Vegan Snowball Cookies

Course: Dessert

Cuisine: American

Keyword: cookies

Prep Time: 1 10

Cook Time: 15

Total Time: 1 25

Servings: Cookies

Calories: 198kcal

Author: Shawna Clapper

These classic vegan snowball cookies are easy to make and taste just as soft and sugary as ever! They have a hint of buttery flavor and a slight crunch from the pecans, just as they should. Perfect for Christmas parties or leaving out for Santa!

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Equipment

Hand Mixer
Bowl
Spoon
2 tablespoon Cookie Scoop (optional)
cookie sheet
Silpat (or parchment paper)

Ingredients

1 cup Plant-Based Butter softened
1 ½ cup Powdered Sugar divided
¼ cup Granulated Sugar
2 teaspoons Vanilla
2 cups All Purpose Flour
¾ cup Pecans finely chopped (optional)

Instructions

Use a hand mixer to mix the butter until it becomes slightly fluffy.
Then add half a cup of powdered sugar, the granulated sugar, and vanilla, mix well with the hand mixer.
Stir in flour and pecans.
Chill in the fridge for about 1 hour.
Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
Roll about 2 tablespoons of dough into a ball and place on your cookie sheet, or use a 2 tablespoon cookie scoop.
Bake for about 13-15 minutes, or until just before they start to golden on the bottom.
Allow the cookies to cool enough to touch, then roll them in a bowl of the remaining powdered sugar.
Allow them to cool completely on a cooling rack, then roll in the powdered sugar for a second time before enjoying!

Video

Notes

You can use a stand mixer rather than a hand mixer.
If you want smaller pieces of pecans than what you can get with chopping, you can pulse in a food processor to your desired consistency, just don’t pulse too much or for too long.
You can omit the pecans if desired.

*Nutrition facts are a rough estimate, if you need exact measurements please calculate them yourself, using the exact ingredients and amounts you use.

Nutrition