Soft, buttery, and dusted with a generous layer of powdered sugar, Condensed Milk Snow Cookies are a winter wonderland in every bite. These delicate cookies have a melt-in-your-mouth texture with a subtle sweetness from condensed milk, making them perfect for holiday gatherings or cozy afternoons with a warm drink. Their snowy appearance makes them a beautiful addition to any festive dessert spread.

What makes these cookies truly special is their simplicity—requiring just a few basic ingredients yet delivering a delightful, rich flavor. They strike the perfect balance between light and creamy, with a hint of vanilla that enhances their comforting taste. Whether you’re baking them as a gift or indulging yourself, these cookies are sure to become a seasonal favorite.

Ingredients for Condensed Milk Snow Cookies

1 cup unsalted butter, softened
½ cup sweetened condensed milk
2 cups all-purpose flour
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
¼ teaspoon salt

Step 1: Prepare the Dough

In a large mixing bowl, beat the softened butter until smooth and creamy. Add the sweetened condensed milk and vanilla extract, then continue mixing until well combined.

Step 2: Add Dry Ingredients

Gradually sift in the all-purpose flour and salt, stirring gently until a soft, pliable dough forms. Avoid overmixing to maintain a tender texture.

Step 3: Shape the Cookies

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper. Roll small portions of the dough into 1-inch balls, then gently flatten them slightly with your fingers or a fork.

Step 4: Bake to Perfection

Place the cookies on the prepared baking sheet, leaving some space between each. Bake for 12-15 minutes or until the edges are lightly golden. The cookies should remain pale for a soft, melt-in-your-mouth consistency.

Step 5: Coat with Powdered Sugar

Allow the cookies to cool for about 5 minutes, then generously dust them with powdered sugar while they are still warm. For an extra snowy effect, roll them in powdered sugar again once completely cooled.

Storage Instructions

To keep your Condensed Milk Snow Cookies fresh, store them in an airtight container at room temperature for up to a week. If you prefer a longer shelf life, refrigerate them for up to two weeks. For extended storage, freeze the cookies in a sealed container for up to three months. When ready to enjoy, let them thaw at room temperature and dust with a fresh layer of powdered sugar if needed.

Estimated Nutrition (Per Cookie)

Calories: 120
Carbohydrates: 14g
Protein: 1.5g
Fat: 7g
Saturated Fat: 4.5g
Sugar: 6g
Fiber: 0.3g
Sodium: 30mg

Frequently Asked Questions

1. Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can be used as a substitute. However, the cookies may have a slightly different taste and consistency.

2. Why are my cookies too dry?

If your cookies turn out too dry, it may be due to overmixing the dough or adding too much flour. Be sure to measure the flour correctly and mix just until combined.

3. Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add ½ teaspoon to maintain the texture.

4. How do I get the perfect powdered sugar coating?

For a thick, snowy coating, dust the cookies while they’re still warm, then roll them in powdered sugar again once they have fully cooled.

5. Can I add flavor variations?

Absolutely! Add a teaspoon of lemon or almond extract for a twist, or mix in finely grated citrus zest for a refreshing touch.

6. What can I serve with these cookies?

They pair wonderfully with hot cocoa, coffee, or tea. You can also serve them with a scoop of vanilla ice cream for a delightful dessert.

7. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for a few minutes to soften slightly before shaping and baking.

8. How do I prevent the cookies from spreading too much?

Ensure the butter is not too warm when mixing the dough. If needed, chill the shaped cookie dough for 15 minutes before baking to help them maintain their shape.