Sweetened Condensed Milk Snowball Cookies Recipe

There’s a magical simplicity to these sweetened condensed milk snowball cookies. They’re buttery, tender, and dusted with powdered sugar, creating the perfect nostalgic holiday treat. These little cookies have been a family favorite for as long as I can remember—there’s something about their delicate sweetness and melt-in-your-mouth texture that makes them impossible to resist. If you’ve been searching for a cookie recipe that’s as easy to make as it is impressive to serve, you’re in the right place.

I remember the first time I made these snowball cookies as a teenager. My mom handed me the recipe, a slightly tattered index card with faded ink, and told me it was “foolproof.” Of course, being 16, I didn’t read through the entire recipe before starting. I skipped the step about letting the cookies cool before dusting them with powdered sugar. As you can imagine, the sugar melted into a sticky glaze instead of staying powdery. While my cookies didn’t look as pretty, they still tasted incredible—so much so that my younger brother declared them his new favorite. Now, every time I make these cookies, I think back to that moment and laugh at my impatience.

What makes these cookies special is their texture—delicate and crumbly on the outside with a buttery richness that dissolves on your tongue. The use of sweetened condensed milk instead of granulated sugar gives them a uniquely soft, creamy interior. And the powdered sugar coating? It’s like a dusting of snow, which makes these cookies as festive as they are delicious.

this RECIPE

A little backstory on snowball cookies

Snowball cookies have been around for centuries in some form or another, and they’re often associated with holiday baking across different cultures. From Mexican wedding cookies to Russian tea cakes, these nutty, powdered-sugar-coated treats have countless variations. This recipe takes a slightly simpler approach, ditching the nuts in favor of a smooth, buttery dough enriched with sweetened condensed milk. While traditional versions may rely on ground nuts for their signature texture, I find this adaptation to be just as delightful—and less likely to spark nut-related debates at family gatherings!

Let’s talk ingredients: What makes these cookies so good?

Every ingredient in this recipe plays a key role in creating the perfect snowball cookie. Let’s break it down:

• All-purpose flour: This is the base of the cookie, giving it structure. Be sure to spoon and level your flour to avoid over-measuring, which can make the cookies too dense.
• Baking powder: A touch of leavening ensures the cookies puff up slightly, giving them that delicate crumb.
• Unsalted butter: The star of the show! Butter provides richness and flavor, so use the best quality you can find. Let it soften to room temperature for easy creaming.
• Sweetened condensed milk: This is the magic ingredient. It adds sweetness and keeps the cookies moist and tender. If you’re out, you could try heavy cream with sugar as a substitute, though the texture may differ.
• Pure vanilla extract: Just a splash enhances the flavor of the cookies, making them taste bakery-quality. Real vanilla always beats artificial—trust me on this.
• Powdered sugar: Not only does this create the iconic “snowy” look, but it also adds a final layer of sweetness. Sifting it is key to avoiding clumps.

Kitchen tools you’ll need (and what you can skip)

You don’t need a ton of fancy equipment to whip up these snowball cookies. Here’s what I use:

• Stand mixer or hand mixer: Creaming the butter is crucial for that airy texture, and a mixer makes the job so much easier. No mixer? You can do it by hand—it just takes some elbow grease!
• Cookie scoop: This is my secret to evenly sized cookies, which ensures even baking. A tablespoon will also work in a pinch.
• Parchment paper: Lining your baking sheet prevents sticking and makes cleanup a breeze.
• Wire rack: Cooling the cookies properly keeps their texture just right. If you don’t have a rack, a large plate will work—you’ll just need to be extra gentle when moving the cookies.
• Fine-mesh strainer: For dusting the powdered sugar, this little tool is a game-changer. You can also use a sifter.

Step-by-step: Making snowball cookies (without any stress!)

1. Preheat your oven

Start by preheating your oven to 325°F. Trust me, you don’t want to forget this step and wait later while your dough sits impatiently on the counter.

2. Mix the dry ingredients

In a medium bowl, whisk together your flour and baking powder. This helps evenly distribute the leavening and avoids clumps.

3. Cream the butter

Using your stand mixer or hand mixer, beat the softened butter on high speed for about 2 minutes. You’re looking for it to become light, fluffy, and pale yellow. This step is key for creating that melt-in-your-mouth texture.

4. Add the wet ingredients

Reduce the mixer speed to medium and add the sweetened condensed milk and vanilla extract. Mix until everything is well combined and smooth.

5. Incorporate the dry ingredients

With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Stop mixing as soon as the dough comes together—overmixing can make the cookies tough.

6. Scoop and bake

Using a cookie scoop, drop spoonfuls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. These cookies spread slightly as they bake. Bake for 12-14 minutes, just until the bottoms are lightly golden but the tops remain pale.

7. Cool and dust

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cool, use a fine-mesh strainer to dust them generously with powdered sugar.

Make it your own: Variations to try

These cookies are wonderfully versatile! Here are some tweaks I’ve tried:

• Nutty twist: Mix in 1/2 cup finely chopped pecans or walnuts for extra texture and flavor.
• Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The cookies are still just as tender.
• Vegan version: Use vegan butter and sweetened condensed coconut milk. They come out slightly denser but still delicious.
• Chocolate lovers: Add mini chocolate chips to the dough or drizzle melted chocolate over the cooled cookies.
• Citrus flair: Zest a lemon or orange into the dough for a bright, zesty note.

How to serve and impress your guests

These cookies look stunning piled high on a plate dusted with extra powdered sugar—like a snowy mountain on your dessert table! For a festive touch, serve them in a tiered display alongside sprigs of fresh rosemary or cranberries. They pair beautifully with a cup of coffee or hot cocoa, especially if you’re hosting a cozy gathering.

What to drink with your cookies

I love these cookies with a steaming cup of black tea or a creamy latte—the slight bitterness balances their sweetness perfectly. For something fancier, a sparkling Moscato or a vanilla-spiced eggnog makes for a festive pairing.

Storing and reheating tips

To keep your cookies fresh, store them in an airtight container with layers of waxed paper in between. They’ll stay soft for up to a week at room temperature. For longer storage, freeze them for up to 3 months. Let them thaw at room temperature before serving, and dust with fresh powdered sugar if needed.

Adjusting for a crowd

This recipe makes about 24 cookies, but you can easily double or triple the ingredients for a larger batch. Just make sure to bake in multiple batches or use several baking sheets to avoid overcrowding. When scaling up, the baking time remains the same.

FAQs about snowball cookies

1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days. Let it come to room temperature before scooping and baking.

2. Why are my cookies spreading too much?
Your butter may have been too soft. Next time, chill the dough for 10-15 minutes before baking.

3. Can I use salted butter?
You can, but omit the extra salt to avoid overpowering the sweetness.

4. My powdered sugar melted—what happened?
Make sure the cookies are completely cool before dusting them with sugar.

5. Can I add food coloring to make them more festive?
Absolutely! Mix a few drops of food coloring into the dough for a fun, colorful twist.

Print