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Plant-Based Pecan Snowball Cookies

These cookies are delicious any time of year, but they're especially fun during the winter months because they look like little snowballs. Here's my plant-based version of pecan snowball cookies.

Course Dessert
Keyword Mexican Wedding Cookies, Pecan Snowball Cookies

Ingredients

  • 2 cups Flour
  • 1 tbsp Cinnamon
  • 2 sticks Plant-based butter substitute room temperature
  • 2 1/4 cups Powdered sugar
  • 1 tsp Vanilla
  • 1 cup Pecans finely chopped

Instructions

  1. Combine the flour and cinnamon in a medium bowl and set aside.

  2. In the bowl of a stand mixer, cream together the butter and 1/2 cup of the powdered sugar until light and fluffy. Add in the vanilla and mix until well-combined.

  3. Slowly add in the flour mixture, a little at a time, mixing until everything is well combined after each addition. Turn the stand mixer to the lowest setting and add in the chopped pecans. Mix until the pecans are well-distributed throughout. Cover the dough and refrigerate for at least 30 minutes, or overnight.

  4. Roll the dough into little balls about 1 1/4 inches in diameter, place on a cookie sheet and refrigerate for 10 minutes. Bake in a 325° oven for 15 minutes, then allow the cookies to cool on the cookie sheet for five minutes.

  5. Place the remaining powdered sugar in a bowl and roll the still-warm cookies in it. Place the cookies on a wire cooling rack and allow to cool completely, then roll in the powdered sugar one more time.

  6. Cookies will keep at room temperature for three-five days, or freeze them for up to three months.