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Condensed Milk Snowball Cookies
If you’re a fan of delicate, melt-in-your-mouth cookies, these Condensed Milk Snowball Cookies will be right up your alley! The addition of condensed milk brings a unique twist to the classic snowball, adding a rich, creamy sweetness that makes these little treats irresistible. Rolled in a fluffy coating of powdered sugar, they’re a beautiful addition to any holiday spread or cozy dessert platter.
Perfect for holiday gatherings or just a sweet snack with your favorite coffee, these condensed milk snowball cookies are easy to make, and you don’t need a long list of ingredients. With the condensed milk creating a wonderfully tender texture and extra sweetness, these cookies are sure to become a favorite. Let’s dive into the recipe, along with some helpful tips and answers to common questions about these delightful snowballs.
Tips for Perfect Condensed Milk Snowball Cookies
- Measure Carefully
Condensed milk is a thick, sweet ingredient that can alter the dough’s texture if used in excess. Use the recommended amount for a balanced, tender cookie that won’t spread too much. - Choose Your Nuts
Pecans, walnuts, and almonds are all great options, with each bringing a unique flavor. For best results, chop them finely to avoid large chunks that might cause cracks in the cookies. - Chill Before Baking
With the condensed milk in the dough, chilling it is especially important. This step will prevent the cookies from spreading too much and help them keep their round shape. - Double Dusting in Powdered Sugar
To get that beautiful “snowball” look, roll the cookies in powdered sugar twice: once when they’re warm and again after they’ve cooled. The second dusting adds a thick, snowy coat that sticks well.
Condensed Milk Snowball Cookies Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (pecans, walnuts, or almonds)
- ¼ teaspoon salt
- Powdered sugar, for dusting
Instructions:
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Make the Dough
In a large bowl, cream the softened butter and sweetened condensed milk until smooth. Add the vanilla extract and mix until well combined. - Add Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing just until incorporated. Gently fold in the chopped nuts. - Chill the Dough
Cover the dough with plastic wrap and chill it in the refrigerator for about 30 minutes. - Shape and Bake
Roll tablespoon-sized portions of dough into small balls and place them on the prepared baking sheet, spacing about an inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden (the tops should remain pale). - First Powdered Sugar Dusting
Let the cookies cool on the baking sheet for a couple of minutes, then roll each cookie in powdered sugar while still warm. Transfer to a wire rack to cool completely. - Second Powdered Sugar Dusting
Once the cookies are completely cool, roll them in powdered sugar again for an extra snowy finish.
Condensed Milk Snowball Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped nuts pecans, walnuts, or almonds
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough
- In a large bowl, cream the softened butter and sweetened condensed milk until smooth. Add the vanilla extract and mix until well combined.
- Add Dry Ingredients
- Gradually add the flour and salt to the butter mixture, mixing just until incorporated. Gently fold in the chopped nuts.
- Chill the Dough
- Cover the dough with plastic wrap and chill it in the refrigerator for about 30 minutes.
- Shape and Bake
- Roll tablespoon-sized portions of dough into small balls and place them on the prepared baking sheet, spacing about an inch apart. Bake for 12-15 minutes, or until the bottoms are lightly golden (the tops should remain pale).
- First Powdered Sugar Dusting
- Let the cookies cool on the baking sheet for a couple of minutes, then roll each cookie in powdered sugar while still warm. Transfer to a wire rack to cool completely.
- Second Powdered Sugar Dusting
- Once the cookies are completely cool, roll them in powdered sugar again for an extra snowy finish.
Common Questions About Condensed Milk Snowball Cookies
Q: Why use condensed milk in snowball cookies?
A: Condensed milk adds a rich sweetness and contributes to a softer, melt-in-your-mouth texture. It’s also thick enough to help bind the dough, making these cookies extra tender.
Q: Can I freeze these cookies?
A: Yes! These cookies freeze very well. After baking and cooling, place them in an airtight container and freeze for up to three months. Re-roll in powdered sugar after thawing to refresh the snowy appearance.
Q: What if I don’t have unsalted butter?
A: You can use salted butter, but reduce or omit the salt in the recipe to balance out the flavors.
Q: Can I make these cookies without nuts?
A: Absolutely. If you prefer nut-free snowballs, just skip the nuts. The cookies will still be delicious, with a slightly different texture and a bit less crunch.
Q: Why do I need to double-coat with powdered sugar?
A: The double coating helps the powdered sugar stick better and gives the cookies a thick, snow-like appearance. Rolling them once while warm and again when cool ensures a beautiful, even coating.
With a few ingredients and a bit of chill time, these Condensed Milk Snowball Cookies are as easy as they are delightful. Perfectly soft, buttery, and sweet, they’re a treat that everyone will love. Serve them at a party or enjoy them with a cup of coffee — these snowballs are sure to add a touch of sweetness to any occasion.
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