Dairy-Free Russian Tea Cakes (Snowballs)

Ingredients

• 2 cups All-purpose flour
• 1 cup Powdered sugar
• 1 cup Vegan butter, softened
• 2 tsp Vanilla extract
• 0.25 tsp Salt
• 1 cup Powdered sugar, for coating

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1 cup of softened vegan butter and the 1 cup of powdered sugar. Beat them together until the mixture is light and fluffy. Then, stir in the 2 tsp of vanilla extract and the 0.25 tsp of salt.
3. 3Gradually add the 2 cups of all-purpose flour to the wet mixture, mixing until it is just combined and a soft dough forms. Be careful not to overmix.
4. 4Roll the dough into 2.54 cm (2.5 cm) balls. Place these balls about 2.54 cm (2.5 cm) apart on a baking sheet that has been lined with parchment paper.
5. 5Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set.
6. 6Allow the cookies to cool on the baking sheet for about 5 to 10 minutes, until they are still warm but firm enough to handle. Place the remaining 1 cup of powdered sugar (for coating) in a shallow bowl. Roll each warm cookie thoroughly in the powdered sugar until it is completely coated. For a thicker coating, repeat this step, rolling each cookie in the powdered sugar a second time.
7. 7Transfer the coated cookies to a wire rack and let them cool completely before serving. This allows the powdered sugar coating to set properly.

Substitutions

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