These meltaway cookies will melt in your mouth as you eat them. They are easy to make and don’t require any flour or eggs. The cookies are crunchy and sweet. They can be made ahead of time and store well so they are great for gifting or for an event.
These crunchy little cookies are so fun. They are crunchy, sweet and they dissolve in your mouth. I plan on making a large batch for gifting over the holidays.
Jump to Recipe
Sweetened condensed milk snowballs are buttery, melt-in-your-mouth cookies featuring condensed milk and ground walnuts, dusted in powdered sugar. They are such a delicious Christmas cookie that you need to be on your holiday baking list!
These condensed chocolate chip cookies are chewy, have the right amount of chocolate chip, and have no eggs. I promise you will not miss the eggs and will enjoy every bite.
These Condensed milk cookies recipe is not my creation. I made a few modifications to the original recipe since it had a lot of sugar. I got this recipe from the back of a condensed milk can, so I’m not taking all the credit.
These cookies are frequently baked in my house. You don’t need a stand mixer to make these cookies. It’s a blend of shortbread and cookie dough. In my opinion, these are the best eggless chocolate chip cookies ever.
Plain basic cut out cookies made using sweetened condensed milk! Enjoy them plain or decorate them as you like! You can make delicious but also eggless heart shaped cookies for Valentine’s day, wedding anniversary, birthday party etc or Christmas and holiday cookies like star shaped cookies, snowman cookies, snowflake cookies or any shape using standard cookie cutters.
More easy cookie recipes include easy cut out Christmas sugar cookies with sprinkles, easy eggless cut out sugar cookies, sugar cookies without baking powder, milk cookies with milk powder, self rising flour chocolate chip cookies, m&m cookies and more!
I just made them plain without any frosting but you can add cookie frosting to decorate these delicious cookies to make them special treats.
The texture of these easy homemade cut out cookies is crunchy and soft and perfect to be enjoyed with evening tea, coffee or plain cold milk!
If you do not have cookie cutters too, you can make round shaped cookies using things like drinking cups or use a regular knife to shape the cookies in circles, triangles etc as you like.
If you have condensed milk, you don’t need extra sugar to use in the recipe, as the condensed milk will make the cookies sweet and delicious!
Cookie dough made using condensed milk is soft and perfect for rolling so you can easily make cookies even without refrigerating or chilling the dough in advance!
Also these homemade cookies using condensed milk has a wonderful flavor and the cookies are perfect to be enjoyed with a cup of tea, coffee or just cold milk!
You can make these cookies soft or crunchy in texture as you like and you can enjoy them plain or you may add icing, sprinkles etc if you wish to make them more decorative.
These chewy condensed milk chocolate chip cookies are deliciously chewy. Super quick to make and full of melted, gooey chocolate chips.
This condensed milk cookies recipe makes chewy cookies, without the need for eggs. The condensed milk works as both an egg replacer in the cookie and brings fat and moisture to the dough which lends itself to a nice chewy cookie.
For a chocolate chip cookie without butter, check out this chocolate chip cookie without butter recipe.
These cookies are stuffed with chocolate chips and will curb all your chocolate chip cookie cravings. It’s an easy recipe, with no chill time and is family-friendly to make.
Sweetened condensed milk is milk that has been simmered down with sugar until about 60% of the water has been removed. The end result is a thick milky syrup. Adding this to bread dough allows you to bring in a good amount of fat and protein to the cookie dough. It makes an excellent egg swap.
These sweetened condensed milk cookies have a richer flavor thanks to the concentrated flavor of condensed milk. Leftover condensed milk can be used in other recipes like this condensed milk bread or eggless cinnamon rolls.
You’ll need a hand mixer or a stand mixer fitted with a paddle attachment to cream together the butter and sugar. This could be done by hand but it’s a lot better and easier with a mixer.
You’ll also need a cookie sheet to bake the cookies on.
Find the full list of ingredients and amounts for these condensed milk chocolate chip cookies in the printable recipe card at the bottom of this post. Here is a rundown of the basic ingredients you will need.
- All-purpose flour – just regular all-purpose flour works best in this cookie.
- Baking soda – Creates the rise but still keeps the cookie chewy.
- Salt – enhances the flavor
- Butter – room temperature. This can be salted or unsalted butter, but the added salt in the recipe can be decreased if using salted butter to reduce the total salt content.
- Vanilla paste or vanilla extract – This gives the cookie extra flavor
- Granulated white sugar
- Sweetened – Brings sweet flavor, chew, and texture to the cookie
- Chocolate chunks or chocolate chips – You can use semi-sweet dark chocolate or make milk choc chip cookies. Either use a cup chocolate chips, or chop up a bar of chocolate.
In a small bowl, combine flour, baking soda, and salt until well combined. Set this aside.
