Vegan Snowball Cookies are festive little holiday cookies that are buttery, full of pecans and rolled in powdered sugar! Made in 1 bowl with 5 ingredients.
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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. I mean, what could be better?
Tips & Substitutions
- Don’t make the cookies too big. A tablespoon size scoop is just right here.
- 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.
Want more vegan Christmas cookies?
- Vegan Ginger Cookies
- The Best Vegan Sugar Cookies
- Classic Vegan Peanut Butter Cookies
- Vegan Chocolate Crinkle Cookies
- Coconut Macaroons
Vegan Snowball Cookies
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- 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 cooke dough and roll into balls. 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.
- For the vegan butter, I used Earth Balance brand. I'm sure another brand will work as well, such as Miyoko's or Melt.
- 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.
- 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.
- 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.