Vegan Snowball Cookies
The best snowball cookies made vegan and gluten free. Buttery cookies rolled in powdered sugar that completly melt-in-your-mouth. Perfect for making any occasion festive!
Servings: 20 cookies
Equipment
- stand alone mixer or hand mixer
- baking sheet
- bowls
Ingredients
- 1 cup vegan butter room temperature
- ½ cup organic powdered sugar plus more for rolling
- ½ tsp almond extract can sub for all vanilla extract
- ½ tsp vanilla extract
- 2 ¼ cups gluten free baking flour 1:1
- ¼ tsp salt
- ¾ cup toasted pecans chopped
Instructions
- Using a stand alone mixer or hand mixer, cream together the vegan butter and powdered sugar until well blended. Add in the extracts. Finally add in the flour and salt and mix until a dough forms. Fold in the pecans.
- The dough will be slightly sticky. Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes. Preheat the oven to 350 F° and prepare two baking sheets with parchment paper.
- Remove the dough from the refrigerator and use a 1 ½ inch cookie scooper to make 20 evenly sized dough balls. Place the balls onto the baking sheets at least 2 inches apart. Bake for 12 minutes.
- Remove and let cool for 5-10 minutes on a cooling rack. Once cooled, roll in powdered sugar and return to finish cooling completely. Once cooled entirely, roll in powdered sugar one more time before serving.
Notes
If using an organic powdered sugar, you will have the best results if you sift it before using as it usually clumps.
These cookies are best if stored in an airtight container for up to 5 days or place in a plastic zip bag and freeze for 3 months.