Powdered sugar coats these light and airy cookies, which are just as fun to form as real snowballs.
- ¾ cup (85 g) chopped nuts
- 2¼ cup (280 g) all-purpose flour, divided use
- 1 cup (175 g) margarine
- 1 teaspoon vanilla extract
- ¼ teaspoon salt, optional
- ½ cup (60 g) powdered sugar
- powdered sugar
- Heat the oven to 375°F (190 °C).
- Place nuts into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 10 seconds. Remove to a bowl.
- Place half the flour, half the margarine, vanilla, salt, powdered sugar, remaining margarine, and remaining flour into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 10 to 15 seconds, using the tamper to press the ingredients into the blades.
- Transfer to the bowl with the nuts and stir to incorporate.
- Shape the dough into 1 inch (2.5 cm) balls and place about 1 inch (2.5 cm) apart on an ungreased baking sheet.
- Bake 10 to 12 minutes until set but not brown. Remove to cool for 10 minutes.
- Roll the warm cookies in sifted powdered sugar and cool on a wire rack.
|Serving Size||1 cookie|
|Amount Per Servings|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||1 g|
Snowballs is rated out of 5 by 4.
Rated 5 out of 5 by AlwaUK from Holiday Favorite Turned Vegan I make these cookies every year in a stand mixer with butter. I saw this recipe and thought I would give it try since I have never made cookie dough with vegan margarine or made cookie dough in a Vitamix before. The recipe was simple. The dough is similar to the butter version, maybe slightly oilier, but they baked beautifully. After sprinkling them with powered sugar, they were tasty and picture perfect. What a great vegan swap for a holiday favorite!
Date published: 2015-12-14
Rated 4 out of 5 by K_DiDo from Super easy! This was my first time making something other than soup or smoothies. The cookies were great. Very tender, delicate, and pretty. I used butter (1:1 ratio) since we don not eat margarine. I would suggest making the nut pieces a bit larger since my machine (& I) pulverized them a bit too much. Yummy nonetheless!
Date published: 2015-12-21
Rated 4 out of 5 by Jenifa from Butter vs Miyoko butter Butter is not for everyone. Miyoko butter is so delicious Beyond your expectations, seriously! Try it for people who are lactose intolerant or plant-based. I’ll try this today!
Date published: 2018-11-16
Rated 1 out of 5 by CathyGH from Must use real butter! I have made these cookies for over 40 years for the Christmas holidays. One time I tried with margarine and they tasted awful. You must use real butter for this recipe!
Date published: 2015-12-10