Sweetened Condensed Milk Snowball Cookies
Buttery, nutty cookies coated in powdered sugar, made extra tender with sweetened condensed milk. Perfect for holidays and gifting!
Ingredients
Wet Ingredients:
- 1 cup 230g unsalted butter, softened
- ½ cup 120ml sweetened condensed milk
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups 250g all-purpose flour
- ¼ tsp salt
- Mix-Ins & Coating:
- 1 cup 100g finely chopped pecans or walnuts
- 1½ cups 180g powdered sugar (for coating)
Optional Add-Ins:
- ½ tsp cinnamon or almond extract
Instructions
Prepare the Dough:
- In a large bowl, beat softened butter until creamy (~2 minutes).
- Add sweetened condensed milk and vanilla; mix until smooth.
- Gradually add flour and salt, mixing just until combined. Fold in chopped nuts.
Chill the Dough:
- Cover and refrigerate for 30 minutes (ensures easy rolling).
Shape & Bake:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Roll dough into 1-inch balls; place 1 inch apart on the sheet.
- Bake for 12–15 minutes until bottoms are lightly golden (tops stay pale).
Coat & Serve:
- Let cool 5 minutes, then roll warm cookies in powdered sugar.
- Cool completely, then coat again for a snowy finish.
Notes
- Storage: Keep in an airtight container for up to 1 week.
- Freezing: Freeze unbaked dough balls for 3 months or baked cookies for 2 months.
- Substitutions: Use gluten-free flour or omit nuts for allergies.
- Pro Tip: For extra flavor, toast nuts before chopping.