December 29, 2020
Vegan Snowball Cookies are festive little holiday cookies that are buttery, full of pecans and rolled in powdered sugar! Made in 1 bowl with 6 ingredients. Also known as Mexican Wedding Cookies and Russian Tea Cakes, these little vegan snowball cookies are one of my all time favorites, especially around the holidays.
They are basically a buttery, rich shortbread cookie ball that is coated in powdered sugar. What could be better?
Vegan Snowball Cookies:
servings: 26 COOKIES
prep time: 20 MINUTES
cook time: 16 MINUTES
total time: 36 MINUTES
yields: 51 one inch cookies
cuisine: AMERICAN, MEXICAN
This recipe is part of my Christmas 2020: Menu Prep Series!
- ▢ 2 cups finely chopped pecans
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Chop the pecans.
- With a hand mixer, cream together the vegan butter and 1/2 cup powdered sugar. Beat in vanilla, then add the flour and pecans and beat on low speed until combined.
- Using a tablespoon or small cookie scoop, scoop out the cookie dough and roll into balls. I used a 1” cookie scoop, which helps keep all the cookies uniform. Place the balls on the prepared baking sheet. Bake for 14-16 minutes or until the cookies are set and the bottoms are slightly brown.
- Let the cookies cool for 10 minutes. Place the 1 1/2 cups powdered sugar in a bowl. Roll the cookies in the powdered sugar, then place on a cooling rack, or back on the baking sheet.
- Once completely cooled, roll once more in powdered sugar. Store in a covered container for up to 5 days.
calories: 149kcal, carbohydrates: 17g, protein: 1g, fat: 8g, saturated fat: 2g, sodium: 57mg, potassium: 28mg, fiber: 1g, sugar: 9g, vitamin a: 334iu, vitamin c: 1mg, calcium: 4mg, iron: 1mg
How did you modify this recipe? Please share in the comments. Thank you for sharing!
Tips & Substitutions:
- Don’t make the cookies too big. A tablespoon size scoop is just right here. I used a 1” cookie scoop, which helps make them all uniform.
- Don’t over or under cook the cookies. They are done when they look set and are lightly golden brown on the bottom.
- Gluten free? I haven’t tested it myself, but I bet they would work using a gluten free flour mix. Don’t try to sub almond or coconut flour, it just won’t work.
- Nut free? Feel free to leave out the nuts. You can also swap walnuts for the pecans if desired.