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!
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.