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Vegan Snowball Cookies Recipe

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★★★★★

4.3 from 45 reviews

These Vegan Snowball Cookies are a delightful, plant-based twist on the classic buttery treat. Featuring a tender, crumbly texture and a rich almond and vanilla flavor, these cookies are generously coated in powdered sugar to create an irresistible ‘snowball’ appearance. Perfect for holidays or any cozy snack time, they are easy to make and sure to please both vegans and non-vegans alike.

Ingredients

Scale

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

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 to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the room-temperature vegan butter and 1/2 cup powdered sugar. Cream together using a hand mixer or stand mixer until the mixture is smooth, fluffy, and well combined, about 2 minutes.
  3. Add Flavorings: Add the almond extract and vanilla bean paste to the creamed mixture. Continue to mix for another 30 seconds to evenly incorporate the extracts.
  4. Mix Dry Ingredients: Add the all-purpose flour, chopped pecans, and salt to the mixing bowl. Stir everything until it forms a thick, yet smooth cookie dough.
  5. Form Dough Balls: Scoop out about 1 tablespoon of dough at a time and roll between your palms to form a round ball. Place the dough balls on the prepared baking sheet, spacing them at least 2 inches apart to prevent sticking during baking.
  6. Bake Cookies: Bake in the preheated oven for 12 to 13 minutes, or until the bottom edges are golden brown. Remove from the oven and allow the cookies to rest and cool on the baking sheet for at least 5 minutes to firm up.
  7. Initial Sugar Coating: Place the remaining 6-8 tablespoons of powdered sugar in a small bowl. Gently roll each warm cookie in the powdered sugar until fully coated.
  8. Cool Completely: Transfer the sugar-coated cookies to a wire rack to cool completely, approximately 30 minutes. This helps the cookies set and the coating to adhere well.
  9. Final Sugar Coating: Once cooled, roll the cookies again in the powdered sugar for a final thick coating to achieve the classic snowball cookie look and extra sweetness.
  10. Serve and Enjoy: Your vegan snowball cookies are now ready to be enjoyed with your favorite hot beverage or as a delightful snack anytime.

Notes

  • Room temperature vegan butter is essential to achieve the right creamy texture when mixing.
  • Chopped pecans can be substituted with walnuts or omitted for nut allergies.
  • Vanilla bean paste adds a richer vanilla flavor compared to extract but either works well.
  • Ensure cookies are cooled completely before the final sugar coating for best adherence.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: vegan snowball cookies, vegan cookies, holiday cookies, nutty cookies, almond extract cookies, powdered sugar cookies, plant-based desserts

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