This recipe for Sweetened Condensed Milk Snowballs has been a quiet favorite in my kitchen ever since I first tested it on a gray December afternoon. I was chasing a tender, buttery cookie that didn’t require eggs and that could hold its shape without browning—a cookie that felt like a soft, snowy little pillow. The condensed milk adds moisture and a whisper of caramel that transforms a simple shortbread into something unexpectedly delicate and deeply comforting. Every time I pull a tray from the oven the house smells faintly of toasted butter and caramel notes, and within minutes the first cookie is claimed. I discovered this combination while experimenting with pantry staples and a leftover can of sweetened condensed milk that I didn’t want to waste. The result was a dough so tender it almost begged to be rolled and dusted; the finished cookies keep their soft interior and develop a fine, powdery exterior from the sifted confectioners' sugar. These snowballs are forgiving for beginners, speedy enough for last-minute guests, and elegant enough to bring to a cookie swap. They pair beautifully with strong coffee or a bright cup of tea, and are gentle enough for family gatherings where little hands will inevitably reach for a second.

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 and incorporates air for a lighter texture.
• Sweetened condensed milk, 1/2 cup: Adds sweetness and moisture while keeping the dough tender. Use full-fat condensed milk such as Eagle Brand for best texture and a faint caramel note that deepens the overall flavor.
• All-purpose flour, 2 cups: Spoon into the measuring cup and level off for accuracy. Brands like King Arthur or Bob's Red Mill give consistent results; too much flour will tighten the crumb and make the cookies dense.
• Baking powder, 3 teaspoons: Provides a gentle lift for a light, delicate crumb. Ensure it’s fresh—if it’s old you’ll notice a noticeably flatter, heavier cookie.
• Confectioners' sugar, 1/2 cup in dough + extra for dusting: The fine sugar in the dough helps with tenderness while the extra sifted sugar creates the signature snowy finish; keep an additional 1/2 to 1 cup on hand for coating.
• Optional mix-ins (up to 1 cup): Finely chopped pistachios, mini chocolate chips, or dried cranberries folded gently at the end add texture and flavor. Keep pieces small—large chunks disturb the delicate 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 structure. Add sweetened condensed milk: Gradually add 1/2 cup sweetened condensed milk to the whipped butter, starting on low speed then increasing to medium. Beat for about 2 minutes until fully combined. If using up to 2 teaspoons of extract (vanilla or almond), add it here. The condensed milk adds moisture and a subtle caramel flavor while acting as a binder. Scrape and finish mixing: Scrape down the sides of the bowl and continue beating for another 1–2 minutes until completely smooth and homogeneous. Smoothness ensures even incorporation of dry ingredients; any remaining butter lumps will create 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 mix-ins (up to 1 cup), fold them in gently with a spatula until evenly distributed. Shape the cookies: Use a cookie scoop or tablespoon to portion dough into even mounds (about 1 rounded tablespoon each). Place on a baking sheet lined with parchment, spacing about 2 inches apart for minimal spreading. Gently shape them into slightly rounded domes with your fingers if needed. Bake: Preheat the oven to 320°F. Bake the cookies for 12 minutes, watching for pale edges and a set surface—these should not brown significantly. The low temperature keeps them soft and moist. Allow them to rest on the pan for 5 minutes after removing from the oven to help them set. Cool and dust: Transfer to a wire rack. While still warm, sift a generous layer of confectioners' sugar over the cookies, turning them gently to coat fully if you want a thicker snowball finish. Let cool completely before storing to avoid sticky sugar clumps.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking; at room temperature they will keep fresh for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container with parchment between layers; they’ll keep for about 3 months. If freezing dough mounds, flash-freeze on a tray, then move to a resealable bag—bake from frozen, adding 1–2 minutes to the bake time. To refresh slightly stale cookies, warm in a 275°F oven for 5 minutes to restore tenderness.

Ingredient Substitutions

If you need to adjust, substitute up to half the butter with vegetable shortening for a slightly more tender but less flavorful result; cut the butter by no more than half to avoid losing mouthfeel. For a nuttier twist, replace part of the flour (up to 1/4 cup) with finely ground almond flour, but reduce any optional mix-ins accordingly since almond flour adds fat and moisture. For a gluten-free version, use a 1-to-1 gluten-free flour blend and reduce baking powder by 1/2 teaspoon to avoid over-rising; texture will be somewhat different but still tender.

Serving Suggestions

Serve these alongside strong espresso or a lemony tea to balance the sweetness. For holiday platters, dust twice with confectioners' sugar and sprinkle with finely chopped pistachios for color. They’re excellent tucked into small paper bags or tins as gifts. For a dessert trio, present them with a small scoop of vanilla gelato or a spoon of raspberry coulis to cut through the richness.

Cultural Background

Snowball-style cookies appear in many culinary traditions as small, butter-forward confections rolled in powdered sugar—think Mexican polvorones, Russian tea cakes, and classic English shortbread variants. The use of sweetened condensed milk is a New World adaptation that introduces both sweetness and extended shelf stability; condensed milk became popular worldwide because it’s shelf-stable and rich, often used when fresh cream or eggs were scarce. This particular approach—combining condensed milk with butter and a light leavening—creates a hybrid rooted in shortbread techniques but softened by the condensed milk’s moisture.

Seasonal Adaptations

In winter, fold in up to 1/2 cup finely chopped toasted pecans and a pinch of cinnamon; for spring, add 1/2 cup candied citrus peel and a teaspoon of orange zest. For autumn, swap in chopped toasted hazelnuts and a dusting of cocoa with the confectioners' sugar for a mocha-like finish. These small changes make the base dough versatile for holidays and seasonal menus without altering the core technique.

Meal Prep Tips

Portion dough into mounds and refrigerate for up to 48 hours or freeze for up to 3 months to bake fresh batches as needed. If refrigerating, let chilled mounds sit at room temperature for 10 minutes before baking so they aren’t rock-hard. Label containers with bake instructions and date; use freezer-safe trays or silicone molds to keep shapes uniform. Baked cookies can be packed in single-serve bags for grab-and-go snacks or pre-portioned into containers for dessert trays.

There’s genuine joy in producing something simple, buttery, and reliably delightful with minimal fuss. Make this recipe your own by experimenting with small mix-ins, and don’t be surprised if it becomes one of those recipes you return to again and again—comforting, forgiving, and endlessly sharable.