Sweetened Condensed Milk Snowball Cookies
These sweetened condensed milk snowball cookies are buttery, tender clouds dusted in powdered sugar—ready in 20 minutes with just 5 simple ingredients you probably have right now.
What Makes These Cookies So Special?
These sweetened condensed milk snowball cookies combine cold butter, flour, salt, and sweetened condensed milk into tender, crumbly rounds that practically dissolve on your tongue, then get rolled twice in powdered sugar for that signature snowy coating—no mixer required, just your hands and 20 minutes from start to finish.
I stumbled onto this recipe during one of those “what can I bake with what’s in my pantry?” moments, and honestly? I’ve been making them ever since.
There’s something magical about how sweetened condensed milk transforms these simple butter cookies into something that feels fancy enough for holiday platters but easy enough for a random Tuesday afternoon craving.
Table of Contents
Why You’ll Love This Recipe
Sweetened condensed milk snowballs are about to become your new go-to cookie, and here’s why:
Ridiculously simple. Five ingredients, no electric mixer, no chilling time. You literally mix everything with your hands, roll into balls, and bake. I’ve made these while helping my kid with homework—that’s how easy they are.
Texture like nothing else. That combination of cold butter rubbed into flour creates the most delicate, crumbly structure. Then the sweetened condensed milk binds everything into soft dough that bakes up tender and almost shortbread-like, but lighter.
They look absolutely gorgeous. Those thick coats of powdered sugar make them look like they just came from a fancy bakery window. I’ve brought these to potlucks and watched people assume I spent hours on them (I never correct that assumption).
Endlessly adaptable. Add a teaspoon of vanilla extract, swap in almond extract, roll them in cocoa powder instead of sugar—these cookies are a blank canvas. According to King Arthur Baking, the cold butter technique creates steam pockets during baking, which is exactly what gives these their signature tender crumb.
I learned the hard way not to overmix the dough. My first batch, I kneaded it like bread dough, and they came out tough instead of tender. Now I barely bring it together, and that’s the secret.
If you’re hooked on how versatile sweetened condensed milk is, our no bake condensed milk cookies use just butter, flour, and condensed milk for golden, tender cookies made entirely on the stovetop.
Melt-in-Your-Mouth Sweetened Condensed Milk Snowball Cookies
Equipment
- Small bowl for powdered sugar
Ingredients
- ½ cup Butter 113g, cubed and chilled
- 1 cup + 1 tbsp All-purpose flour
- ¼ tsp Salt
- ¼ cup Sweetened condensed milk
- ½ cup Powdered sugar (icing sugar) plus extra for coating
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In your large mixing bowl, combine the chilled cubed butter, all-purpose flour, and salt. Use your fingertips to rub and press everything together until it looks like wet sand or coarse breadcrumbs. This should take about 2-3 minutes of gentle rubbing.
- Pour in the sweetened condensed milk and use your hands to gently mix until a soft dough forms—don’t knead it or overwork it, just press and fold until there are no more dry flour pockets visible.
- Scoop out 1 tablespoon of dough and roll it between your palms into a smooth ball. Place each ball on your prepared baking sheet with about 1 inch between them.
- Slide the tray into your preheated oven and bake for 12-15 minutes. You’re looking for lightly golden bottoms while the tops stay pale and blonde.
- Let the cookies cool for about 5 minutes until they’re warm but not hot, then roll each one in powdered sugar. Place them on a wire rack to cool completely (about 15-20 minutes), then roll them in powdered sugar again for that gorgeous thick white coating.
Notes
Nutrition
Nutritional Peek
Here’s what you’re looking at per cookie (based on 10 cookies):
| Nutrient | Per Serving |
|---|---|
| Calories | 165 |
| Protein | 2g |
| Carbohydrates | 20g |
| Fat | 9g |
| Sugar | 11g |
Sweetened Condensed Milk Snowball Cookies Ingredients
When you’re making recipes using condensed milk, quality matters more than you’d think. Here’s what you’ll need:
| Amount | Ingredient |
|---|---|
| 1/2 cup (113g) | Butter, cubed and chilled |
| 1 cup + 1 tbsp | All-purpose flour |
| 1/4 tsp | Salt |
| 1/4 cup | Sweetened condensed milk |
| 1/2 cup | Powdered sugar (icing sugar), plus extra for coating |
Quick notes: I always use real butter here—margarine just doesn’t give you that same rich flavor. Make sure it’s properly chilled; if it’s too soft, the texture won’t be right. For the flour, I spoon and level rather than scooping directly, which can pack it down and make your cookies dry.
