Go Back
Print

Pecan Snowball Cookies

Course Dessert
Prep Time 2 hours
Cook Time 18 minutes
Servings 26

Ingredients

  • 1 ¼ cups vegan butter allow it to sit at room temperature for 15 minutes
  • 1 ⅔ cups powdered sugar sifted, plus more for coating
  • 2 tsp vanilla extract
  • 4 tsp ice-cold water
  • 2 cups gluten-free all-purpose flour sifted, or regular all-purpose flour
  • 2 cups chopped pecans

Instructions

  • In a stand mixer or using an electric hand mixer, cream the butter until it's light and fluffy (approximately 1 minute).
  • Add sifted powdered sugar and continue mixing until fully incorporated.
  • Incorporate vanilla extract and cold water, mixing until combined.
  • Slowly add sifted flour in batches until fully combined, then add chopped pecans.
  • Cover the bowl with a tea towel and refrigerate the dough for 2 hours.
  • Preheat the oven to 325˚F.
  • Roll the chilled dough into bite-sized, evenly shaped balls using a 1 tablespoon cookie scoop.
  • Place the cookies on a parchment paper-lined baking sheet; they won't spread much, so you can arrange them closely.
  • Bake for 16-18 minutes on the middle oven rack. Once done, let them cool for 5 minutes.
  • In a medium-sized mixing bowl, add about ⅔ cup powdered sugar. Gently transfer each cookie to the sugar, rolling until coated. If preferred, sift powdered sugar over each cookie instead of rolling.

Notes

  • Storage: Keep these cookies in an airtight container at room temperature for up to 5 days.
  • Freezer storage: For freezing, skip the powdered sugar coating. Freeze the cooled cookies for up to 3 months, then allow them to thaw to room temperature before coating in powdered sugar.