complements their richness, while a lightly sweetened black tea balances the flavor without overpowering the cookies. If you’re in the mood for something more indulgent, a glass of cold milk (maybe with a little vanilla in it) never hurts. 😉

Storage and reheating tips: keeping them fresh

These cookies store really well in an airtight container at room temperature for up to a week. If you’re planning to make them in advance, freeze them for up to 3 months. I recommend placing a layer of wax paper between the cookies if you’re stacking them, especially if you’re freezing them. To reheat, simply pop them in the microwave for 10-15 seconds to bring back that freshly baked softness.

Scaling for a crowd (or just a small group)

If you need to make more (or fewer) cookies, you can easily scale this recipe. Doubling the batch works without any issues, but if you’re halving it, you may find that the dough is a little drier, so just add a tiny splash of milk to help it come together.

Potential issues? Not really—but here’s a friendly tip

The biggest thing to watch for is overmixing the dough, which can lead to cookies that spread too thin. If that happens, they’ll still taste delicious, just a little less delicate. Also, don’t be afraid to trust your oven’s timing. Every oven is a little different, and it’s better to slightly underbake these cookies than overbake them.

Ready to give these sweetened condensed milk snowball cookies a go?

I can’t recommend these cookies enough. Whether you’re baking for a holiday or just craving something sweet, they’re so easy to make and will impress anyone who tries them. Plus, they’re totally customizable to fit your taste—add nuts, swap extracts, or even make them gluten-free. These cookies are sure to become a family favorite!

FAQs

1. Can I use salted butter in this recipe?
I recommend unsalted butter to have more control over the sweetness. But if salted butter is all you have, just reduce the amount of added salt in the recipe by half.

2. Can I freeze the dough?
Yes! You can scoop the dough onto a baking sheet, freeze them for about an hour, then transfer the dough balls into a freezer bag. Bake straight from the freezer—just add a minute or two to the bake time.

3. How can I make these cookies even more festive?
Try rolling the dough balls in colored sprinkles or sanding sugar before baking for a fun twist.

4. Are these cookies good for gift-giving?
Absolutely! They make a beautiful and delicious gift when packed in a decorative tin or box.

5. Can I make these cookies dairy-free?
Yes, use dairy-free butter and a plant-based sweetened condensed milk to make them dairy-free.

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