Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup sweetened condensed milk
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ cup powdered (confectioners’) sugar, plus extra for coating
Instructions
- Warm your oven to 320°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, beat the softened butter until it becomes pale and airy — about 2–3 minutes with an electric mixer.
- Pour in the sweetened condensed milk a little at a time, beating until the mixture is smooth and fully combined. If you want to add a flavor extract (vanilla, almond, etc.), stir it in now but keep it under 2 teaspoons.
- Scrape down the bowl, then beat briefly again to ensure a uniform texture.
- Add the flour and baking powder to the butter mixture. Mix on low speed or fold by hand just until the dough comes together. If you plan to fold in extras (mini chocolate chips, dried fruit, or candy), add up to 1 cup now and fold gently.
- Use a cookie scoop or tablespoon to portion the dough into even balls. Place them on the prepared sheet, leaving about 2 inches between each.
- Bake for roughly 12 minutes, until the bottoms are set and the edges show slight color.
- Let the cookies rest on the pan for about 5 minutes so they firm up, then transfer them to a wire rack.
- While still slightly warm, dust each cookie generously with powdered sugar using a sifter.
- Allow the cookies to cool completely before storing in an airtight container.
Notes
Notes & tips: If the dough feels too sticky to shape, chill it for 10–15 minutes. For best results, use room-temperature butter so the dough mixes evenly. These snowballs keep well in an airtight tin for several days and can be frozen for longer storage.