Soft, sweet, and perfectly festive, these Vegan Cherry Snowball Cookies are a delightful treat for any occasion, especially during the holiday season. With their light pink hue, subtle cherry flavor, and a dusting of confectioners’ sugar, they’re as beautiful as they are delicious. Plus, they’re entirely plant-based, so everyone can enjoy them!

These cookies are easy to make, and their melt-in-your-mouth texture will have everyone reaching for seconds. Let’s walk through how to whip up these charming snowball cookies.

Why You’ll Love Vegan Cherry Snowball Cookies :

1. Vegan-Friendly: Made with vegan butter, these cookies are perfect for plant-based eaters.
2. Simple Ingredients: Everything you need is likely already in your pantry.
3. Beautifully Festive: Their pink color and powdered sugar coating make them stand out on any cookie platter.
4. Customizable: You can easily swap out ingredients like walnuts or coconut for your favorites.

Ingredients :

Here’s what you’ll need to make these Vegan Cherry Snowball Cookies:

• 1 1/4 cups confectioners’ sugar, divided
• 1/2 cup vegan butter, softened
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup sweetened coconut, finely chopped
• 1/4 cup walnuts, finely chopped
• 1/8 teaspoon salt
• 15 maraschino cherries, finely chopped

How to Make Vegan Cherry Snowball Cookies :

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Step 2: Cream the Butter and Sugar

In a medium mixing bowl, combine 1/4 cup of the confectioners’ sugar and the softened vegan butter. Use an electric mixer on medium speed to blend the mixture until it’s smooth and creamy. This step ensures the cookies will have a tender texture.

Step 3: Add Dry Ingredients

To the butter and sugar mixture, add the all-purpose flour, quick-cooking oats, sweetened coconut, walnuts, and salt. Mix on medium speed for about 25 seconds, until everything is well combined.

Step 4: Incorporate the Cherries

Add the finely chopped maraschino cherries to the dough. Continue mixing for another 25 seconds, until the dough comes together and takes on a light pink hue. This subtle color is part of what makes these cookies so special.

Step 5: Form the Cookies

Using clean hands, roll the dough into 15 small balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. This ensures they have enough room to bake evenly.

Step 6: Bake

Bake the cookies in your preheated oven for 18 minutes. They’ll be soft when they come out of the oven, but they’ll firm up as they cool.

Step 7: Coat in Sugar

While the cookies are still warm, roll each one in the remaining 1 cup of confectioners’ sugar. The warmth helps the sugar stick and creates that classic snowball look. After all the cookies have been coated once, roll them in the sugar again for a thicker, snowy coating.

Step 8: Store

Once completely cool, store the cookies in an airtight container. They’ll stay fresh for up to a week, though they’re so delicious they probably won’t last that long!

Tips for Perfect Vegan Cherry Snowball Cookies :

1. Use Softened Vegan Butter: This helps the dough come together smoothly and creates a tender texture.
2. Finely Chop Ingredients: Finely chopping the coconut, walnuts, and cherries ensures an even texture and prevents any large chunks.
3. Double-Coat in Sugar: Rolling the cookies in confectioners’ sugar twice gives them a perfect, snowy finish.
4. Keep Hands Clean: Clean hands make rolling the dough easier and prevent sticking.

FAQs About Vegan Cherry Snowball Cookies :

1. Can I Make These Cookies Gluten-Free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure your oats are certified gluten-free as well.

2. Can I Use Unsweetened Coconut?

Absolutely! If you prefer a less sweet cookie, unsweetened coconut works just as well.

3. Can I Swap Walnuts for Another Nut?

Of course! Pecans or almonds are great alternatives. You can also leave out the nuts entirely if you prefer.

4. How Do I Store These Cookies?

Store them in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and thaw before serving.

5. Can I Use Fresh Cherries Instead of Maraschino?

Fresh cherries can be used, but you’ll need to remove as much moisture as possible by patting them dry. Too much moisture can affect the texture of the dough.

These Vegan Cherry Snowball Cookies are a delightful addition to any dessert table. Their sweet, nutty flavor and beautiful pink hue make them a standout treat for holidays or special occasions.

Whether you’re baking for vegans or simply want to try something new, these cookies are a guaranteed crowd-pleaser. Serve them with tea, coffee, or as a fun holiday gift, and enjoy the compliments rolling in!

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Yield: 15 Cookies

Vegan Cherry Snowball Cookies

Print

These Vegan Cherry Snowball Cookies are a delightful addition to any dessert table. Their sweet, nutty flavor and beautiful pink hue make them a standout treat for holidays or special occasions.

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 1 1/4 cups confectioners' sugar, divided
• 1/2 cup vegan butter, softened
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup sweetened coconut, finely chopped
• 1/4 cup walnuts, finely chopped
• 1/8 teaspoon salt
• 15 maraschino cherries, finely chopped

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Cream 1/4 cup confectioners’ sugar and vegan butter until smooth.

Add flour, oats, coconut, walnuts, and salt. Mix for 25 seconds.

Fold in finely chopped maraschino cherries and mix until dough turns pink.

Roll dough into 15 balls and place on the baking sheet, spaced 2 inches apart.

Bake for 18 minutes.

While warm, roll cookies in the remaining 1 cup of confectioners’ sugar. Roll again for a second coating.

Cool completely and store in an airtight container.

Notes

Nutrition (per cookie):Calories: 120 | Carbs: 17g | Fat: 5g | Protein: 1g

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