This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend. If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this…
This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.
If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe. It’s comfort food at its finest.
This spinach lasagna recipe requires some effort, as all lasagnas do. That said, it comes together beautifully and is 100 percent worth your while. No-boil noodles save time and effort—have you ever tried working with floppy, sticky, freshly-boiled lasagna noodles? No need to struggle for this recipe.
If you’re new to making lasagnas, this is a great recipe to start with. It’s a bit easier than my veggie lasagna, which is my other go-to recipe! This one is essentially my spinach artichoke lasagna without the artichoke. It’s so delicious that it deserves the spotlight.
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers. This soup is a great way to include more veggies in your diet,…
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
🧾 Key ingredients
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2 Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
Making the ginger carrot sweet potato soup
STEP 1 Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2 Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3 Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4 Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5 Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
💡 Expert tip
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
🔄 Variations
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
🥣 Serving ideas
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
🤔 FAQs
Can I use a regular blender to blend the soup?
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
What can I use instead of sweet potatoes?
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Do I have to grill the pineapple?
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
Peel and finely chop the ginger. You can also use a simple lemon zester, or a rotating ginger grater if you cook with fresh ginger a lot.
Cook the soup
Take a stockpot or a Dutch oven and heat it over medium heat.
Add olive oil and chopped onion, garlic, and ginger. Sauté them for 2-3 minutes.
Add diced sweet potatoes, carrots, and spices (smoked paprika powder, salt, and black pepper). Stir well. We usually add chili flakes only before serving so we can taste the soup without it first.
Finally, add the vegetable broth and cook until the vegetables are soft and tender. It will usually take 15-20 minutes, depending on how small or large you have chopped the veggies.
Blend it until creamy
When your soup is ready, the final step is to turn it into a cream soup. Take your blender and pour in the soup. If, according to the manufacturer of your blender, you should avoid hot liquid, wait a bit to cool it down before blending
Grilled pineapple skewer
Peel and cut pineapple into at least 2×2 inch (3-4 cm) cubes. It has to be large enough to pierce a skewer through.
Take a grill pan and heat it over low/medium heat. Brush the grill pan with oil and place the skewers on it.
Grill each side for 1-2 minutes. Pineapples can get charred quickly, so be mindful of the heat of the grill pan and the cooking time.
Video
Notes
Chop vegetables evenly and small – The smaller you cut the veggies, the shorter will be the cooking time.
Vitamix vs Regular Blender – You can certainly use a hand blender (aka immersion blender), a food processor, or a regular blender. They all make a creamy sauce. However, if you need this sauce to be extra smooth without a single little piece to find (just like in the pictures), we recommend using a high-powered blender like Vitamix.
Can I use ginger powder? – You can use grated fresh ginger or ginger powder, but you need to step up on the amount as fresh one has a stronger aroma. Read more about the difference between fresh and ground ginger here. The rule of thumb is 1 tablespoon of grated fresh ginger is equal to ⅛ teaspoon of ground ginger.
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile. Why I Love This Recipe The Ingredients How to Make Yukon Gold Mashed Potatoes Step 1: Boil potatoes in salted water until fork tender. Step 2: Melt…
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.
Easy to Scale: Whether it’s a small family meal or a big holiday feast, this recipe is easy to adjust for any crowd.
Filling Yet Affordable: These creamy potatoes are hearty, satisfying, and a budget-friendly recipe—perfect for generous portions without breaking the bank.
Yukon Gold Potatoes: I prefer these potatoes because they’re naturally creamy, so your mashed potatoes turn out velvety smooth without drowning them in butter or cream. With that said, if russet is what you have on hand they will work too!
Whole milk: Any milk will do, but whole milk will add that extra creaminess and flavor you know and love.
Butter: Again, this ingredient adds flavor and helps with that smooth texture we’re wanting.
Salt: Potatoes take on whatever flavor you add to them, so salt is a must!
How to Make Yukon Gold Mashed Potatoes
Step 1: Boil potatoes in salted water until fork tender.
Step 2: Melt butter and combine with milk.
Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.
Step 4: Add more butter and toppings as desired.
Tips for the BEST Mashed Potatoes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
FAQs
What’s the best way to mash potatoes?
I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.
What are the best potatoes for mashed potatoes?
Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.
Can I make mashed potatoes ahead of time?
I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.
Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!
Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.
Notes
Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.Flavor Variations: Experiment with different herbs and spices like rosemary, thyme, or roasted garlic to customize the flavor to your liking.To Reheat: Heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Pumpkin Pie Parfaits…
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners!
Kid-Friendly Cooking: Kids 4 and up can do almost every step of this recipe on their own.
Make Ahead Delight: It can be prepared 24 hours in advance, so all you need to do after dinner is pull the mason jars out of the fridge and serve.
Fun to Enjoy: It’s a ton of fun plunging your spoon into the jar layered with pumpkin spice cream and graham crackers. It’s like pumpkin pie with a fun, modern twist!
No-Bake Bliss: Your oven can get crowded when it comes to Thanksgiving. Skip the bake time and make this no-bake dessert instead!