In a large mixing bowl, add the softened butter, granulated sugar, condensed milk and vanilla. Use an electric mixer or stand mixer to cream these together until light and fluffy, scraping down the sides of the bowl as needed.
Tip in the dry ingredients and mix on low speed or use a rubber spatula or wooden spoon to fold them together into a soft dough, with a few flour streaks remaining.
Add in the chocolate chips and stir until all combined.
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop around 1 ½ tablespoons worth of dough for each cookie, or use a medium cookie scoop. Roll the dough into a ball and slightly flatten it. Space the cookies at least 2inches apart on the lined baking tray. The cookies will be baked in batches.
Bake the cookies in the preheated oven for around 10-11 minutes until lightly puffed and golden brown around the edges. When the cookies are hot from the oven, you can press in a few extra chocolate chips on top.
Let the cookies cool for a few minutes before transferring them to a wire rack to cool down completely.
These chewy cookies can be stored in an airtight container at room temperature for up to a week, or the baked cookies can be frozen for up to three months. If you make a lot of cookies that’s perfect to curb future cravings!
The unbaked cookie dough balls also freeze really well. Roll the dough into balls, slightly flatten them with the palm of your hand and freeze them in an air-tight container or freezer bag for up to 3 months. They can be baked from frozen with no need to thaw. They may need an extra minute or two of baking time.
This condensed milk cookie recipe is measured in grams but the US cup equivalents are also included. However, do note that US cups are smaller than metric cups, and measuring by cups is inconsistent. Using a digital scale to measure grams will give the best and most consistent results.
Looking for another delicious cookie recipe or use for leftover sweetened condensed milk? Try these –
- 188g (1 ½ cups*) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 113g (½ cup) unsalted butter, softened to room temperature
- 100g (½ cup) granulated sugar
- 100g (⅓ cup) sweetened condensed milk
- 1 teaspoon vanilla paste or vanilla extract
- 170g (1 cup) semi-sweet chocolate chips
- In a medium bowl, combine flour, baking soda, and salt until well combined. Set this aside.
- Add the softened butter, granulated sugar, condensed milk, and vanilla in a large mixing bowl. Use an electric or stand mixer to cream these together until light and fluffy, scraping down the sides of the bowl as needed.
- Tip in the dry ingredients and mix on low speed, or use a rubber spatula or wooden spoon to fold them into a soft dough with a few remaining flour streaks.
- Add in the chocolate chips and stir until all combined.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Scoop around 1 ½ tablespoons of dough for each cookie, or use a medium cookie scoop. Roll the dough into a ball and slightly flatten it.
- Space the cookies at least 2 inches apart on the lined baking tray. The cookies will be baked in batches.
- Bake the cookies in the preheated oven for around 10-11 minutes until lightly puffed and golden brown around the edges. When the cookies are hot from the oven, you can press in a few extra chocolate chips.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool down completely.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
*The cup sizes are US size which is smaller than metric. For best results, use scales.
Amount Per Serving:
10g 6g 0g 3g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
With pops of bright colors, these Sweetened Condensed Milk Cookies are a perfectly cute sweet treat to make for any occasion!
BRIGHT AND COLORFUL COOKIES IN 30 MINUTES
If you thought cookie baking couldn’t get any sweeter, think again! Today, I’m bringing to you a delicious recipe for the easiest and most delectable cookies that’ll satisfy your sweet tooth – Sweetened Condensed Milk Cookies. With only 8 ingredients and about 20 minutes of prep time, this simple recipe is sure to become a hit! These cute cookies can be made in various sizes and they’ll all melt in your mouth! Fun mini cookies are incredibly easy to make and are perfectly bite sized, making it hard to eat just one!
FREQUENTLY ASKED QUESTIONS
What kind of cookies are these?
These cookies are a cross between a sugar cookie and a shortbread cookie. They’re light and a little sweet. If you want more sweetness, opt for dipping in the icing.
How many cookies does this recipe make?
The answer to this will vary greatly. It all depends on what size cookie you choose to make. Below in the instructions you’ll see three sizes that you can make and how to make them. If you choose the mini cookies, you can make about 280 cookies, whereas, if you choose the full size cookie, you should get about 48 cookies using this recipe.
Why is my dough stiff?
If you find that your dough is too stiff to pipe it out, this usually happens for two different reasons. Either you used too much flour or you didn’t wait for your butter to soften up enough. You do not have to pipe these though. You can just do it by hand.
How do you soften butter?
Do NOT use the microwave to soften your butter. Simply remove the butter from the fridge and let it sit out overnight if possible on the counter. Or do the old trick of putting boiling water in a tall glass, let it sit for five minutes. Pour the water out and set the glass upside down over the stick of butter. Let that sit for about fifteen minutes and you should have softened butter!
How do you properly measure flour?
