There’s something about biting into a buttery, melt-in-your-mouth cookie dusted with powdered sugar that feels like pure magic. These sweetened condensed milk snowball cookies are as delicate as they are delicious, with a unique twist on a classic holiday favorite. What makes them so special? The addition of sweetened condensed milk, which gives these cookies an irresistibly tender crumb. They’re simple, elegant, and so perfect for sharing (or hoarding, no judgment).

I first stumbled upon these cookies during a cozy December afternoon spent baking with my grandmother. Her kitchen smelled of vanilla and warm butter, and snowball cookies were her pièce de résistance every holiday season. I remember sneaking one straight off the cooling rack, powdered sugar still clinging to my fingers, and marveling at how it seemed to dissolve like snow in my mouth. Over the years, I’ve tweaked the recipe ever so slightly, and now I’m thrilled to share this version with you. Grab your apron, because these cookies are about to become a new tradition in your home too.

Sweetened Condensed Milk Snowball Cookies Recipe

A bite of history: snowball cookies through the ages

Snowball cookies have been delighting sweet-tooth enthusiasts for generations. Also known as Mexican wedding cookies, Russian tea cakes, or butterballs (depending on where you’re from), these tender treats are loved worldwide. Traditionally made with nuts like pecans or walnuts, they’re rolled in powdered sugar after baking, giving them that signature “snowball” appearance. This version swaps the nuts for sweetened condensed milk, which not only simplifies the recipe but also creates a softer, melt-in-your-mouth texture. Whether served at weddings, holidays, or casual tea parties, these cookies always steal the show.

Let’s talk ingredients: simplicity at its best

This recipe keeps things straightforward, so each ingredient truly shines. Here’s the rundown:

All-purpose flour: The backbone of the cookie, flour provides structure. Make sure to spoon and level it when measuring to avoid overly dense cookies.
Baking powder: A little lift goes a long way in giving these cookies their light, delicate texture.
Unsalted butter: Butter is what makes these cookies rich and tender. Room temperature is key for easy mixing! Salted butter works in a pinch—just omit the added salt if you go that route.
Sweetened condensed milk: The star of the show! This adds a touch of sweetness and ensures a soft, almost velvety texture. If you’re out of it, evaporated milk plus a little extra sugar can work, but the flavor won’t be quite the same.
Pure vanilla extract: For that warm, cozy aroma. Feel free to swap with almond extract for a slightly nutty twist.
Powdered sugar: The final dusting makes these cookies look (and taste) festive. It’s the magic touch that ties everything together.

Essential kitchen tools: keep it simple

No fancy equipment is needed for these cookies, which is part of their charm. Here’s what I recommend:

Stand mixer or hand mixer: Creaming the butter to the right consistency is a breeze with these tools. A sturdy wooden spoon and a bit of elbow grease can work too if you’re feeling old-school.
Parchment paper: Prevents sticking and makes cleanup a snap. Plus, it helps the cookies bake evenly.
Cookie scoop: Ensures evenly sized cookies (and no arguing over who gets the bigger one!). If you don’t have one, a tablespoon works just fine.
Wire rack: Cooling the cookies properly is crucial, as they’ll firm up as they sit. No rack? Use a plate lined with paper towels in a pinch.
Sifter or mesh strainer: For that perfect powdered sugar snowfall effect. If you’re feeling whimsical, use a stencil for festive designs.

Step-by-step: your guide to sweet snowball perfection

Let’s dive into the fun part—making these delightful cookies! Here’s how to do it:

Preheat your oven and prepare your workspace. Start by preheating your oven to 325°F. Line your baking sheet with parchment paper, and gather your ingredients. Trust me, having everything ready makes the process so much smoother.
Mix the dry ingredients. In a medium bowl, whisk together the flour and baking powder. This step not only combines them evenly but also aerates the flour, helping to create that light texture we’re after.
Cream the butter. In a stand mixer (or using a hand mixer), beat the room-temperature butter on high speed for about 2 minutes. You’re aiming for light, fluffy, and almost whipped butter. This step is key for a tender cookie.
Incorporate the wet ingredients. Add the sweetened condensed milk and vanilla extract to the butter, mixing on medium speed until smooth and creamy. Don’t be afraid to scrape down the sides of the bowl to make sure everything’s evenly mixed.
Combine the dry and wet ingredients. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Overmixing can lead to tough cookies, so stop as soon as there are no visible streaks of flour.
Scoop and bake. Using a cookie scoop, drop dough onto your prepared baking sheet, leaving about 2 inches of space between each one. They will spread slightly. Bake for 12-14 minutes, watching closely. The bottoms should be light brown, but the tops will stay pale—this is your cue to pull them out.
Cool and dust. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once fully cooled, use a mesh strainer to generously dust the tops with powdered sugar.

Variations to make these cookies your own

If you’re anything like me, you’ll love experimenting with these cookies. Here are some ideas to switch things up:

Add-ins: Mix mini chocolate chips, finely chopped dried fruit, or shredded coconut into the dough.
Flavored extracts: Swap the vanilla for almond, lemon, or peppermint extract to give the cookies a fun twist.
Gluten-free option: Substitute a 1:1 gluten-free flour blend. These cookies are so forgiving, you won’t even notice the difference.
Seasonal themes: For a festive touch, sprinkle colored sugar over the powdered sugar or mix in a pinch of cinnamon and nutmeg for a warm, spicy note.
Nutty addition: Fold in finely ground nuts like pecans, almonds, or hazelnuts for a more traditional snowball cookie.

Serving and presentation ideas

When it comes to presenting these cookies, simplicity wins. Arrange them in a single layer on a pretty platter and let their snowy tops steal the spotlight. For a fun twist, serve them in cupcake liners for a bakery-style look. Pair them with a cup of hot cocoa or coffee for a cozy afternoon snack, or add them to a holiday cookie tray alongside gingerbread and chocolate crinkle cookies for a beautiful assortment.

Drinks that pair perfectly

These cookies love a warm, comforting drink. Hot cocoa with a dollop of whipped cream is a classic pairing, while a cinnamon-spiced latte complements the buttery richness. For something cooler, try serving them with a glass of milk or even eggnog during the holidays. Feeling a little fancy? A glass of sparkling wine or Prosecco makes for a delightful contrast to the sweetness of the cookies.

Storage and reheating tips

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, place them in layers separated by wax paper and freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature. If you want to freshen them up, a quick 30-second zap in the microwave (at half power) works wonders. Just be sure to dust them with a bit more powdered sugar afterward—they deserve it!

Scaling the recipe for any occasion

Need to whip up a batch for a crowd or just a small gathering? This recipe scales beautifully. For smaller batches, halve the ingredients, and for larger ones, double or triple as needed. Just remember to use multiple baking sheets and bake in batches, as overcrowding the oven can affect baking time.

FAQs about sweetened condensed milk snowball cookies

1. Can I use salted butter?
Yes! Just skip adding any extra salt to the recipe.

2. Why didn’t my cookies spread?
The dough might have been too cold, or you may have used too much flour. Be sure to measure carefully!

3. Can I make the dough ahead of time?
Absolutely. Store the dough in the fridge for up to 2 days, but bring it to room temperature before baking.

4. Can I freeze the cookies after baking?
Yes, they freeze wonderfully. Just layer them with wax paper in an airtight container.

5. Do I have to use powdered sugar?
While powdered sugar is traditional, you could roll the cookies in granulated sugar for a different texture.