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Home ยป Vegan Cookies ยป Vegan Snowball Cookies

Vegan Snowball Cookies

December 4, 2019 by Nora 13 Comments

JUMP TO RECIPE

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.

lots of vegan snowball cookies

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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.

showing inside of a snowball cookie with pecans

Want more vegan Christmas cookies?

  • Vegan Ginger Cookies
  • The Best Vegan Sugar Cookies
  • Classic Vegan Peanut Butter Cookies
  • Vegan Chocolate Crinkle Cookies
  • Coconut Macaroons
lots of vegan snowball cookies

Vegan Snowball Cookies

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.ย 
5 from 1 vote
PRINT PIN RATE
Prep Time: 20 mins
Cook Time: 16 mins
Total Time: 36 mins
Servings: 26 cookies
Author: Nora Taylor

Ingredients

  • 1 cup vegan butter, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup finely chopped pecans
  • 1 1/2 cups powdered sugar, for rolling
US Customary - Metric

Instructions

  • 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.ย 
  • 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.

Recipe 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 INFORMATION

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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!



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Reader Interactions

Comments

  1. Barbara Makee

    December 06, 2019 at 5:25 pm

    5 stars
    Thank you for Another easy and Awesome recipe. I used country crook plant based Avocado butter sticks and bobs gf all purpose flour. Turned out perfect. I do wish I would have taken them out at the 14 min mark as they are a tad bit dryer than I like. Hot tea will remedy that though ๐Ÿ˜Š

    Reply
    • Nora

      December 07, 2019 at 7:50 am

      I’m glad the recipe was delicious and easy. ๐Ÿ™‚

      Reply
  2. Dale Marie

    December 05, 2019 at 6:58 pm

    Just made a double batch amazing cookies hubby loves them. Kept 12 out the rest are in the freezer.

    Reply
    • Nora

      December 06, 2019 at 6:50 am

      I’m so glad you like them!

      Reply
  3. Kelsey

    December 05, 2019 at 12:48 am

    These are my FAVORITE! Iโ€™m making them tomorrow ๐Ÿ˜‹

    Reply
    • Nora

      December 05, 2019 at 7:30 am

      Yay! Hope you love the cookies!

      Reply
  4. Maria Zoul

    December 04, 2019 at 6:24 pm

    Thank you for the recipe. Do you use Earth Balance sticks or tub for this recipe and other bakery treats? Thank you!

    Reply
    • Nora

      December 05, 2019 at 7:30 am

      I actually use both, depending on what I can find. I prefer the sticks because the measurements will be more exact. Though if the recipe calls for melted vegan butter, it doesn’t much matter if it’s the stick or tub.

      Reply
    • Maria Zoul

      December 05, 2019 at 7:45 pm

      Thank you!

      Reply
  5. Holly C

    December 04, 2019 at 12:19 pm

    Do you think these can be rolled, frozen, and then baked later?

    Reply
    • Nora

      December 04, 2019 at 5:11 pm

      Yes I think that would work!

      Reply
      • Denise

        December 05, 2019 at 1:14 am

        What is the serving size for the macros listed in recipe ?

        Reply
        • Nora

          December 05, 2019 at 7:31 am

          It is an approximate for 1 cookie, if you made 26 cookies total.

          Reply

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