Vegan Snowball Cookies
Make your holiday complete with these festive Vegan Snowball Cookies. They are light, crisp, buttery and coated in sugary heaven! Plus, they require just 7 simple ingredients and take 25 minutes to make.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Hand or Stand Mixer
- 1/2 cup vegan butter , slightly softened at room temp for about 10 minutes
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (*optional)
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup pecans , finely chopped (sub walnuts or almonds)
- 1/2 cup powdered sugar , for rolling (more if needed)
Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper.
Using a hand or stand mixer, cream together the butter and 1/4 cup of powdered sugar on med-high speed. Now beat in the salt, vanilla and almond extract until combined.
On low speed, slowly add the flour and mix until just combined, scraping down sides as needed. Now add the pecans and mix to combine. The dough will look slightly moist and somewhat crumbly. It should easily form when lightly pressed together though.
Using a small cookie scoop or a tablespoon measuring spoon, scoop out the dough and roll into balls. Place on the baking sheet and repeat until all the cookie dough is gone.
Bake for 14-16 minutes until the bottom of the cookies are slightly golden. You don't want to overbake these. Remove from heat and let cool for 5-8 minutes. Roll the cookies in powdered sugar while they are slightly warm. Now let them cool completely before rolling them again in powdered sugar or dust the tops with a mesh strainer for a snowy look.
MEASURING FLOUR: For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. Lightly sweep a butter knife across the top to remove the excess flour.
MAKE WITHOUT STAND/HAND MIXER:
1 - Cream the softened butter, sugar, salt and extracts with a whisk until it's light and fluffy for about 2-3 minutes.
2 - Fold in half the flour with a spatula, then fold in remaining until combined. Now fold in nuts. Follow the remaining instructions from the recipe above.
FREEZE: place the cookies in an airtight container after they have completely cooled. Place wax paper in between each layer. Freeze for 2-3 months. Roll them in powdered sugar after they have thawed completely.
NUT-FREE OPTION - omit the nuts entirely or replace them with a 1/2 cup of vegan chocolate chips.
Serving: 2cookies | Calories: 304kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 719IU | Calcium: 9mg | Iron: 1mg