One of our favorite recipes from the new vegan cookie recipe book is Snowball Cookies. And by “favorite” I mean one of the two recipes we’ve made so far. (The fudge recipe is for tomorrow.)
These are fantastic. You are warned.
Preheat the oven to 350 degrees. Put parchment paper on two cookie sheets. Parchment paper may be the best invention modern cooking ever came up with.
Beat ¾ Cup of vegan margarine until it’s fluffy. Margarine fluffy, not Gabriel fluffy. Although if you eat enough of these, you can be both.
Add 1 ½ Cups of flour, half cup of powdered sugar (try not to cough from the powdered sugar cloud that engulfs your kitchen), 2 teaspoons of vanilla, and mix thoroughly. Add 1 Cup of dairy free chocolate chips. Eat a few chips to be sure they are good. Eat a few more to confirm your suspicions that they are quite delicious.
Scoop the dough onto the parchment paper-ed cookie sheets. I used my handy-dandy-ice-cream-scoop-like-cookie-dough-measurer which worked perfectly. You want them to look like little hills of yumminess. Be prepared to fight off people who think eating them pre-baking is a fine idea.
Bake for about 12 minutes. They’ll be a little golden around the edges but you will think they need to bake more. They don’t. They are shortbread-y, so they’ll look uncooked when they are perfect.
Remove from oven and immediately sift powdered sugar over the cookies. Do not make the mistake of forgetting to read the recipe the second time you make them and powdering them before you bake because it really doesn’t work out all that well. Let the cookies cool (again, be prepared to fight off the hordes) and sprinkle with powdered sugar again.
Do not worry about how to package leftovers. Because there won’t be leftovers.