Vegan Snowball Cookies
Tender, buttery cookies filled with chopped pecans and tossed in powdered sugar.
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
1 c vegan butter
3/4 c powdered sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 c all purpose flour
3/4 c chopped pecans
1 c powdered sugar for coating
Instructions
- Make Cookie Dough: In a large bowl cream together the vegan butter, powdered sugar, vanilla extract and salt using an electric hand mixer. Continue until light and fluffy. This should take about 1 minute. Beat in the flour until just combined. Do not over-mix. Fold in the pecans.
- Chill: Cover the bowl of cookie dough with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can be kept like this for up to 48 hours.
- Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Place heaping tablespoons of cookie dough on the sheet 2 inches apart. Do not flatten! Bake in preheated oven for 12 minutes.
- Coat: Allow cookies to cool on the baking sheet for 5 minutes. Once 5 minutes have passed, toss the cookies in powdered sugar one at a time and place on a wire rack to cool completely. Once the cookies are totally cooled, toss them in powdered sugar once more.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
Find it online: https://censoredbaker.com/vegan-snowball-cookies/
