Fresh Milled Flour Snowball Cookies
Fresh milled flour snowball cookies made with soft white wheat, butter, and pecans. A tender, classic cookie for holidays or gifting.Makes 35 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
Storing at 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.
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.