Do NOT just dunk your measuring cup in the flour bag and call it a day. That’ll end up with a mess and probably too much flour. Instead, use a spoon and transfer the flour to the measuring cup and then level it off with a butter knife. This way you don’t overpack the measuring cup.
What does sweetened condensed milk do for cookies?
Condensed milk adds tenderness, moistness, and of course, flavor!
Do cookies made with sweetened condensed milk need to be refrigerated?
Nope! No need to refrigerate these little bites of goodness. You can store them at room temperature. You will need to store any icing in the refrigerator though.
How to store leftover cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to a week. You can freeze for up to 3 months.
(FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- sweetened condensed milk
- powdered sugar
- vanilla extract
- all-purpose flour
- rainbow nonpareils (optional)
- vanilla icing, optional
HOW TO MAKE SWEETENED CONDENSED MILK COOKIES
Preheat the oven to 350°F and line two large baking sheets with parchment paper and set aside. In a large bowl with a handheld electric mixer or stand mixer fitted with a paddle attachment, cream together the butter and sweetened condensed milk until smooth. Mix in the powdered sugar, vanilla extract and salt until fully incorporated.
Add in the flour (1 cup at a time), mixing completely after each addition. Scrape down the sides of the bowl as needed. Mix in the sprinkles (don’t over mix – just until sprinkles are incorporated into the batter).
For mini cookies, transfer the dough to a piping bag fitted with a Wilton 1A tip and pipe about 1 teaspoon dollops on the parchment about 1-inch apart, then press down with your finger to flatten.
For regular sized cookies, use a medium cookie scoop to portion out the dough into balls, either dropping directly onto the parchment or rolling between your palms beforehand. Optional: use a glass to press down the cookies before baking.
Note: at this point I will add some extra sprinkles on top of the cookies to make them more colorful but this is optional.
Bake one sheet at a time for even baking. Regular sized cookies bake for 8 to 10 minutes and the mini cookies bake for 6 to 8 minutes.
Transfer cookies to a wire rack and bake off the remaining dough. Allow cookies to cool. Make icing to dip the cookies in (optional) To make the icing, whisk together 1 ½ cups powdered sugar and 3 tablespoons of milk.
CRAVING MORE RECIPES?
- (1 stick) salted butter,
- can sweetened condensed milk
- spooned and leveled
- (more for topping, optional)
- Preheat the oven to 350°F and line two large baking sheets with parchment paper and set aside.
- In a large bowl with a handheld electric mixer or stand mixer fitted with a paddle attachment, cream together the butter and sweetened condensed milk until smooth.
- Mix in the powdered sugar, vanilla extract and salt until fully incorporated.
- Add in the flour (1 cup at a time), mixing completely after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sprinkles (don’t over mix – just until sprinkles are incorporated into the batter).
- For regular sized cookies, use a medium cookie scoop to portion out the dough into balls, either dropping directly onto the parchment or rolling between your palms beforehand. Optional: use a glass to press down the cookies before baking.
- Note: at this point I will add some extra sprinkles on top of the cookies to make them more colorful but this is optional.
- Bake one sheet at a time for even baking. Regular sized cookies bake for 8 to 10 minutes and the mini cookies bake for 6 to 8 minutes.
- Transfer cookies to a wire rack and bake off the remaining dough. Allow cookies to cool.
- Optional: Whisk together the powdered sugar, milk and vanilla extract until smooth. Then enjoy!
- Depending on which size cookie you choose to make, you could end up wth 48 regular sized cookies to 280 mini cookies.
- Be sure to measure flour properly or you’ll end up with dough that’s too stiff to pipe when making the mini cookies. See my FAQ’s above on how to do that properly.
- Make sure you use room temperature, soft butter (not melted) for this cookie dough.
- Store cookies at room temperature for up to a week (icing must be refrigerated.)
These rich condensed milk cookies are from a multi-award winning recipe that’s been passed down the generations in our family. My mom won the very sought after ‘special prize’ at the South African version (the ‘VLU’) of the Women’s Institute for these exact cookies. We all know how strict those WI judges can be!
It’s a plain biscuit, but that’s part of their appeal. They’re soft and chewy with a deliciously deep flavour from the condensed milk.
I have developed a creamy filling to sandwich the cookies together. The cookie recipe only uses part of a can of sweetened condensed milk and the filling will use the rest of it, so there is no waste (bar just enough for one cup of condensed milk coffee as a treat after all your hard work!)
What’s to love about these condensed milk cookies
- They are rich, soft and chewy
- The dough is very versatile. Roll them into balls and flatten with a fork, or, roll it out to cut shapes with a cookie cutter, or use a cookie press
- The recipe is for a large quantity of cookies, ideal for holiday baking to fill up the December cookie tins
Sweetened condensed milk – This is the star ingredient of the recipe and provides a deep flavour to this otherwise plain cookie.
