Sweetened Condensed Milk Snowball Cookies

These Sweetened Condensed Milk Snowball Cookies are buttery, soft and lightly sweetened, and all they need is a dusting of powdered sugar to be delicious. They are also a snap to make!

During the holidays, there’s an abundance of overly sweet desserts. That’s why I love to include some not-too-sweet cookies on my cookie and candy trays. Sweetened condensed milk snowball cookies are one of those not too sweet cookies. They are so simple, easy to make, and delicious! These somewhat remind me of my Pecan Dreams cookie recipe, because they’re not too sweet either, and they also get dusted with powdered sugar.

My holiday dessert table is loaded with rich sweets, including my Sour Cream Brown Butter Cookies and Butter Cookies. However, I always have a couple of guests who shy away from the rich sweets and go for something simple.

How to make sweetened condensed milk snowball cookies

1. Add the butter to the bowl of a stand mixer, or use a hand mixer. Beat on high speed for about 2 minutes until the butter is very light and creamy.

2. Add the sweetened condensed milk, and vanilla and mix on medium speed to combine.

3. Add the dry ingredients and mix long enough to incorporate the flour, but don’t over mix. 

4. Using a cookie scoop, drop scoopfuls of dough onto a parchment lined baking sheet, making sure to leave about 2 inches between them. They will spread.

5. Bake the cookies between 12 and 14 minutes, until the cookies are light brown on the bottom but still light on the tops.   

6. Dust these cookies with powdered sugar. Trust me that’s all they need.

If you like rich buttery cookies with frosting, check out my most popular two Christmas cookie recipes…

Christmas Butter Cookies

Sour Cream Brown Butter Cookies

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Sweetened Condensed Milk Snowball Cookies

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• Author: Cindy @mycountrytable
• Prep Time: 10 minutes
• Cook Time: 12 to 14 minutes
• Total Time: 0 hours
• Yield: 14–15 cookies 1x
• Category: Cookies
• Method: Bake
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon baking powder
• 1 cup unsalted butter, room temperature
• 1/2 cup sweetened condensed milk
• 1 tablespoon pure vanilla extract
• 1/2 cup powdered sugar, for dusting cookies

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Instructions

Preheat oven to 325 degrees.

1. Whisk together the flour and baking powder in a medium bowl and set aside.
2. Add the butter to the bowl of a stand mixer, or use a hand mixer. Beat on high speed for about 2 minutes until the butter is very light and creamy. Add the sweetened condensed milk, and vanilla and mix on medium speed to combine. Add the dry ingredients and mix long enough to incorporate the flour, but don’t over mix. 
3. Using a cookie scoop, drop scoopfuls of dough onto a parchment lined baking sheet, making sure to leave about 2 inches between them. They will spread. 
4. Bake the cookies between 12 and 14 minutes, until the cookies are light brown on the bottom but still light on the tops. See my picture and notes above the recipe for how long to bake.
5. Leave the cookies on the baking sheet for about 5 minutes and transfer to a wire rack to cool.
6. Using a wire mesh strainer or a sifter, dust the tops of cookies liberally with the powdered sugar. 
7. Store the cookies in an airtight container. I suggest placing waxed paper between the layers of cookies, and especially if freezing them.

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Notes

• Baked cookies can be frozen for up to 3 months. Thaw overnight in a refrigerator. If you know you’re going to freeze them, I don’t suggest dusting them with powdered sugar until you thaw them.
• Cookie dough can be frozen for up to 3 months. Thaw overnight in a refrigerator and bake as directed.