Easy Sweetened Condensed Milk Snowballs are the kind of cookie you make when you need something sweet, quick, and guaranteed to make people smile. Maybe you forgot the bake sale is tomorrow, or your best friend just called to say they’re stopping by. These little powdered sugar snowballs come together with only a handful of pantry ingredients and very little effort. They’re soft with a delicate chew, lightly buttery, and utterly adorable. If you’ve got sweetened condensed milk and a stick of butter, you’re basically halfway there. Pull on a cozy sweater, and let’s make a small winter wonderland in your kitchen.
Why Youll Love Sweetened Condensed Milk Snowballs:
Let’s be honest. We all need a simple cookie recipe that never fails. This one is exactly that. If you love tender cookies that feel like a hug with every bite, you’re going to be obsessed. Here are the reasons I keep this recipe on repeat:
The Story Behind This Recipe
From my kitchen to yours—Easy Sweetened Condensed Milk Snowballs mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Easy Sweetened Condensed Milk Snowballs are the kind of cookie you make when you need something sweet, quick, and guaranteed to make people smile. Maybe you…
- Ridiculously easy: No fancy tools. One bowl. Minimal mess.
- Short ingredient list: Butter, sweetened condensed milk, flour, vanilla, and powdered sugar for rolling.
- Perfect texture: Soft inside, lightly crisp outside once cooled, and that dreamy powdery coating.
- Make ahead friendly: They keep well and even freeze beautifully for future cookie cravings.
- Holiday-ready: They look like little snowballs, so they’re perfect for parties, cookie exchanges, or gifting.
If you’re in the mood for more festive bites, check out these gingerbread snowballs too. They’re spiced, cozy, and a great companion to this recipe on a cookie tray. 
Ingredient Notes For Sweetened Condensed Milk Snowballs:
Good cookies start with good ingredients, but this recipe is super forgiving. No stress if you’re using store-brand sweetened condensed milk or slightly cold butter. Here’s what you’ll need and why it matters:
- Unsalted butter: Softened butter is key for blending smoothly with the sweetened condensed milk. If you only have salted, skip the pinch of salt.
- Sweetened condensed milk: The star that gives the dough sweetness and that tender, melt-in-your-mouth feel. Don’t swap with evaporated milk. It won’t work.
- All-purpose flour: Gives structure. Spoon and level it into your measuring cup so you don’t pack too much.
- Vanilla extract: Adds warmth and aroma that makes these snowballs taste like a bakery treat.
- Powdered sugar: For rolling after baking. Double roll for a thicker coating if you like extra sweetness.
- Optional mix-ins: Mini chocolate chips, finely chopped pecans or walnuts, or shredded coconut. Keep add-ins small so the cookies stay round and neat.
Pro tip: If your kitchen runs warm, chill the dough for 15 to 20 minutes before rolling so you get clean, round balls that hold their shape.
Craving more holiday cookie ideas while you’re here? You might love these chocolate crinkle cookies for a fudgy, festive vibe. 
How To Make Sweetened Condensed Milk Snowballs:
Let’s break the steps down so you can toss these together with confidence. First, preheat your oven to 350°F and line a baking sheet with parchment paper. You’ll cream the softened butter with the sweetened condensed milk in a bowl until smooth and creamy. It doesn’t have to be fluffy, just combined and silky.
Add vanilla and a pinch of salt if you used unsalted butter. Then slowly stir in the flour. It will look sticky at first, but after a minute or two of mixing, it becomes a soft dough. If it’s too sticky to roll, chill the bowl in the fridge for about 15 minutes.
Now, pinch off small amounts and roll into 1-inch balls. Place them on your lined tray, leaving a little space between each. They won’t spread too much, which is a gift when you want perfectly round snowballs. Bake for about 10 to 12 minutes, or until the bottoms are lightly golden and the tops look set.
Here’s the fun part. While they’re still warm but not too hot to handle, roll each cookie in a bowl of powdered sugar. Let them cool on a wire rack, then roll once more for that thick, snowy coat. If you want to add a hint of spice, mix a little cinnamon with the powdered sugar for a cozy twist.
If this process has you in a cookie mood, you might also like this layered dessert moment: decadent chocolate cheesecake trifle. It’s a showstopper without being fussy.
