Eggnog Snowball Cookies
Festive and decadent, my Eggnog Snowball Cookies are a must-have dairy-free vegan holiday delight!
Equipment
- stand mixer optional
Ingredients
Eggnog Snowball Cookies
- 1 cup vegan butter softened (but not melted)
- 3/4 cup icing sugar
- 1/4 cup vegan eggnog such as So Delicous Holiday Nogg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour or replace with gluten free flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves or whole cloves, ground up
Coating
- 3/4 cup icing sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
Eggnog Snowball Cookies
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cream together butter and confectioner's sugar in a stand mixer, or with an electric hand mixer (or by hand).
- Add in vegan eggnog and vanilla extract. Beat until creamy.
- In a separate small bowl, whisk together flour, cinnamon, nutmeg, and ground cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
- Roll dough into 1 inch balls. Bake for 8-10 minutes so that bottoms just start to turn golden brown.
- Allow balls to cool for 2-4 minutes (or until you can handle them) on baking sheet.
Coating
- Stir together confectioner's sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
- Place on a wire rack to cool completely. Give them another roll in the sugar mixture to fully coat and give them a beautiful white finish.