Sweetened Condensed Milk Snowballs Recipe – Easy Winter Treat

Let me paint you a picture: the aroma of buttery vanilla, tinged with that unmistakable sweetness of condensed milk, swirling through my kitchen as snow gently falls outside. The first time I pulled a tray of these sweetened condensed milk snowballs from the oven, I just stood there for a moment, breathing in and grinning like a kid who found the last gift under the tree. These cookies have a way of making winter days feel a little brighter, almost magical. Their powdery finish glistens like freshly fallen snow, and the tender, melt-in-your-mouth texture—oh, it’s pure nostalgia in every bite.

Years ago, when I was knee-high to a grasshopper, my grandma used to whip up a version of these for holiday gatherings. Her secret was always the sweetened condensed milk, giving the cookies a subtle richness you can’t quite put your finger on but crave all season long. I stumbled upon this variation on a rainy December weekend, trying to recreate that old-fashioned winter warmth. Honestly, I wish I’d found this recipe sooner—it would’ve saved me dozens of dry cookie experiments!

My family couldn’t stop sneaking these snowballs off the cooling rack (and who can blame them?). They’re dangerously easy to make, and somehow, they disappear twice as fast as any other treat I bake. These little gems have become a staple for our family get-togethers and gifting boxes. There’s just something about their soft crumble and the sweet, creamy undertone that makes everyone pause, smile, and reach for seconds. If you’re looking for a cozy winter treat to brighten up your holiday cookie board, these snowballs are the answer. I’ve tested them more times than I care to admit—in the name of research, of course. Trust me, you’re going to want to bookmark this recipe for every snowy season!

Why You’ll Love This Sweetened Condensed Milk Snowballs Recipe

Let’s face it—I’ve baked my fair share of cookies, and these sweetened condensed milk snowballs stand out for more reasons than one. After countless batches (some less successful than others) and loads of taste-testing with family, here’s why this cozy winter treat deserves a spot in your kitchen:

• Quick & Easy: These come together in under 30 minutes, start to finish. Perfect when you need a last-minute sweet fix or have unexpected guests at your door. No chilling required!
• Simple Ingredients: No need for fancy grocery runs. Most of what you need is probably already in your pantry or fridge—think flour, butter, sweetened condensed milk, and powdered sugar.
• Perfect for Winter Gatherings: These snowballs are great for potlucks, cookie swaps, or cozy afternoons by the fireplace. They look absolutely dreamy on a holiday dessert table or nestled in a pretty tin for gifting.
• Crowd-Pleaser: Whether for kids or grown-ups, these cookies get rave reviews every single time. My picky eater nephew actually asked for thirds (which is a small miracle).
• Unbelievably Delicious: The texture is tender and soft, almost like a shortbread but with a creamy twist. The sweetened condensed milk adds a flavor depth that ordinary snowballs just don’t have.

What really sets this recipe apart is how the condensed milk keeps the cookies moist and delicate, never dry or crumbly. I use a touch more vanilla than most, and it makes all the difference. You know what? This isn’t just another snowball cookie—it’s the one you’ll reach for when you want classic comfort with a little bit of magic thrown in.

There’s something about these cookies that makes you close your eyes after the first bite, just savoring the sweet, buttery goodness. They’re comfort food, reimagined for snowy afternoons. Whether you want a simple treat for yourself or to impress your holiday guests (without the stress of complicated baking), these snowballs are sure to deliver. Honestly, I’ve never seen anyone eat just one!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly tender texture—without any fuss. Most of these are pantry staples, so you won’t have to run all over town. I’ll break down what you’ll need, plus a few tips and swaps based on what’s worked for me.

• Unsalted Butter, softened (1 cup / 226g) – Adds richness and that classic melt-in-your-mouth feel. If you only have salted, just skip the extra pinch of salt below.
• Sweetened Condensed Milk (1/2 cup / 120ml) – The star ingredient! It gives the snowballs their signature creamy sweetness and keeps them moist. I recommend Eagle Brand or Nestlé for consistent results.
• Pure Vanilla Extract (1 1/2 teaspoons / 7ml) – This boosts flavor. Use real vanilla for best taste—imitation works in a pinch, but trust me, the difference is noticeable.
• All-Purpose Flour (2 cups / 240g) – The base of our snowballs. If you want gluten-free, swap with a 1:1 gluten-free blend (Bob’s Red Mill is my go-to).
• Finely Chopped Pecans or Walnuts (3/4 cup / 85g) – Optional, but they add a lovely texture and nutty flavor. Toast them for extra depth, or skip if allergies are a concern.
• Salt (1/4 teaspoon / 1g) – Just a pinch to balance out the sweetness and bring out the butter flavor. Omit if using salted butter.
• Powdered Sugar (1 cup / 120g, for rolling) – For that classic snowy finish. Sift before using to avoid lumps.

