Milky Glitter Teal Snowball Cookies
These eggless, melt in your mouth, crumbly and icing sugar-sweetened "Milky Glitter Teal Snowball Cookies" have a wonderful rich aroma from the ghee (clarified butter) and whole milk powder. It only takes a few ingredients and does not require a mixer to make them. In the middle of this delectable soft cookie, you'll find a hidden filling: crushed candy canes, just like the holidays!
Ingredients A:
- 1.5 Cup All Purpose Flour
- 1/2 Cup Icing Sugar
- 1/8 Cup Milk Powder
- 1/2 Cup Ghee
- 1/8 Teaspoon Salt
- Fresh Milk (Add a little bit at a time until it becomes rollable dough ball,start with ½ tablespoon)
- Teal Edible Food Coloring Gel
Ingredients B:
- Crushed Candy Cane
Ingredients C:
- 1 Tablespoon milk powder (+/- adjustable)
- 1 Tablespoon Icing sugar (+/- adjustable)
- 1 Tablespoon Sugar Glitter (optional)
Ingredients D:
- Mini Baking Cups
Instructions:
- Preheat the oven to 340°F.
- Measure everything into a bowl.
- Add flour, salt, milk powder & sift icing sugar into a bowl.
- With a whisk, stir and mix to combine.
- Add ghee and give it a quick stir with a spatula. Then add a few drops of teal edible food coloring gel. Stir to mix the dough.
- Knead and mix with some milk (start with ½ tablespoon first) until well combined into a pliable dough.
- Scoop out some dough with a half-measured tablespoon and slightly roll it into a smooth ball.
- Flatten the dough ball and fill it with some crushed candy cane. Roughly about ⅛ teaspoon of crushed candy canes.
- Gently squeeze the dough to seal as shown in the video.
- Roll the dough into a ball as shown in the video.
- Repeat the process with the rest of the dough and place it on a mini baking paper cup.
- Bake for 15-18 minutes, or until the cookies look set and the bottoms are slightly browned, at 330°F. **All ovens work differently, so please adjust the temperature and time accordingly. Add extra minutes if needed.
- In a small bowl, add the ingredients C- the milk powder, sugar glitter and icing sugar. Stir them to combine. Set aside.
- Once you remove the baked snowball cookies from the oven, let them cool for at least 5 minutes on the baking sheet.
- Roll the snowball cookie in ingredient C, the milk powder, sugar glitter and icing sugar mix that we prepared earlier.
- Repeat the coating process and place the coated snowball cookies in a mini baking paper cup. Let the snowball cookies cool completely before storing them in an airtight container.
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Tips & Notes:
- This cookie recipe uses ghee, or clarified butter. We highly recommend using ghee for this recipe because ghee is different from butter. Please note that the final taste of the cookies won’t be the same if you want to use butter instead of ghee.
- Add fresh milk a little bit at a time as you knead until they become a pliable dough ball (see video). Due to the cold weather here, we need to add milk (liquid) as the dough dries out pretty quickly. So, adding liquid milk a little bit at a time as we knead does the trick.
- Whole milk powder can be found at most baking supply stores as well as online. We included two links for a good quality of milk powder for your reference.This whole milk powder is the second star in these cookies. Make sure to use a good quality milk powder.
- You can get ready crushed candy cane at most major baking supply stores or online. Alternatively you can use whole candy canes and crush it with a rolling pin.
- We used all-purpose flour. We have not tried it with gluten-free flour. However, feel free to experiment with it if you can't use all-purpose flour.
- Please keep in mind that the temperature setting and time recommendations above are based on our oven. All ovens work differently. Please adjust the temperature setting of your oven accordingly.
- Please note that this type of cookie is not chewy or crispy, but semi soft and slightly melt in your mouth kind of cookie texture.
