Vegan Walnut Snowball Cookies

Total time1 hr 4 min

Prep time20 min

Cook time14 min

4.9

(28)

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup powdered sugar, sifted
2 tsp vanilla extract
1 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ cups all-purpose flour
¼ tsp salt
1 cup finely chopped pecans or walnuts

For rolling

1 ½ cups powdered sugar, sifted, for rolling

Instructions

1
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and 1/2 cup powdered sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and milk and mix until just combined.

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