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Okay, okay, okay I knowwww that bloggers use the word THE BEST way too much! I totally get that, but I also don’t know how else to describe these. Because quite frankly, these are the best vegan snowball cookies I have ever had.
If I am being honest they are the best vegan or non-vegan snowball cookies I’ve had.
They are just so darn tasty.
My husband tried to say he didn’t like these kind of cookies… until he tried one. Then guess who ate all the snowball cookies? You guessed it, him!
So, now at Christmas time, I double the recipe to make sure we have plenty of them to eat and plenty to share.
I totally thought that I already had this recipe on the blog. I went to search for it and couldn’t find it.
So, I ended up bumping another recipe to get this recipe on here because it’s just too good not to share with you wonderful people.
What do you need for the best vegan snowball cookies?
- vegan butter
- powdered sugar
- flour
- vanilla extract
- salt
- nuts (walnuts or pecans)
How do you make the vegan snowball or Russian teacakes?
Start by preheating your oven to 375 degrees and line your cookie sheet with a silpat or parchment paper.
Take your stand mixer or hand mixer, in the mixing bowl add the vegan butter, powdered sugar and vanilla extract. Mix these until it starts to get fluffy.
Now add flour, and salt until combined, then add the chopped nuts until combined.
Take your cookie scoop or a tablespoon of dough and place the cookies on the silpat evenly spaced.
Don’t flatten you want them to be balls.
Bake in the preheated oven for 7-8 minutes do not over bake. Mine were done in 7 minutes, they won’t look done but over baking them is not good. They will continue to cook a bit outside of the oven.
Repeat with remaining dough.
Once the cookies are done and cool enough to touch after about 1-2 minutes take a small bowl with powdered sugar and roll them in it.
Place on a baking rack to finish cooling.
These can be frozen for a later date ( you may need to re-roll them in powdered sugar after the freezer).
If you don’t want to freeze them they can be stored a room temperature in a sealed container or zip-lock.
Tasty Vegan Snowball Cookies
These vegan snowball cookies or some call them Russian teacakes are one of my favorite cookies. Full of amazing flavor.
Ingredients
- 1 cup vegan butter, soft
- 1/2 cup powdered sugar
- 2 1/4 cup flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup nuts, finely chopped ( I use either walnuts or pecans or a mix of both)
- Extra powdered sugar for rolling
Instructions
- Start by preheating your oven to 375 degrees and line your cookie sheet with a silpat or parchment paper.
- Take your stand mixer or hand mixer, in the mixing bowl add the vegan butter, powdered sugar and vanilla extract. Mix these until it starts to get fluffy. Add flour, and salt until combined, then add the chopped nuts until combined.
- Take your cookie scoop or a tablespoon of dough and place the cookies on the silpat evenly spaced. Don't flatten you want them to be balls.
- Bake in the preheated oven for 7-8 minutes do not over bake (Mine were done at 7).
- Once the cookies are done and cool enough to touch for about 1-2 minutes take a small bowl with powdered sugar and roll them in it. Place on a baking rack to finish cooling.
- These can be frozen got a later date ( you may need to re-roll them in powdered sugar after the freezer). If you don't want to freeze them they can be stored a room temperature in a sealed container or ziplock.
Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g
The calories are computer generated and may not be 100% accurate.
If you love this recipe please give it a 5 STAR review, it helps this little blog so much! Thanks so much! <3
<3 Courtney
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