Optional add-ins and swaps:

• Mini Chocolate Chips (1/3 cup / 60g) – Stir in for a chocolatey twist (kids love this version!).
• Lemon or Orange Zest (1 teaspoon / 2g) – Adds a subtle citrus note if you want to brighten things up.
• Coconut Flakes (1/4 cup / 20g, unsweetened) – For a tropical snowball vibe. Just fold in with the nuts or chips.
• Dairy-Free Option: Use vegan butter and coconut condensed milk for a plant-based treat. Texture’s a bit softer, but still delicious.

If you’re baking these for someone with nut allergies, just leave out the nuts and add a few extra chocolate chips or coconut flakes. Ingredient flexibility is one of the best things about this recipe—make it your own!

Equipment Needed

You don’t need a fancy kitchen setup for these sweetened condensed milk snowballs, which is probably why I make them all the time (especially when the dishwasher’s full!). Here’s what you’ll want:

• Mixing Bowl: A medium-sized one works best for combining ingredients. Glass or metal—whatever you have.
• Hand Mixer or Stand Mixer: Makes creaming the butter and condensed milk a breeze. You can mix by hand, but it’ll take a little muscle.
• Measuring Cups and Spoons: Accuracy matters, especially with flour.
• Baking Sheet: Line it with parchment paper for easy cleanup (or lightly grease if you’re out of parchment).
• Cookie Scoop or Spoon: For evenly sized snowballs. I use a 1-inch scoop; a tablespoon works too.
• Wire Rack: For cooling the cookies evenly. If you don’t have one, a clean towel works in a pinch.
• Sifter or Fine Mesh Strainer: For dusting powdered sugar. If you skip this, you might get clumps (been there, done that).

Honestly, I’ve made these with a single bowl and an old wooden spoon before, and they still turned out great. If you’re using a hand mixer, remember to clean the beaters right after (condensed milk gets sticky fast!). For a budget-friendly setup, check your local discount store—basic tools work perfectly for this recipe.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. (Don’t skip the parchment—it makes cleanup so much easier!)
2. Cream the butter and condensed milk. In a medium bowl, beat 1 cup (226g) softened unsalted butter with 1/2 cup (120ml) sweetened condensed milk until pale and fluffy—about 2-3 minutes. The mixture should look creamy and smooth. If mixing by hand, use a sturdy spoon and some elbow grease!
3. Add vanilla and salt. Mix in 1 1/2 teaspoons (7ml) pure vanilla extract and 1/4 teaspoon (1g) salt. (Skip the salt if you used salted butter.)
4. Gradually add the flour. Add 2 cups (240g) all-purpose flour in 2-3 batches, mixing on low speed. The dough will look crumbly at first, but keep going until it just comes together. (If it feels too dry, add a teaspoon more condensed milk.)
5. Fold in nuts or add-ins. Stir in 3/4 cup (85g) finely chopped pecans or walnuts, plus any optional mini chocolate chips, coconut, or zest. (Skip nuts if needed for allergies.)
6. Shape the snowballs. Scoop out 1 tablespoon portions (about 20g each) and roll into balls using your hands. Place them 1 inch apart on your prepared baking sheet. (If the dough sticks to your hands, dust them lightly with flour.)
7. Bake. Bake at 350°F (175°C) for 12-15 minutes, until set but not browned. The bottoms should be just lightly golden. Don’t overbake—these cookies are meant to be tender!
8. Cool slightly. Let the snowballs rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
9. Roll in powdered sugar. Once fully cooled, gently roll each snowball in 1 cup (120g) sifted powdered sugar until completely coated. (If you roll them while warm, the sugar will melt and get sticky.) For an extra snowy look, dust with a second layer of sugar just before serving.
10. Enjoy! Serve right away, or store in an airtight container. (Honestly, around here, they don’t last more than a day.)

Preparation notes: If your dough feels too sticky, chill it in the fridge for 10 minutes before shaping. If it’s too dry, add a splash more condensed milk. Sensory cue—the dough should feel soft but hold its shape easily. If your cookies spread out too much, check that your butter wasn’t too warm. I’ve made that mistake a few times, especially during summer baking!

Cooking Tips & Techniques

After making these sweetened condensed milk snowballs over a dozen winters, I’ve picked up a few tricks (and learned from more than a few cookie flops):

• Use room temperature butter. Cold butter won’t cream properly, and melted butter makes the dough too loose. Let it sit out for 30 minutes.
• Sift your powdered sugar. Clumpy sugar won’t stick as nicely. I made this mistake once and ended up with blotchy snowballs—still tasty, but not as pretty!
• Don’t overmix after adding flour. Mix just until combined. Overmixing can make the snowballs tough.
• Chill the dough if it’s too sticky. Sometimes, especially on warmer days, the dough needs a quick 10-minute fridge break to make shaping easier.
• Bake until just set. These cookies should not be browned. If you’re unsure, gently press one—if it holds together and feels soft, it’s ready.
• Roll in sugar after cooling. I rushed this step once, and the sugar melted right off—lesson learned!
• Double dust for extra “snow.” For Pinterest-worthy cookies, roll them once, let them sit, then give a second coat just before serving.
• Multitasking: While the cookies bake, sift the powdered sugar and set up your cooling rack. It makes the finishing step go much smoother.

