Vegan Cardamom Cinnamon Snowball Cookies
Melt in your mouth delicious - these little snowballs also happen to be vegan!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup vegan butter (or 1 cup coconut oil semi soft/room temperature)
- ½ cup powdered sugar + more (for rolling cookies in when baked)
- 1 ¾ cups enriched white flour (Sprouts Bulk Bin section)
- ¾ cup almond meal (Sprouts Bulk Bin section)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- ½ tsp almond extract
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 325 degrees
- 2
Line a baking tray with parchment paper and set aside
- 3
Add vegan butter (or coconut oil) and powdered sugar to a bowl, and, using a handheld electric mixer, beat the two till fluffy.
- 4
Then, add in the flour and almond meal as well as the cinnamon, cardamom, nutmeg, vanilla and almond extracts and mix with the handheld centric mixer on the lowest setting.
- 5
When mixed well (should resemble large bread crumbs but should be easy to combine when gathered up in your hand), roll spoonfuls up into a ball and slightly flatten – then place on parchment lined baking tray. Repeat till all the mixture is used.
- 6
Bake at 325 for 20 minutes
- 7
Remove from oven and roll in more powdered sugar till well coated.
- 8
Set aside to cool and enjoy when cooled