Dairy-Free Russian Tea Cakes (Snowballs)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Powdered Sugar
• 1 cup Vegan Butter
• 1 tsp Vanilla Extract
• 0.25 tsp Salt
• 0.5 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. Ensure you have ungreased baking sheets ready for the cookies.
2. 2In a large mixing bowl, combine the 1 cup of vegan butter and the 1 cup of powdered sugar. Beat them together with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. 3Stir in the 1 tsp of vanilla extract and the 0.25 tsp of salt into the creamed mixture until they are well combined.
4. 4Gradually add the 2 cups of all-purpose flour to the bowl, mixing on low speed until the flour is just combined and no dry streaks remain. Be careful not to overmix the dough.
5. 5Roll the dough into 2.54 cm diameter balls. Place these dough balls about 5.08 cm apart on the ungreased baking sheets.
6. 6Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies feel firm to the touch.
7. 7Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. While the cookies are still warm, gently roll each one in the 0.5 cup of powdered sugar (for coating) until it is fully covered.
8. 8Transfer the coated cookies to wire racks and let them cool completely before serving. This allows the powdered sugar coating to set and the cookies to firm up.

Substitutions

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