Sweetened Condensed Milk Snowballs made with butter, sweetened condensed milk, flour, baking powder, and confectioner’s sugar.
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I’ll admit something slightly embarrassing: the first time I saw Sweetened Condensed Milk Snowballs, I almost skipped right past them. They looked… polite. Pale. Almost shy. Not exactly screaming for attention next to chocolate crinkles and peppermint bark.
But then one snowy December afternoon — the kind where the sky is gray and the Christmas tree lights feel like the only thing keeping the room awake — I had half a can of sweetened condensed milk sitting in my fridge. You know how that happens? You open it for fudge or frosting and then it just waits there. Judging you.
So I made these Sweetened Condensed Milk Snowballs.
And I remember standing at the counter, powdered sugar floating everywhere like I’d accidentally recreated a Hallmark movie kitchen scene, taking that first bite. They were soft. Light. Not overly sweet. Almost delicate. They reminded me of those mornings at my grandmother’s house where everything felt slower and warmer and nobody was in a rush.
Funny how a simple sweetened condensed milk cookie can do that.
Now, every time I bake these snowball cookies, someone says, “Oh wow, these are so good.” Usually in a slightly surprised tone. And honestly? I kind of love that reaction.
Have you ever underestimated a recipe and then felt quietly wrong about it?
Why you’ll Love these Sweetened Condensed Milk Snowballs?
There’s something refreshing about a cookie that doesn’t try to be viral. These Sweetened Condensed Milk Snowballs aren’t layered with frosting or stuffed with molten centers. They’re not trending on TikTok (as far as I know, anyway).
They’re just soft, buttery cookies made with sweetened condensed milk, dusted generously with confectioner’s sugar until they look like tiny snowdrifts.
The sweetened condensed milk is what makes them special. It gives these snowball cookies a subtle sweetness and a tender texture that’s different from regular butter cookies. Not crumbly like shortbread. Not cakey either. Somewhere in between. Hard to describe, honestly.
And they’re budget-friendly, which feels… nice these days. Flour. Butter. Baking powder. A can of sweetened condensed milk. Nothing wild.
Sometimes the simplest recipes feel the most honest. Do you agree?
Ingredient Notes
When a recipe is this short, each ingredient pulls real weight.
- Butter (softened) – This needs to be properly softened. If it’s too cold, the dough won’t mix right. Too melted? The cookies spread too much. It’s a Goldilocks situation.
- Sweetened Condensed Milk – The star. It replaces granulated sugar entirely and brings moisture and sweetness in one move. It’s what makes these Sweetened Condensed Milk Snowballs unique.
- All-Purpose Flour – Structure. I always spoon and level it because I’ve packed too much flour before and ended up with dense cookies. Not tragic, but not ideal.
- Baking Powder – Just enough to give these snowball cookies a little lift. Without it, they’d be heavier.
- Confectioner’s Sugar – The snow. The drama. The final flourish.
That’s it. Five ingredients. Which still kind of amazes me.
How to Make Sweetened Condensed Milk Snowballs?
Okay, let’s walk through it like we’re in the kitchen together. Apron optional. Mess inevitable.
Step 1: Cream the Butter
Add your softened butter to a bowl and beat it until it’s light and creamy. This takes about three minutes. It should look pale and fluffy — almost like frosting.
I used to rush this step. Don’t. It makes a difference. The air you whip into the butter helps give these Sweetened Condensed Milk Snowballs their softness.
Step 2: Add the Sweetened Condensed Milk
Pour in the sweetened condensed milk and beat it in for about two minutes. The mixture becomes smooth and slightly glossy.
If you’re adding vanilla or almond extract, this is your moment. I once added almond extract and suddenly these snowball cookies felt a little fancier. Not dramatically, just… elevated.
Scrape down the sides. Mix again briefly. Done.
Step 3: Add the Dry Ingredients
Add the flour and baking powder. Mix just until combined. No more.
Overmixing can make cookies tough, and these Sweetened Condensed Milk Snowballs are meant to be light and tender. When the flour disappears, stop.
