• In a large mixing bowl, combine flour, chopped pecans, crushed candy canes, and chopped white chocolate tab. Set aside.
• In another large mixing bowl, or the bowl of your stand mixer using the paddle attachment, beat softened plant-based butter and powdered sugar until light and fluffy.
• Stir in the vanilla extract and peppermint extract, then pour the dry ingredients into the bowl and beat on the low-speed setting to combine. The dough is ready when everything comes together. It should be creamy and soft.
• Cover the bowl with plastic wrap and chill the dough for 30 minutes in the fridge.
• Preheat oven 350°F (180°C). Line 2 cookie sheets with parchment paper and lightly oil them with coconut oil. Set aside.
• Meanwhile, prepare a bowl with extra powder sugar to roll the cookies after baking.
• Remove the dough from the fridge, divide it into 15 balls of the same size - about 2 tablespoons of dough each. Roll each dough ball nicely between your hands and place it on the prepared cookie sheet, leaving half a thumb of space between each.
• Bake the cookies for 12-14 minutes or until just golden brown on the sides at 350°F (180°C).
• Cool them down for 10 minutes on the baking sheet, then roll the hot cookies into the bowl with powder sugar to fully coat.
• Cool the snowball cookies down on a wire rack.
• When cooled, decorate the cookies with an extra pinch of crushed candy canes on top.

Storage

• Store in a sealed cookie jar at room temperature for 4 days or for a week in the fridge.