Taste test tip: The flavor improves a bit after they rest for a couple of hours. The powdered sugar sets, the texture settles, and the sweetness balances out nicely.
“I made these for a last-minute cookie swap, and they vanished. People kept asking for the recipe, and I literally mixed them in one bowl while my coffee brewed.”
For a cozy dinner before dessert, try this easy, family-friendly ground beef and potatoes casserole. It pairs perfectly with a plate of cookies for a casual night in.
Storage Options:
You’ve got options, and these cookies are flexible. Store your cooled snowballs in an airtight container at room temperature for up to 5 days. If you live in a humid area, add a small piece of parchment between layers to protect the coating.
To freeze, place the baked and sugared cookies in a single layer on a tray until firm, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temp and re-roll in powdered sugar if you want that fresh, snowy look.
Dough also freezes well. Roll into balls, freeze on a tray, then bag and label. Bake from frozen, adding an extra 1 to 2 minutes to the time. Roll warm cookies in sugar as usual.
Short on time tonight? Set a batch of dough to chill while you simmer this simple and soul-soothing crockpot lasagna soup. It’s one of my go-to lazy-day comforts.
Variations and Substitutions:
I love a recipe that works as a base for your own flavor mood. These snowballs are exactly that. You can keep them classic, or switch things up with tiny additions that make a big difference.
Try folding in very finely chopped toasted pecans or walnuts for crunch. Mini chocolate chips are cute and kid-approved. A teaspoon of lemon zest makes them fresh and bright for spring or summer cookie platters. If you’re a coconut fan, roll your warm cookies in a mix of powdered sugar and finely shredded coconut for a delightfully soft coating.
No vanilla? Almond extract is lovely, but go easy because it’s strong. You can also dust them with cocoa powder and powdered sugar for a light chocolate twist. And if you love classic candy-bar flavors, consider pairing your cookie tray with these easy Almond Joy bars for a coconut-chocolate combo that always wins.
One more idea: add a tiny pinch of cardamom or nutmeg for a warm bakery-style aroma. My family especially loves a cinnamon sugar finishing roll for a churro-like vibe. Speaking of, if you’ve got an air fryer, those air fryer churro bites are dangerously easy and cozy.
Common Questions
Do I need a mixer for this recipe?
Nope. A sturdy spoon or spatula works. The dough is soft and comes together quickly. A mixer is nice but totally optional.
How do I keep the powdered sugar from melting into the cookies?
Roll them once while warm to help it cling, let them cool fully, then roll again. That second coat stays snowy and pretty.
Can I make the dough ahead of time?
Yes. Chill the dough up to 48 hours or freeze the rolled balls. Bake straight from the fridge or freezer and add a minute if needed.
What if my dough is too sticky to roll?
Chill it for 15 to 20 minutes. If it’s still sticky, add a tablespoon of flour at a time until it’s easy to shape. Don’t over-flour or they’ll be dry.
How many cookies does this make?
About 24 to 30 small snowballs, depending on how big you roll them. I usually get around two dozen.
Ready To Roll A Batch And Share A Smile
If you need a treat that never fails, Easy Sweetened Condensed Milk Snowballs are the sweet little heroes you’ll want on standby. They’re soft, cozy, and simple enough for any busy weekday, yet cute enough for a holiday party. If you’re curious about other takes on this style, here are two helpful guides that I trust: Sweetened Condensed Milk Snowballs – Lord Byron’s Kitchen and Sweetened Condensed Milk Snowballs – That Oven Feelin. Try them, compare notes, and make the version you love most. Now go preheat that oven, put on a playlist, and bake a batch that’ll make everyone grin. 
Sweetened Condensed Milk Snowballs
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter and sweetened condensed milk until smooth and creamy.
- Add the vanilla and, if using, a pinch of salt. Slowly stir in the flour until a soft dough forms.
- If the dough is too sticky to roll, chill it in the fridge for about 15 minutes.
- Pinch off small amounts of dough and roll into 1-inch balls. Place them on the lined baking sheet with space between them.
- Bake for 10 to 12 minutes, or until the bottoms are lightly golden and the tops look set.
- While the cookies are still warm, roll them in a bowl of powdered sugar. Allow to cool on a wire rack.
- For a thicker coating, roll them in powdered sugar once more after cooling.
