These fresh milled flour snowball cookies are buttery, tender, and coated in a soft layer of powdered sugar. They’re simple, classic cookies that melt in your mouth and feel right at home on a holiday tray—or alongside an afternoon cup of coffee.
If you loved my chewy fresh milled flour gingerbread cookies or fresh milled flour chocolate chip cookies, these snowball cookies are another easy, from-scratch favorite to add to your baking rotation.
This post may contain affiliate links, please read my disclosure policy for details.
Why You’ll Love This Recipe
- Classic and familiar: A traditional snowball cookie made with fresh milled flour.
- Soft and tender: Fresh milled soft white wheat keeps these delicate, not dense.
- Simple ingredients: Nothing fancy—just real pantry staples.
- Perfect for holidays: Great for cookie trays, gifting, or freezing ahead.
- Easy to make: No chilling required and minimal prep.
Ingredients
Recipe Tips
Use soft wheat: Soft wheat produces a lighter, more delicate cookie than hard wheat. I used soft white wheat, but spelt or even einkorn would also work well here.
Chop pecans finely: Smaller pieces distribute more evenly and help keep the cookies from crumbling.
Let them cool slightly before rolling: Waiting a few minutes helps the powdered sugar stick without melting.
How to Make Fresh Milled Flour Snowball Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mill 292 g of soft white wheat berries on the lowest setting of your grain mill.
- Cream together the softened butter with ½ cup powdered sugar until light and smooth. Mix in the almond extract (or vanilla).
- Gradually mix in the fresh milled flour, salt, and chopped pecans until just combined.
- Shape the dough into 1-inch balls and arrange them on the baking sheet, spaced apart.
- Bake 10–12 minutes, until set but not browned. I bake mine for 12 minutes.
- Let cookies cool on the pan for about 5 minutes.
- Gently roll the cookies in the remaining ½ cup powdered sugar until coated.
- Transfer to a wire rack to cool completely.
Storage & Freezing
Room temperature:
Once the cookies have cooled completely, keep them in a sealed container on the counter for up to four days. If you need to stack them, slip a piece of parchment between layers so they don’t stick together.
Freezing baked cookies:
These cookies freeze well after baking. Place fully cooled cookies in a freezer-safe container and freeze for up to two months. Let them come to room temperature before serving.
Freezing cookie dough:
Shape the dough into balls and put them on a baking sheet. Freeze until solid, then put in a freezer bag for longer storage. Bake cookies directly from frozen, adding an extra minute or two to the oven time.
FAQs
Similar Recipes
Fresh Milled Flour Snowball Cookies
Equipment
- Grain mill
- Kitchen scale
- Mixing bowl
- Stand mixer or hand mixer
- Food processor or knife
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 2¼ cups fresh milled soft white wheat flour mill 292 g wheat berries
- 1 cup butter softened
- 1 cup powdered sugar divided
- 1 cup finely chopped pecans
- 1 teaspoon almond extract or vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mill the soft white wheat berries until you have about 2¼ cups of fresh flour.
- Cream together the softened butter with ½ cup powdered sugar until light and smooth. Mix in the almond extract (or vanilla).
- Gradually mix in the fresh milled flour, salt, and chopped pecans until just combined.
- Shape the dough into 1-inch balls and arrange them on the baking sheet, spaced apart.
- Bake 10–12 minutes, until set but not browned. I bake mine for 12 minutes.
- Let cookies cool on the pan for about 5 minutes.
- Gently roll the cookies in the remaining ½ cup powdered sugar until coated.
- Transfer to a wire rack to cool.
Notes
Once the cookies have cooled completely, keep them in a sealed container on the counter for up to four days. If you need to stack them, slip a piece of parchment between layers so they don’t stick together. Freezing baked cookies:
These cookies freeze well after baking. Place fully cooled cookies in a freezer-safe container and freeze for up to two months. Let them come to room temperature before serving. Freezing cookie dough:
Shape the dough into balls and put them on a baking sheet. Freeze until solid, then put in a freezer bag for longer storage. Bake cookies directly from frozen, adding an extra minute or two to the oven time.
What a cute and simple recipe!
These remind me of a recipe from my childhood. I haven’t had in sooo long! I’ll have to try again,, and using fmf! Thank you for the inspiration 🙂
These sound so delicious! I love buttery shortbread cookies and I think they all taste so much better with fresh milled flour. A great recipe I’ll want to try!
These turned out pretty good. The cups vs. grams didn’t equal each other, meaning 292g was way more than 2 1/4c flour, so I started with the least amount of flour and then added until the dough was slightly sticky but manageable. My first FMF cookie recipe though, so very happy to add to the rotation.
Hi Danielle, thanks so much for trying the recipe. I’m glad it worked out and made it into your rotation
I always weigh my wheat berries before milling, since the berry weight is what really matters and cup measurements can vary depending on the grain and grind. I’ll double-check the cup equivalent to make sure it’s as clear as possible.
Thanks again for the helpful feedback!
These are so easy to make and are absolutely delicious. A new favorite for sure!
I need a grain mill! This looks amazing and so simple
I love hunting for new FMF recipes! I will be trying these cookies soon, they look delish! Thank you 🙂
Yum! These look and sound delicious. I love the chopped nuts in them.
Love this sourdough take on a classic recipe! Delicious!
I haven’t had success with freshly milled flour cookies yet, but this looks promising and I cannot wait to try it. Love how they use simple ingredients ❤️