Vegan Snowball Cookies
These vegan snowball cookies have a nice orange-cardamom flavour and are dairy-free and egg-free!
Servings: 58
Calories: 66kcal
Ingredients
- 230 grams Earth Balance vegan butter spread
- 63 grams icing sugar
- 2 clementines zested
- 5 mL pure vanilla extract
- 125 grams ground almonds
- 188 grams bleached all-purpose flour
- 125 grams icing sugar
- 7.5 mL ground cardamom
Instructions
- Preheat the oven to 325 °F (165 °C). 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.
- Stir in the vanilla and ground almonds, 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 of 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.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 300 °F (150 °C) to prevent your baked goods from browning too quickly.
Nutrition
Calories: 66kcal
