Sweetened condensed milk snowballs are buttery, melt-in-your-mouth cookies with nutty richness and a soft crumb that practically disappears. They’re a must-have for your Christmas cookie tray.
Coated in snowy powdered sugar, these cookies offer a nostalgic nod to holiday baking. Simple ingredients and minimal prep make them a delicious tradition for any winter gathering.
The Stars Behind Sweetened Condensed Milk Snowballs
- Butter – Adds richness and moisture, giving each cookie that classic melt-in-your-mouth texture.
- Sweetened condensed milk – The creamy backbone of the dough, adding subtle sweetness and extra softness.
- All-purpose flour – Provides structure, keeping the cookies soft yet sturdy enough to hold their shape.
- Finely chopped walnuts – Introduces a warm, toasty crunch that balances the sweetness and adds depth.
- Powdered sugar – The signature snowy finish, offering a light, sweet touch and a festive appearance.
How to Make These Buttery Beauties
Preheat your oven and line your baking trays to set the stage for a smooth cookie-making process. Cream together the butter and sweetened condensed milk until dreamy and smooth.
Gently fold in the flour and chopped walnuts until a soft dough forms. Scoop and roll into balls, spacing them slightly on the baking sheets to allow for a bit of spreading.
Bake the cookies until just golden on the edges—be careful not to overbake, as you want them tender. Once out of the oven, let them cool slightly before rolling in powdered sugar while still warm for the perfect snowy coating.
Tricks & Twists for the Best Snowball Cookies
These cookies are forgiving and versatile, but a few tricks will elevate your results. Chilling the dough for 10 minutes before shaping helps with handling, especially if your kitchen runs warm. If you prefer pecans or almonds over walnuts, feel free to swap them in without compromising the cookie’s integrity.
For a flavor twist, add a touch of vanilla or almond extract to the dough. If you’re feeling festive, roll the cookies in colored sanding sugar after the powdered sugar dusting for a cheerful touch. These also freeze well, making them ideal for early holiday prep.
Keeping Snowballs Fresh & Fluffy
Once completely cool, store the snowballs in an airtight container with parchment between the layers to prevent sticking. They’ll stay fresh at room temperature for up to a week or in the fridge for about two weeks.
To freeze, arrange the cookies in a single layer in a sealed container. When ready to enjoy, thaw at room temperature and re-roll in powdered sugar if needed to restore that snowy charm.
Sweetened Condensed Milk Snowballs
Ingredients
- 1/2 cup 150 g / 5.3 oz sweetened condensed milk
- 2 cups 240 g / 8.5 oz all-purpose flour
- 1/2 cup 50 g / 1.3 oz powdered sugar, for rolling
- 1/2 cup 110 g / 3.8 oz finely chopped walnuts
- 1 cup 230 g / 8 oz butter, softened (salted or unsalted)
Instructions
- Preheat the oven to 300°F (150°C / gas mark 2) and position the rack in the center. Prepare two baking sheets by lining them with parchment paper.
- In a large bowl, beat together the softened butter and sweetened condensed milk until the texture is smooth and uniform, using a hand mixer or a stand mixer fitted with the paddle attachment.
- Gradually incorporate the flour and walnuts into the creamed mixture, mixing until a soft dough forms. Scrape the bowl’s sides occasionally to ensure even blending.
- Using a tablespoon-sized scoop, portion the dough and roll each piece into a ball with your hands. If the dough sticks, lightly flour your palms. Arrange the dough balls on the prepared sheets, spaced approximately 2 inches (5 cm) apart.
- Place in the preheated oven and bake for 18 to 22 minutes or until the bottoms begin to turn light golden. Rotate the trays halfway through the baking time for even coloring.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool further.
- Pour powdered sugar into a small bowl. While the cookies are still slightly warm, gently roll each one in the sugar until fully coated.
- Once completely cool, store the cookies in an airtight container, layering them with parchment paper. Keep at room temperature for up to a week or refrigerate for up to two weeks to maintain freshness.
