Sweetened Condensed Milk Snowball Cookies are soft, buttery, melt-in-your-mouth treats that are lightly sweet and coated in powdered sugar for that classic snowy finish. These cookies are made without eggs and get their rich, tender texture from sweetened condensed milk and butter. I love baking them during the holidays, but they’re perfect any time I want a cozy, simple dessert.
Why You’ll Love This Recipe
I love how easy these cookies are to make with just a handful of ingredients. There’s no need for eggs or chill time, and they bake up perfectly tender every time. The sweetened condensed milk adds a hint of caramel flavor while keeping the cookies soft and rich. Plus, rolling them in powdered sugar makes them look beautiful and taste like little vanilla clouds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, softened
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Sweetened condensed milk
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Vanilla extract
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All-purpose flour
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Cornstarch (for that extra soft, crumbly texture)
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Salt
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Powdered sugar (for coating)
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, I cream the softened butter until smooth.
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I mix in the sweetened condensed milk and vanilla until fully combined.
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I gradually add in the flour, cornstarch, and salt, mixing just until a soft dough forms.
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I scoop the dough and roll it into small balls, about 1 inch in size, and place them on the baking sheet with a bit of space between each.
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I bake for 12–14 minutes, just until the bottoms are lightly golden (they shouldn’t brown too much).
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Once slightly cooled but still warm, I roll the cookies in powdered sugar to coat them completely.
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After they cool fully, I roll them again for a thicker “snowy” coating.
Servings and timing
This recipe makes about 24 cookies. It takes 10–15 minutes to prep and 12–14 minutes to bake, so they’re ready in under 30 minutes.
Variations
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I add finely chopped nuts like pecans or walnuts for a crunchy twist.
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For a flavor variation, I mix in a bit of almond or coconut extract.
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I’ve stirred in mini chocolate chips for a sweet surprise inside.
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Around the holidays, I dust them with cinnamon or nutmeg for a spiced version.
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I sometimes roll the cookies in shredded coconut before baking for texture.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—baked or unbaked. If freezing after baking, I wait to coat them in powdered sugar until after they’ve thawed.
FAQs
Can I use margarine instead of butter?
I recommend sticking with real butter for the best flavor and texture, but margarine can work if that’s what I have.
Why are they called snowball cookies?
Because of the powdered sugar coating that gives them a round, snowy appearance—like little snowballs.
Can I make these ahead of time?
Yes! I prep the dough and refrigerate it for a day or two, or freeze the dough balls and bake when ready.
Do I have to roll them twice in sugar?
I like to roll once while warm to help the sugar stick, then again after cooling for a thick, even coat.
Can I make them gluten-free?
Yes. I use a 1:1 gluten-free flour blend and make sure all other ingredients are certified gluten-free.
Conclusion
Sweetened Condensed Milk Snowball Cookies are one of my favorite cookies to bake when I want something easy, beautiful, and totally delicious. They’re soft, rich, and full of sweet vanilla flavor with a melt-in-your-mouth texture. Whether I’m baking for a holiday, a cookie swap, or just for fun, these little snowballs are always a hit.
