I love how these Sweetened Condensed Milk Snowballs turn simple pantry ingredients into soft, melt-in-your-mouth cookies. They come together quickly, have a delicate sweetness, and feel perfect for holidays, gatherings, or anytime I want an easy homemade treat that still feels special.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly simple and forgiving. I don’t need a mixer, fancy tools, or chilling time, and the dough is easy to handle. The sweetened condensed milk gives the cookies a rich flavor and tender texture, while the powdered sugar coating makes them look like little snowballs.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened to room temperature
½ cup sweetened condensed milk
2 cups all-purpose flour
3 teaspoons baking powder
½ cup powdered sugar, for dusting
Optional add-ins:
½ teaspoon vanilla extract
½ cup mini chocolate chips
½ cup finely chopped nuts
½ cup shredded coconut
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I mix the softened butter and sweetened condensed milk until smooth and creamy. I then stir in the flour and baking powder until a soft dough forms.
If I’m using any optional add-ins, I fold them in gently at this stage. I scoop small portions of dough and roll them into bite-sized balls, placing them a little apart on the prepared baking sheet.
I bake the cookies for about 10–12 minutes, just until the bottoms are lightly set and the tops stay pale. Once they cool slightly, I roll them generously in powdered sugar and let them cool completely before serving.
Servings And Timing
I usually get about 24 cookies from this recipe. Prep time takes around 10 minutes, baking time is about 12 minutes, and total time comes out to roughly 25 minutes including cooling.
Variations
I like adding mini chocolate chips for a sweeter bite or shredded coconut for extra texture. Chopped walnuts or pecans give these cookies a nice crunch. Sometimes I add a little vanilla extract or a pinch of cinnamon to change the flavor without changing the texture.
Storage/Reheating
I store these snowballs in an airtight container at room temperature for up to 4 days. If I want them to last longer, I keep them in the fridge for up to a week. I don’t usually reheat them, but if I want them slightly warm, I microwave one for just a few seconds.
FAQs
Can I make the dough ahead of time?
I can prepare the dough a day in advance and keep it covered in the fridge until I’m ready to bake.
Do these cookies spread while baking?
I’ve found that they keep their shape very well and only spread slightly.
Can I freeze Sweetened Condensed Milk Snowballs?
I like freezing the baked cookies without powdered sugar, then dusting them after thawing.
What makes these cookies so soft?
The sweetened condensed milk adds moisture and richness, which keeps the cookies tender.
Can I reduce the sweetness?
I usually reduce the powdered sugar coating slightly if I want them less sweet, but I keep the condensed milk the same for texture.
Conclusion
I enjoy making these Sweetened Condensed Milk Snowballs because they’re quick, reliable, and always a hit. With their soft texture and snowy finish, they’re a recipe I come back to whenever I want a simple dessert that still feels homemade and comforting.
Sweetened Condensed Milk Snowballs are soft, tender cookies that come together quickly with pantry staples. Rolled in powdered sugar for a festive, snowy finish, they’re perfect for holidays or easy everyday baking.
Ingredients
1 cup unsalted butter, softened to room temperature
½ cup sweetened condensed milk
2 cups all-purpose flour
3 teaspoons baking powder
½ cup powdered sugar, for dusting
Optional: ½ teaspoon vanilla extract
Optional: ½ cup mini chocolate chips
Optional: ½ cup finely chopped nuts
Optional: ½ cup shredded coconut
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix softened butter and sweetened condensed milk until smooth and creamy.
Stir in flour and baking powder until a soft dough forms.
Fold in any optional add-ins like vanilla, chocolate chips, nuts, or coconut.
Roll dough into small balls and place them on the prepared baking sheet, spacing them slightly apart.
Bake for 10–12 minutes, until bottoms are lightly set but tops remain pale.
Cool for a few minutes, then roll warm cookies in powdered sugar. Let cool completely before serving.
Notes
No chilling required, making this a quick, low-effort recipe.
For best texture, use full-fat sweetened condensed milk.
Store in an airtight container at room temperature or refrigerate for longer freshness.
Dust with powdered sugar again before serving if needed.
To freeze: bake cookies and skip the sugar coating until thawed and ready to serve.