Graham crackers: This classic kid-friendly crunch is the perfect crisp layer in your jar. Buy from the store or make Homemade Graham Crackers.
Cream cheese: Cream cheese adds a bit of tang to make this a cheesecake-like flavor.
Whipping cream: Essential to create texture! This light and fluffy layer pairs nicely with the thick cream cheese.
Pumpkin: It’s not a fall dessert without pumpkin!
Brown sugar: Just a touch for that bit of sweetness!
Spices: A touch of pumpkin pie spice to enhance the pureed pumpkin.
Substitutions and Variations
Gluten free favorite: This dessert only contains gluten in the graham crackers, so feel free to substitute in your favorite gluten-free variety.
Homemade pumpkin: It’s truly easy to Puréed Pumpkin at home. But you can absolutely use a can from the store too.
No special spices? No problem. Don’t buy a jar of pumpkin pie spice if you have other spices on hand. You can simply sprinkle in cinnamon, ginger, nutmeg, and cloves as you wish. And truly, if you only keep cinnamon on hand, then simply use a teaspoon of that.
How to Make Pumpkin Pie Parfaits
Step 1: Whip pumpkin and cream cheese until smooth.
Step 2: Whip cream in a bowl until light and fluffy.
Step 3: Crush graham crackers in their package or a ziploc bag.
Step 4: Alternate layers of all ingredients until jars are full.
Tips and Tricks
Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
Keep it cold: Make sure your cream is very cold so that it whips up easily.
Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
FAQs
Are pumpkin pie parfaits allergen friendly?
I think these are a great treat for all ages. I don’t have good recommendations to replace the dairy here, so this dessert will always contain dairy. However, you can easily find gluten-free graham crackers to use, making this acceptable for those with gluten allergies or intolerances.
How do I store pumpkin pie parfaits?
Make these the night before serving! This makes them a perfect dessert to make ahead of any holiday meals. Because we assemble them in jars, you likely have lids on hand. I love that these are ready to serve! You can also give these to little hands as it will be much easier to eat a dessert in a jar rather than a slice of pie on a plate. They will safely last a few days in the fridge, but you do risk the whipped cream deflating and the graham crackers feeling soggy.
Is this an easy recipe for kids to make for Thanksgiving?
I love letting kids help with this recipe! The hand mixer is where I give them the most help. It’s a great way to teach them to keep their hair tied back and keep fingers out of the bowl. But they love using the stand mixer on their own with instruction, and can easily scoop layers into the jars.
These Pumpkin Pie Parfaits are everything you love about fall desserts, all wrapped up in a single jar. Easy to make, fun to serve, and even better to eat—this might just become your new go-to Thanksgiving treat!
In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
Serve chilled.
Video
Notes
Crush it: Crush the grahams right in their package! If you are worried it will split open or the kids will be a bit too enthusiastic, you can also use a plastic zippered baggie.
Keep it cold: Make sure your cream is very cold so that it whips up easily.
Mix well: Let the cream cheese sit on the counter for at least 30 minutes to make it easier to combine with the pumpkin.
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.
Perfect for Thanksgiving: Maple roast vegetables are perfect whether you’re hosting a big gathering or keeping it cozy with family. Looking for more ideas? Check out my Thanksgiving Menu and Prep Schedule and Easy Thanksgiving Sides!
Tasty leftovers: These veggies might be even better the next day! Roast double to enjoy flavorful leftovers all week.
Kid-friendly Veggies: Even picky eaters love these. Roasting enhances their natural sweetness, and the maple syrup makes them irresistible. This recipe got my kids hooked on squash!
Hands-off: A quick chop is all the effort needed. Pop them in the oven, and let the roasting handle itself while you prep other dishes.
The Ingredients
Peppers: Select fun colors of bell peppers (besides green) to have the sweetest options.
Carrots: I like to add other colors besides just orange!
Onion: A regular white or yellow onion pairs well here.
Maple Syrup: Just a touch! This adds to the sweetness and caramelization that makes everyone go nuts for more.
Substitutions and Variations
More Bite: Want more bite? Add a red onion instead of other options.
More Color: You can use any colors of peppers or carrots here. Go ahead and play around so that everything on your pan isn’t one color family.
Switch the Sweet: You can use a touch of honey if you prefer that flavor over maple syrup. Just keep in mind that then your vegetables won’t be suitable for vegans.
How to Make Maple Roasted Vegetables
Step 1: Cut squash and remove seeds.
Step 2: Dice remaining veggies in similar sizes.
Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.
Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.
Tips and Tricks
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies, pop in the fridge in an airtight container or bag up to 48 hours in advance.
Reheating: If you’re wanting to make this dish entirely then reheat, you can absolutely do that. Reheat vegetables in a 350°F oven for about 10 minutes until heated through. Perfect for prepping then taking to a Friendsgiving!
FAQs
What is the best way to prepare butternut squash?
Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.
Do I need to peel all squash?
Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!
Should I cut all of my vegetables?
If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.
These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!
Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
7carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2red bell peppers, cut into large chunks
1delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons(you could also use peeled butternut squash or a combination of the two)
Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
Serve with additional salt to taste.
