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Sweetened Condensed Milk Snowball Cookies

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These Sweetened Condensed Milk Snowball Cookies are tender, buttery, and coated in a snowy layer of powdered sugar. With a hint of vanilla and a rich, melt-in-your-mouth texture, they’re perfect for the holidays or any special occasion!

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • 1/2 cup (120ml) sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (100g) finely chopped pecans or walnuts
  • 1/4 tsp salt
  • 1 cup (120g) powdered sugar, for coating

Instructions

  • Prepare the Dough:

    • In a large mixing bowl, beat the softened butter until smooth and creamy.
    • Add the sweetened condensed milk and vanilla extract, and mix until well combined.
    • Gradually add the flour and salt, mixing until just combined. Gently fold in the chopped nuts.
  • Chill the Dough:

    • Cover the dough and refrigerate for at least 30 minutes. This helps to firm up the dough for easier rolling.
  • Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Shape the Cookies:

    • Roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
  • Bake:

    • Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
  • Coat in Powdered Sugar:

    • Allow the cookies to cool for about 5 minutes, then roll each warm cookie in powdered sugar.
    • Once completely cooled, roll the cookies in powdered sugar again for a thicker, “snowy” coating.
  • Serve:

    • Enjoy immediately, or store in an airtight container at room temperature.

Notes

  • Add flavor: Add a pinch of cinnamon or almond extract to the dough for extra flavor.
  • Make it festive: Add a hint of red or green sprinkles to the powdered sugar for a holiday touch.
  • Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 2 months.