Vegan Snowball Cookies
Prep time
Cook time
Total time
Author: Katherine and Sarah Hatfield
Serves: 30 to 36 cookies
Ingredients
- 1 cup dairy-free margarine (non-hydrogenated; we used Smart Balance)
- 1 cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup finely chopped walnuts or pecans
Instructions
- Preheat you oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat.
- Put the margarine, ½ cup powdered sugar, and vanilla in a medium mixing bowl. Beat with a hand mixer until creamed, about 1 minute.
- Add the flour, salt, and nuts, and mix until combined.
- Roll the dough into 1 to 1½ inch balls. You can use a tablespoon or cookie scoop to measure, if desired.
- Place the balls onto your prepared baking sheet. The dough does not spread very much, so the cookies don't have to be spread far apart.
- Bake for 15 minutes, or until the bottoms of the cookies are golden brown.
- Put the remaining ½ cup powdered sugar in a bowl, and Immediately roll the warm cookies in the powdered sugar to coat.
- Once the cookies are cool, roll them in the powdered sugar a second time.
- Store the cookies in an airtight container, for up to 1 week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-snowball-cookies