Description
Sweetened Condensed Milk Snowballs are tender, melt-in-your-mouth cookies made with soft butter and sweetened condensed milk, lightly dusted with confectioner’s sugar. These easy-to-make treats bake up soft and perfectly sweet, ideal for festive occasions or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1/2 cup sweetened condensed milk
- 2 cups all-purpose flour
- 3 teaspoons baking powder
Topping
- 1/2 cup confectioner’s sugar
Instructions
- Beat Butter: Add the softened butter to a mixing bowl and beat until light and creamy – about three minutes, creating a smooth base for your cookie dough.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk and beat into the butter for two minutes. If desired, add up to 2 teaspoons of flavoring extract at this stage.
- Scrape and Beat: Scrape down the sides of the bowl to incorporate all ingredients evenly, then beat again for another minute or two to ensure a uniform mixture.
- Add Dry Ingredients: Incorporate the all-purpose flour and baking powder into the mixture, beating until fully combined. Now is the time to fold in optional add-ins like chocolate chips or dried cranberries, but do not exceed 1 cup.
- Shape Cookies: Using a cookie scoop, portion the dough into mounds onto a parchment paper-lined baking sheet, spacing each mound at least two inches apart for even baking.
- Bake: Preheat the oven to 320°F (160°C) and bake the cookies for 12 minutes, allowing them to firm up gently without over-browning.
- Cool Slightly: Remove the baking sheet from the oven and let the cookies cool for five minutes on the pan to set their shape.
- Transfer and Dust: Carefully move the cookies to a wire cooling rack. Use a sifter to dust the tops liberally with confectioner’s sugar, then let the cookies cool completely before storing.
Notes
- Do not exceed 2 teaspoons of extract when adding flavor variations to maintain dough consistency.
- If including mix-ins like chocolate chips, limit to 1 cup to avoid altering the texture.
- Leaving at least two inches between cookie dough mounds ensures even baking.
- Allow cookies to cool completely after dusting with confectioner’s sugar to avoid melting the sugar coating.
- Store cookies in an airtight container at room temperature for up to one week.
