Sweetened Condensed Milk Snowball Cookies are ultra-soft, buttery, and melt-in-your-mouth tender, with a rich sweetness that comes from condensed milk instead of granulated sugar. These cookies are simple, classic, and incredibly smooth in texture, then finished with a generous coating of powdered sugar for that signature snowball look. They’re perfect for holidays, cookie boxes, or anytime you want an easy cookie that feels special without complicated steps.
Why You’ll Love This Recipe
- Made with sweetened condensed milk for extra softness
- No granulated sugar needed in the dough
- Rich, buttery flavor with a smooth, tender crumb
- Easy dough that comes together quickly
- Perfect for holidays, gifting, and freezing
- Classic snowball look with a slightly richer taste
Ingredients
- 1 cup unsalted butter, softened
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ¾ cup finely chopped nuts (pecans or walnuts)
- Powdered sugar, for rolling
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter until smooth and creamy.
- Add sweetened condensed milk and vanilla extract, mixing until fully combined.
- Add flour and salt, mixing just until a soft dough forms.
- Fold in the chopped nuts evenly throughout the dough.
- Scoop dough and roll into 1-inch balls.
- Place cookies on the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes until set but still pale.
- Let cookies cool for 5 minutes, then gently roll in powdered sugar while warm.
- Once fully cooled, roll again in powdered sugar for a snowy finish.
Cooking Notes
These cookies should remain light in color. Overbaking will dry them out and reduce their tender texture. Rolling the cookies while warm helps the powdered sugar stick, while the second roll gives that classic snowy coating.
Variations
- Use almonds, hazelnuts, or pistachios instead of pecans
- Add ½ tsp cinnamon or nutmeg for warmth
- Add lemon or orange zest for brightness
- Make them nut-free by omitting nuts entirely
- Dip half of each cookie in melted chocolate after cooling
Tips
- Finely chop the nuts for a smooth texture
- Use room-temperature butter for easy mixing
- Don’t overmix once flour is added
- Handle warm cookies gently, they’re delicate
- Store fully cooled cookies in an airtight container
Serving Suggestions
- Serve with coffee, tea, or hot chocolate
- Add to holiday cookie trays
- Package in gift tins or boxes
- Pair with shortbread or chocolate cookies
- Dust with extra powdered sugar just before serving
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 12–15 minutes
- Total Time: About 30 minutes
Nutritional Information (Per Cookie)
Approximate values
- Calories: 160
- Protein: 2g
- Fat: 11g
- Carbohydrates: 15g
FAQs
Why use sweetened condensed milk instead of sugar?
It adds sweetness, moisture, and a smoother texture than granulated sugar.
Do these cookies taste very sweet?
No. They’re rich but balanced, especially with nuts and powdered sugar.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours before baking.
Can I freeze these cookies?
Yes. Freeze baked cookies without powdered sugar, then roll after thawing.
Why roll the cookies twice?
The first coating melts slightly, the second creates a snowy finish.
Conclusion
Sweetened Condensed Milk Snowball Cookies are a rich, buttery twist on the classic snowball cookie. With their soft texture, simple ingredients, and festive powdered sugar coating, they’re easy to make and impossible to resist. Whether for holidays or everyday baking, this recipe is one you’ll want to keep on repeat.