These aren’t your typical snowball cookies. The secret ingredient – sweetened condensed milk – transforms the traditional recipe into something impossibly rich and creamy. I discovered this version at my mother-in-law’s holiday cookie exchange, and after three batches disappeared in record time, I knew I had to get the recipe.
Ingredients
Base:
- 2 cups all-purpose flour
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
For Rolling:
- 2 cups powdered sugar, divided

The Method
- Prep (15 mins)
- Let butter soften completely
- Preheat oven to 325°F
- Line baking sheets with parchment
- Make the Dough (10 mins)
- Cream butter until fluffy
- Beat in sweetened condensed milk and vanilla
- Mix in flour and salt until just combined
- Fold in nuts
- Shape & Bake (30 mins)
- Roll into 1-inch balls
- Place on prepared sheets
- Bake 15-18 minutes until bottoms are light golden
- Cool 5 minutes on sheets
- The Double Roll (15 mins)
- Roll warm cookies in 1 cup powdered sugar
- Cool completely
- Roll again in remaining sugar

Quick Answers
“Can I freeze them?” Yes, up to 3 months. Double-roll in sugar after thawing.
“How long do they keep?” 1 week in airtight container at room temperature.
“No nuts?” Replace with extra flour (2 tablespoons).
Pro Tips
- Chill dough if too soft to roll
- Don’t overbake – edges should barely color
- First sugar roll must be while warm
- Keep hands clean between rolling batches
Serving Ideas
- Holiday cookie platters
- Coffee or tea companion
- Gift boxes
- Winter parties
- Afternoon treats
Final Note
These cookies are foolproof and fantastic. The sweetened condensed milk makes them richer than traditional snowballs, with a melt-in-your-mouth texture that’s absolutely addictive. Give them a try – they might just become your new holiday tradition.