The dough will be soft and scoopable. It won’t look flashy. That’s okay.
Step 4: Scoop and Bake
Scoop the dough onto a parchment-lined baking sheet, leaving about two inches between each mound.
Bake at 320°F for 12 minutes. The tops stay pale. They’re not supposed to brown much. The bottoms will be lightly golden.
They look almost underdone when you pull them out. That’s normal. Don’t panic.
Step 5: Cool and Dust Generously
Let the cookies cool on the pan for five minutes, then move them to a wire rack.
Once completely cool, sift confectioner’s sugar over the top. Be generous. These are Sweetened Condensed Milk Snowballs, not lightly frosted pebbles.
I’ve sneezed mid-dust before and created a powdered sugar cloud. It happens. Baking is messy.
Storage Options
Store your Sweetened Condensed Milk Snowballs in an airtight container at room temperature for up to five days.
If stacking, use parchment between layers so the sugar stays pretty. They freeze beautifully too — just dust them after thawing so they look fresh.
Honestly, though? In my house, they rarely last that long.
Variations & Substitutions
This Sweetened Condensed Milk Snowballs recipe is a solid base.
- Add vanilla or almond extract.
- Fold in mini chocolate chips.
- Stir in chopped dried cranberries for a holiday vibe.
- Add lemon zest for brightness.
- Dip half the cookie in melted chocolate once cooled.
One year I added a little orange zest on a whim and it gave them this subtle citrus note that surprised me. Not life-changing, but lovely.
Ever made a small tweak that ended up becoming your favorite version?
What to Serve With Sweetened Condensed Milk Snowballs?
These cookies shine on:
- Holiday dessert trays.
- Cookie exchange platters.
- A quiet afternoon with tea.
- Next to hot cocoa when the weather’s doing its dramatic winter thing.
They balance richer desserts beautifully. Like the calm friend in a loud group chat.
FAQ
Why are my cookies flat?
Your butter may have been too soft. Next time, chill the dough briefly before baking.
Can I make these ahead?
Yes. In fact, they might taste even better the next day once they’ve settled.
Are Sweetened Condensed Milk Snowballs very sweet?
Surprisingly, no. They’re lightly sweet, and most of that comes from the powdered sugar on top.
These Sweetened Condensed Milk Snowballs are simple, soft, and quietly charming. Not flashy. Not trendy. Just genuinely good.
So tell me — are you keeping them classic and snowy, or adding your own twist this year?
Sweetened Condensed Milk Snowballs
Ingredients
- 1 cup unsalted butter softened
- ½ cup sweetened condensed milk
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ cup confectioner’s sugar for dusting
Instructions
Cream the Butter
- In a large mixing bowl, add the softened butter. Using an electric mixer, beat the butter on medium speed for approximately 3 minutes, or until it becomes light in color and creamy in texture.
Incorporate the Sweetened Condensed Milk
- Pour the sweetened condensed milk into the creamed butter. Beat on medium speed for 2 minutes, ensuring the mixture is smooth and fully combined. If adding an extract for flavor, incorporate it at this stage, using no more than 2 teaspoons. Scrape down the sides of the bowl and beat again briefly to ensure uniform consistency.
Add Dry Ingredients
- Add the all-purpose flour and baking powder to the mixture. Beat on low speed just until the dry ingredients are fully incorporated. Avoid overmixing to maintain a tender texture. If incorporating optional additions such as chocolate chips or dried fruit, fold them in at this stage, limiting additions to no more than 1 cup total.
Portion the Dough
- Using a cookie scoop, portion the dough into evenly sized mounds and place them onto a parchment paper-lined baking sheet. Leave at least 2 inches of space between each portion to allow for slight spreading during baking.
Bake
- Preheat the oven to 320°F (160°C). Bake the cookies for 12 minutes, or until the bottoms are lightly golden while the tops remain pale.
Cool and Finish
- Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. Transfer the cookies to a wire rack to cool completely. Once fully cooled, use a fine sieve to generously dust the cookies with confectioner’s sugar before serving or storing.
Notes
