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    Home » Cookies

    Published on: December 16, 2013 by Janice; Updated on: December 13, 2021 1 Comment

    Vegan snowball cookies

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    Learn how to make these vegan snowball cookies with this easy dairy-free recipe flavoured with cardamom and clementine zest.

    Coating snowball cookies in powdered sugar.

    Let's be honest. I love butter, and I am not exactly what you would consider a vegan. Not really even close. The thing is, vegans need Christmas cookies too. With that in mind, I thought it would be nice to include a vegan cookie recipe since the Christmas holidays are coming up and this is prime cookie-making season.

    vegan cardamom clementine snowballs | kitchen heals soul

    I don't bake vegan recipes very often. So far, there's just an eggless chocolate cake recipe and this cookie recipe that would fall into that category. I think the trick for first time vegan-baking is definitely to begin with a good non-vegan recipe. I would also suggest starting with a recipe that contains no eggs: replacing eggs in a recipe can be a little tricky because you have several options for egg replacers, and this might take some fiddling. This is why I started with this recipe for snowball cookies.

    Coating snowball cookies in powdered sugar.

    The original recipe for cardamom snowballs (a.k.a. snowdrops) comes from Savory Simple. I simply replaced the regular butter with vegan Earth Balance buttery spread. The thing to note is that Earth Balance contains salt, therefore salt was omitted. What I love about this recipe is that, yes they are definitely vegan, but you really cannot tell. These just taste like good cookies, which is exactly what you want from any cookie recipe. Plus, you can definitely play around with the spices and flavours in this recipe, and even use different nuts in the dough.

    If you want to bake other vegan recipes from the blog, I'd use Earth Balance in these recipes, which don't contain eggs: bittersweet cocoa coffee cookies, these crystallized ginger cookies, cardamom crescent cookies. You can easily replace the milk in any recipe with a non-dairy option.

    cardamom snowballs
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    Vegan snowballs

    Prevent your screen from going dark
    These vegan snowball cookies have a nice orange-cardamom flavour and are dairy-free and egg-free!
    Course Dessert
    Cuisine American
    Keyword vegan snowball cookies
    Prep Time 20 minutes
    Cook Time 14 minutes
    Total Time 34 minutes
    Servings 58
    Calories 66kcal
    Author Janice

    Ingredients

    • 230 grams Earth Balance vegan butter spread 1 cup
    • 63 grams icing sugar ½ cup
    • 2 clementines zested
    • 1 teaspoon pure vanilla extract
    • 125 grams ground almonds 1 ¼ cups
    • 188 grams bleached all-purpose flour 1 ½ cups
    • 125 grams icing sugar 1 cup
    • 1 ½ teaspoon ground cardamom

    Instructions

    • Preheat the oven to 325ºF. Line 2 cookie sheets with parchment.
    • In the bowl of an electric mixer fitted with the paddle attachment, cream the vegan butter and the 63 grams of icing sugar. Add the clementine zest and beat again. Scrape down the sides of the bowl as needed.
    • Add the vanilla and the ground almond, then the flour.
    • Scoop the dough and roll into 1 inch balls.
    • Place on prepared cookie sheets and bake for about 14 minutes, rotating after 12 minutes.
    • Let cool on a wire rack.
    • Sift together the 1 cup icing sugar with the cardamom, and toss cookies in the mixture. (Note to really coat cookies, toss them in the mixture when the cookies are still a little warm, or even double coat them).

    Notes

    I made this recipe with Earth Balance vegan butter spread, which is salted. If you are using an unsalted butter, you should add salt to this recipe.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 66kcal
    « Eggnog milkshake
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    Comments

    1. Liz says

      December 16, 2013 at 2:48 pm

      These look yummy and fairly easy to make!

      Reply

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    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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