Video
Notes
To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don’t need to be peeled! The skin will add a lot of fiber.
Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
Make it Ahead: I’m all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.
Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes! I have always loved the idea of brownies in the form of a cupcake….
Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes!
I have always loved the idea of brownies in the form of a cupcake. So, I decided to make some that are not only delicious but also vegan. This recipe is the result of that decision, and I am thrilled to share it with you.
I absolutely love how these brownie cupcakes are incredibly moist, rich, and decadently gooey, all thanks to the addition of apple sauce and creamy peanut butter. The texture is a dream, feeling like a cross between cakey and fudge brownies.
The best part is that this recipe uses simple, easy-to-find ingredients, and the method is straightforward. It’s a one-bowl recipe, which means less mess and less cleanup, making it perfect for anyone who is new to baking or just wants a quick and delicious treat.
Plus, the use of oat flour not only makes these brownie cupcakes gluten-free but also adds a lovely, slightly nutty flavor that pairs perfectly with the cocoa and peanut butter.
🧾 Key ingredients
These vegan brownie cupcakes are not only delicious but also easy to make, with ingredients that are readily available in your pantry. You may even have these ingredients on hand already.
Oat flour is the star of this recipe. It gives the cupcakes a moist, tender crumb while keeping them gluten-free.
Coconut sugar is my sweetener of choice for this recipe. It adds a subtle sweetness that doesn’t overpower the rich chocolate flavor.
Ground flaxseed is a vegan baker’s best friend. In this recipe, they act as a binder, helping to hold the cupcakes together without the need for eggs.
Apple sauce is another key ingredient that helps to keep these cupcakes moist. It also adds a touch of natural sweetness.
Apple cider vinegar may seem like an unusual ingredient in a sweet recipe, but it reacts with the baking soda to help the cupcakes rise. Don’t worry; you won’t be able to
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these delicious vegan brownie cupcakes, the most important piece of equipment you will need is a good quality muffin tin. I cannot stress enough how crucial it is to use a reliable pan that distributes the heat evenly and helps the cupcakes bake to perfection. I also always use cupcake liners.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Prepare the dry ingredients. In a mixing bowl, combine the oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax. Mix these ingredients well.
STEP 2 Prepare the wet ingredients. Add the milk, apple cider vinegar, apple sauce, and peanut butter to the same mixing bowl. Mix all the ingredients well.
Making the vegan brownie cupcakes
STEP 1 Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
STEP 2 Line a muffin tin with cupcake liners.
STEP 3 Fill each cupcake liner with the batter using an ice cream scoop. Ensure that the batter is evenly distributed among all the liners, filling them up to the top.
STEP 4 If you are using a 12-cup muffin pan, bake the cupcakes for 20-25 minutes. If you are using an 8×8 square pan, double the recipe and bake for the same amount of time.
STEP 5 To check if the cupcakes are ready, insert a toothpick into the center of a cupcake. It should come out fudgey but not wet.
STEP 6 Once the cupcakes are done, remove them from the oven and let them cool on a wire rack.
STEP 7 Once the cupcakes have cooled, you can decorate them or add any toppings of your choice.
💡 Expert tip
For the best results, ensure your oat flour is finely ground. If it has a coarse texture, it will affect the overall consistency of your brownie cupcakes. You can easily make oat flour at home by blending oats in a food processor or blender until they reach a fine, powder-like consistency.
🔄 Variations
Add a twist with a crunchy texture by incorporating nuts or seeds. Cashews, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, or hemp seeds are all great options. They not only add a satisfying crunch but also provide additional nutrients and a unique flavor.
If you are a fan of fruity flavors, consider adding raisins, dried cranberries, or even some candied orange peel. These ingredients will bring a pop of color and a sweet, tangy flavor that contrasts beautifully with the rich, chocolatey brownie cupcakes.
Try a different type of chocolate. If you are a fan of white chocolate, consider adding white chocolate chips or chunks. The combination of white chocolate and cranberries will add a festive touch, making these brownie cupcakes perfect for the holidays.
🥣 Serving ideas
These vegan brownie cupcakes are incredibly versatile, and there are many ways to enjoy them. You can serve them as a delicious dessert after a hearty meal or as a sweet treat with your afternoon coffee.
I love adding a dollop of coconut whipped cream on top of each cupcake. This adds a touch of creaminess and a hint of coconut flavor that pairs perfectly with the rich chocolatey goodness of the brownie. I also like to drizzle some vegan chocolate sauce on top for an extra decadence.
If you are a fan of the classic combination of chocolate and peanut butter, you can serve these cupcakes with a generous spread of peanut butter frosting.
For a more refreshing option, consider topping them with a tangy vegan cream cheese frosting. The slight tanginess of the frosting cuts through the richness of the brownie, making for a perfectly balanced bite.
❄️ Storing tips
Storing and reheating these vegan brownie cupcakes is a simple process that can help maintain their delicious flavor and fudge-like texture.
To store the leftovers, allow them to cool completely. Once cooled, place them in an airtight container and store them in the refrigerator. They should stay fresh for 3-4 days.
