Discard Sourdough Snowball Cookie Recipe (the best)
The perfect holiday cookie for that perfect time of year! These soft, buttery snowball cookies are the ideal blend of buttery shortbread cookies and Italian wedding cookies, with a tangy sourdough twist!
Equipment
- stand mixer and paddle attachment or hand mixer with a large bowl
- measuring cup and spoons
Ingredients
- 2 sticks of salted or unsalted butter room temperature
- 3 cups bread flour or all purpose
- ½ cup powdered sugar
- ½ cup sourdough starter discard
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup of powdered sugar for coating
Instructions
- Preheat the oven to 350℉
- Cream butter, sourdough discard, powdered sugar, and vanilla extract on low/medium speed until light and fluffy.
- Wisk together the flour and salt then add to your wet ingredients
- Mix on low speed, until just combined. Use a rubber spatula to scrape the sides of the bowl to incorporate all the dry ingredients.
- Your dough will be a bit crumbly after using a mixer, but begin to bring it all together with your hands once mixed and you will have a nice dough ball that is no longer crumbly.
- Use a cookie scoop or tablespoon measuring spoon to scoop the cookie dough and roll it into a cookie dough ball with your hands.
- Line a cookie sheet with parchment paper.
- Place dough balls on the prepared baking sheet and place in a heated oven
- Bake cookies at 350℉ for 20-22 minutes. I typically pull mine out at 21 minutes.
- Let cookies cool for just a minute so they aren't too hot. Then, gently roll the warm cookies into a bowl of confectioners' sugar and cool on a separate platter or cooling rack. The powdered sugar will melt a little as the cookie is still warm, but it will help it stick better. Once cooled down, roll your snowballs for a final coat.