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These sweetened condensed milk snowballs are pure melt in your mouth comfort and always steal the show at family gatherings. Buttery rich with a tender crumb and cloaked in a generous dusting of powdered sugar, they are as delightful with afternoon tea as they are on a holiday cookie tray. I especially cherish how simple the ingredients are yet the reward feels so special.
I still remember the first winter I baked these for my kids the way the kitchen filled with soft buttery aromas and how each snowball vanished before the next tray cooled
Ingredients
- Butter: Use high quality unsalted butter at room temperature for the best creamy base European style works great for richer flavor
- Sweetened condensed milk: Adds unique richness and avoids the need for additional sugar Choose a full fat variety for best results
- All purpose flour: Provides structure and a tender crumb Always scoop with a spoon and level for accuracy
- Baking powder: Brings gentle lift ensuring the snowballs stay tender Fresh baking powder makes a noticeable difference
- Confectioners sugar: For dusting Lends the snowy look and melts instantly on the tongue Sift before using to avoid clumps
Step-by-Step Instructions
- Prep and Preheat:
- Bring the butter to full room temperature for easy creaming Place on the counter for at least one hour Preheat your oven to 320 degrees Fahrenheit 160 degrees Celsius Line baking sheets with parchment paper to prevent sticking
- Cream the Butter:
- In a large mixing bowl beat the softened butter with a hand or stand mixer Start on low speed moving to medium Beat for about three minutes until pale and fluffy Proper creaming helps create a tender not dense cookie
- Add Condensed Milk:
- Pour the sweetened condensed milk into the bowl Beat for two full minutes Scrape the bowl sides with a spatula to catch every bit Beat another minute or so until everything is beautifully smooth and combined
- Mix in Dry Ingredients:
- Sprinkle the flour and baking powder over the butter mixture Beat just until a soft dough forms Mixing only until the flour is absorbed ensures the cookies stay tender Overmixing can make them tough
- Scoop and Bake:
- Use a small cookie scoop or tablespoon to portion the dough onto prepared baking sheets Leave a couple of inches between dough balls so they do not spread into each other Bake for twelve minutes The cookies should look set but not turning golden as this keeps the texture meltingly soft
- Cool and Dust:
- Let the cookies cool on the baking sheet for about five minutes before moving them This prevents them from crumbling Transfer to wire racks to finish cooling Once completely cool sift a generous layer of confectioners sugar all over the snowballs
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Reminds me of sharing these cookies with my tiny nieces who always asked for a second dusting of sugar
Storage Tips
Store your snowballs in a tightly sealed container at cool room temperature for maximum freshness For longer storage pop them in the freezer between layers of parchment paper and thaw at room temperature Sift a little extra sugar over after thawing if needed
Ingredient Substitutions
Swap in gluten free one to one baking flour if needed for allergies Use coconut condensed milk for a dairy free version though the flavor will change Some bakers like to add a splash of vanilla or a pinch of salt for extra depth
Serving Suggestions
Enjoy these cookies with a mug of hot cocoa or as a sweet finish to a wintry brunch They also make a lovely homemade gift when bundled in a bakery box lined with parchment paper or nestled in cellophane bags
Cultural Note
Snowballs go by many names around the world Russian tea cakes Italian wedding cookies Mexican wedding cookies Every version celebrates the same simple magic crumbly buttery dough dusted in confectioners sugar making them beloved on any holiday table
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These snowballs make any season feel festive and sweet in the simplest way Enjoy with people you love for the perfect treat.
Frequently Asked Questions
- → What texture do these snowballs have?
They are soft, tender, and delicately crumbly, with a melt-in-your-mouth quality from the sweetened condensed milk.
- → Can I substitute unsalted for salted butter?
Yes, either works. If using salted butter, you can reduce added salt elsewhere, if the original mix includes it.
- → Why use sweetened condensed milk?
It adds moisture, a subtle sweetness, and gives the cookies a rich, indulgent texture that stays soft after baking.
- → How do I prevent overbaking?
Bake just until the cookies are set and pale—avoid browning for the best texture and flavor.
- → What’s the purpose of dusting with confectioner’s sugar?
It adds a delicate sweetness and enhances the snowball appearance for an elegant finish.