Vegan Snowball Cookies

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

author: NORA TAYLOR, from noracooks.com

course: DESSERT

cuisine: AMERICAN, MEXICAN

This recipe is part of my Christmas 2020: Menu Prep Series!

Ingredients:

  • ▢ 1 cup vegan butter, softened
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ 2 cups finely chopped pecans
  • ▢ 1 1/2 cups powdered sugar, for rolling

Instructions:

  • 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.

Notes:

  1. For the vegan butter, I used Earth Balance brand. I’m sure another brand will work as well, such as Miyoko’s or Melt.
  2. To freeze, bake the cookies but do not roll in powdered sugar. Freeze, then when ready to serve, thaw the cookies and roll in powdered sugar.
  3. Gluten free: Try using an all purpose gluten free mix. I haven’t tried this myself, but it would likely work. Do not sub almond or coconut flour, it will not work.
  4. Nut free: If you have an allergy, you could make the cookies without any nuts at all. Walnuts work as well as pecans for a change.

Nutrition:

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.

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