Sweetened Condensed Milk Snowball Cookies: A Pressure Cooker Adventure
These melt-in-your-mouth snowball cookies are made with rich butter and sweetened condensed milk, baked using a pressure cooker twist for tender, perfectly soft centers and a snowy sugar-dusted finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup Butter chilled and cubed
- 1 cup + 1 tbsp Flour
- ¼ teaspoon Salt a pinch
- ¼ cup Sweetened Condensed Milk
- ½ cup Icing Sugar for coating
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream chilled butter in a bowl until smooth and silky.
- Add sweetened condensed milk and mix until well combined.
- Sift in flour and salt. Mix until a soft dough forms.
- Roll dough into 1-inch balls and place on the lined baking sheet.
- Bake for 12–15 minutes until bottoms are light golden. Tops should remain pale.
- Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack.
- Roll cooled cookies in icing sugar, twice for a snowy finish.
Notes
Store in an airtight container to keep them soft for days. Refrigerate if your kitchen is warm, and bring to room temp before serving. Roll in sugar again if needed after freezing.