Grab some extra napkins because these vegan snowball cookies are sweet, buttery, studded with pecans and covered in a delicate powdered sugar coating. Perfect for the holidays and easy to make with just 6 ingredients!
- 1 cup vegan butter, at room temperature
- ⅔ cup organic powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅛ teaspoon salt
- 1 cup chopped pecans
- ⅔ cup powdered sugar, or more if needed
-
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
-
In a large mixing bowl, use an electric mixer to cream the butter together with ⅔ cup of powdered sugar. Beat the mixture until creamy, about 1 minute.
-
Beat in the vanilla.
-
Begin beating the flour into the mixture in about 3 increments, beating each addition in at low speed until fully incorporated. When you add the last increment, sprinkle the salt on top before beating it in. (Note 1)
-
Stir in the pecans by hand.
-
Roll the dough into 1-tablespoon balls and arrange them on the baking sheets, about 2 inches apart.
-
Bake the cookies until very slightly darkened, 12 to 14 minutes.
-
Transfer the baking sheets to cooling racks once they come out of the oven.
-
Let the cookies cool on the baking sheets for 5 minutes. Place the remaining ⅔ cup of powdered sugar into a small bowl while the cookies cool.
-
After 5 minutes, roll each cookie in the powdered sugar, then transfer the cookies directly to the cooling racks to continue cooling. Some of the powdered sugar will sink into the cookies and melt.
-
Once the cookies are completely coo, roll them in the powdered sugar a second time. The second coating should stick and hold up better.
-
Serve or store in an airtight container for up to a week.
- The dough will be crumbly at this point, which is okay as long as you can make it hold together by pressing some in your hands. Add a splash of water if it won't hold together, but make sure not to add too much or the texture of your cookies won't be quite right.