Sweetened Condensed Milk Snowball Cookies

You catch the smell through the steam vent and suddenly you are starving. It9s this warm, nutty-sweet aroma floating out from the pressure cooker that just pulls you right over. You spot that little float valve, and steam cues tells you something good is happening inside.

That smell? It9s the sweetened condensed milk snowball cookies baking up inside. They9re soft but crumbly, and when you bite in, the sweetness kinda settles softly on your tongue like a real tender pull. Y9all gotta taste these crisp, sugary bites that melt in your mouth.

And while you wait, you can think about the other treats we got here for you. Eggless cranberry pistachio shortbread cookies, cranberry orange snowball cookies perfect for Christmas, eggless Oreo stuffed chocolate chip cookies, eggless Biscoff tres leches cake, peanut butter chocolate chip cookies made eggless too, and even super easy cheesy garlic puff pastry twists. You9re definitely gonna be busy baking plenty of yum.

What Makes Pressure Cooking Win Every Round

• You get that steam working fast, so your treats bake or cook way quicker than in a regular oven. Check out our pressure cooking tips for more delicious ideas.
• The closed environment means moisture never leaves, keeping cookies soft yet tender inside like in our best moist cookie recipes.
• The float valve and steam cues help you track cooking without needing to open the lid and lose heat.
• Pressure cooking gives a gentle heat that9s great for eggless recipes, so nothing dries out too quick.
• Plus, you can use quick release or slow release to control how the goodies set up after cooking.

Your Simple Ingredient Checklist

• ½ cup butter chilled and cubed it9s gonna give your cookies that rich, creamy texture
• 1 cup + 1 tablespoon flour for the base, making your dough soft but not sticky
• ¼ teaspoon salt just enough to balance sweetness and boost flavor
• ¼ cup sweetened condensed milk this adds that yummy moistness and caramel notes
• ½ cup icing sugar perfect for coating the snowballs and giving that snowy finish
• Cranberries and pistachios if you wanna switch it up with those eggless cranberry pistachio shortbreads
• Orange zest great for the cranberry orange snowball cookies909;adds a fresh zing
• Egg substitutes like applesauce or yogurt if you try other eggless styles that need binding

The Exact Process From Start to Finish

1. First, preheat your oven to 350FA and line a baking sheet with parchment paper. You9re gonna want that ready so you just scoop out dough and bake right away.
2. Take your chilled butter and cream it smooth in a mixing bowl. Don9t rush it, this step9s key for that nice tender pull in cookies. See our guide on creaming butter for tips.
3. Pour in the sweetened condensed milk and mix it around until everything looks combined real good.
4. Sift the flour and salt into your bowl. Now mix it until a soft dough just forms but not sticky anywhere.
5. Roll out small portions into 1-inch balls. Try not to overwork the dough or you9ll get tougher cookies.
6. Place those balls on the baking sheet with a bit space between 9em so they don9t stick together. Bake for 12 615 minutes, but keep an eye on the bottoms till they9re just lightly golden. For oven techniques, see best cookie baking tips.
7. When out the oven, let them cool just a bit. While still warm, roll in icing sugar once, then cool all the way on a wire rack. Roll again for that extra snowy finish y9all love.

Valve Hacks You Need to Know

• Listen to your float valve9s rise; it signals pressure reached and baking starts. Check pressure cooker valve guide for more hacks.
• Use quick release carefully for cookies so they don9t steam too long and get soggy on the outsides.
• Slow release? That9s good if you want cookies tender and not dried out, but watch not to overdo it.
• If you see lots of steam escaping, you might wanna check seal ring or lid fit to keep pressure steady.
• Practice watching steam cues from the valve and sides9;they talk to you more than you expect about doneness.

When You Finally Get to Eat

You bite into one of these sweetened condensed milk snowball cookies and right away you feel the buttery crumb melting on your tongue. The sugar dusting gives a sparkly touch like real snowballs from winter stories.

There9s no egg fuss here so the texture is soft but holds just enough to pull apart delightfully. Each cookie kinda bursts with mild sweetness that9s not overpowering but totally satisfying.

Eating these alongside a warm cup of tea or coffee? Perfect match. You feel all cozy and slightly naughty for sneak-snacking before dinner. For holiday vibes, cranberry orange snowballs bring in that festive zing, while pistachio shortbreads add a crunchy twist. You really can9t go wrong no matter what cookie craving hits.

Your Leftover Strategy Guide

• Room temperature storage: Keep leftover snowball cookies in an airtight container on the counter for up to 3 days. They stay tender, just gotta make sure no humidity sneaks in.
• Refrigeration: You can pop them in the fridge in a sealed container if your kitchen9s warm. Bring back to room temp before eating to get that soft feel again.
• Freezing for later: Wrap each cookie in plastic, then place all wrapped ones in a freezer bag. Defrost overnight and roll in icing sugar again9it works real good for fresh taste.

The FAQ Section You Actually Need

• Q: Can I make these cookies without using the oven?
  A: While this recipe calls for the oven, you can experiment with your pressure cooker9s baking mode or a trivet with gentle heat but results might vary.
• Q: What if I don9t have sweetened condensed milk?
  A: You could try making your own by simmering milk and sugar down or swap with thickened cream, but it changes the texture a bit.
• Q: How do I know when cookies are done inside the pressure cooker?
  A: Use float valve and watch steam cues. Also check bottoms for light golden and do the tender pull test gently after quick release.
• Q: What9s the best way to roll cookies in icing sugar?
  A: Roll them while still warm first, then again once fully cooled for that double snowy effect you want.
• Q: Can I add nuts and fruits in these recipes?
  A: Definitely. Cranberries, pistachios, or orange zest add great flavor and texture without messing dough much.
• Q: How do I handle quick release without ruining cookie texture?
  A: Just do it carefully and immediately remove the lid so steam doesn9t keep softening the top layer.

Sweetened Condensed Milk Snowball Cookies and More Yummy Eggless Treats

These sweetened condensed milk snowball cookies are buttery, melt-in-your-mouth treats with a snowy powdered sugar finish—perfect for holidays or any time you crave sweetness with simplicity.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Soup

Cuisine Mexican

Servings 10 cookies

Calories 174 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• ½ cup Butter chilled and cubed
• 1 cup + 1 tbsp Flour
• ¼ teaspoon Salt
• ¼ cup Sweetened Condensed Milk
• ½ cup Icing Sugar for coating

Instructions

 

Instructions

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Cream chilled butter in a mixing bowl until smooth.
• Add sweetened condensed milk and mix until well combined.
• Sift in the flour and salt, then mix until a soft dough forms.
• Roll dough into 1-inch balls without overworking it.
• Place balls on the baking sheet, leaving space between them.
• Bake for 12–15 minutes until bottoms are lightly golden.
• Let cookies cool slightly, then roll in icing sugar.
• Once fully cooled, roll in icing sugar again for a snowy finish.

Notes

Butter should be chilled and cubed for best texture. Roll cookies in icing sugar while warm, then once more when fully cooled. Mix-ins like nuts or zest can be added for variation.