Easy Vegan Recipe
Peppermint Snowball Cookies ▢ 2 ¼ cups All-purpose Flour ▢ 1 cup Vegan Butter ▢ ½ cup Powdered Sugar ▢ ½ tsp Vanilla Extract ▢ ¼ tsp Peppermint Extract ▢ ⅓ cup Crushed Sugar Cane ▢ ⅓ cup Pecans ▢ ¼ cup White Chocolate Chips For Rolling ▢ ¼ cup Powdered Sugar ▢ 2 tbsp Crushed Sugar Cane
Combine the softened vegan butter and the powdered white sugar in the bowl of a stand mixer with the S-blade attachment.
Beat the butter-sugar mixture until a thick, smooth, light, and fluffy batter forms. Reserve it while making the rest of the cookie dough.
Place the candy canes into a zip lock bag or plastic bag and crush them with the end of a rolling pin or with a kitchen hammer until it's smashed to smithereens.
In another bowl, combine the flour, chopped pecans, crushed candy cane, and chopped vegan white chocolate.
Stir the dry peppermint snowball cookie ingredients with a silicone spatula until they are well combined.
Pour the dry cookie ingredients into the reserved vegan butter-sugar mixture in the large mixing bowl. Stir in the peppermint and vanilla extract.
Beat the Peppermint Snowball Cookie batter again in the food processor until it comes together in a slightly sticky, slightly crumbly batter.
Chill the dough for 15 minutes. Then roll 15 Vegan Cookie Dough balls in the palm of your hands and place them on a baking sheet covered with parchment paper.
Bake the Peppermint Snowball Cookies for 10 to 12 minutes in an oven preheated to 350°F (180°C). They should be golden brown when they are ready.
Prepare a bowl with powdered sugar. When the peppermint dough balls have cooled for 10 minutes and are still warm, roll each of them into the sugar.
Put all the decorated vegan peppermint snowball cookies back to the cooling tray until they have all fully cooled down before serving them.
Prep Time: 15 minutes Cook Time: 10 minutes Makes: 15 Cookies Calories: 207 kcal per Serving