How to Make Vegan Snowball Cookies
These vegan snowball cookies are the perfect treat for the holidays! They're buttery with a touch of almond and vanilla essence, full of tiny bits of walnuts, and coated in lots of powdered sugar. These cookies are the perfect combo between crumbly and melt-in-your-mouth.
Equipment
- Electric hand mixer or standing mixer
Ingredients
- 1 cup vegan butter, cold (I used the brand Earth Balance Original)
- 1/2 cup organic powdered sugar
- 2 tsps vanilla extract, 100% pure
- 1 1/2 tsp almond extract, 100% pure
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 1/4 cup plain, raw walnuts, finely chopped
For Coating the Cookies
- 1 1/4 cup organic powdered sugar
Instructions
- Add the vegan butter, powdered sugar, and both of the extracts into a large mixing bowl. Using a handheld electric mixer, beat over medium-low speed for 2 minutes. Scrape down the edges of the bowl as needed. Alternatively, you could use a standing mixer with the paddle attachment.
- Now, add the flour, salt, and finely chopped walnuts into the mixing bowl. Beat over low speed until well combined, and the mixture has turned into a dough.
- Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with a piece of parchment paper.
- Measure the dough into one tablespoon portions. Squeeze a piece of dough between your hand a few times and then gently roll it into a ball. Line the dough balls half an inch apart from each other on the prepared sheet pans.
- Bake one pan at a time, on the middle oven rack, for 12 minutes, rotating the pan halfway through the baking time. *After the cookies are baked, they're going to look ugly! But coating them in powdered sugar later on makes them look beautiful!
- Allow the cookies to cool down COMPLETELY.
- Sift the powdered sugar for coating the cookies in a wide shallow bowl. Roll the cookies in the powdered sugar until well coated. Place them back on the sheet pan.
- After you've coated all of the cookies, you will notice some powdered sugar has been absorbed into the cookies. Coat the cookies in the powdered sugar for a second time.
- Store the vegan snowball cookies in an airtight container at room temperature. If you plan to display these in a bowl or put them in baggies for gifts, I recommend adding in a dusting more of powdered sugar. This way, they don't stick to each other whatsoever, and they stay nice and coated.
Tried this recipe?Let me know how it was!