Go Back
–+ servings
Sourdough snowball cookie sin a decorative wooden board.

Sourdough Snowball Cookies (Made With Discard)

If you love festive baking and always seem to have a jar of extra sourdough discard in the fridge during December, these Sourdough Snowball Cookies are about to become your new favourite Christmas treat. Soft, buttery and rolled in clouds of powdered sugar, they are the perfect addition to your holiday cookie trays. And the best part? They give your sourdough starter discard a delicious purpose while keeping all the magic of a classic Christmas snowball.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American, Italian, Sourdough
Servings 12 -13 cookies
Calories 134 kcal

Equipment

Ingredients
  

  • 90 g unsalted butter softened
  • 30 g powdered sugar a.k.a icing sugar, plus extra for coating
  • 50 g sourdough discard 100% hydration
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 30 g pecans
  • 30 g pistachios
  • 110 g plain flour all-purpose flour
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
  • In a large mixing bowl, using an electric handheld mixer, beat softened butter and icing sugar until light and fluffy. Scrape down the sides of the bowl halfway through.
  • Add sourdough discard and vanilla bean paste, and beat again just until combined.
  • Place pecans and pistachios in a food processor or a powderful smoothie maker and blitz them into coarse crumbs. Avoid over-blending, or the nuts will release oil and make the dough greasy.
  • In a separate bowl, mix the nuts, flour and salt.
  • Add the dry ingredients into the butter mixture and mix just enough to combine - don't overmix.
  • Shape 12-13 balls of dough - 1 tablespoon per cookie - rolling the dough in the palms of your hands, aiming for smooth balls with no cracks in them. TIP: If the dough feels too soft to roll, chill it for 10–15 minutes.
  • Place them onto a prepared baking sheet, leaving some space in between.
  • Bake for 12-14 minutes. They should remain pale on top but lightly golden on the bottom.
  • Roll warm cookies in extra powdered sugar and set them on a wire rack to cool down.
  • Once cool, roll them in powdered sugar again and enjoy!

Video

Nutrition

Calories: 134kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 50mgPotassium: 48mgFiber: 1gSugar: 3gVitamin A: 199IUVitamin C: 0.2mgCalcium: 8mgIron: 1mg
Keyword Sourdough Discard Snowball Cookies, Sourdough Snowball Cookies, Sourdough Snowballs
Tried this recipe?Let us know how it was!