Equipment
You barely need anything for these:
Essential:
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Tablespoon or cookie scoop
- Wire cooling rack
Nice to have:
- Small bowl for the powdered sugar rolling station (makes it way less messy)
- Kitchen scale for precision (but measuring cups work fine)
Step-by-Step Instructions
Let’s make these sweetened condensed milk snowball cookies together—I promise it’s even easier than it sounds.
1. Prep your workspace. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. I like doing this first because once you start mixing, the dough comes together fast and you’ll want to get those cookies in the oven.
2. Create the base texture. In your large mixing bowl, combine the chilled cubed butter, all-purpose flour, and salt. Now here’s the fun part—use your fingertips to rub and press everything together until it looks like wet sand or coarse breadcrumbs.
This should take about 2-3 minutes of gentle rubbing (if your kitchen’s warm and the butter starts melting, pop the bowl in the fridge for 5 minutes).
3. Bring it together. Pour in the sweetened condensed milk and use your hands to gently mix until a soft dough forms—don’t knead it or overwork it, just press and fold until there are no more dry flour pockets visible. The dough should feel soft, slightly sticky, but manageable.
4. Shape those snowballs. Scoop out 1 tablespoon of dough (a cookie scoop makes this so much easier and keeps them uniform) and roll it between your palms into a smooth ball. Place each ball on your prepared baking sheet with about 1 inch between them—they don’t spread much, so you can fit them fairly close together.
5. Bake to pale golden perfection. Slide the tray into your preheated oven and bake for 12-15 minutes. You’re looking for lightly golden bottoms while the tops stay pale and blonde—if they brown all over, they’ll be too crunchy instead of tender.
6. The double sugar coating. This is crucial for that thick snowy look. Let the cookies cool for about 5 minutes until they’re warm but not hot, then roll each one in powdered sugar. Place them on a wire rack to cool completely (about 15-20 minutes), then roll them in powdered sugar again for that gorgeous thick white coating.
Pro Tips & Guidance
Recipes with sweetened condensed milk have their quirks, so here’s what I’ve learned:
Cold butter is non-negotiable. Room temperature butter won’t create those delicate crumbly layers. The cold butter pieces create steam during baking, which forms tiny air pockets for that melt-in-your-mouth texture.
According to Serious Eats, keeping fats cold during mixing is the same principle behind flaky pie crust—it’s all about creating distinct layers rather than a homogeneous paste.
The wet sand texture is your goal. When rubbing the butter into the flour, you want pea-sized pieces of butter mixed with floury crumbs. If it’s too fine and powdery, you’ve gone too far. If you still see large butter chunks, keep rubbing.
Don’t skip the double sugar coating. The first coat absorbs into the warm cookies and creates a light base layer. The second coat on fully cooled cookies is what gives you that thick, bakery-style finish. I learned this after my first batch looked a bit naked compared to store-bought versions.
Size matters for even baking. Use a tablespoon measure or cookie scoop to keep them uniform—otherwise the small ones overbake while the large ones stay raw in the middle. I’ve been there, and it’s frustrating to have half a batch turn out perfect and half turn out wrong.
Why Did My Cookies Turn Out Wrong?
Why are my snowball cookies hard instead of tender? You probably overmixed the dough or used butter that was too warm. The dough should barely come together—think of it like making biscuits, not bread. Next time, mix just until no dry flour remains and stop immediately.
What if my dough is too crumbly and won’t hold together? Add another tablespoon of sweetened condensed milk, one teaspoon at a time, until it just holds when squeezed. Different flour brands absorb moisture differently, so sometimes you need a touch more liquid.