Sugar – You can use normal granulated sugar, but castor sugar also works really well in this recipe.
Eggs – The eggs should be at room temperature as it’s much easier to mix in with the sugar. You will have a smoother, more uniform texture.
Butter – You can use either salted or unsalted butter. If you are using unsalted butter, add a smidgen more salt to the mix, about ¼ teaspoon.
Vanilla extract – This recipe calls for two teaspoons of extract, which is a bit more than most cookie recipes. Use a good quality extract if you can.
You can add 200g of chocolate chips to the dough for a choc chip version.
How to make condensed milk cookies – Quick summary
- Preheat the oven to 180C/356F/gas mark 4 and line a few baking sheets with parchment paper.
- In a stand mixer, beat together the sugar, eggs and vanilla until you have a light and creamy mixture. Add the condensed milk and beat again.
- In a large bowl, combine all the dry ingredients and then add the cold, cubed butter., Work the butter into the dry ingredients, by hand, until no chunks of butter remain.
- Add the condensed milk mix to the flour and butter. Using your hands, mix the two together until no traces of flour remain.
- Pick your method of cookie (rolled, cut or pressed) and bake for 12 minutes until the cookies are a very light golden brown colour.
- Transfer the cookies to a cooling rack and leave to completely completely before adding any icing.
For the filling
These cookies will keep well in a tin for up to 4 weeks. You can extend their shelf life by keeping them in the fridge for up to 8 weeks. Frozen, they will keep well for 12 months.
Do cookies made with condensed milk need to be refrigerated?
Cookies made with condensed milk do not need to be refrigerated as long as they are stored properly in an airtight container at room temperature.
Condensed milk is milk that has had most of it’s moisture removed, which makes it more shelf-stable than regular milk. When used in baking, the high sugar content and low water content of condensed milk act as a preservative, helping to keep the cookies safe to eat.
Can condensed milk and evaporated milk be used interchangeably in baking?
Unfortunately not, condensed milk and evaporated milk are not the same product and cannot be used interchangeably in baking without significant adjustments to the recipe.
Condensed milk has been sweetened and has a thick, creamy consistency due to much of the water being removed. It’s often used in baking to add sweetness and moisture to recipes.
Evaporated milk, is unsweetened and has a much thinner consistency than condensed milk. It’s made by removing less of the water from regular milk than condensed milk.
These rich condensed milk cookies are from a multi-award winning recipe that’s been passed down the generations in our family. My mom won the very sought after ‘special prize’ at the South African version (the ‘VLU’) of the Women’s Institute for these cookies. We all know how strict these WI judges can be! It’s a plain biscuit, but that’s part of their appeal. They’re soft and chewy with a deep flavour from the condensed milk.
I have developed a creamy filling to sandwich the cookies together. The cookie recipe only uses part of a can of condensed milk and the filling will use the rest of it, so there is no waste (bar just enough for one cup of condensed milk coffee as a treat after all your hard work!)
For the cookies
- – at room temperature
- cream of tartar
- bicarbonate of soda
- – cold and cut into small cubes
- sweetened condensed milk
- – very soft, borderline melted
How to make the cookies
- Preheat the oven to 180C/356F/gas mark 4 and line four large baking sheets with baking paper. You may need more or less baking sheets depending on the size of your sheets and oven
- In a stand mixer, cream together the sugar, eggs and vanilla until light and fluffy
- Add the condensed milk and mix until well incorporated
- In a large bowl, mix together the flour, cornflour, cream of tartar, bicarb and salt
- Add the condensed milk mixture to the dry ingredients. Using your hands, combine until you have a uniform dough. Take care to ensure you have no dry ingredients left on the bottom of the bowl and that all dry flour has been worked into the dough
- You can now either roll the dough into balls and flatten with a fork, or roll the dough out to cut shapes with a cookie cutter, or use a cookie press
- Bake for 12 minutes per tray or until the cookies have a very light golden hue. Baking time may vary on the thickness and size of the cookies, so keep an eye for visual clues that they are done
To make the filling
Nutritional information disclaimer:
This nutritional content is for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
condensed milk, cookies, biscuits
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For food safety advice, including guidance on food allergies
all purpose flour 2 ¾ cup
sweetened condensed milk 14 oz
olive oil 1 tablespoon
baking powder 1.5 teaspoon
vanilla extract 1 teaspoon
Snowball cookies with condensed milk
Sweetened condensed milk snowballs are incredible, and you will love everything about these cookies. From the delicate, melt-in-your-mouth texture, to the buttery, nutty taste, to the snowy powdered sugar coating!
Snowball cookie with condensed milk is my favorite holiday cookie and always reminds me of Christmas and snow! They look so festive and taste so good that they will disappear fast from your cookie platters.
