Sweetened Condensed Milk Snowballs

The pressure builds and you start counting down minutes until you eat.

It27s kinda funny how the wait feels longer when you27re craving something sugary and soft. You notice the float valve jiggle a bit more, and the sound of the valve hiss kinda makes your stomach rumble. Every second seems like forever but you know it27s gonna be worth it.

You spot the steam escape slowly as you watch that quick release pop open. The aroma starts wafting in your kitchen and you can27t help but smile. You recall how easy it was to mix up the dough and now the cookies are about to come out perfect2dsoft and sweet little snowballs ready to be dusted with powdered sugar.

Why This Recipe Works Every Single Time

• The dough is soft but holds shape perfect so your snowballs don27t spread out too much.
• Sweetened condensed milk adds just the right touch of sweetness and moisture.
• Baking powder helps these cookies get a nice little puff without turning cakey.
• Butter at room temperature mixes smoothly for creamy dough texture.
• Vanilla extract gives a gentle warm flavor that feels cozy in each bite.
• Quick bake time means you get them fresh and warm quickly.
• Dusting with powdered sugar after baking keeps 27em looking just like little snowballs.

Your Simple Ingredient Checklist

• 2 cups all-purpose flour (spooned and leveled because too much flour can make the cookies dry)
• 1 tablespoon baking powder to help 27em puff up a bit
• 1 cup unsalted butter, room temperature so it creams up nice
• ½ cup sweetened condensed milk for sweetness and that soft chew
• 1 tablespoon pure vanilla extract for that cozy flavor punch
• ½ cup powdered sugar for dusting when the cookies are completely cool
• You27re gonna need parchment paper to line your baking sheet so nothing sticks
• Of course, your trusty pressure cooker works great to manage the broth depth and heat evenly

Walking Through Every Single Move

Step one, you preheat your oven to 350B0F (175B0C) and line your baking sheet with parchment paper. This sets you up so the cookies don27t get stuck anywhere.

Next, in a medium bowl, whisk together your flour and baking powder. This makes sure the leavening is spread evenly so each cookie bakes perfectly consistent.

Then you gotta beat that butter in a large bowl until all creamy and smooth using an electric mixer. It27s kinda soothing to watch it turn all fluffy.

Add the sweetened condensed milk and vanilla extract right in there with the butter and keep mixing till everything looks well combined and kinda glossy.

Gradually add your dry ingredients to the wet ones and stir until the dough just comes together soft. You'll wanna try not to overmix so it stays tender.

Roll the dough into 1-inch balls and place 27em about 2 inches apart on your baking sheet. Then pop that into your oven and bake for 12 to 15 minutes until the bottoms turn lightly golden. When you take 27em out, let the cookies cool right on the sheet for 5 minutes before moving to a rack. Once totally cool, dust generously with powdered sugar so they look like real snowballs.

Valve Hacks You Need to Know

• Try the quick release right after cooking to get your pressure cooker ready faster, but watch closely so you don27t burn yourself from the valve hiss steam.
• If your pressure cooker has a slow release option, use it when you want the cookies27 edges softer. Slow release kinda lets the heat drop gently, so cookies don27t dry out.
• Keep an eye on the broth depth inside your pressure cooker to avoid burning the bottom2dt00 shallow and your cookies might cook unevenly.

When You Finally Get to Eat

You pick up a cookie and your fingers notice how soft and tender it feels. The powdered sugar dusting sticks a little and melts slightly on your skin.

You bite in and the cookie almost melts, with that sweet buttery flavor and subtle vanilla hit rushing over your taste buds. It27s soft but holds enough fluffiness that lifting it doesn27t crumble it all.

There27s just enough sweetness from the condensed milk to make your mouth smile without being over the top. It27s a perfect little snowball that kinda melts and leaves you wanting one more.

Keeping Leftovers Fresh and Ready

• If you got leftovers, store them in an airtight container at room temperature for up to 3 days so they keep their soft texture.
• For longer storage, pop the cookies in a zip-top bag and freeze 27em. When you wanna munch again, just let them thaw at room temp.
• If you27ve got a bunch and wanna save fresh taste, separate layers with parchment paper in your container so they don27t stick together.

Common Questions and Real Answers

• Q What if my dough feels too sticky to roll?
  A Just toss in a little more flour, like a teaspoon at a time. Don27t go crazy or cookies get dry.
• Q Can I swap out sweetened condensed milk?
  A It27s kinda the star here so best not to, but you could try using honey and a bit less butter to get somewhat close.
• Q Do I really need baking powder?
  A Yeah, it gives those cookies a nice little puff and lighter feel. Skip it and cookies get super dense.
• Q What27s the best way to do quick release?
  A Use an oven mitt or kitchen towel and carefully move the valve to release steam fast. Listen for that hiss but don27t let fingers hang nearby.
• Q How long can I keep leftovers?
  A At room temp, 3 days is solid. Freeze for up to 2 months and thaw when ready.
• Q Can I make cookies bigger or smaller?
  A You can, but timing changes. Bigger cookies gotta bake a few minutes longer, smaller ones less. Keep an eye on the golden bottoms as your cue.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don27t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Sweetened Condensed Milk Snowball Cookies

These tender, buttery snowball cookies get their soft texture and gentle sweetness from sweetened condensed milk and a dusting of powdered sugar. Quick to make and even quicker to disappear!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Soup

Cuisine Mexican

Servings 24 cookies

Calories 110 kcal

Equipment

• 1 Pressure cooker
• 1 Parchment paper
• 1 Electric mixer

Ingredients

  

Main ingredients

• 2 cups all-purpose flour spooned and leveled
• 1 tablespoon baking powder
• 1 cup unsalted butter room temperature
• 0.5 cup sweetened condensed milk
• 1 tablespoon pure vanilla extract
• 0.5 cup powdered sugar for dusting

Instructions

 

Instructions

• Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
• In a medium bowl, whisk together the flour and baking powder until evenly combined.
• In a large bowl, beat the butter with an electric mixer until creamy and smooth.
• Add sweetened condensed milk and vanilla extract and continue mixing until the mixture is well combined and glossy.
• Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Avoid overmixing.
• Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, until the bottoms are lightly golden.
• Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Once fully cooled, dust generously with powdered sugar.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Freeze for longer storage, using parchment paper between layers to avoid sticking.