Peppermint snowball cookies made with sweetened condensed milk are soft, chewy, and full of candy cane crunch. They are easy to mix in one bowl, bake in about 10 minutes, and fit right in on any holiday cookie tray or cookie swap. Dust them with powdered sugar for the pretty snowy look that makes them feel extra festive.
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When the holidays roll around, I think cookie baking is what finally flips the switch into Christmas mode for me. Sweetened condensed milk snowball cookies have always been a favorite with my family, and this version adds a little peppermint candy crunch that is perfect wth hot chocolate or a good cup of tea.
And if you still have a pile of candy canes after Christmas, this recipe is a great way to use them up.
- Type of recipe: Cookie
- Cooking method: One-bowl mixing and 10 minutes of baking time.
- Skill level: Easy, with just a bit of extra work, crushing the candy canes
- Cooking method: One-bowl mixing with about 10 minutes of baking time.
- Flavors & textures: Tender with a crunch from candy canes
Table of contents
Recipe Ingredients
- Unsalted butter – Softened to room temperature so it creams easily and gives the cookies a tender texture.
- Sweetened condensed milk – From a standard 14-ounce condensed milk can. This should be thick and sweet, not evaporated milk.
- Peppermint extract – Just a small amount adds a light mint flavor. Use pure peppermint extract if you can.
- All-purpose flour – Spoon and level the flour so you do not pack too much into the cup.
- Baking powder and salt – Help the cookies rise slightly and balance the sweetness.
- Peppermint candies – I use leftover candy canes and starlight mints, but you can buy crushed peppermints too.
How To Crush Peppermint Candies
Add candy canes or peppermint disks to a heavy-duty zip-top freezer bag, then place that bag inside a second bag to catch any sharp shards. Set the bag on a cutting board and tap with a rolling pin or meat mallet until you have small pieces. You want mostly fine bits with a little texture, not big chunks. You can also pulse the candies in a food processor a few times if you prefer less mess.
What Is Sweetened Condensed Milk
Sweetened condensed milk is regular cow’s milk that has been cooked down until thick, with sugar added so it is very sweet and syrupy. In these cookies, it replaces eggs and extra sugar and helps keep the center soft and chewy. Be sure to use canned sweetened condensed milk, not evaporated milk, because evaporated milk is thinner and unsweetened and will not work in this recipe.
How To Make Peppermint Snowball Cookies
Step 1. Preheat the oven to 325°F and line your baking sheets with parchment paper.
Step 2. In a mixing bowl, beat the butter, sweetened condensed milk, and peppermint extract with a hand mixer or stand mixer until the mixture is light and fluffy.
Step 3. In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4. Add the dry ingredients to the butter mixture a little at a time, beating on low speed just until the flour is incorporated. Scrape down the sides of the bowl as needed.
Step 5. Fold in the crushed peppermint candies.
Step 6. Use a small cookie scoop that holds about 1 ½ tablespoons of dough, then roll each portion into a ball.
Step 7. Place the dough balls 1 to 2 inches apart on the prepared baking sheets.
Step 8. Bake for about 10 minutes, until the bottoms of the cookies are lightly browned and the tops look set. Let the cookies cool on the baking sheet for 3 to 5 minutes, then use a metal spatula to transfer them to a wire rack.
Step 9. Once the cookies are completely cool, dust generously with powdered sugar and serve.
How To Keep The Powdered Sugar Snowy
To keep that pretty powdered sugar from melting into the cookies, mix in a little cornstarch first. Stir 1 to 2 teaspoons of cornstarch into a cup of powdered sugar, then use that mixture to dust the cookies. The cornstarch helps the sugar stay on the surface so they keep that snowy look longer.
See why these are a favorite at my house? They look delicious, don’t they? Soft, chewy, and packed with little bits of peppermint, I think they make the perfect little cookie to enjoy with my hot tea.
Cookie Storage
Once these cookies are cooled and dusted with powdered sugar, store them in a single layer, or with parchment between the layers in an airtight container for about 5 to 7 days. Some of the powdered sugar may soak in over time, so you can always add a light second dusting before serving.
Freezing option: I freeze the baked cookies without powdered sugar. Place them in a container or a freezer bag for up to 6 months. Let them thaw at room temperature, then dust with powdered sugar once thawed.
What To Do With Leftover Sweetened Condensed Milk
This recipe does not use the whole can of sweetened condensed milk, so save the leftovers in a covered container in the refrigerator for up to a week. Use a spoonful in coffee, tea, or hot chocolate, drizzle it over oatmeal or yogurt, or use it in another batch of cookies or fudge. You can also freeze it in small portions and thaw it in the fridge when you are ready to use it.
FAQ’s
No. Evaporated milk is thinner and unsweetened, so it will not work in this recipe. You need thick, sweetened condensed milk to give the dough the right texture and sweetness.
Yes. Leave out the peppermint extract and crushed peppermint candies and follow the rest of the recipe as written. You will have a simple, sweetened condensed milk snowball cookie that you can roll in powdered sugar.
This recipe is written for a light mint flavor. If you want more peppermint, you can increase the extract up to 3/4 teaspoon. I would not go higher than that, or the flavor can take over the whole cookie.
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Recipe
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Sweetened Condensed Milk Peppermint Snowball Cookies
Ingredients
- 1 cup unsalted butter 2 sticks softened
- ½ cup sweetened condensed milk
- ¼ teaspoon peppermint extract
- 2¼ cups AP flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup peppermint candies crushed
Instructions
Cookie Instructions
- Preheat your oven to 325 degrees F.
- In a mixing bowl, beat together the butter, sweetened condensed milk, and peppermint extract until fluffy.
- In another bowl, whisk together the flour, baking powder, and salt.
- Beat the dry mixture into the butter mixture a quarter cup at a time until fully incorporated, scraping down the sides of the bowl as needed.
- Fold in the crushed peppermint candies.
- Use a small cookie scoop or scoop out roughly 1½ tablespoons of the cookie dough and roll into balls.
- Place the dough scoops at least 1-2 inches apart onto baking sheets lined with parchment.
- Bake for 10 minutes, until the bottoms of the cookies are lightly browned and the dough is baked through.
- Let the cookies cool for 3-5 minutes on the cookie sheet, then use a metal spatula to transfer them to a wire cooling rack.
- Allow the cookies to cool completely, then dust with a generous amount of powdered sugar, and serve.
Notes
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