📖 DELICIOUS VARIATIONS
– Use butterscotch chips instead of chocolate chips.
– Add toasted chopped nuts.
– Add almond extract or mint extract to the dough.
– Serve these cookies with ice cream.
How to Make Meltaway Cookies
The butter and condensed milk are first mixed together. The cornstarch is then gradually added in just until a dough forms. The dough should be very soft but not sticky. The cookies are then rolled into balls and lightly flattened to form smooth round disks. The cookies are then ready to be baked.
What are snowball cookies?
Absolutely! Snowballs with condensed milk are a fun spin on classic snowball cookies. Condensed milk adds sweetness and creates the super tender texture that is softer than regular sugar.
You might think cookies with condensed milk and powdered sugar are overly sweet, but that’s not the case at all. They taste only mildly sweet and buttery, similar to classic shortbread cookies.
💬 FREQUENTLY ASKED QUESTIONS
How long can I keep the leftover condensed milk?
Condensed milk can stay in the fridge for up to two weeks.
How do these condensed milk cookies taste?
They taste just like regular chocolate chip cookies.
Can I skip the chocolate chips and add sprinkles?
Yes. This recipe is so flexible and forgiving you can make many variations.
🌡️ STORING CONDENSED MILK CHOCOLATE CHIP COOKIES
These cookies can be placed in an airtight container and left on the kitchen counter for two days.
Refrigerate: Place the cookies in an airtight container and place them in the fridge for a week.
Freeze: It is best to freeze these cookies if you have made batches. It’s best to place them in a Ziplock bag and freeze them for up to a month.
Thawing: Place the cookies on the kitchen counter for a few minutes or pop them in the microwave for a few seconds.
- sweetened condensed milk
- semi sweet chocolate chips
- Whisk or sift flour with baking powder and salt. Keep it aside.
- Melt the butter and then refrigerate for an hour before using it in the recipe.
- In a different bowl, beat the butter and sugar until lighter in color.
- Add the condensed milk and beat until well combined.
- Add the flour mixture and mix slowly until it’s combined. Add the chocolate chips and mix gently.
- Cover the cookie dough and refrigerate for 20 minutes.
- Preheat oven to 180C/350F and line your baking tray with parchment paper.
- Take a tablespoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or with the bottom of a glass.
- Bake for 8 – 10 minutes. 12 minutes of baking will result in a more crunchy cookie if that what you want to go for.
- Take out the cookies from the oven but leave them on the baking sheet for 4 minutes and then place them on a cooling rack.
- If you are using salted butter, omit the salt from the recipe.
- Use dark chocolate chips or even white chocolate chips if you wish.
- You can refrigerate the cookie dough overnight and bake it the next day.
- If you want less chewy cookies, use butter at room temperature and not melted.
💭 COOKING TIPS
– If you want the cookies to be less chewy, do not melt the butter, but use soft, at room temperature butter.
– Always preheat the oven for the cookies to bake evenly. Baking these cookies is not a hot oven that makes them spread.
– Instead of sugar, you can add honey. Keep the measurement the same as the sugar.
– Use dark chocolate chips or white chocolate chips.
– It is important to place the cookie dough in the fridge for 20 minutes.
– There is no vanilla extract in this recipe; you don’t need it but if you are used to the smell of vanilla in your cookie recipe, add one teaspoon.
More Easy Cookie Recipes
- cup (56 g)
- cup (59 ml) full fat sweetened condensed milk
- cup + 2 tbsp (105 g)
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, mix together softened butter and condensed milk until butter is completely incorporated and your mixture is smooth.
- Add in 3/4 cup of cornstarch (reserving the last 2 tbsp). Mix in the cornstarch until a soft dough forms. If your dough is too sticky, add in 1 tbsp of cornstarch and stir only until the cornstarch is incorporated. If the dough is still too sticky, add in the remaining cornstarch. Your dough should be soft but not too sticky to work with. If it’s still too sticky, you can add more cornstarch until it’s no longer sticky but the more you add, the more powdery and crumbly your cookies will taste.
- Make sure the butter is soft before using it. If bringing it to room temperature isn’t enough, you can heat in the microwave for a few seconds. Be careful to only soften the butter as you don’t want it to turn liquid at all.
- I don’t recommend making the cookies bigger than 1/2 tbsp because they do spread during baking and larger cookies will spread out more.
- The cookies are lightly sweet. If you prefer them sweeter, you can dust or roll them in powdered sugar.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Tips for the best snowball cookies
Before you get started on making snowballs, read through these tips. They will ensure that your cookies turn out perfect!
- Cookie scoop: Using a cookie scoop is the easiest way to form uniform cookies. I shaped my cookies with the smallest scoop from this set of three, but you could also use the medium scoop.