Freezing is an option for unfrosted brownie cupcakes. Place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen solid, transfer them to a freezer-safe container or resealable plastic bag. They can be frozen for up to three months.
To thaw, move them to the refrigerator and allow them to defrost overnight.
🤔 FAQs
Can you double the recipe?
Yes, of course! If you have a 12-cup muffin pan or plan to bake the brownie cupcakes in an 8×8 square pan, you can easily double the recipe. Just remember to adjust the baking time accordingly.
Why do I need to use an ice cream scoop to fill the cupcake liners?
Using an ice cream scoop ensures that the batter is evenly distributed among the cupcake liners, resulting in brownie cupcakes that are all the same size and cook evenly.
Do I need to cool the brownie cupcakes on a wire rack?
Yes, it is important to cool the brownie cupcakes on a wire rack. This allows air to circulate around the cupcakes, preventing the bottoms from becoming soggy.
What can I use to decorate or top the brownie cupcakes?
You can get creative with toppings for these brownie cupcakes! Some delicious options include vegan frosting, a sprinkle of cocoa powder, or a drizzle of melted dairy-free chocolate.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
Looking for a vegan dessert that is fudgy, chocolatey, and moist? These vegan brownie cupcakes are what you need. They are super easy to make, needing only one bowl and 9 simple ingredients. Plus, they are ready in just 30 minutes!
Double the recipe if you have a 12-cup muffin pan or plant to bake it in a 8×8 square pan!
Preheat the oven to 350 Fahrenheit (180 degrees Celsius).
Take a mixing bowl and first add the dry ingredients (oat flour, cocoa powder, coconut sugar, baking soda, salt, and ground flax). Mix them well.
Now, add all wet ingredients (milk, apple cider vinegar, apple sauce, and peanut butter). Mix them well.
Line a muffin tin with cupcake liners.
Use an ice cream scoop to distribute the batter evenly in all cups by filling them up until the top.
Bake for 20-25 minutes. Test it with a tooth pick. It should come out fudgy but not wet. Cool them on a wire rack before adding any decoration or topping.
These vegan lemon shortbread cookies are incredibly buttery and have the most delicious tangy flavor. Plus, they are even better when turned into blueberry jam-filled linzer cookies and can be ready in just 20 minutes. I love shortbread cookies, and a lemon version is a nice change from the classic version. The cookies are very…
These vegan lemon shortbread cookies are incredibly buttery and have the most delicious tangy flavor. Plus, they are even better when turned into blueberry jam-filled linzer cookies and can be ready in just 20 minutes.
I love shortbread cookies, and a lemon version is a nice change from the classic version. The cookies are very buttery and have a subtle lemon flavor that makes them unique.
I absolutely adore the combination of lemon and buttery shortbread cookies, and this vegan version is a real winner. These cookies are soft and crunchy rather than chewy, with a bold lemon flavor that’s not overwhelming. The best part is that they have just the right level of sweetness, making them tangy and lusciously delicious.
Using dairy-free butter in this recipe not only makes it vegan, but it also gives the cookies that classic shortbread texture and flavor. It’s amazing how you can achieve the same results as traditional shortbread using plant-based ingredients.
The filling ideas for these cookies, especially the blueberry jam, take them to the next level. The jam adds a fruity sweetness that perfectly complements the tangy lemon flavor.
🧾 Key ingredients
These vegan lemon shortbread cookies are a delicious treat that you can easily make with simple, plant-based ingredients. You may already have most of these items in your pantry.
White rice flour is the main flour in this recipe. It gives the cookies a delicate, crumbly texture that is characteristic of shortbread.
Cornstarch or tapioca starch is used to lighten the flour, giving the cookies an even more delicate texture.
Lemon juice and zest are the stars of this recipe. They add a bright, citrusy flavor that is both refreshing and delicious.
Blueberry jam is the perfect filling for these cookies. It adds a sweet, fruity contrast to the tartness of the lemon.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan lemon shortbread cookies recipe, a food processor is the most important piece of equipment you will need. It helps to combine all the ingredients and pulse them into a crumbly texture, which is the base for your cookie dough.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Preheat your oven to 390 degrees Fahrenheit (ca. 199 °c).
STEP 2 Add rice flour, buckwheat flour, lemon juice, lemon zest, corn starch, sugar, vegan butter, and salt to a food processor.
STEP 3 Pulse the ingredients in the food processor until they form a crumbly texture.
STEP 4 Transfer the crumbly mixture into a mixing bowl.
Making the vegan lemon shortbread cookies
STEP 1 Use your hands to knead the mixture in the bowl for about two minutes until it forms a ball of cookie dough. If the dough is dry and crumbly, add one to three teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.
STEP 2 Lightly flour a rolling mat and roll the cookie dough on it to about a quarter to half-inch thickness.
STEP 3 Use your favorite cookie cutter to cut out shapes from the rolled dough.
STEP 4 Place the cut-out cookies on a baking sheet lined with parchment paper.
STEP 5 For plain lemon cookies, bake them in the preheated oven for 10-12 minutes. Keep an eye on the cookies, as the baking time may vary depending on your oven.
