Easy Melt-in-Your-Mouth Sweetened Condensed Milk Snowball Cookies
These easy Sweetened Condensed Milk Snowball Cookies are incredibly simple, use just a handful of pantry staples, and practically melt in your mouth. No chilling required, they can be mixed, rolled, and baked in under 30 minutes.
Equipment
- Large mixing bowl
- Electric mixer
- Medium bowl
- Baking sheet
- Parchment paper
- Small Cookie Scoop or Tablespoon
- Wire rack
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 can sweetened condensed milk 14-ounce
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup confectioners' sugar for dusting (more or less as needed)
Instructions
- Step 1: Cream the softened butter in a large mixing bowl using an electric mixer until lovely, light, and fluffy. Scrape down the sides of the bowl as needed.
- Step 2: With your mixer on low speed, gradually pour in the can of sweetened condensed milk. Keep mixing until it's fully combined and smooth with the butter mixture.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour and baking powder. With the mixer still on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until everything comes together and a soft dough forms. Don't overmix!
- Step 4: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 5: Using a tablespoon or a small cookie scoop, scoop out portions of the dough. Roll each portion gently between your palms to form about 1-inch balls. Place the dough balls onto your prepared baking sheet, leaving a little space between each one.
- Step 6: Bake for 10-12 minutes, until the edges are just lightly golden brown. The centers might still look a little pale, and that's okay! They will continue to set as they cool.
- Step 7: Let the cookies cool on the baking sheet for 5-10 minutes, then carefully transfer them to a wire rack using a spatula to cool completely. Once they are completely cool, place the confectioners' sugar in a shallow bowl or plate and generously roll or dust each cookie in the sugar until it looks like a perfect little snowball. (Optional: Use a sieve for dusting over the top for an extra pretty finish).
Notes
Tips for Success: Ensure butter is properly softened, not melted. Don't overmix the dough once flour is added. Cool cookies completely before dusting, or the sugar will melt. Dough can be made 1-2 days ahead and refrigerated; let sit at room temp briefly before rolling.
Substitutions & Additions: Fold in about 1/2 cup finely chopped pecans or walnuts with the dry ingredients. Add 1 tsp vanilla extract, almond extract, or peppermint extract. A pinch of cinnamon or nutmeg can add warmth. Roll in finely chopped nuts, cocoa powder with sugar, or sprinkles instead of (or in addition to) confectioners' sugar.
Storage: Store cooled, dusted cookies in an airtight container at room temperature for about 5-7 days. Layer with parchment paper if stacking. Baked, cooled, and dusted cookies can be frozen for up to 2-3 months; freeze in a single layer before transferring to a freezer-safe container or bag. Thaw at room temperature before serving.