- Toast the walnuts: To bring out more flavor, toast the walnuts. Place them in a single layer on a lined rimmed baking sheet (tray) and toast in a preheated 350°F / 180°C / gas mark 4 oven for 7 to 10 minutes.
- Finely ground nuts: For an irresistibly tender texture, use superfine walnuts, so they melt in your mouth. Use your food processor to create a finer chop.
- Chill cookie dough: You can chill the cookie dough in the fridge for 15 to 30 minutes before baking if you want your cookies as round as possible.
- Baking time: Condensed milk cookies brown quickly if baked too long. So watch the bake time and don’t bake them over 18 to 22 minutes.
- Second dusting: The first coat of powdered sugar can melt into the cookies. If that happens, simply give your snowballs a second dusting before serving.
- Snow effect: For an extra pretty snow effect, first roll the cookies in powdered sugar and then use a fine-mesh sieve or flour sifter to sprinkle more powdered sugar across the top.
The recipe yields approximately 30 snowball cookies when you use a tablespoon cookie scoop. That number can vary if you form larger cookies. If you need more cookies, simply double the ingredient amounts.
Why did my cookies turn out flat?
If you find your batch of snowballs coming out a bit flat, chill the cookie dough for 15 to 30 minutes. The dough doesn’t need chilling, but everyone keeps their home at a different temperature. So it might be that your kitchen is warm and soften the dough a little too much.
Why did my cookies have dark bottoms?
- Oven temperature: For light, tender cookies, be sure to bake the cookies only at 300°F / 150°C / gas mark 2.
- Light aluminum sheets: Dark baking sheets bake hotter, so bake your cookies on light cookie sheets.
Can I use coconut condensed milk or condensed oat milk?
Yes, you can replace regular condensed milk with the same amount of sweetened condensed coconut milk or condensed oat milk. The flavor of the cookies will shift slightly but still be delicious.
Is it possible to replace the butter with a dairy-free alternative?
Although I haven’t tested this, I assume you could replace the butter with vegan butter. Coconut oil might also work if you don’t mind the cookies having a subtle coconut aroma.
Can I make these snowball cookies with gluten-free flour?
Yes! I recommend a 1-to-1 gluten-free flour blend such as Cup4Cup’s multipurpose flour, King Arthur’s gluten-free measure-for-measure flour, or Bob’s Red Mill’s gluten-free 1-to-1 baking flour.
- Condensed milk
Butter: You can use unsalted or salted butter but if you like a little salt in your baked goods, I recommend using salted butter since there is no additional salt added.
Sweetened Condensed Milk: Make sure to use full-fat sweetened condensed milk. The condensed milk is used to sweeten these cookies.
Cornstarch: Instead of flour, these cookies use cornstarch. The cornstarch is what gives these cookies that melty sensation because the cornstarch dissolves in your mouth.
How To Make Easy Cut Out Cookies With Condensed Milk?
Sweetened condensed milk snowballs are the perfect treat for a holiday cookie exchange or party, and you can make them ahead of time. Here are some tips for storing your snowball cookies to keep them fresh and tasty.
- 1 cup / 230 g / 8 oz butter, softened (salted or unsalted)
- 1/2 cup / 150 g / 5.3 oz sweetened condensed milk
- 2 cups / 240 g / 8.5 oz all-purpose flour (plain flour)
- 1/2 cup / 110 g / 3.8 oz finely chopped walnuts
- 1/2 cup / 50 g / 1.3 oz powdered (confectioner’s/icing) sugar, for dusting
- Prepare for baking. Preheat the oven to 300°F / 150°C / gas mark 2 and position a baking rack in the center of the oven. Line 2 cookie sheets with parchment paper (baking paper).
- Cream butter and condensed milk. Place the softened butter and sweetened condensed milk into a large mixing bowl. Beat until the mixture is creamy and looks uniform. You can use a stand mixer with the paddle attachment or a hand mixer.
- Add flour and nuts. Slowly mix in the flour and ground walnuts until the dough just comes together. Scrape down the sides of the bowl as needed.
- Shape cookies. Using a 1-tbsp cookie scoop, divide the dough into individual portions. Roll each piece into a ball between the palms of your hands. If the dough is sticky, lightly dust your hands with flour. Place the cookies on the lined baking sheets, spacing them 2 in / 5 cm apart.
- Bake snowballs. Bake the snowball cookies until slightly browned around the edges, for 18 to 22 minutes. Rotate the baking sheets halfway through baking.
- Cool. Take the cookies out of the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer the cookies to a wire rack and let them sit until they are cool enough to handle.
- Dust cookies. Add powdered sugar into a small mixing bowl. While the cookies are still warm, roll each cookie in the bowl until completely covered in sugar.
