Description
These little snowy cookies are soft, nutty, and honestly hard to stop eating once you start. They come together quickly in a mixer, and the scoop trick makes shaping almost too easy.
Ingredients
Units
Scale
- 1 cup = 225 g vegan margarine, softened (not melted)
- 1/4 cup castor sugar
- 2 tsp vanilla essence
- 2 cups cake flour, sifted
- 1 cup pecan nuts, roughly chopped
- 1 cup icing sugar, sifted (for rolling)
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the 225 g vegan margarine, 1/4 cup castor sugar, and 2 tsp vanilla essence until light and fluffy.
- Add the 2 cups sifted cake flour gradually and mix just until combined.
- Fold in the 1 cup roughly chopped pecan nuts, making sure they’re evenly distributed.
- Using an ice cream scoop, portion out the dough and gently roll into balls. Place them slightly spaced apart on your prepared tray.
- Bake at 350⁰F (180⁰C) for 20 to 25 minutes, until the bottoms are lightly golden.
- Let the cookies sit for about 2 to 3 minutes after baking so they’re easier to handle, then roll them while still warm in the 1 cup sifted icing sugar. Shake off the excess.
- Optional, but preferable: Once completely cooled, give them a second light roll in icing sugar for that classic snowy finish.
- Cool fully on a rack before storing, if they even last that long.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Ureshani
Nutrition
- Serving Size: 1
- Calories: 135
- Sugar: 7.2 g
- Sodium: 74.1 mg
- Fat: 7.1 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 16.7 g
- Fiber: 0.6 g
- Protein: 1.4 g
- Cholesterol: 0 mg