STEP 6 If you want to make vegan linzer cookies, make sure to cut out the cookies in pairs – one whole cookie and one with a window.
STEP 7 Spread a small amount of blueberry jam on top of the whole cookie.
STEP 8 Place the cookies with the window on top of the jam-covered cookies and gently press them together to form sandwich cookies.
💡 Expert tip
The key to the perfect vegan lemon shortbread cookies is the texture of your dough. When you knead it after mixing, if your dough is too dry and crumbly, do not hesitate to add a little bit of water. This will help the ingredients bind together, and your cookies will hold their shape and have a delicate, crumbly texture once baked. Also, it is better to weigh the ingredients as it will give the best result.
🔄 Variations
If you are not a fan of lemon and blueberry together, consider a different fruit jam. These cookies are versatile and can be filled with any type of jam you like. Try cranberry, strawberry, raspberry, or apricot jam for a different flavor.
For an even tangier twist, consider adding a lemon glaze. The zesty lemon glaze will give these cookies an extra citrus kick, perfect for those who can’t get enough of lemon flavor.
If you are a fan of nuts, consider adding some slivered or sliced almonds on top of the cookies. This will not only add a nice crunch but also a nutty flavor that complements the buttery shortbread and tangy lemon.
🥣 Serving ideas
These vegan lemon shortbread cookies are a versatile treat that can be enjoyed in a variety of ways. They are perfect for a cozy afternoon tea or coffee. Enjoy them with your favorite hot beverage for a delicious and satisfying snack.
They are also a great addition to a dessert platter. Serve them alongside other vegan treats such as chocolate truffles, fruit tarts, or coconut macaroons for a beautiful and tasty spread that will impress your guests.
They can also be a fun and delicious addition to a brunch. Serve them with a spread of fresh fruits, vegan yogurt, and granola for a refreshing and healthy start to your day.
❄️ Storing tips
These vegan lemon shortbread cookies are best enjoyed fresh but can be stored for later.
To store the leftovers, allow them to cool completely after baking. Once cooled, you can place them in an airtight container at room temperature for up to a week. If you live in a warm or humid climate, you may want to store them in the fridge to keep them fresh longer.
If you want to freeze them, the best option is to freeze the dough before baking. The dough can be frozen in a sealed container for up to 3 months.
Allow the dough to thaw in the refrigerator overnight when you are ready to bake them.
🤔 FAQs
Can you make it ahead of time?
Yes, you can make the dough for these vegan lemon shortbread cookies ahead of time and store it in the refrigerator for up to 2 days. If the dough becomes too hard, let it sit at room temperature for 15-30 minutes before rolling it out.
Do I have to use a food processor?
While a food processor is the quickest and most efficient way to make the dough for these cookies, you can also use a pastry cutter or your hands. If using your hands, make sure the dairy-free butter is cold and work quickly to prevent it from melting.
Why did my cookies spread too much?
If your cookies spread too much while baking, it could be because the dough was too warm. Place the cut-out cookies in the refrigerator for 10-15 minutes before baking to prevent them from spreading.
More vegan cookie recipes
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
These vegan lemon shortbread cookies are incredibly buttery and have the most delicious tangy flavor. Plus, they are even better when turned into blueberry jam-filled linzer cookies and can be ready in just 20 minutes.
Important NotesAlways use a scale to measure ingredients for baking. When developing this recipe, I measured everything both in cups and with a scale to be 100% sure. I also verify my cup to gram conversions with King Arthur’s Ingredient Chart!
Instructions
Making vegan lemon cookies
Preheat the oven to 390 Fahrenheit (ca. 199 °C).
Add all ingredients (rice flour, buckwheat flour, lemon juice, lemon zest, corn starch, sugar, butter, salt) to a food processor and pulse until you get a crumble texture.
Take a mixing bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a cookie dough ball. If the ball is dry and crumbles still after 2-3 minutes, add 1-3 teaspoons of water, one teaspoon at a time. The dough should not stick to your fingers.
Take your rolling mat and lightly flour it. Roll the cookie dough thin, about ¼- ½ inches. Choose your favorite cookie cutter and cut out the shapes you want.
Roll the dough thin 4 mm (approx. ¼-inch). Choose your favorite cookie cutter and cut out the shapes you want.
Bake the plain lemon cookies on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them at 8 minutes.
Making vegan linzer cookies
If you want to fill the cookies with jam, make sure you cut and bake the cookies in pairs. One whole cookie and one with a “window”.
Spread a bit of blueberry jam on top of the bottom cookie. Place the top cookie or the “window” cookie on it and gently press it together.
Flour your surface – I recommend using rice flour as it has a grainy consistency. The dough rolls all over it effortlessly.
Use saran wrap or cling foil – It doesn’t matter which recipe it is, whether a pie or pizza crust or a cookie; I always use saran wrap on the top, so the dough will not stick to the rolling pin. If you do that, you can save so much time and hassle.
