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

1. Prep (15 mins)
   • Let butter soften completely
   • Preheat oven to 325°F
   • Line baking sheets with parchment
2. 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
3. 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
4. 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.