- Store. Keep your snowball cookies in an airtight container and place sheets of parchment (baking) paper between layers. Make sure they are completely cooled before storing, or the condensation will soften them. Snowballs will last for 1 week at room temperature or 2 weeks in the fridge.
Step by step instructions
Place 2 cups of all purpose flour in a large mixing bowl.
Add baking powder, mix well to combine evenly with the flour.
Add condensed milk, olive oil, vanilla extract to the dry flour mix, stir well to combine evenly.
Then, mix well with your hands to form a sticky dough.
Add the remaining ¾ cup flour also to the bowl, knead well with your hands to form a ball which is not very sticky and you can easily handle with your hands for rolling.
Now the cookie dough is ready!
To make the cookies:
Preheat oven to 350 degree Fahrenheit.
Divide the prepared cookie dough into small equal portions.
Place the first half in a flat surface. Using a rolling pin, roll the dough in about ¼ inch thickness.
Using cookie cutters, cut out shapes from the cookie dough.
Place the cut out cookie shapes into a lined baking sheet. You may line the cooking sheet with parchment paper or simply use aluminium foil before placing the cut out cookies.
Once there is no space to cut out further cookies, you can knead the remaining dough again to form a ball and then roll again using a rolling pin, then cut out shapes again.
Place all the cut out cookies in the baking sheet in a single layer.
Bake in the preheated oven for 10 minutes until the cookies are done! If you want crunchy cookies with browned edges, you may bake for about 12 minutes (for softer cookies, just bake for 10 minutes).
Once the cookies are baked, immediately transfer the baked cookies to a cool place to avoid further baking.
Similarly, roll the remaining half of the dough, cut out cookies from the dough and bake the remaining cookies too!
Enjoy the simple, delicious cut out cookies with a cup of coffee, tea or milk!
More recipes using sweetened condensed milk includes crustless pumpkin pie with condensed milk, instant pot rice pudding with condensed milk, tapioca peral pudding with condensed milk, 3 ingredient pumpkin muffins with condensed milk and more!
Below you can get the recipe for easy homemade cut out cookies in detail!
- all purpose flour
- sweetened condensed milk
- Place 2 cups of all purpose flour in a large mixing bowl.
- Add baking powder, mix well to combine evenly with the flour.
- Add condensed milk, olive oil, vanilla extract to the dry flour mix, stir well to combine evenly. Then, mix well with your hands to form a sticky dough.
- Add the remaining ¾ cup flour also to the bowl, knead well with your hands to form a ball which is not very sticky and you can easily handle with your hands for rolling. Now the cookie dough is ready!
- Preheat oven to 350 degree Fahrenheit.
- Divide the prepared cookie dough into small equal portions.
- Using cookie cutters, cut out shapes from the cookie dough.
- Place the cut out cookie shapes into a lined baking sheet. You may line the cooking sheet with parchment paper or simply use aluminium foil before placing the cut out cookies. Once there is no space to cut out further cookies, you can knead the remaining dough again to form a ball and then roll again using a rolling pin, then cut out shapes again.
- Place all the cut out cookies in the baking sheet in a single layer.
- Once the cookies are baked, immediately transfer the baked cookies to a cool place to avoid further baking.
- Similarly, roll the remaining half of the dough, cut out cookies from the dough and bake the remaining cookies too!
- Enjoy the simple, delicious cut out cookies with a cup of coffee, tea or milk!
The best thing about sweetened condensed milk snowballs is that you only need a few easy ingredients. Simple, delicious, and budget-friendly! You can see exact measurements in the recipe card at the end of the post.
- Sweetened condensed milk creates a tender texture and soft sweetness. For the best results, use full-fat condensed milk from Eagle Brand, Nestlé/Carnation, or Milk Maid.
- Butter: Let the butter sit out on the counter to soften. I like using salted butter in my baking because that’s what I always have at hand. Salt enhances the other flavors in these cookies. Of course, you can also use unsalted butter and add extra salt.
- All-purpose flour: Use whatever all-purpose flour you have on hand. Bleached or unbleached will work here. If measuring by volume, spoon and level the flour into your measuring cup, so you don’t accidentally add too much flour.
- Walnuts: You can buy whole walnuts and chop them yourself or buy a bag of finely chopped walnuts. Feel free to experiment with different types of nuts, such as pecans, hazelnuts, or almonds.
- Powdered sugar: The cookies are too sweet and taste even better when you roll them in powdered sugar.
Soft, Easy To Roll, No Chill Cookie Dough
This homemade cookie dough is soft in texture and easy to roll in a flat surface using a good rolling pin and it doesn’t need to be refrigerated or chilled prior to rolling and making cut out cookies.
So you can save time in making cookies and it is super easy to make the dough using flour and condensed milk as the main ingredients.
So here is how you can make easy, homemade cut out cookies that doesn’t require chilling using sweetened condensed milk and flour.