Parchment paper instead of a baking sheet – I recommend using parchment paper instead of a silicone baking sheet, especially if you want to bake multiple batches. The main reason is that cookies can be very soft while hot. If you try to transfer them, they may break or crumble. Using parchment paper, you can move the cookies to a wire rack without touching them and bake the next batch without downtime.
Place them close – You can place them relatively close to each other as there is no baking powder, baking soda, or any other type of leavening. Which means they will not rise significantly.
When are they ready? – If they start to brown on the edges, you are too late.
Do you have a convection oven?A convection oven distributes heat throughout its cavity using a fan and exhaust system, resulting in faster and more even cooking than traditional ovens. Read here how to use a convection oven.
Nutrition
Nutrition Facts
Vegan Lemon Shortbread Cookies
Amount Per Serving (1 cookie without filling)
Calories 53Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 33mg1%
Potassium 13mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
These vegan snowball cookies are nutty, buttery, melt-in-your-mouth little shortbread balls that are double-rolled in powdered sugar. They are also known as Mexican wedding cookies or Russian tea cakes. I have always loved snowball cookies, and this vegan version is just as good as the traditional recipe. It is hard to believe they are vegan,…
These vegan snowball cookies are nutty, buttery, melt-in-your-mouth little shortbread balls that are double-rolled in powdered sugar. They are also known as Mexican wedding cookies or Russian tea cakes.
I have always loved snowball cookies, and this vegan version is just as good as the traditional recipe. It is hard to believe they are vegan, and everyone I have served them to has loved them.
I absolutely adore these vegan snowball cookies. The traditional recipe uses butter, but this plant-based version is just as buttery and delicious thanks to the dairy-free butter and nut meal.
The use of white rice flour in this recipe gives the cookies a beautiful, delicate texture that is similar to traditional snowball cookies. It also makes them gluten-free, which is great for those with gluten sensitivities or allergies.
These cookies are not only delicious but also incredibly easy to make. The dough comes together quickly in a food processor, and there is no chilling required. This means you can have a batch of freshly baked, warm, and buttery snowball cookies in no time.
They are perfect for any occasion, from holiday gatherings to afternoon tea. Plus, they look like little snowballs, which are just adorable and fun to eat.
🧾 Key ingredients
These snowball cookies are a delicious, vegan take on a classic treat. They are simple to make and require only a few basic ingredients that you can easily find at your local grocery store. Many of these ingredients are probably already in your pantry!
White rice flour is the star of this recipe, giving the cookies their delicate, melt-in-your-mouth texture. It is a gluten-free flour that is perfect for baking.
Nut meal, made from ground walnuts or pecans, adds a rich, nutty flavor to the cookies. It is a key ingredient in traditional snowball cookies, and this vegan version is no exception.
Cornstarch is essential for achieving the perfect crumbly texture in these cookies. It helps to bind the ingredients together while keeping the cookies light and delicate. You can also use tapioca starch or arrowroot starch as a substitute.
Vegan butter is used to replace traditional butter in this recipe. It provides the cookies with a rich, buttery flavor while keeping them dairy-free.
Vanilla extract is optional in this recipe, but it adds a wonderful aroma and flavor to the cookies. It is the perfect finishing touch to this simple, yet delicious, recipe.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan snowball cookies recipe, a food processor is the most crucial piece of equipment you will need. It helps to achieve the perfect, crumbly texture for the cookie dough, which is the key to the melt-in-your-mouth consistency of the snowball cookies.
👩🍳 Instructions
Preparing the ingredients
STEP 1 Start by preheating your oven to 390 degrees Fahrenheit (199°C). This will ensure that your oven is ready when it is time to bake the cookies.
STEP 2 Next, gather all of your ingredients. These include rice flour, nut meal, corn starch, sugar, vegan butter, salt, and vanilla extract. Having everything prepared and ready to use will make the baking process much smoother.
Making the vegan snowball cookies
STEP 1 Combine all the ingredients in a food processor. This includes rice flour, nut meal, corn starch, sugar, vegan butter, salt, and vanilla extract. Pulse these ingredients together until they form a crumb-like texture.
STEP 2 Transfer the mixture from the food processor into a mixing bowl. Use your hands to knead the dough for about two minutes, until it forms a ball. If the dough feels too dry, add one to three teaspoons of water, one teaspoon at a time.
STEP 3 Take one tablespoon of the cookie dough and roll it into a ball using your hands. Place these balls on a baking tray or cookie sheet lined with parchment paper. They can be placed relatively close together, as they will not expand during baking.
STEP 4 Place the baking tray in the preheated oven and bake the cookies for 10-12 minutes. Check on them after eight minutes to see if they are browning. If they are brown, they are ready. Keep in mind that cookies made with rice flour tend to brown more slowly.
STEP 5 While the cookies are still warm, dust them with powdered sugar using a sifter. Leaving them on the parchment paper to cool down will make this process easier.
STEP 6 Once the cookies have completely cooled down, roll them in powdered sugar again. This will give them a lusciously white, snowball-like finish.
💡 Expert tip
The key to achieving the perfect vegan snowball cookies is the texture of your dough. When kneading the dough, if it feels too dry and crumbly, do not hesitate to add a teaspoon of water at a time until the dough comes together.
