Variations & Customizations
While I adore the classic version, I’ve played around a bit. For a chocolate twist, replace ¼ cup of the flour with unsweetened cocoa powder and use chopped toasted hazelnuts instead of pecans. Roll them in powdered sugar mixed with a little cocoa powder for a “dirty snowball” effect—it’s decadent and delicious. You could also add a tiny pinch of cinnamon or nutmeg to the dough for a warm, spiced note that’s perfect for fall.
If you’re not a fan of nuts, you can simply leave them out. The cookies will be slightly more uniform but just as delicious. I’ve also seen friends add a handful of mini chocolate chips or even a teaspoon of citrus zest (orange is lovely) to the dough for a different flavor profile. The basic dough is wonderfully forgiving, so feel free to make it your own, though I’d recommend trying the classic way first to fall in love with the original texture.
How to Store, Freeze & Reheat
To store them, I place the fully cooled, twice-rolled cookies in an airtight container at room temperature. I put a sheet of parchment paper between layers to keep them pristine. They stay perfectly soft and delicious for up to 5 days this way. The powdered sugar coating may settle and look less “snowy” after a day or two, but the flavor is still amazing. You can give them a light dusting of fresh powdered sugar before serving if you like.
These cookies freeze like a dream. I freeze the baked, cooled, but un-rolled cookies on a parchment-lined sheet, then transfer them to a freezer bag once solid. They’ll keep for up to 3 months. Thaw at room temperature, then give them that second roll in powdered sugar. You can also freeze the unbaked dough balls! Just scoop, roll, freeze on a sheet, bag them up, and bake straight from frozen, adding 1-2 minutes to the baking time. It’s like having fresh cookie dough on demand.
Frequently Asked Questions
Can I use margarine instead of butter? I strongly advise against it. I tried it once in the name of science, and the cookies lacked that rich, decadent flavor and had a slightly off texture. Butter is essential for both taste and the proper structure of these cookies. Trust me, do not make this substitution.
My dough is really sticky, even after chilling. What did I do wrong? This usually means you might have accidentally added too much sweetened condensed milk (be sure to scrape the can well!) or your butter was too soft. Don’t panic. Just add a sprinkle more flour, a tablespoon at a time, until it’s a rollable consistency. And make sure your hands are lightly dusted with flour when you roll the balls.
Why did my cookies crack on top while baking? A few small cracks are totally normal and charming—they’re “snowball” cookies, after all! But large cracks can happen if the oven is too hot, causing the outside to set before the inside has finished expanding. Make sure your oven is properly preheated and not running hot. An oven thermometer is a baker’s best friend.
Conclusion
Baking these Sweetened Condensed Milk Snowball Cookies has become one of my favorite kitchen rituals. From that first whiff of baking butter to the final cloud of powdered sugar, the process is as comforting as the treat itself. I hope you’ll give them a try and fill your own kitchen with that wonderful, cozy aroma. Share them with someone you love, or keep the whole batch for yourself—I won’t tell. Happy baking