Description
Sweetened Condensed Milk Snowball Cookies are tender, buttery treats with a delicate crumb and a sweet powdered sugar coating. Perfect for holidays or everyday snacking, these cookies combine the creamy richness of sweetened condensed milk with a touch of baking powder for lightness.
Ingredients
Scale
Cookie Dough
- 1 cup softened butter
- 1 can (14 oz) sweetened condensed milk
- 2 cups all-purpose flour
- 1 tsp baking powder
For Dusting
- 1 cup confectioner’s sugar
Instructions
- Cream Butter: In a large mixing bowl, beat the softened butter until it becomes smooth and creamy, ensuring a light texture for your cookie dough.
- Add Sweetened Condensed Milk: Gradually pour the sweetened condensed milk into the creamed butter while continuing to mix until fully incorporated, creating a rich, cohesive mixture.
- Mix Dry Ingredients: Sift the all-purpose flour and baking powder together to remove lumps, then gradually add the dry mixture to the butter and milk base, mixing gently to form a soft dough without overworking.
- Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Using a small scoop or spoon, portion small amounts of dough and roll them into balls. Place them evenly spaced on the prepared baking sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are just slightly golden around the edges, ensuring a tender texture.
- Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes so they firm up slightly, then dust them generously with confectioner’s sugar for a delicate, snowy finish.
Notes
- Ensure butter is softened to room temperature for smooth creaming.
- You can refrigerate the dough for 30 minutes if it feels too sticky to handle.
- Allow cookies to cool completely before storing in an airtight container to maintain freshness.
- For a slight variation, add a teaspoon of vanilla extract to the dough for extra flavor.
- Confectioner’s sugar can be dusted twice after the cookies cool completely for a heavier coating.
