Minutes Prep time: 15
Minutes Total time: 45
Servings: 24
Difficulty: easy
1 cup Earth Balance® Original Buttery Spread, softened
1-1/2 cups confectioners' sugar, divided
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup dark chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 3 mg | 0 |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 0 | |
| Total Fat | 10 g | 15% |
| Iron | 1 mg | 4% |
| Calories | 168 kcal | 8% |
| Sodium | 119 mg | 5% |
| Protein | 2 g | 4% |
| Saturated Fat | 3 g | 16% |
| Sugars | 9 g | 1% |
| Vitamin C | 0 |
Preheat oven to 375°F and line two cookie sheets with parchment paper.
Mix Earth Balance, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. Chill for 15 minutes to make the dough easier to work with.
Scoop dough in 1-tablespoon portions, roll into a balls and place on prepared cookie sheet.
Bake 7 to 10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5 to 10 minutes.
Fill a small bowl with 1 cup powdered sugar and roll or sprinkle each cookie in the sugar until coated. Place on a rack to cool
Double Chocolate Snowball Cookies