What are Meltaway Cookies?
Meltaway cookies are cookies that melt in your mouth as you eat them. Most meltaway cookies substitute some of the flour with cornstarch to help create that sensation.
This recipe is not quite the same as the classic meltaway cookie because it does not contain any flour. These meltaway cookies are inspired by sequilhos (Brazilian cornstarch cookies). Sequilhos are made with cornstarch, condensed milk and butter, much like the cookie recipe I’m sharing today. However, I don’t use quite as much cornstarch because I wanted them to taste more like meltaway cookies.
These cookies are crunchy, buttery and lightly sweetened. They are not super sweet. You can dust them or roll them in powdered sugar if you want them sweeter. You will taste the cornstarch a little as it dissolves in your mouth.
Reasons to love sweetened condensed milk snowballs
- Holiday classic: Snowball cookies are a traditional Christmas cookie. They look pretty on a holiday goodie plate and are equally pretty to serve to family and friends.
- So easy: The recipe requires only a few minutes of prepping, bake time, and a quick roll in powdered sugar. You don’t even have to refrigerate the dough!
- Only 5 ingredients: The lineup is short and consists only of pantry staples.
- No cookie cutters: These condensed milk cookies are shaped by hand – no rolling pin and cookie cutters required.
Sweetened condensed milk snowballs are perfect for cookie platters and taste delicious with a mug of steaming hot chocolate. They are also great for cookie exchanges and perfect for gifting and even shipping!
Sweetened condensed milk snowball cookies are super versatile, and there are so many options you can customize the recipe. Here are a few tasty ideas to get you started!
- Nuts: Swap out the walnuts for pecans, hazelnuts, almonds, or macadamia nuts.
- Vanilla: For an extra-warm, cozy flavor, add 1 tablespoon of vanilla extract to the cookie dough.
- Spices: 1 teaspoon ground cinnamon brings out a delicious Christmas aroma.
- Cocoa: For chocolate snowball cookies, add 1/4 cup cocoa powder and 2 to 3 additional tablespoons of condensed milk to adjust the texture.
- Chocolate chips: Fold 1/2 cup mini chocolate chips into the batter.
How to make sweetened condensed milk snowball cookies
Snowball cookies with condensed milk are the perfect snowball cookies. They bake perfectly light and soft and literally melt in your mouth – exactly how a good snowball cookie should!
Prepare for baking
Preheat the oven to 300°F / 150°C / gas mark 2 and position a baking rack in the center of the oven. Line 2 cookie sheets with parchment paper (baking paper).
Cream butter and condensed milk
Place the softened butter and sweetened condensed milk into a large mixing bowl. Beat until the mixture is creamy and looks uniform. You can use a stand mixer with the paddle attachment or a hand mixer.
Add flour and nuts
Slowly mix in the flour and ground walnuts until the dough just comes together. Scrape down the sides of the bowl as needed.
Using a 1-tbsp cookie scoop, divide the dough into individual portions. Roll each piece into a ball between the palms of your hands. If the dough is sticky, lightly dust your hands with flour.
Place the cookies on the lined baking sheets, spacing them 2 in / 5 cm apart.
Bake the snowball cookies until slightly browned around the edges, for 18 to 22 minutes. Rotate the baking sheets halfway through baking.
Take the cookies out of the oven and allow them to cool on the baking sheet for 10 minutes.
Then transfer the cookies to a wire rack and let them sit until they are cool enough to handle.
Add powdered sugar into a small mixing bowl. While the cookies are still warm, roll each cookie in the bowl until completely covered in sugar.
🥘 INGREDIENTS YOU’LL NEED
The main ingredients are so simple, and these cookies come together in no time, so let’s look.
All-purpose flour: I always use all-purpose flour in my baking, and it goes well with making these cookies, but you can go for cake flour too.
Condensed milk: Use the plain one, not the one with flavor.
Butter: Go for unsalted butter of good quality, and we will cream it with sugar.
Chocolate chips: I love using semi-sweet chocolate chips, but you can choose dark chocolate chips.
🔪 HOW TO MAKE
Sift the flour with salt and baking powder, and keep aside.
Melt the butter and then refrigerate it for an hour. Place it in a large mixing bowl, add the sugar and beat for three minutes, then add the condensed milk and beat the mixture for a minute.
Add the flour and mix for a few seconds until combined. Add the chocolate chips and fold the dough gently, don’t forget to scrape the sides of the bowl.
Cover the dough and refrigerate for 20 minutes.
Take a tablespoon from the dough or roll a cookie scoop into a ball. Place it on a baking sheet lined with parchment paper. Gently press down the balls with the bottom of a glass.
Bake the cookies in an oven for 18 minutes until the edges are light brown. Leave the cookies on the baking sheet for 4 minutes before placing them on a cooling wire rack.