Step-by-Step Instructions
First, we’ll cream the butter and sweetened condensed milk. This is where the magic starts. In your large bowl, beat the softened butter for a minute alone until it’s smooth. Then, pour in the entire can of sweetened condensed milk and that teaspoon of vanilla. Beat it on medium-high for a full 2-3 minutes. I timed it, and it’s worth it. You’re looking for a pale, beautifully fluffy mixture. It will smell incredible. Don’t rush this step—this airiness is the foundation of your cookie’s texture.
Now, gently bring in the dry ingredients. Turn your mixer down to low and slowly add the flour. I usually add it in three parts to avoid a flour cloud in my kitchen! Mix just until the flour disappears. Then, use a spatula to fold in those finely chopped nuts. The dough will be soft, almost like a very thick cake batter, and not overly sticky. This is normal. I cover the bowl with plastic wrap and chill it for at least one hour. This is crucial. I tried skipping the chill once, and my cookies spread into sad, flat puddles. The chilled dough is a dream to scoop and roll.
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your sheets. I use a small cookie scoop (about 1 tablespoon) to portion the dough, then quickly roll each portion into a smooth ball between my palms. Place them about 2 inches apart on the sheet—they don’t spread much, but they need breathing room. Bake for 10-12 minutes. Watch closely at the 10-minute mark. They’re done when the bottoms are just lightly golden and the tops are set but still pale. They won’t look “done” on top, but they are! Let them cool on the sheet for exactly 5 minutes; they’re too fragile to move right away.
Pro Tips for Best Results
My first test batch taught me that temperature is everything. Your butter must be just softened. If it’s melted, your dough will be greasy and the cookies will spread. I leave mine on the counter for an hour before I start. Conversely, if your dough chills for too long (like overnight), it can become very firm. Just let it sit at room temp for 15 minutes before scooping. This little dance with temperature guarantees the perfect, pliable dough every single time.
I tested the baking time three different ways. Twelve minutes gives a slightly firmer, golden-bottomed cookie. Eleven minutes yields a cookie that’s almost like a shortbread cloud—incredibly tender. I personally pull mine at 11 minutes. Your oven might be different, so use your first tray as a tester. The moment you see the faintest hint of gold on the bottom edges, they’re ready. They continue to set as they cool on the sheet. Overbaking is the enemy of tenderness here.
The rolling in powdered sugar is a two-step affair, and it’s a game-changer. Once the cookies are just barely warm (you can handle them without burning your fingers), give them their first roll in the powdered sugar. They’ll absorb a lot of it. Let them cool completely on the rack. Then, right before serving, give them a second, generous roll. This creates that classic, snowy, thick coating that looks gorgeous and adds the perfect final sweetness. Don’t do the second roll too early, or the sugar can get damp.
Common Mistakes to Avoid
My biggest early mistake was not chilling the dough. I was impatient and thought, “It seems firm enough!” I was wrong. The warm butter immediately melted in the oven, and my cookies spread into thin, crispy lace. They tasted good but were not the soft, plump snowballs I wanted. Now, I always set a timer and walk away for that full hour. It’s the perfect time to clean up and preheat the oven. Do not skip this step.
Another pitfall is overmixing once the flour is added. We’re not developing gluten here; we want tenderness. The moment you stop seeing dry flour streaks, stop the mixer. Use the spatula for any final incorporation. Also, be gentle when rolling the warm cookies in the powdered sugar for the first time. They are still setting up inside. I just lightly roll them—don’t press or you might leave finger dents. They’ll firm up beautifully as they finish cooling.
Serving Suggestions
I love serving these cookies piled high on a vintage cake stand during the holidays. They look so festive and inviting. A cup of strong black coffee or a glass of cold milk is their perfect partner—the bitterness of the coffee or the creaminess of the milk cuts the sweetness in the most wonderful way. They’re also fantastic with a mug of spiced tea; the cozy spices complement the buttery cookie beautifully.
For a simple dessert, I’ll sometimes plate a few alongside a small bowl of vanilla ice cream or a dollop of lightly sweetened whipped cream. It feels elegant with zero effort. Honestly, they are perfect just as they are, maybe arranged on a pretty napkin. I always make a double batch because they disappear so quickly whenever I have friends over. They’re the cookie everyone reaches for first.
(See the next page below to continue…)