🔄 Variations
Add a festive twist with peppermint. Adding a teaspoon of peppermint extract or a tablespoon of crushed candy canes will give these vegan snowball cookies a refreshing and festive twist.
For a decadent chocolate version, consider adding cocoa powder. Incorporating 1-2 tablespoons of unsweetened cocoa powder into the dough will give these vegan snowball cookies a rich chocolate flavor.
Add a touch of citrus with lemon or orange zest. If you like citrus flavors, try adding the zest of one lemon or orange to the dough. This will give the cookies a refreshing, aromatic twist that pairs beautifully with the nutty flavor.
🥣 Serving ideas
These snowball cookies are a perfect addition to any holiday dessert table. They are great to enjoy with a cup of hot cocoa by the fire or a warm mug of tea.
They can also be a lovely gift for friends and family. Pack them in a cute tin or a festive box, and you will have a delicious and thoughtful present.
And if you are having a cookie exchange party, these vegan snowball cookies will be a hit. They are a classic, beloved treat that everyone will enjoy. You can also serve them with other types of cookies, like gingerbread or sugar cookies, for a fun and varied dessert spread.
❄️ Storing tips
These vegan snowball cookies are a great make-ahead dessert option. In fact, they tend to get even better as the flavors have more time to meld together.
To store the leftovers, allow them to cool completely first. Once cooled, place them in an airtight container. They can be kept at room temperature, and they will stay fresh for about a week.
You can also freeze unbaked cookie dough in the freezer. Just shape the dough into balls and place them on a baking sheet. Once frozen, you can transfer the dough balls to a resealable bag. This way, you can have freshly baked snowball cookies whenever you want them. Just roll them in the powdered sugar before baking.
🤔 FAQs
Can I use a different type of flour for these cookies?
No, I do not recommend it. The texture and shape of these cookies are only possible with white rice flour. For the same reason, I do not recommend using any other type of flour (be it sorghum, oat, almond, or coconut) either.
Why didn’t my cookies turn out white?
If your cookies did not turn out as white as you expected, it is because the vegan butter is yellow and the nut meal is brown. Also the temperature in the oven makes them a little brownish even during the short time they spend in there. You can cover all up with a generous dusting of powdered sugar.
Why are my cookies too dry?
If your cookies turned out too dry, it may be due to the type of nut meal you used. Different nuts have different oil contents, which can affect the consistency of the dough. If you find that your dough is too dry, you can try adding a little more dairy-free butter to moisten it.
More vegan cookie recipes
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
These vegan snowball cookies are nutty, buttery, melt-in-your-mouth little shortbread balls that are double-rolled in powdered sugar. They are also known as Mexican wedding cookies or Russian tea cakes.
Important NotesAlways use a scale to measure ingredients for baking. When developing this recipe, I measured everything both in cups and with a scale to be 100% sure. I also verify my cup to gram conversions with King Arthur’s Ingredient Chart!
Instructions
Making the snowball cookies
Preheat the oven to 390 Fahrenheit (ca. 199 °C).
Add all ingredients (rice flour, nut meal, corn starch, sugar, butter, salt, and vanilla extract) to a food processor and pulse until you get a crumb-like texture.
Take a mixing bowl and add the dough from the food processor. Knead it with your hands for 2 minutes to form a ball. Depending on the butter you use or the exact measurements, if you still feel that the dough is too dry, add 1-3 teaspoons of water. One teaspoon at a time.
Take 1 Tablespoon of cookie dough and form a ball with your hands.
Line a baking tray or cookie sheet with parchment paper. Place the cookie balls on it. You can place them relatively close, as they will not expand during baking.
Bake them for 10-12 minutes. Check it after 8 minutes to see whether they're getting brown or not. Cookies with rice flour tend to brown slower. So if they are brown, they are more than ready.
Covering them with powdered sugar
They are pretty soft right out of the oven. So leave them on the parchment paper to cool down. While they are still warm, dust them with powdered sugar using a sifter.
If they are completely cooled down, roll them in powdered sugar again. You will only get a luscious white snowball-like finish if you double up like that. (See notes for more explanation.)
Parchmentpaper instead of a baking sheet – I recommend using parchment paper instead of a baking sheet, especially if you bake multiple batches. You can take the parchment paper from the baking tray and place it on a cooling rack. Then you bake the next round without any waiting time. If you use a silicone baking sheet, you need to wait because these snowball cookies will likely deform if you try to move them while they are hot.
Place them close – As there is no baking powder, baking soda, or any other type of leavening, they will not rise significantly. You can place them relatively close to each other.
When are they ready? – If they start to brown on the edges, you are too late. Cookies with rice flour usually remain light-colored.
Why do you need double dusting? – When you dust them with powdered sugar right out of the oven, the heat will melt it a bit, creating the perfect surface for the next round of powdered sugar to stick to the snowballs. If you only do one round, they will not likely be as snowy.
Do you have a convection oven?A convection oven distributes heat throughout its cavity using a fan and exhaust system, resulting in faster and more even cooking than traditional ovens. Read here how to use a convection oven.
