Snowball Milk Cookies: The Ultimate Easy & Delicious Treat

Why Snowball Cookies with Sweetened Condensed Milk Are a Must-Try

Picture this: it’s a chilly winter afternoon, and the scent of buttery cookies wafts through your kitchen. These aren’t just any cookies—they’re Snowball Cookies with Sweetened Condensed Milk, little bites of heaven that melt in your mouth. I first made these for a holiday cookie exchange, and they were gone before the eggnog ran out! These cookies are soft, nutty, and coated in powdered sugar, making them look like tiny snowballs—perfect for festive gatherings or cozy nights by the fire.

A Little History Behind the Recipe

Snowball cookies have been around for generations, often showing up at Christmas parties or family reunions. They’re also known as Mexican wedding cookies or Russian tea cakes, depending on who you ask. The sweetened condensed milk version is my twist on the classic recipe. It adds a creamy richness that makes these cookies stand out. Growing up, my grandma always made traditional snowballs, but when I discovered how sweetened condensed milk could elevate the flavor, I knew I had to share this version with everyone.

Why You’ll Love This Recipe

These Snowball Milk Cookies are simple yet sophisticated. The buttery dough mixed with finely chopped nuts creates a rich texture, while the sweetened condensed milk adds a luscious sweetness. Plus, they’re easy to make—even if you’re new to baking. The best part? Rolling them in powdered sugar gives them that magical “snow-covered” look. Whether you’re baking for kids or impressing guests, these cookies are sure to be a hit.

Perfect Occasions to Make Snowball Cookies

From holiday cookie platters to baby showers, Snowball Cookies with Sweetened Condensed Milk fit perfectly into almost any occasion. They’re especially popular during the winter months, thanks to their festive appearance. But don’t let the seasons stop you! Serve them at summer picnics or spring brunches for a delightful treat year-round.

Ingredients You’ll Need

• 1 cup of unsalted butter, softened
• 1/4 cup of granulated sugar
• 1 cup of all-purpose flour
• 1/2 cup of finely chopped nuts (almonds or pecans work great)
• 1/2 cup of sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon of salt
• Powdered sugar for dusting

Substitution Options

If you’re missing an ingredient or want to try something different, here are some swaps:

• Butter: Use margarine or a plant-based butter substitute for a dairy-free option.
• Nuts: Swap almonds or pecans for walnuts or hazelnuts—or omit them entirely if you prefer nut-free cookies.
• Sweetened Condensed Milk: Coconut milk sweetened condensed milk works well for a vegan twist.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Trust me; cleanup is so much easier this way! As the oven heats up, take a moment to admire the simplicity of the ingredients—you’re about to turn them into pure magic.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial because it incorporates air into the dough, giving the cookies their tender texture. Pro tip: Let the butter sit at room temperature for about 30 minutes before starting—it creams much better than cold butter.

Step 3: Add Wet Ingredients

Stir in the sweetened condensed milk and vanilla extract. The condensed milk will make the mixture glossy and fragrant, filling your kitchen with a warm, inviting aroma. Mix until everything is fully combined—it should smell heavenly!

Step 4: Incorporate Dry Ingredients

Gradually add the flour, salt, and chopped nuts to the wet mixture. Stir until a soft dough forms. Don’t rush this step; adding the flour slowly ensures even distribution. Once done, the dough will feel slightly sticky but manageable.

Step 5: Shape the Dough

Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving space between each cookie. As you roll, notice how smooth and velvety the dough feels—it’s almost therapeutic!

Step 6: Bake to Perfection

Bake the cookies for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them—they bake quickly! When they come out of the oven, they’ll still be soft but will firm up as they cool.

Step 7: Cool and Dust

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cooled, generously dust them with powdered sugar. Chef’s tip: Double-dust the cookies for extra snowy goodness!

Timing Breakdown

Here’s how long you’ll spend making these delicious treats:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Chef’s Secret

To enhance the nuttiness, toast the chopped nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the dough. Toasting brings out their natural oils and intensifies the flavor.

