Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Servings 36 cookies
This easy snowball cookies recipe is the best. These pecan snowball cookies are melt in your mouth good, and they’re completely dairy free and vegan! They're the perfect addition to your holiday cookie tray, and I promise they'll be the first to disappear. Makes about 3 dozen cookies.
- 1 cup ground pecans
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup vegetable shortening or vegan butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar (divided)
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Whisk together the flour, ground pecans and salt - set aside.
With an electric mixer, cream the shortening, 1/2 cup powdered sugar and vanilla extract at a medium speed.
Slowly add flour mixture to the bowl and mix. If needed, add 1 - 2 tablespoons of water, until a dough forms.
Form 1-inch balls with the dough and spread on a cookie sheet about an inch apart.
Bake for 12 minutes. Remove from oven and allow the cookies cool for 5 - 10 minutes.
Place remaining powdered sugar in a bowl and coat each cookie. Transfer to a cooling and let cookies cool completely before doing another coat of powdered sugar.
Calories: 108kcal Carbohydrates: 11g Protein: 1g Fat: 7g Trans Fat: 1g Sodium: 55mg Fiber: 0.5g Sugar: 5g Vitamin C: 0.03mg