Vegan Snowball Cookies
Author:Let's make Vegan Snowball Cookies this holiday season! Sugar-dusted, buttery, nutty, light as air, and so quick and easy to make!
Ingredients
- 1 cup (240 grams) vegan butter , room temperature
- 1½ cups (187 grams) powdered sugar , divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups (250 grams) all-purpose flour , (plain flour in the UK)
- 1 cup (105 grams) pecans , finely chopped
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Line 2 baking trays with parchment paper. Do not use silicone mats or greased baking trays for this recipe.
- Add the vegan butter, ½ cup (63g) of the powdered sugar, cornstarch, vanilla, and salt to a mixing bowl. Using an electric hand mixer (or stand mixer) beat until fluffy. You can do it by hand if you don't have a mixer, just use lots of elbow grease and make sure it's soft and fluffy.
- Add half of the flour and beat on low speed until roughly combined, then add the rest of the flour and the pecans. Beat again on low until the butter is moistened, then turn up the speed to medium and continue beating until all ingredients are combined well.
- With a cookie scoop take 1-tablespoon-sized portions of dough and roll into balls. Place them gently on the prepared baking tray leaving at least an inch between them. The dough will be soft and sticky but should be easily rollable. If not put it in the fridge to firm up just a little.
- For the very best shaped cookies I recommend popping the baking trays with the cookies into the fridge for 15 minutes before baking (especially if your kitchen is warm). If not you can bake them immediately but they won't be quite as well-rounded. (Freezing instructions are also included in the post above).
- Bake the cookies for 12 minutes (13 from the freezer). The trick with these is not to let them brown. They will be very pale, very soft, and look like they aren't ready.
- Remove the cookies from the oven, leave them for 5 minutes to cool enough to handle, then roll in the powdered sugar. The sugar won't coat them well but that's ok. It provides a base for the next coat. Once rolled pop them back on the baking tray and allow to cool completely.
- Once completely cool, roll the cookies in the powdered sugar a second time. They will be a little sticky and the 2nd coat will stick much better.
NOTES
Snowball cookies will keep for up to a week in an airtight container. The powdered sugar coating will get a little sticky as they age. You can freshen them up by re-rolling in powdered sugar at any time. Baked cookies also freeze well for up to 3 months. Thaw overnight in the fridge or at room temperature. Give them a roll in some more powdered sugar to freshen up their appearance.
NUTRITION
Serving: 1cookie | Calories: 128kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 71mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 307IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.5mg
