There’s something heartwarming about baking a batch of snowball cookies as the scent of butter and sugar fills the kitchen.
These Sweetened Condensed Milk Snowballs are soft, tender, and lightly dusted with powdered sugar, creating that irresistible melt-in-your-mouth moment that defines holiday baking. They’re easy to make and even easier to love.
Table of Contents
Why You’ll Love These Snowballs
These snowballs are comfort and nostalgia in one perfect bite.
- Buttery, delicate texture that melts as you eat
- Made with pantry staples and no eggs
- Perfect for holidays, gifting, or afternoon coffee
- Sweetened condensed milk adds a velvety richness
- Ready in under 30 minutes
- Kid-friendly and freezer-friendly
I still remember making these with my mom in her food truck kitchen during winter festivals. We’d roll them in powdered sugar, laughing as they looked like tiny snowballs in our hands. Now, I bake them with my kids, and that same joy fills our home near Austin.
Ingredients You’ll Need
These cookies use minimal ingredients to create maximum flavor and texture.
Main Ingredients
- 1 cup butter, softened (use unsalted for better flavor balance)
- ½ cup sweetened condensed milk (adds richness and binds dough)
- 2 cups all-purpose flour (provides structure)
- 3 teaspoons baking powder (creates lightness)
- ½ cup confectioners’ sugar (for coating and presentation)
Optional Add-Ons or Substitutes
- Add 1 teaspoon vanilla extract for depth
- Mix in finely chopped pecans or almonds for texture
- Dust with cocoa powder instead of sugar for a darker version
- Try filling centers with a dab of jam or chocolate
- Serve alongside these Moroccan Honey Almond Cigars for a holiday platter
Step-By-Step Instructions
These cookies are all about gentle mixing and even baking—keep it simple and sweet.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. (Jake tip: This keeps cookies from over-browning.)
- Cream the butter and condensed milk until smooth and creamy.
- Whisk flour and baking powder in a separate bowl. Gradually mix into the wet ingredients until dough forms.
- Shape dough into 1-inch balls using your hands or a scoop.
- Place evenly on baking sheet and bake 10–12 minutes or until lightly golden on the bottom.
- Cool slightly, then roll in confectioners’ sugar while warm. (That warmth helps the sugar stick perfectly.)
- Cool completely on a rack and dust once more before serving.
Quick Reminders:
- Don’t overmix the dough—keep it soft
- Bake until set, not browned
- Roll while warm for best sugar coating
- Cool completely before storing
Expert Tips For Success
These cookies are simple but reward precision.
- Always start with room temperature butter
- Sift flour for a finer crumb
- If dough feels sticky, chill for 10 minutes before rolling
- Use a small scoop for even sizing
- Double-roll in sugar for that perfect snowy finish
- Add a pinch of salt if using unsalted butter
- Store at room temperature to maintain texture
I love serving these with coffee or tea, or pairing them with Italian Panettone Bread during festive brunch spreads.
Serving Suggestions
Sweetened Condensed Milk Snowballs are beautiful in their simplicity and shine in any setting.
- Serve as part of a dessert buffet
- Pack in tins or jars for homemade gifts
- Enjoy with cocoa or coffee for cozy evenings
- Use as edible holiday décor on dessert tables
- Combine with Burnt Basque Cheesecake for a textural contrast
- Sprinkle with colored sugar for festive flair
Whether you bake them for family or share them with friends, these snowballs always bring smiles.
Storing And Reheating
Snowball cookies keep beautifully and taste even better after a day or two.
How To Store It
- Keep in airtight containers at room temperature for up to 1 week
- Store between parchment layers to prevent sticking
- Freeze unbaked dough balls for up to 2 months
- Thaw overnight before baking
- Store baked cookies in tins to retain crispness
How To Reheat It
- Reheat baked cookies at 300°F for 3–5 minutes to refresh texture
- Avoid microwaving—will melt sugar coating
- Let cool before dusting again if needed
- Serve warm with a fresh sugar sprinkle
Even after storing, these cookies stay buttery and soft inside with a delicate crunch outside.
Frequently Asked Questions
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine works in a pinch. Expect a softer dough.
Can I make them gluten-free?
Yes—use a 1:1 gluten-free baking flour blend for best results.
Do I need to chill the dough?
Not usually, but if it’s too soft to roll, a short chill helps.
Final Thoughts
Sweetened Condensed Milk Snowballs are the kind of cookie that brings joy without complication. Buttery, tender, and dusted with sweetness—they’re everything home baking should be. Whether it’s a snowy afternoon or a sunny Texas day, they fit right in.
- Keep the dough soft, not sticky
- Roll while warm for that perfect sugar coat
- Share generously—they disappear fast
If you’re into delicate, buttery desserts, try my Shiroi Koibito Cookies next—they share that same melt-in-your-mouth magic that makes these snowballs unforgettable.
Sweetened Condensed Milk Snowballs
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and condensed milk until smooth and creamy.
- Whisk flour and baking powder in a bowl, then gradually mix into wet ingredients to form dough.
- Shape dough into 1-inch balls and place on baking sheet.
- Bake 10–12 minutes until bottoms are lightly golden.
- Cool slightly, then roll in confectioners’ sugar while warm.
- Cool completely and dust with additional sugar before serving.
Nutrition
Notes
- Optional additions include vanilla extract, chopped nuts, or jam centers.
- Dough can be chilled if sticky.
- Roll in sugar while warm and again when cooled for best results.
