Indulge in these delightful Sweetened Condensed Milk Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies. These melt-in-your-mouth treats are made with creamy sweetened condensed milk, buttery nuts, and a dusting of powdered sugar, making them perfect for holiday gatherings or a cozy afternoon snack.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup powdered sugar (for rolling)
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter: In a large mixing bowl, cream together the softened butter and sweetened condensed milk until smooth and well combined.
- Add Flavorings: Stir in the vanilla extract and mix until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and chopped nuts. Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms.
- Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Dust: Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm. Allow to cool completely before serving.
Helpful Tips
- Room Temperature Ingredients: Make sure your butter is at room temperature for easier creaming with the sweetened condensed milk.
- Chilling the Dough: If the dough feels too soft to roll, refrigerate it for about 30 minutes. This will make it easier to handle.
- Nut-Free Option: You can omit the nuts for a nut-free version or substitute with seeds like sunflower seeds if desired.
- Powdered Sugar Coating: For a sweeter touch, you can re-roll the cookies in powdered sugar after they’ve cooled completely.
Substitutions and Variations
- Butter: You can replace unsalted butter with margarine or a dairy-free alternative for a vegan version.
- Flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
- Nuts: Experiment with different nuts like pistachios or hazelnuts, or use mini chocolate chips for a sweet twist.
- Extracts: In addition to vanilla, you can try other extracts like coconut, maple, or rum for unique flavor profiles.
Frequently Asked Questions
- Can I freeze the cookies?
Yes! These cookies freeze well. Store them in an airtight container between layers of parchment paper and freeze for up to 3 months. Thaw at room temperature before serving. - How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. - What can I use instead of sweetened condensed milk?
You can substitute sweetened condensed milk with homemade versions made by simmering milk and sugar until thickened, or use evaporated milk with a bit of added sugar. - Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. This allows the flavors to meld beautifully.
More Relevant Recipes
- For another delightful take on snowball cookies, check out this recipe for Sweetened Condensed Milk Snowballs.
Sweetened Condensed Milk Snowball Cookies Recipe
- Total Time: 30 minutes
- Diet: Vegetarian
Description
Indulge in these delightful Sweetened Condensed Milk Snowball Cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies. These melt-in-your-mouth treats are made with creamy sweetened condensed milk, buttery nuts, and a dusting of powdered sugar, making them perfect for holiday gatherings or a cozy afternoon snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1/4 cup powdered sugar (for rolling)
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter: In a large mixing bowl, cream together the softened butter and sweetened condensed milk until smooth and well combined.
- Add Flavorings: Stir in the vanilla extract and mix until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and chopped nuts. Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms.
- Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden.
- Cool and Dust: Let the cookies cool for a few minutes, then roll them in powdered sugar while still warm. Allow to cool completely before serving.
Notes
- For a flavor twist, try adding 1/4 teaspoon almond extract for extra nuttiness.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Approximately 24 cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
