Sweetened Condensed Milk Snowballs are soft, melt-in-your-mouth cookies I love making when I want something simple, sweet, and a little nostalgic. These buttery, bite-sized treats are rolled in powdered sugar and have a delicate crumb with just the right amount of sweetness from the condensed milk. They’re perfect for holidays, tea time, or anytime I’m in the mood for a quick homemade treat.
Why You’ll Love This Recipe
I love this recipe because it comes together with just a few pantry staples and doesn’t take much effort at all. The sweetened condensed milk gives the cookies a tender texture and subtle richness that makes them stand out from other snowball cookies. They look beautiful dusted in powdered sugar and are always a crowd-pleaser. I also like that they hold well, making them perfect for gifting or storing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Sweetened condensed milk
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Butter, softened
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Vanilla extract
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Baking powder
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Salt
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Powdered sugar (for coating)
Directions
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I preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a large mixing bowl, I cream the softened butter with sweetened condensed milk and vanilla until smooth and creamy.
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In a separate bowl, I whisk together the flour, baking powder, and salt.
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I gradually mix the dry ingredients into the wet mixture until a soft dough forms.
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I scoop and roll the dough into small balls and place them on the baking sheet about 1 inch apart.
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I bake them for 12–15 minutes, or until the bottoms are lightly golden.
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Once baked, I let them cool for a few minutes, then roll them in powdered sugar while still warm.
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After they’ve cooled completely, I roll them in powdered sugar one more time for that perfect snowball finish.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 10 minutes
Bake time: 15 minutes
Cool and coat time: 10 minutes
Total time: 35 minutes
Variations
Sometimes I add chopped nuts like pecans or walnuts to give them a little crunch. I’ve also flavored the dough with almond extract instead of vanilla for a different twist. Around the holidays, I like mixing a bit of cinnamon or nutmeg into the powdered sugar for a warm, spiced version.
storage/reheating
I store these cookies in an airtight container at room temperature for up to a week. If I want to keep them longer, I freeze them in a sealed container for up to 2 months. They don’t need reheating, but I let frozen ones thaw at room temperature before serving. If the sugar coating looks dull after storage, I just give them another quick roll in fresh powdered sugar.
FAQs
Can I use margarine instead of butter?
I prefer using real butter for the best flavor and texture, but margarine will work in a pinch.
Why do I roll them in powdered sugar twice?
The first roll helps the sugar stick while the cookies are warm, and the second adds that snowy look and final sweetness once they’re cool.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 2 days. I let it sit at room temp for a bit before rolling into balls if it’s too firm.
Do I need a mixer for this recipe?
Not necessarily. I usually use a hand mixer or mix by hand with a sturdy spatula since the dough is soft and easy to work with.
Can I make these gluten-free?
Yes, I substitute the flour with a 1:1 gluten-free baking flour. The texture may be slightly different but still tasty.
Conclusion
Sweetened Condensed Milk Snowballs are one of those classic, no-fuss cookies I never get tired of making. They’re sweet, soft, and incredibly easy to pull together. Whether I’m baking for the holidays or just craving something homemade and sweet, these cookies always bring a little joy with every bite.
