These tender sweetened condensed milk snowballs are a cookie you need to try. They are a slightly sweet cookie but have a light and fluffy texture. A light snowfall of powdered sugar is sprinkled over the cookies when they are finished. It’s how they get that snowball look. They will be a fun addition to a cookie plate or great for a cookie exchange.
These sweetened condensed milk snowballs are great as is or you can add a little extra to add to the flavor. Vanilla, almond, or lemon extracts are all great options. Mix in are also an option. However, then the cookies loose that snowball look.
These cookies begin with butter. Add it to a large bowl and beat with an electric mixer for 3 minutes. You want it light and creamy. Next add in some of the creamy sweetened condensed milk. If you want any extract in the cookie, this is the time to add it.
Beat again with the mixer for 2 minutes. Scape down the sides of the bowl and beat it for another 2 minutes. Now you add in some flour and baking powder.
If you want to do any mix ins, now is the time to add them. You can do mini chocolate chips, chopped dried cranberries, or chopped candies. Add no more than 1 cup of mix ins.
Scoop the dough onto a baking sheet. Then bake at 320 degrees, yes, that is correct. 320 degrees. These cookies cook at a lower temperature. Cook for 12 minutes. The bottom of these with be a light golden brown.
Then allow the cookies to cool on the pan for 5 minutes before moving them to a wire rack. Last thing is to give these cookies a liberal dusting of powdered sugar. I must say I love the simplicity of this cookie. Add it to your Christmas recipes!
Frequently Asked Questions
Can I freeze the Snowball Cookie dough for later use?
Yes, you can freeze the cookie dough. Shape it into balls, place them on a baking sheet to freeze individually, then transfer to a freezer bag once solid. Bake from frozen, adding a few extra minutes to the baking time.
How long do Sweetened Condensed Milk Snowball Cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for about a week. For longer storage, freeze the cookies and thaw before serving.
Can I use reduced-fat or fat-free sweetened condensed milk in the recipe?
You can use reduced-fat or fat-free sweetened condensed milk, but keep in mind that it may affect the texture and richness of the cookies.
Can I add flavor extracts like vanilla or almond to the cookie dough?
Absolutely! A dash of extract can enhance the flavor profile. Start with a small amount and adjust to your taste preferences. Don’t use more than 2 tsp. Try vanilla, almond, or lemon.
What’s the best way to store leftover Snowball Cookies?
Store them in an airtight container at room temperature. If stacking, place parchment paper between layers to prevent sticking. For longer storage, freeze in a single layer and thaw as needed.
Here’s what you need to make the
Sweetened Condensed Milk Snowballs
- SWEETENED CONDENSED MILK
- ALL PURPOSE FLOUR
- BAKING POWDER
- POWDERED SUGAR
For more similar recipes, try:
Sweetened Condensed Milk Snowballs
Real Mom Kitchen
- 1 cup butter softened
- ½ cup sweetened condensed milk
- 2 cups flour
- 1 Tbsp baking powder
- ½ cup powdered sugar
- Preheat oven to 320 degrees.
- Add butter to a mixing bowl and beat with a hand mixer for 3 minutes.
- Add in the sweetened condensed milk and beat for two minutes. (If choosing to add in any extract, add it here.) Scrape down the sides of the bowl and beat again for another minute or two.
- Add the flour and baking powder. Beat together until mixed through. (If coosing to add in any mix ins, fold in now. Do not add more than 1 cup!)
- Using a cookie scoop, portion the dough into mounds onto a baking sheet. Be sure to leave at least two inches between cookie.)
- Bake at 320 degrees for 12 minutes.
- Remove from the oven and leave on the pan for five minutes. Then remove from the baking sheet and transfer to a wire cooling rack. Use a sifter to liberally dust the cookies with the powdered sugar. Allow cookies to fully cool before storing. Makes 22 cookies.
This recipe is adapted from Lord Byron’s Kitchen.