Sourdough Snowball Cookie Recipe (Melt in Your Mouth)

All-Purpose Flour - Be sure to measure the flour accurately. If you do not have a kitchen scale, spoon the flour into the measuring cup and level off with a butter knife. Too much flour will make these cookies very brittle.

Powdered Sugar - This recipe uses confectioners’ sugar, rather than granulated sugar, both in the dough and on the outside.

Unsalted butter - Bring to room temperature for easy mixing.

Vanilla - I prefer vanilla extract, but use what you have.

Discard - I suggest using unfed sourdough starter (sourdough discard) that is no more than 2 weeks old.

Salt - To highlight the sweetness of this cookie.

Chopped nuts (optional) - I prefer chopped walnuts, but chopped pecans, macadamia nuts, or ground almonds would be tasty as well! Not a fan of nuts or have a nut allergy? No worries - omit, if desired.

subheading: COOKIE VARIATIONS:

Chocolate lover? Instead of chopped nuts, substitute ½ cup of mini chocolate chips. Another chocolate option my family loves is to wrap the cookie dough around one Hershey Kiss.

Directions at simplicityandastarter.com

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