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Vegan Snowball Cookies Recipe

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4.1 from 9 reviews

These Vegan Snowball Cookies are tender, buttery, and melt-in-your-mouth with a delightful coating of powdered sugar. Perfectly nutty with chopped pecans and infused with almond and vanilla flavors, they make a festive and wholesome treat that’s completely plant-based and easy to prepare.

Ingredients

Cookie Dough

  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla bean paste (or vanilla extract)
  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt

For Coating

  • 6-8 Tablespoons powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Setting up in advance helps ensure smooth workflow for the cookie assembly.
  2. Cream Butter and Sugar: In a large mixing bowl, add the room-temperature vegan butter and 1/2 cup powdered sugar. Using a mixer or whisk, cream together until the mixture is smooth and fluffy, approximately 2 minutes. This incorporates air into the batter for a lighter cookie texture.
  3. Add Flavorings: Add the almond extract and vanilla bean paste (or vanilla extract) to the butter and sugar mixture. Continue creaming for an additional 30 seconds to blend the flavors evenly into the base.
  4. Combine Dry Ingredients: Add the all-purpose flour, chopped pecans, and salt into the bowl. Mix until the dough forms a thick, cohesive ball. Avoid overmixing; stop when fully combined to maintain tenderness.
  5. Shape Cookies: Scoop the dough one tablespoon at a time and roll between your palms into smooth, round balls. Place the balls on the prepared baking sheet with at least 2 inches spacing to allow for slight spreading.
  6. Bake: Bake the cookies in the preheated oven for 12 to 13 minutes, until the bottoms start to turn golden brown. Baking times may vary slightly depending on your oven. Once baked, let the cookies rest and cool on the baking sheet for at least 5 minutes to firm up.
  7. Initial Sugar Coating: Place 6 to 8 tablespoons of powdered sugar into a small bowl. Gently roll each warm cookie in the sugar until lightly coated. This starts the snowy effect and adds sweetness.
  8. Final Cooling: Transfer the cookies to a wire rack to cool completely, which takes about 30 minutes. Once fully cooled, roll the cookies again in the powdered sugar for a thick, classic snowball cookie coating that sticks beautifully.
  9. Serve: Arrange on a serving dish and enjoy these delicious, vegan-friendly snowball cookies with friends and family.

Notes

  • For best results, ensure vegan butter is at room temperature for easy creaming.
  • Vanilla bean paste can be substituted with vanilla extract without issue.
  • Chopped pecans can be replaced by walnuts or almonds if preferred.
  • Store cookies in an airtight container to maintain freshness for up to a week.
  • Rolling cookies in powdered sugar while warm and again once cooled helps create the signature snowball look.

Find it online: https://cookedbygrace.com/vegan-snowball-cookies-recipe/