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Make your holiday complete with these festive Vegan Snowball Cookies. They are light, crisp, buttery and coated in sugary heaven! Plus, they require just 7 simple ingredients and take 25 minutes to make.
Whether you're heading out to a party or celebrating at home, these cookies are a must-make for the holiday season. It's a classic treat that is familiar to many cultures and they will definitely bring on the festive spirit!
They are also known as Mexican Wedding Cookies, Pecan Sandies, Russian Teacakes, Butterballs or Snowball Cookies. The name may be different and the recipe may slightly vary, but they all have one thing in common... They are irresistible!
So, if you need a new recipe to add to your Vegan Dessert collection, you may want to give these cookies a go. They are easy to make and a real crowd-pleaser! I make them every year and they are always the first to disappear!
INGREDIENTS FOR VEGAN SNOWBALL COOKIES
(FULL AMOUNTS IN RECIPE CARD BELOW)
- All-Purpose Flour
- Vegan Butter
- Chopped Pecans
- Powdered Sugar
- Vanilla Extract
- Almond Extract (optional)
HOW TO MAKE VEGAN SNOWBALL COOKIES
- 1 - Using a hand or stand mixer, cream the butter and sugar together until light and fluffy. Then beat in the extracts and salt to combine.
- 2 - Slowly pour in the flour on low speed until just combined.
- 3 - Now pour in the nuts and mix to combine.
- 4 - The cookie dough should be slightly moist and crumbly, but will hold its shape when gently pressed together.
- 5 - Scoop the dough using a small cookie scoop or a tablespoon measuring spoon.
- 6 - Roll each scooped piece into a smooth ball and place on the baking sheet.
- 7 - Bake for 14-16 minutes until the bottoms are slightly golden. Remove from heat and let cool. Roll the cookies in powdered sugar while they are slightly warm.
- 8 - Now let them cool completely before rolling them again in powdered sugar or dust the tops with a mesh strainer for a snowy look.
TIPS AND TRICKS
- To measure the flour, scoop it out of your container with a spoon and then into a measuring cup. Don’t pack or tap. Lightly sweep a butter knife across the top to remove the excess flour.
- Keep the size of the cookies as close as possible for even cooking.
- Don't over bake the cookies or they'll be too dry and hard. You want them to be just lightly golden on the bottom and pale on the tops.
- For an extra nutty flavor, toast the pecans in a skillet on medium-low for 5-8 minutes. Stir often for even toasting and to prevent burning.
CAN I FREEZE VEGAN SNOWBALL COOKIES?
YES! The cookies freeze well for 2-3 months. Just place the cookies in an airtight container after they have completely cooled. Place wax paper in between each row to prevent freezing together. Roll them in powdered sugar after they have thawed completely.
CAN I MAKE THEM GLUTEN-FREE?
I haven't tried it yet, but it should work nicely with a 1.1 all-purpose gluten-free flour.
CAN I MAKE THEM NUT-FREE?
SURE! Just omit the nuts entirely or replace them with a ½ cup of vegan chocolate chips.
CAN I MAKE SNOWBALL COOKIES WITHOUT A STAND/HAND MIXER?
Yes! Just cream the softened butter, sugar, salt, and extracts with a whisk until it's light and fluffy for about 2-3 minutes. Fold in half the flour with a spatula, then fold in remaining until combined. Now fold in nuts. Follow the remaining instructions from the recipe.
Here is another way to cream the butter and sugar by using just a fork and spoon.*Note: this tutorial uses dairy butter and they suggest to soften it for a few hours. You don't want to soften the vegan butter that long or it will melt. Soften it just enough so you can work with it by hand.
MORE HOLIDAY SWEETS TO ENJOY:
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Snowball Cookie recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Snowball Cookies
- Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper.
- Using a hand or stand mixer, cream together the butter and ¼ cup of powdered sugar on med-high speed. Now beat in the salt, vanilla and almond extract until combined.
- On low speed, slowly add the flour and mix until just combined, scraping down sides as needed. Now add the pecans and mix to combine. The dough will look slightly moist and somewhat crumbly. It should easily form when lightly pressed together though.
- Using a small cookie scoop or a tablespoon measuring spoon, scoop out the dough and roll into balls. Place on the baking sheet and repeat until all the cookie dough is gone.
- Bake for 14-16 minutes until the bottom of the cookies are slightly golden. You don't want to overbake these. Remove from heat and let cool for 5-8 minutes. Roll the cookies in powdered sugar while they are slightly warm. Now let them cool completely before rolling them again in powdered sugar or dust the tops with a mesh strainer for a snowy look.
1 - Cream the softened butter, sugar, salt and extracts with a whisk until it's light and fluffy for about 2-3 minutes.
2 - Fold in half the flour with a spatula, then fold in remaining until combined. Now fold in nuts. Follow the remaining instructions from the recipe above. FREEZE: place the cookies in an airtight container after they have completely cooled. Place wax paper in between each layer. Freeze for 2-3 months. Roll them in powdered sugar after they have thawed completely. NUT-FREE OPTION - omit the nuts entirely or replace them with a ½ cup of vegan chocolate chips.