Sweetened Condensed Milk Snowballs
I grew up making tiny, no-bake treats with my grandmother, and these Sweetened Condensed Milk Snowballs are the kind of nostalgic confection that still steals the show at holidays and potlucks. Soft, buttery centers studded with crushed cookies and coconut, then chilled until firm—kids love rolling them, adults love how little fuss they need, and they’re perfect when you want a sweet bite without firing up the oven. If you like condensed-milk-based sweets, this is an easy recipe to add to your repertoire, and it pairs beautifully with other condensed-milk desserts and frostings you might already use in your baking projects. For a deep dive into working with condensed milk in frostings, I like keeping a reference on hand about sweetened condensed milk frosting techniques.
Why you’ll love this dish
These snowballs are a dream when you need something quick, make-ahead, and crowd-pleasing. No baking, minimal equipment, and a short ingredient list mean you can whip them up for last-minute guests, holiday cookie swaps, or an after-school snack. They’re adaptable too: swap cookies for graham crackers, omit the coconut for a smoother texture, or roll them in extra powdered sugar for a snowy finish.
"A tiny, buttery bite that tastes like childhood—easy to make, impossible to stop eating."
Another reason to try these is how kid-friendly the process is: children can help crush the cookies, scoop the mixture, and roll balls—making them a great activity as well as a treat. If you’re experimenting with condensed milk in other recipes, you might find these techniques useful alongside guides on Russian buttercream methods using condensed milk.
Step-by-step overview
Before you dig into measurements, here’s the quick process so you know what to expect: soften butter, beat it with sweetened condensed milk until smooth, fold in powdered sugar and crushed cookies, add vanilla and coconut if using, roll into bite-sized balls, and chill until firm. You can finish them by rolling in powdered sugar or extra coconut just before serving. The whole assembly is mostly hands-on mixing and shaping; chilling is the only passive time.
Gather these items
Key ingredients (no special equipment required):
- 1 cup butter, softened (room temperature for easy creaming)
- 1/2 cup sweetened condensed milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups crushed cookies or graham crackers (use plain digestive, vanilla wafers, or chocolate cookies for variation)
- 1 cup shredded coconut (optional — for texture and a tropical note)
Substitution notes: soften cream cheese can replace half the butter for a tangier center; use gluten-free cookies to make them GF; or swap part of the powdered sugar for finely ground nuts to alter texture. If you want inspiration for combining condensed milk and coconut in other treats, check this resource on condensed milk and coconut pairings.
How to prepare it
- In a large bowl, cream together the softened butter and sweetened condensed milk until smooth and uniform. Use a hand mixer for 1–2 minutes if you prefer an effortless start.
- Gradually add the powdered sugar, mixing until the dough comes together and is no longer sticky. Scrape the sides of the bowl as needed.
- Stir in the vanilla extract and the crushed cookies or graham crackers until everything is evenly distributed.
- Fold in the shredded coconut if you’re using it—this adds chew and a snowy look.
- Scoop or roll the mixture into small, even balls (about 1 inch to 1.5 inches). Place them on a baking sheet lined with parchment paper.
- Freeze or chill in the refrigerator for 1–2 hours until firm. Freezing speeds the process and firms them best for rolling.
- Optionally, before serving roll each snowball in extra powdered sugar or shredded coconut for a powdered “snow” finish.
For a quick tip on balancing sweetness and texture with condensed milk treats, I sometimes refer to recipes that use condensed milk in beverages to understand consistency, such as this condensed milk lemonade guide, which explains syrupy textures similar to those in no-bake sweets.
Best ways to enjoy it
Serve these snowballs chilled on a platter dusted with extra powdered sugar or in mini paper liners for parties. They make a lovely accompaniment to a strong cup of coffee or hot chocolate — the rich, buttery sweetness contrasts nicely with bitter drinks. For a festive platter, alternate coconut-coated and powdered-sugar-coated balls and add a sprinkle of finely chopped pistachio for color.
How to store & freeze
Keep leftovers chilled in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the snowballs in a single layer on a tray until solid, then transfer to a freezer-safe container with parchment between layers; they’ll keep well for up to 3 months. Thaw in the refrigerator for 30–60 minutes before serving. Always handle with clean hands and use chilled tools to keep the mixture from getting too soft while shaping.
Pro chef tips
- Soften butter at room temperature but don’t let it melt; too-soft butter makes the mixture greasy.
- Pulse cookies in a food processor for the cleanest texture, or place them in a zip-top bag and crush with a rolling pin for a rustic feel.
- If the dough is crumbly, add a teaspoon of extra condensed milk at a time until it binds. If it’s too sticky, chill briefly and/or add a tablespoon more powdered sugar.
- Use a small cookie scoop for uniform sizing so they set evenly.
- For smoother flavor integration, let the mixture rest in the fridge 15–30 minutes before rolling.
Creative twists
- Chocolate lovers: use crushed chocolate sandwich cookies and roll in cocoa-dusted powdered sugar.
- Nutty crunch: fold in 1/2 cup finely chopped toasted almonds or pecans.
- Citrus zing: add 1 teaspoon grated lemon or orange zest for brightness.
- Vegan option: substitute vegan butter and use a plant-based condensed milk alternative; ensure cookies are vegan.
- Boozy version: add 1–2 teaspoons of rum or Kahlúa for adult-only batches—mix in sparingly so texture isn’t affected.
Your questions answered
Q: How long do these take to make from start to finish?
A: Active time is about 15–25 minutes depending on how fast you roll; chilling adds 1–2 hours.
Q: Can I use any cookie for the crumbs?
A: Yes—vanilla wafers, graham crackers, or sandwich cookies all work. Dark chocolate cookies give a richer flavor.
Q: Are these safe to freeze and thaw?
A: Absolutely. Freeze solid on a tray, then store in an airtight container for up to 3 months. Thaw in the fridge before serving.
Q: Can I make them less sweet?
A: To reduce sweetness, replace up to 1/4 cup of powdered sugar with finely ground nuts, or swap half the cookies for crushed toasted nuts.
Q: What if my mixture is too soft to roll?
A: Chill it for 15–30 minutes; if still soft, add a bit more powdered sugar or crushed cookies until it firms up.
Conclusion
If you want a fuss-free, nostalgic sweet that’s easy to scale for a crowd, these snowballs check every box—no baking required and flexible enough for many flavor directions. For another similar take and additional notes on texture and coating, see this detailed version from a Sweetened Condensed Milk Snowballs recipe at Lord Byron’s Kitchen. If you’re experimenting with condensed-milk cookie variations, this Sweetened Condesed Milk Snowball Cookies recipe offers a complementary perspective on coatings and mix-ins.
Sweetened Condensed Milk Snowballs
Ingredients
Main Ingredients
- 1 cup butter, softened Room temperature for easy creaming
- 1/2 cup sweetened condensed milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups crushed cookies or graham crackers Use plain digestive, vanilla wafers, or chocolate cookies for variation
- 1 cup shredded coconut Optional — for texture and a tropical note
Instructions
Preparation
- In a large bowl, cream together the softened butter and sweetened condensed milk until smooth and uniform.
- Gradually add the powdered sugar, mixing until the dough comes together and is no longer sticky.
- Stir in the vanilla extract and the crushed cookies or graham crackers until evenly distributed.
- Fold in the shredded coconut if using.
- Scoop or roll the mixture into small, even balls (about 1 inch to 1.5 inches) and place on a baking sheet lined with parchment paper.
- Freeze or chill in the refrigerator for 1–2 hours until firm.
- Optionally, roll in extra powdered sugar or shredded coconut before serving.
