Vegan Snowball Cookies Recipe
Vegan Snowball Cookies - otherwise known as festive holiday cookies.Buttery cookies full of chopped pecan nuts, rolled in powdered sugar for a delicious snowy effect.
Equipment
- Electric Mixer (or hand mixer)
- 2 Bowls
- Parchment Paper
- 1 Baking Tray
- Wooden Spoon
Ingredients
- 180 grams Vegan Butter
- 80 grams Chopped Pecan Nuts
- 180 grams All Purpose Flour
- 100 grams Powdered Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Almond Extract (Optional)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 190°C (375°F).
- Line one large baking sheet with parchment paper and set aside.
- Start by sifting the flour into a bowl, along with the chopped pecan pieces, salt and cornstarch. Mix these together until combined and place to one side.
- In a separate, large mixing bowl, add the vegan butter and whisk until it looks more like a paste. Then add in the powdered sugar a little at a time and cream together until smooth.
- Once you have a smooth, slightly lighter mixture, add in the vanilla extract and mix until combined.
- Add the flour mixture to the butter and sugar and mix it with a spoon until a dough forms. If you find it's a little dry, add a small splash of milk or water.
- Once you have your cookie dough, make individual balls by rolling the dough in your hands.
- Place your balls on the prepared baking sheet - with plenty of space between each ball.
- Bake for 8-10 minutes (or until the tops of your balls have started to go golden brown).
- Leave the cookies to cool on the baking tray for 5 minutes, roll them in the powdered sugar and return the balls back to the cooling rack to cool completely.
- Once completely cool, dust the tops of your balls with more powdered sugar - and you're done!