Can I fix cookies that spread too much during baking? This usually means your butter was too warm when you started. You can’t fix already-baked cookies, but for your next batch, chill the shaped dough balls for 15 minutes before baking, or make sure your butter is properly cold when mixing.
Why isn’t the powdered sugar sticking well? You need to roll them while they’re still slightly warm for the first coat—that’s when the sugar melts slightly and adheres. If they’re completely cool, the sugar just falls off. For the second coat, fully cooled is fine because it sits on top of that first absorbed layer.
Variations & Twists
These desserts with sweetened condensed milk are super versatile once you nail the basic version:
Chocolate lover’s version: Add 2 tablespoons of cocoa powder to the flour mixture and roll in cocoa powder instead of powdered sugar for chocolate snowballs. They’re rich and fudgy in the best way.
Citrus burst: Add 1 teaspoon of lemon or orange zest to the dough for a bright, fresh flavor that cuts through the sweetness beautifully. I especially love lemon zest during spring and summer.
Spiced holiday version: Add 1/2 teaspoon of cinnamon, a pinch of nutmeg, and a tiny pinch of cloves to the dough for cozy winter vibes. These are incredible with hot cocoa.
How Do I Serve and Store These Cookies?
Serving these beauties: Pile them on a pretty plate and watch them disappear. They’re perfect with coffee, tea, or hot chocolate. I love serving them slightly warm (about 10 minutes out of the oven) when they’re at their most tender—but they’re also fantastic at room temperature.
Storage tips: Keep them in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so the powdered sugar doesn’t get knocked off. They actually get even more tender after a day or two as the moisture evens out.
Can you freeze them? Absolutely! Freeze the baked, cooled, sugar-coated cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about an hour—you might want to roll them in fresh powdered sugar after thawing to refresh that snowy look.
No-Waste Kitchen Magic
Got extras or scraps? Here’s how to use every bit:
Leftover sweetened condensed milk? It keeps in the fridge for about a week in an airtight container. I love stirring it into coffee for an instant sweet latte, or drizzling it over fresh fruit for a quick dessert.
Broken or crumbly cookies? Crush them up and layer with whipped cream and fresh berries for an easy trifle. Or crumble them over ice cream—it’s like a deconstructed cookie sundae.
Extra powdered sugar mix? If you added vanilla or cocoa to your rolling sugar and have leftovers, save it in a jar for dusting other desserts, stirring into coffee, or your next batch of snowballs.
For a wintry treat that uses the rest of your can, our snow ice cream with condensed milk turns fresh snow (or shaved ice) into a creamy vanilla dessert in minutes.
Sweetened Condensed Milk Snowball Cookies FAQs
Can I make sweetened condensed milk snowball cookies ahead of time?
Yes! You can make the dough, shape it into balls, and refrigerate them covered for up to 24 hours before baking. You can also freeze shaped dough balls for up to a month—bake straight from frozen, adding 2-3 extra minutes to the baking time.
Why did my cookies come out flat instead of round?
Your butter was likely too warm when you started mixing, which caused them to spread during baking. Make sure the butter is properly chilled, and if your kitchen is hot, refrigerate the shaped dough balls for 15 minutes before baking.
Can I use salted butter for these snowball cookies?
You can, but skip the additional 1/4 teaspoon of salt in the recipe, or your cookies might taste too salty. I prefer using unsalted butter so I have complete control over the salt level—that way the sweetness really shines through.
How do I know when the cookies are done baking?
Look at the bottoms—they should be lightly golden brown. The tops will stay pale, and that’s exactly what you want. If the tops start browning, you’ve gone too far and they’ll be crunchy instead of tender. Start checking at 12 minutes.
Your New Favorite Easy Cookie
These sweetened condensed milk snowball cookies are proof that the best recipes don’t have to be complicated. Five ingredients, twenty minutes, and you’ve got a batch of tender, melt-away cookies that look like they came from a fancy bakery.
If you love condensed-milk‑based ice creams, our French silk pie ice cream combines sweetened condensed milk, chocolate pudding mix, and pie crust pieces for an insanely rich no‑churn dessert.
I’d love to hear how yours turn out—leave a comment below with your favorite variation, or tag me on social media with your powdered-sugar-dusted photos!
