Vegan Snowball Cookies
Servings: 26 cookies
Vegan Snowball Cookies are festive little holiday cookies that are buttery, full of pecans and rolled in powdered sugar! Made in 1 bowl with 5 ingredients.
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
With a hand mixer, cream together the vegan butter and 1/2 cup powdered sugar. Beat in vanilla, then add the flour and pecans and beat on low speed until combined.
Using a tablespoon or small cookie scoop, scoop out the cooke dough and roll into balls. Place the balls on the prepared baking sheet. Bake for 14-16 minutes or until the cookies are set and the bottoms are slightly brown.
Let the cookies cool for 10 minutes. Place the 1 1/2 cups powdered sugar in a bowl. Roll the cookies in the powdered sugar, then place on a cooling rack, or back on the baking sheet.
Once completely cooled, roll once more in powdered sugar. Store in a covered container for up to 5 days.
- For the vegan butter, I used Earth Balance brand. I'm sure another brand will work as well, such as Miyoko's or Melt.
- To freeze, bake the cookies but do not roll in powdered sugar. Freeze, then when ready to serve, thaw the cookies and roll in powdered sugar.
- Gluten free: Try using an all purpose gluten free mix. I haven't tried this myself, but it would likely work. Do not sub almond or coconut flour, it will not work.
- Nut free: If you have an allergy, you could make the cookies without any nuts at all. Walnuts work as well as pecans for a change.
Calories: 149kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 2g, Sodium: 57mg, Potassium: 28mg, Fiber: 1g, Sugar: 9g, Vitamin A: 334IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg