Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 0.5 cup (150g) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 2.25 cups (280g) all-purpose flour, spooned and leveled
  • 2 tbsp cornstarch
  • 1 cup (120g) confectioners' sugar

Instructions:

  1. Cream the softened butter and sea salt on medium-high speed for approximately 3 minutes until the mixture is pale, ivory-colored, and resembles whipped frosting.
  2. Reduce mixer speed to low and gradually pour in the sweetened condensed milk and vanilla extract. Scrape the sides of the bowl to ensure the fats and milk are fully emulsified and the mixture looks glossy.
  3. Sift the all-purpose flour and cornstarch directly into the wet ingredients. Use a spatula to fold the dry ingredients by hand until just combined to avoid gluten development.
  4. Scoop rounded tablespoons of dough and roll between your palms to form 1-inch spheres. Place on a parchment-lined baking sheet spaced 2 inches apart.
  5. Bake in a preheated oven until the bottoms are barely golden. While still slightly warm, roll the cookies in sifted confectioners' sugar to create the 'snow' coating.