Freshly Milled Sourdough Snowball Cookies
These freshly milled sourdough snowball cookies combine the health benefits of sourdough and freshly milled flour with the sweetness of a well-loved holiday cookie!
How to Make Freshly Milled Sourdough Snowball Cookies
Start by milling your flour. I use the Nutrimill Harvest grain mill to mill my wheat berries. I used half hard white wheat and half soft white wheat. To learn more about the various wheat berry types, check out this blog post!
Set your freshly milled flour aside and in a large bowl, sift the powdered sugar.
To your powdered sugar add the sourdough discard, vanilla, and butter. Using a stand mixer or a hand mixer beat this until it is well combined.
Next, add the salt and chopped nuts to your bowl of freshly milled flour. Give this a quick stir to combine.
Now we will combine our wet and dry ingredients. I start by adding half of the dry to the wet and mixing just until combined. Add the other half of the dry ingredients and mix just until combined. You do not want to overmix.
If you are using AP flour in this recipe, you will likely have a crumbly dough. You can proceed with baking straight away. If you are using FMF, it will not be crumbly and you need to let it rest for 30 minutes. Cover with a towel or plastic wrap.
To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours. Chilling before baking isn’t required for these, they hold their shape well and are easy to scoop out using a cookie scoop or spoon.
When you’re ready to bake preheat your oven to 350°F. Prepare a baking sheet with either parchment or a silicone baking mat. Using either a standard sized cookie scoop or a spoon, scoop out cookie dough roughly 1.5-2 inches. Place an inch apart and bake for 15-23 minutes, depending on the size of the cookie dough. I used the 2 inch cookie scoop linked above and they were perfectly baked after 18 minutes. You are looking for them to be golden brown around the bottom edge of the cookie.
Lastly, as soon as they’ve cooled enough to touch, roll them in the powdered sugar. You want them to still be warm because the powdered sugar will stick to them really well.
Let me cool completely and then roll them in the powdered sugar one last time. This will ensure a very well coated snowball cookie. Which, of course, we all want!
Freshly Milled Sourdough Snowball Cookies
Ingredients
- 300 g freshly milled flour I used 150g hard white wheat and 150g soft white wheat
- 227 g butter room temperature
- 113 g sourdough discard
- 1 cup powdered sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 1 cup chopped nuts
Instructions
- Mill your flour into a small bowl and set aside.
- In a large bowl sift the powdered sugar.
- To your sifted powdered sugar add the sourdough discard, vanilla, and butter.
- Cream this using a hand mixer or stand mixer until well combined.
- To your freshly milled flour, add the salt and chopped nuts. Stir to combine.
- Add your dry mix to your wet mix, mixing in half before adding the other half. Do not overmix.
- Cover with a towel or plastic wrap and allow this to rest for 30 mins before baking. To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours. Chilling before baking isn't required for these, they hold their shape well and are easy to scoop out using a cookie scoop or spoon.
- When ready to bake, preheat oven to 350°F.
- Line a baking sheet with parchment or a silicone baking sheet.
- Using a standard sized cookie scoop or a spoon, scoop out dough balls roughly 1.5-2 inches.
- Bake for 15-23 minutes depending on the size of your cookie balls. Bottom edges of the cookies should be golden brown.
- As soon as the cookies have cooled enough to touch, roll them in the powdered sugar. Make sure you do this before they have cooled completely.
- Once they have cooled, roll them in the powdered sugar a second time.