Sweetened Condensed Milk Snowballs
Indulge in the melt-in-your-mouth delight of these Sweetened Condensed Milk Snowballs. These tender, buttery cookies are incredibly easy to make, featuring a subtle sweetness from condensed milk and a generous dusting of confectioners' sugar that evokes a winter wonderland. Perfect for holiday platters or an everyday treat, they promise a delightful texture and a flavor that's both comforting and elegant.
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
45 minutes
Servings
Makes about 24-30 cookies
Keywords
Why This Recipe Delivers
- Melt-in-Your-Mouth Texture: These cookies boast an incredibly tender, almost crumbly texture that dissolves in your mouth.
- Effortlessly Elegant: With simple ingredients and minimal effort, you achieve a sophisticated-looking cookie, perfect for any occasion.
- Perfect for Holidays: Their festive, powdered sugar coating makes them an ideal addition to any holiday cookie platter.
- Quick and Easy: No chilling required means you can go from craving to cookie in under an hour.
- Versatile Flavor Base: Easily customizable with extracts or mix-ins to suit any taste preference.
Ingredients
- 227 grams (1 cup) unsalted butter, softened to room temperature
- 120 milliliters (1/2 cup) sweetened condensed milk
- 240 grams (2 cups) all-purpose flour
- 12 grams (3 teaspoons) baking powder
- 60 grams (1/2 cup) confectioners' sugar, plus more for dusting
Instructions
- In a large mixing bowl, beat the softened unsalted butter on medium-high speed using an electric mixer for approximately 3 minutes, until it becomes visibly lighter in color and develops a fluffy, aerated texture. This step is crucial for incorporating air, contributing to the cookie's tender crumb.
- With the mixer still running on low speed, gradually pour in the sweetened condensed milk. Once fully added, increase the speed to medium and continue beating for about 2 minutes, ensuring the milk is thoroughly combined with the butter mixture, resulting in a smooth and homogeneous consistency. If you wish to add an extract for flavoring, such as vanilla or almond, incorporate it at this point, taking care not to exceed 10 milliliters (2 teaspoons).
- Pause the mixer to scrape down the sides and bottom of the bowl with a spatula, ensuring all ingredients are fully incorporated. Resume beating for an additional 1-2 minutes to achieve a perfectly smooth and uniform dough base.
- In a separate small bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter and condensed milk mixture in two additions, beating on low speed until just incorporated. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. If you're incorporating optional mix-ins like miniature chocolate chips, dried cranberries, or finely chopped nuts, gently fold in up to 120 grams (1 cup) at this stage using a spatula.
- Using a 30-milliliter (1.5-tablespoon) cookie scoop or by hand, portion the dough into evenly sized mounds. Place these dough balls onto a baking sheet lined with parchment paper, ensuring they are spaced approximately 5 centimeters (2 inches) apart to allow for proper air circulation during baking.
- Preheat your oven to 160°C (320°F). Once preheated, bake the cookies for exactly 12 minutes. The cookies should appear set and have a very light golden hue on the bottoms, but they will still be soft to the touch.
- Carefully remove the baking sheet from the oven and allow the baked cookies to cool undisturbed on the pan for 5 minutes. This brief cooling period helps them firm up slightly before handling, preventing them from breaking apart.
- Gently transfer the partially cooled cookies from the baking sheet to a wire rack. Use a fine-mesh sifter to generously dust the cookies with confectioners' sugar while they are still warm. The warmth helps the sugar adhere better, creating that characteristic snowball appearance.
- Allow the cookies to cool completely on the wire rack. Once fully cooled, transfer them to an airtight container for storage to maintain their freshness and delicate texture.
Tools You’ll Need
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons (or kitchen scale)
- Baking sheets
- Parchment paper
- Cookie scoop (30 ml / 1.5 tbsp)
- Wire cooling rack
- Fine-mesh sifter
Essential Success Tips
- Ensure Butter is Properly Softened: Room temperature butter (soft enough to indent with a finger, but not greasy) creams best, creating a light and airy base for your dough.
- Do Not Overmix the Flour: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can lead to tough, rather than tender, cookies.
- Evenly Sized Cookies: Use a cookie scoop to ensure all cookies are the same size. This promotes even baking, so none are over or undercooked.
- Cooling on the Pan is Key: The initial 5 minutes of cooling on the hot baking sheet helps the cookies set and prevents them from breaking when you transfer them to the wire rack.
- Dust While Warm: Sifting confectioners' sugar over the cookies while they are still slightly warm helps the sugar adhere beautifully, creating a thicker, more even coating.
Professional Cooking Secrets
- Temperature Control for Flavor: Using high-quality butter and ensuring it's at the perfect room temperature isn't just about texture; it allows the butter's natural flavor to shine through without any greasy residue.
- Toasting Flour (Optional): For an even deeper, nuttier flavor profile, consider lightly toasting your all-purpose flour in the oven at 150°C (300°F) for 10-15 minutes, then letting it cool completely before sifting and adding to the recipe. This adds a subtle complexity.
- Double Dusting for the 'Snowball' Effect: For an extra-fluffy, snow-like coating, dust the warm cookies once, let them cool completely, and then give them a second, generous dusting of confectioners' sugar just before serving or storing.
Notes
- Storage: Store cooled Sweetened Condensed Milk Snowballs in an airtight container at room temperature for up to 5-7 days. They also freeze beautifully for up to 3 months; thaw at room temperature before serving.
- Flavor Variations: Experiment with extracts! Add 5 milliliters (1 teaspoon) of almond extract for a delicate marzipan note, or a touch of lemon zest for brightness.
- Mix-in Ideas: For added texture and flavor, fold in 60 grams (1/2 cup) of finely chopped pistachios, mini chocolate chips, or a hint of finely grated orange zest with the dry ingredients.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough up to 2 days in advance. Cover the bowl tightly with plastic wrap and refrigerate. When ready to bake, let the dough sit at room temperature for about 20-30 minutes to soften slightly before scooping and baking.
Why did my cookies spread too much?
Excessive spreading can be caused by butter that was too soft (melted), overmixing the dough, or an oven temperature that wasn't hot enough. Ensure your butter is just softened, mix the flour minimally, and verify your oven temperature with an oven thermometer.
What if I don't have a sifter for the confectioners' sugar?
If you don't have a sifter, you can use a fine-mesh sieve or even a clean tea strainer to dust the cookies. While not as efficient, it will still help break up clumps and create an even coating.
Nutrition Facts (Per Serving)
Approximate per cookie (based on 24 servings): Calories: 160, Fat: 9g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 45mg, Carbohydrates: 18g, Sugars: 11g, Protein: 2g.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. Always check ingredient labels for specific allergen information, especially with sweetened condensed milk.
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