An Interesting Fact About Sweetened Condensed Milk

Sweetened condensed milk was invented in the 1850s as a way to preserve milk without refrigeration. Today, it’s a staple in desserts worldwide, from Brazilian brigadeiros to Vietnamese coffee. Its creamy sweetness is what makes these Snowball Milk Cookies truly unforgettable.

Necessary Equipment

You don’t need fancy gadgets to make these cookies. Here’s what you’ll need:

• Mixing bowls
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Wire cooling rack

Storage Tips

Store your Snowball Cookies with Sweetened Condensed Milk in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to three months. To refresh frozen cookies, let them thaw at room temperature and give them another dusting of powdered sugar.

If you live in a humid area, store the cookies with a silica gel packet to prevent the powdered sugar from clumping. And remember, never stack the cookies directly on top of each other unless they’re completely cool—otherwise, they might stick together.

Finally, if you’re gifting these cookies, pack them in decorative tins lined with parchment paper. Not only does this look charming, but it also keeps the cookies fresh during transport.

Tips and Advice

For perfectly round cookies, gently reshape the warm cookies with your fingers right after removing them from the oven. Another pro tip: Chill the dough for 15 minutes before rolling to reduce spreading during baking.

Presentation Ideas

Serve your Snowball Milk Cookies on a rustic wooden tray for a cozy vibe. Garnish with fresh mint leaves or edible flowers for a pop of color. If you’re packaging them as gifts, tie ribbons around clear cellophane bags filled with cookies for a festive touch.

Healthier Alternatives

Want to tweak the recipe? Try these variations:

1. Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free flour blend.
2. Vegan: Use coconut oil instead of butter and choose a plant-based sweetened condensed milk.
3. Low-Sugar: Replace granulated sugar with a sugar substitute like stevia or monk fruit.
4. Protein-Packed: Add a scoop of protein powder to the dough for an extra boost.
5. Spiced: Mix in cinnamon or nutmeg for a warm, spiced flavor.
6. Chocolate-Lovers: Drizzle melted dark chocolate over the finished cookies.

Mistake 1: Overmixing the Dough

Overmixing can lead to tough cookies instead of soft, melt-in-your-mouth treats. Be gentle when combining the ingredients, especially after adding the flour. Practical tip: Stop mixing as soon as the dough comes together.

Mistake 2: Skipping the Cooling Step

Transferring hot cookies directly to a wire rack can cause them to break apart. Always let them rest on the baking sheet for a few minutes first. Pro tip: Use a spatula to move fragile cookies safely.

Mistake 3: Using Cold Butter

Cold butter won’t cream properly, resulting in dense cookies. Ensure your butter is softened but not melted. Practical tip: Cut the butter into cubes and let it sit at room temperature for 30 minutes.

Frequently Asked Questions

Can I use brown sugar instead of granulated sugar?

While brown sugar adds moisture and a deeper flavor, it may alter the texture of the cookies. Stick to granulated sugar for best results.

Do I have to use nuts?

No, you can skip the nuts if you prefer nut-free cookies. However, they do add a nice crunch and depth of flavor.

How do I know when the cookies are done?

The cookies should be lightly golden around the edges but still pale in the center. They’ll continue to firm up as they cool.

Can I freeze the dough?

Yes! Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the cooking time.

What type of nuts work best?

Pecans and almonds are classic choices, but walnuts or hazelnuts also pair beautifully with the flavors.

Why do my cookies spread too much?

This could be due to overly soft butter or skipping the chilling step. Chill the dough briefly to help maintain shape.

Can I double the recipe?

Absolutely! Just ensure your mixer can handle the larger quantity. Double all ingredients proportionally.

Is sweetened condensed milk necessary?

Yes, it provides the signature creamy sweetness. Without it, the cookies won’t taste the same.

How many cookies does this recipe yield?

This recipe makes about 24 cookies, depending on the size of your dough balls.

Can I add chocolate chips?

While not traditional, mini chocolate chips can add a fun twist. Fold them in gently after mixing the dough.

Final Thoughts

Whether you’re baking for loved ones or treating yourself, Snowball Cookies with Sweetened Condensed Milk are a delightful addition to any occasion. With their melt-in-your-mouth texture and snowy appearance, they’re sure to become a favorite. So grab your apron, gather your ingredients, and get ready to create some edible magic!