Sweetened Condensed Milk Snowball Cookies Recipe

Introduction

These Sweetened Condensed Milk Snowball Cookies are tender, buttery treats coated in a dusting of powdered sugar. With a hint of vanilla and crunchy pecans, they melt in your mouth and make a perfect snack or holiday dessert.

Ingredients

• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1 cup (300 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 cup (100 g) finely chopped pecans
• ½ teaspoon salt
• 1 cup (120 g) powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Cream softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
3. Step 3: Gradually mix in the sweetened condensed milk and vanilla extract until well combined.
4. Step 4: Sift in the all-purpose flour and salt, then gently fold in the finely chopped pecans.
5. Step 5: Fold the mixture until a soft, cohesive dough forms; add a little more flour if the dough feels too sticky.
6. Step 6: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
7. Step 7: Shape about a tablespoon of dough into 1-inch balls.
8. Step 8: Place the cookie balls on a parchment-lined baking sheet, spacing them 2 inches apart.
9. Step 9: Bake for 12-15 minutes until the edges turn lightly golden.
10. Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
11. Step 11: While still warm, roll each cookie in powdered sugar until fully coated.
12. Step 12: Allow the cookies to cool completely on the wire rack before serving.

Tips & Variations

• Cream the butter thoroughly until it looks light and fluffy to ensure airy cookies.
• Fold in the sweetened condensed milk gently to keep the cookies tender and soft.
• Swap pecans for walnuts or almonds for a different nutty flavor.
• Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.
• For extra crunch, lightly toast the nuts before chopping and adding them to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—thaw completely before serving. If desired, re-roll cooled cookies in powdered sugar before serving for a fresh coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to balance the flavors and avoid oversalting the cookies.

Why do I need to refrigerate the dough before baking?

Chilling the dough firms it up, making it easier to shape and helping the cookies hold their shape while baking. It also improves texture and flavor.

Sweetened Condensed Milk Snowball Cookies Recipe

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★★★★★

4.5 from 132 reviews

Delightfully soft and tender Sweetened Condensed Milk Snowball Cookies with a buttery base, studded with crunchy pecans and coated in powdered sugar for a melt-in-your-mouth treat perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (300 g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 cup (100 g) finely chopped pecans
• ½ teaspoon salt

Coating

• 1 cup (120 g) powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking the cookies evenly.
2. Cream Butter and Sugar: In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. This step incorporates air for a tender crumb.
3. Add Condensed Milk and Vanilla: Gradually add the sweetened condensed milk and vanilla extract to the creamed butter mixture, mixing gently until fully combined without overmixing to keep the dough tender.
4. Incorporate Dry Ingredients: Sift together all-purpose flour and salt, then add to the wet ingredients. Fold in the finely chopped pecans gently using a spatula until a soft and cohesive dough forms. Add a bit more flour if the dough feels too sticky to handle.
5. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up, making it easier to shape the cookies.
6. Shape Cookies: Using about a tablespoon of dough per cookie, roll into 1-inch balls. Place the cookie balls on a parchment-lined baking sheet spaced about 2 inches apart to allow room for spreading.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn lightly golden, indicating they are cooked through but still tender inside.
8. Cool Slightly: Allow the cookies to cool on the baking sheet for a few minutes. This helps them firm up before handling.
9. Coat in Powdered Sugar: While still warm, roll each cookie in powdered sugar until fully coated, which adds a sweet exterior and the signature snowball appearance.
10. Cool Completely: Transfer the coated cookies to a wire rack and let them cool thoroughly before serving to allow the sugar coating to set.

Notes

• Cream the butter thoroughly until it is light and fluffy to incorporate air, enhancing the cookie’s texture.
• Gently mix in the sweetened condensed milk to avoid overworking the dough, which can make the cookies tough.
• Ensure dough is chilled well before shaping to prevent spreading during baking and maintain the shape.
• Roll cookies in powdered sugar while warm for optimal adherence and presentation.

Keywords: sweetened condensed milk cookies, pecan snowball cookies, powdered sugar cookies, holiday cookies, soft buttery cookies