This recipe for Sweetened Condensed Milk Snowballs is a tender, buttery cookie that melts on the tongue. I first developed this version during a busy holiday season when I wanted a cookie that was both quick to pull together and delightfully different from the usual shortbread. Using sweetened condensed milk produces a soft, almost fudge-like crumb and a subtle caramel undertone that pairs beautifully with a generous dusting of confectioners' sugar. The texture is delicate but holds its shape, making these cookies ideal for cookie trays, gifts, or a cozy afternoon with tea.

I discovered the method while testing ways to keep cookies soft for several days without refrigeration. The condensed milk acts as both sweetener and binder, lowering the need for extra eggs or syrups and giving a reliably tender result even when the dough sits for a few hours. These are one of those treats that quickly vanished at family gatherings: children love the powdered sugar coating and adults appreciate the buttery depth. If you enjoy classic snowball cookies but want something with a slightly denser, creamier mouthfeel, this version will likely become one of your staples.

Ingredients

• Unsalted butter, 1 cup (2 sticks), softened: Use high-quality unsalted butter for the cleanest, most controlled flavor. I prefer European-style butter like Kerrygold for its slightly higher fat content and creamier mouthfeel; allow it to come to room temperature so it creams properly.
• Sweetened condensed milk, 1/2 cup: This adds sweetness and moisture while keeping the dough tender. Use full-fat condensed milk such as Eagle Brand for the best texture and flavor — it contributes a faint caramel note.
• All-purpose flour, 2 cups: Measure by spooning flour into the cup and leveling off for accuracy. King Arthur or Bob's Red Mill produce consistent results; too much flour makes the cookies dense.
• Baking powder, 3 teaspoons: Gives a gentle lift to produce a light, delicate crumb. Make sure it's fresh — old baking powder reduces rise.
• Confectioners' sugar, 1/2 cup for dough plus extra for dusting: The fine sugar in the dough helps with tenderness; you will need additional confectioners' sugar for sifting over the cookies once cooled.
• Optional mix-ins (up to 1 cup): Add finely chopped pistachios, mini chocolate chips, or dried cranberries folded in gently at the end. Avoid large chunks that disturb the dough's tender structure.

Instructions

Cream the Butter: In a medium mixing bowl, beat 1 cup softened unsalted butter with a handheld or stand mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl once to ensure even aeration. Light creaming incorporates small air pockets that contribute to a tender texture. Add Sweetened Condensed Milk: Gradually add 1/2 cup sweetened condensed milk to the whipped butter, beating on low then medium for about 2 minutes until fully combined. If you choose to add vanilla extract or a flavored extract, add no more than 2 teaspoons now. The condensed milk adds moisture and a subtle caramelized flavor while acting as a binder. Scrape and Mix: Scrape down the sides of the bowl and continue beating for another 1 to 2 minutes until the mixture is completely smooth and homogeneous. Smoothness here is key to even incorporation of dry ingredients in the next step; any remaining butter lumps will cause inconsistent pockets in the baked cookie. Combine Dry Ingredients: Sift or whisk together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 cup confectioners' sugar in a separate bowl. Add the dry mixture to the wet ingredients and beat on low until just incorporated; over-mixing develops gluten and tightens the crumb. If adding up to 1 cup of mix-ins, fold them in gently with a spatula until distributed. Shape the Cookies: Use a cookie scoop or tablespoon to portion the dough into evenly sized mounds (about 1 rounded tablespoon each). Place on a baking sheet lined with parchment paper, spacing mounds about 2 inches apart to allow for minimal spreading. Shape them into slightly rounded domes if needed. Bake: Preheat the oven to 320°F (160°C). Bake the cookies for 12 minutes. Look for pale edges and a set surface — these cookies should not brown significantly. The low temperature ensures they remain soft and retain moisture. Cool and Dust: Remove the pan from the oven and allow the cookies to cool on the pan for 5 minutes. Transfer carefully to a wire rack. Once slightly cooled but still warm, sift a generous layer of confectioners' sugar over the cookies, turning them to coat fully if you prefer a thicker snowball effect. Let cool completely before storing.

Storage Tips

To preserve texture, let cookies cool completely before storing. Place parchment or wax paper between layers in an airtight container to prevent sticking. At room temperature they will keep for up to 4 days; for longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before dusting with a fresh sift of confectioners' sugar. Reheating gently for 10-15 seconds in a microwave can revive softness if they feel slightly stale.

Ingredient Substitutions

If you need to adapt the recipe, you can swap unsalted butter for salted butter but reduce added salt in other recipes; however, this cookie is intentionally simple and salt is not part of the base formula. For a dairy-free twist, use a plant-based butter and a coconut condensed milk alternative, keeping in mind the flavor profile will shift toward coconut. For a gluten-free version, try a 1-to-1 gluten-free flour blend, though texture may become slightly crumblier. Replace up to half the flour with finely ground almond flour for a nuttier flavor, but reduce add-in nuts to avoid an overly dense result.

Serving Suggestions

Serve these snowballs on a festive platter dusted with extra confectioners' sugar for holiday gatherings. They pair beautifully with black coffee, chai, or a citrusy tea that contrasts the richness. For a party, arrange them with lemon bars and shortbread for variety. Garnish with finely chopped pistachios or a sprinkle of citrus zest for color. Individually wrap in cellophane tied with ribbon for gifting — they travel well and make thoughtful hostess presents.

Cultural Background

Snowball-style cookies appear in many culinary traditions as a winter or festive treat, commonly seen as Russian tea cakes or Mexican wedding cookies. This particular take uses sweetened condensed milk, a pantry ingredient popular in Latin American and Southeast Asian desserts for its stabilizing sweetness. The combination of rich butter and condensed milk creates a cookie that evokes both old-world shortbread and more modern condensed-milk sweets, bridging traditions while keeping preparation approachable.

Seasonal Adaptations

For winter holidays, fold in finely chopped candied orange peel and top with extra powdered sugar for a bright contrast. In spring, swap dried cranberries for chopped freeze-dried raspberries and add a hint of lemon zest. For summer gatherings, incorporate a few tablespoons of shredded coconut and top with toasted coconut flakes. The recipe's subtle base allows seasonal flavors to shine without altering technique — simply keep mix-ins small and evenly distributed.

Meal Prep Tips

Make the dough ahead and refrigerate for up to 48 hours; chill slightly firmer dough will be easier to portion into uniform scoops. For frozen portioning, roll dough into balls, freeze on a tray until solid, then store in a freezer bag so you can bake straight from frozen — add an extra 1-2 minutes to baking time. This makes it easy to bake fresh batches as needed and keeps the cookies tasting home-baked every time.

These snowballs are a humble yet elegant treat: minimal ingredients, maximum comfort. Share them with family, send them as gifts, or keep a tin for quiet afternoons when you need something sweet and soothing.