Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups finely chopped nuts (pecans, walnuts, or almonds)
- 1 1/2 cups powdered sugar (for coating)
Ingredients and Why They Matter
I start with unsalted butter because it gives these cookies their rich, classic shortbread‑like flavor and lets you control the salt level precisely. Softening the butter to room temperature is important; when it creams easily with the sugar and condensed milk, you trap a bit of air in the dough and end up with cookies that are tender instead of dense. Sweetened condensed milk brings sweetness, extra fat, and moisture all in one, which is why these cookies bake up slightly softer in the center and have that melt‑in‑your‑mouth feel snowball lovers chase.
The small amount of powdered sugar in the dough keeps the sweetness gentle and contributes to a fine, delicate crumb thanks to the cornstarch it contains. Vanilla extract adds a warm, familiar flavor that ties together the butter, sugar, and nuts; it may seem simple, but it’s what makes the whole cookie smell like a bakery holiday treat when you break one open. All‑purpose flour gives the structure these cookies need to hold their ball shape; too little flour and they’ll spread, too much and they’ll taste chalky, so measuring it accurately is key. A pinch of salt might not look like much, but it’s what keeps the condensed milk and powdered sugar from tasting flat or cloying by balancing the sweetness.
Finely chopped nuts—pecans, walnuts, or almonds—turn the dough into a true snowball cookie, adding texture, richness, and a subtle crunch to every bite. Chopping them finely matters: when the pieces are small and even, the dough rolls more smoothly, the cookies crack less, and every ball holds together more easily both before and after baking. Finally, the extra powdered sugar for coating is what gives the cookies their signature “snowball” appearance; rolling once while warm and again after cooling builds that thick, snowy finish people expect from holiday snowball recipes.
Step-by-Step Instructions
I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper so the cookies don’t stick and the bottoms brown gently without getting too dark. In a large mixing bowl, I cream together the softened unsalted butter, the sweetened condensed milk, and the 1/4 cup of powdered sugar until the mixture looks light and fluffy; this usually takes a few minutes with a hand mixer and is the step that sets up the ideal texture. Once the mixture is smooth and slightly lightened in color, I add the vanilla extract and mix just until it disappears into the butter base and smells sweet and fragrant.
Next, I gradually add the all‑purpose flour and salt to the bowl, mixing on low speed or by hand until the flour is just combined and there are no visible streaks left. I’m careful not to overmix at this stage because working the flour too much can develop gluten and turn a tender snowball into a tough, dry cookie. When the dough looks cohesive, I switch to a spatula or wooden spoon and fold in the finely chopped nuts, making sure they’re evenly distributed so every cookie has the same nutty crunch and structure.
Once the dough is ready, I roll it into 1‑inch balls using either a small cookie scoop or a measuring spoon to keep the sizes consistent. I roll each portion between my palms to create smooth, compact balls, pressing gently to eliminate cracks and help the dough hold together. Then I place the dough balls on the prepared baking sheet, spacing them about 2 inches apart; they won’t spread a lot, but the space helps them bake evenly and allows hot air to move around each cookie.
I bake the cookies for about 12–15 minutes, watching carefully near the end of the baking time. The tops should stay pale and matte, not golden; I look for lightly golden bottoms and a set surface on top as my signal to pull them from the oven. Overbaking will dry out the centers and make them crumbly instead of soft, so it’s better to err on the side of slightly under rather than over if your oven runs hot.
When the cookies come out of the oven, I let them cool on the baking sheet for about 5 minutes so they can firm up enough to handle without breaking. While they’re still warm but no longer fragile or piping hot, I roll each cookie gently in a bowl of powdered sugar, letting that first coat melt slightly and cling to the surface. I then place the coated cookies on a wire rack to cool completely; that first layer acts like a base that helps the second coating stick later.
Once the cookies are fully cool, I roll them in powdered sugar again, taking my time to make sure each one is thoroughly coated and looks like a little snowball. This second coat stays fluffy and white on the outside instead of melting in, which is what gives you that thick, snowy look that stands out on cookie platters and in holiday tins. At this point, the cookies are ready to plate up, pack into boxes, or tuck into freezer containers for later; they’ll hold their shape and texture very well.