Consistency is key. I always measure the flour by spooning it into the cup and leveling (instead of scooping directly), which keeps the cookies light. If you’re baking a big batch, use two baking sheets and rotate them halfway through for even cooking. Honestly, if you follow these tips, your snowballs will be tender and picture-perfect every time!

Variations & Adaptations

One of the best things about sweetened condensed milk snowballs? You can tweak them to suit just about any taste or dietary need. Here are my favorite ways to switch things up:

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. The cookies stay just as tender (I like Bob’s Red Mill, for what it’s worth).
• Dairy-Free: Swap unsalted butter for vegan stick butter and use coconut condensed milk. The flavor’s a touch different—kind of like a coconut macaroon meets snowball—but still delicious.
• Nut-Free: Leave out the nuts and add mini chocolate chips or dried cranberries. My son’s friend has a nut allergy, so we always make a batch this way for school events.
• Seasonal Twist: Mix in a teaspoon of orange or lemon zest for a burst of citrus. Perfect for spring gatherings or to brighten up your winter cookie tray.
• Different Cooking Methods: For a no-bake version, chill shaped dough balls and roll in powdered sugar—texture’s more fudge-like, but it works great when you don’t want to turn on the oven.

Personally, my favorite is adding coconut flakes and a dash of almond extract. It tastes like a snowy day at the beach—unexpected, but really good! You can get creative with extracts, too—try peppermint for a holiday vibe or swap vanilla for maple. If you need to avoid certain allergens, just substitute with your preferred add-ins. These snowballs are forgiving, so don’t stress about making them “perfect.”

Serving & Storage Suggestions

These sweetened condensed milk snowballs are best served at room temperature, with a cold glass of milk or a mug of hot cocoa. They look beautiful piled high on a holiday platter or tucked into a festive tin for gifting. I like to sprinkle a little extra powdered sugar just before serving for dramatic effect (and those Pinterest photos!).

Pair them with fresh fruit, spiced tea, or alongside a cheese board for a fun sweet-and-savory combo at parties. If you’re serving them for a crowd, keep a little bowl of extra powdered sugar for touch-ups.

For storage, place cooled snowballs in an airtight container. They’ll stay fresh at room temperature for up to 4 days. For longer storage, freeze in a single layer, then transfer to a freezer bag—good for up to 2 months. Thaw at room temperature, and re-roll in powdered sugar for the best presentation. Over time, the flavors deepen and the cookies stay tender, so they’re actually great for making ahead!

Nutritional Information & Benefits

Each snowball (about 20g) contains approximately:

• Calories: 90
• Fat: 6g
• Carbohydrates: 10g
• Sugar: 6g
• Protein: 1g

Key health benefits come from the nuts (if used), which add healthy fats and a bit of protein. The sweetened condensed milk provides calcium and a creamy texture without needing extra sugar. If you use gluten-free flour or dairy-free options, these cookies fit more dietary needs (just watch for nut or dairy allergies). Honestly, while they’re definitely a treat, I feel good sharing them because they’re made with straightforward, real ingredients. For my family, they’re a fun winter indulgence that doesn’t feel overly heavy or processed.

Conclusion

So why try these sweetened condensed milk snowballs? They’re delicious, easy, and bring a little winter magic to your kitchen. You can customize them for any taste or allergy, and they’re perfect for sharing, gifting, or just sneaking off the cooling rack when no one’s looking.

I love this recipe because it’s simple yet special. It reminds me of childhood holidays, but it’s quick enough for any snowy afternoon. Don’t be afraid to tweak the add-ins or experiment with flavors—these snowballs are forgiving and always turn out tasty. If you give them a try, let me know how yours turned out in the comments or tag me with your Pinterest-worthy creations!

Wishing you warm kitchens and sweet treats all winter long. Grab your mixing bowl, whip up a batch, and enjoy every cozy, crumbly bite!

Frequently Asked Questions

Can I make sweetened condensed milk snowballs ahead of time?

Absolutely! You can bake them a day or two early and store in an airtight container. They actually get more tender as they sit, so making ahead is a great idea.

What if I don’t have sweetened condensed milk?

This recipe relies on condensed milk for texture and sweetness. You could try using thick coconut condensed milk for a dairy-free version, but regular milk or evaporated milk won’t work quite the same way.

How do I keep the powdered sugar from melting?

Let the cookies cool completely before rolling in sugar. If you roll them while warm, the sugar will melt and get sticky. For best results, double-dust with sugar just before serving.

Can I freeze these snowball cookies?

Yes, they freeze beautifully! Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Thaw at room temperature and roll in extra powdered sugar before serving.

Are these cookies gluten-free?

The classic recipe uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend. I’ve had great results with Bob’s Red Mill gluten-free all-purpose flour.

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