Video
Nutrition
Nutrition Facts
Vegan Snowball Cookies (GF)
Amount Per Serving (1 snowballs without powdered sugar coating)
Calories 79Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 46mg2%
Potassium 6mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s…
If you’re looking for a new way to enjoy fall’s beloved ingredient, squash, you’re in the right place! My Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes. This dish is the perfect Thanksgiving recipe or side dish for any cozy dinner. It’s unique, eye-catching, and oh-so-delicious!
This thing I love most about winter squash, besides the fact that it’s super good for you, is how versatile it is. You can roast it, like this Roast Acorn Squash or Cinnamon Roast Butternut Squash. You can make delicious soups like Butternut Squash and Apple Soup. Or you can even air fry it and make Air Fryer Maple Sage Squash. There’s no shortness of squash recipes on weelicious. It’s my all time favorite fall and winter produce!
Squash is my Favorite: This time of year, I am ALL IN on squash. From Butternut to Delicata, Spaghetti to Kabocha, there’s so many delicious recipes to make with the different varieties of squash and this recipe is no exception.
Thanksgiving Side Dish: While Sweet and Sour Roasted Squash might not be your first thought for a Thanksgiving side dish, trust me, it will be amazing and everyone will love it. I’m 100% making this one this year for our Thanksgiving dinner (and several more times in the coming weeks)!
Bold Flavors: The combination of sweet, sour, and a hint of heat makes every bite of this recipe exciting.
The Ingredients
Delicata Squash: Sliced into thin, half-moon shapes, delicatasquash is sweet, nutty, and easy to work with since you don’t have to peel it.
Kabocha Squash: This green-skinned squash is dense and creamy, balancing perfectly with the delicata. If you can’t find kabocha, try butternut squash as a substitute.
Red Wine Vinegar: Adds the tangy, sour element that’s essential to this dish’s flavor profile.
Honey: A natural sweetener that enhances the squash’s sweetness and balances out the vinegar.
Golden Raisins: These plump up in the glaze, adding a touch of sweetness and chewy texture.
Red Pepper Flakes: For a hint of spice—add as much or as little as you like!
Fresh Parsley: A sprinkle of parsley gives the dish freshness and a pop of color.
Substitutions and Variations
Squash Alternatives: Can’t find delicata or kabocha? Use butternut or acorn squash instead. Just make sure to cut into similar-sized pieces.
Maple Syrup: Swap the honey for maple syrup for a deeper, more complex sweetness.
Dried Cranberries: Substitute for golden raisins if you prefer a tarter, festive flavor.
Spice Level: Love extra heat? Add a bit more red pepper flakes, or skip them if you prefer a milder dish.
How to Make Sweet and Sour Squash
Step 1: Prep squash and preheat oven to 425°F. Delicata squash shoudl be halved lengthwise, seeded and cut into 1/4 inch half-moons. Kabocha squash cut in half, seeds removed and cut into 1-inch wedges.
Step 2: Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden.
Step 3: In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.
Step 4: Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.
Tips and Tricks
Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!
FAQs
Do you peel delicata squash?
No need! Delicata squash has a thin, edible skin that softens during roasting, so you can skip the peeling and enjoy its tender texture.
What does kabocha squash taste like?
Kabocha squash has a sweet, nutty flavor, similar to a cross between a pumpkin and a sweet potato. Its creamy texture makes it perfect for roasting!
I’m telling you, this fall squash recipe is next-level. A lightly sweet with a bit of a spice glaze poured over tender roasted delicata and kabocha squash. It’s one of my new favorite ways to eat squash. Let me know what you think of this Sweet and Sour Roasted Squash by leaving a comment and rating below!
This Sweet and Sour Squash recipe blends caramelized, roasted squash with a tangy-sweet vinegar glaze, golden raisins, and a hint of heat from red pepper flakes.
Place squash on a baking sheet, drizzle with with oil, toss to coat and sprinkle with 1 teaspoon salt. Roast squash for 35 minutes or until tender and golden.
In a small sauce pan bring the red wine vinegar, honey, raisins and 1/2 teaspoon salt to a boil, reduce to a simmer for 8-10 minutes or until thick and syrup like.
Transfer the squash to a serving platter and pour sweet and sour mixture over to coat. Sprinkle with red pepper flakes and parsley to taste.
Notes
Don’t Overcrowd: Minimize overlap of squash on the roasting pan so everything gets cooked evenly.
Glaze Consistency: Watch the glaze carefully; it should be syrupy but not too thick. If it thickens too much, you can thin it out with a splash of water.
Serving Ideas: This dish is great warm or at room temperature, so feel free to make it ahead if you’re planning a big meal.
Get Kids to Try This Recipe: If you struggle to get your kids to try squash, this recipe might just do the trick! The sweet and sour glaze makes it irresistible—just skip the red pepper flakes for little ones. Try serving a small dish of the glaze on the side for dipping; everything’s more fun with a dip, right? I got my kids into squash by giving them a little maple syrup to dip in after I made Maple Roast Vegetables, and now they’re hooked! Sometimes, a fun presentation is all it takes!
