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
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.
PRINT PINPrep Time: 20 mins
Cook Time: 16 mins
Total Time: 36 mins
Servings: 26 cookies
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
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.
- 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
- 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.
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!
Alina
These are probably the first vegan cookies that come out extraordinary, after I had lost faith in being able to make vgan delicious desserts.
I didn’t even have vegan butter, used Becel margarine instead, and walnuts instead of pecans.
Scrumptious! We devoured them before they were even cool enough for the second sugar-rolling.
Thank you so much for sharing! 🙂
Nora
You’re welcome! Glad they were good!
Audra
These are so great and were a huge hit over the holidays! Thank you for sharing this recipe with us!
Nora
You’re welcome! So glad you like them.
Darcy
These were amazing!!!!! I toasted the pecans before mixing in – adds a great layer of flavor!
Nora
What a great idea! Glad they were amazing!
Ellen
I used Erythritol and 1/4 cup of almond flour with 1/4 cup of coconut flour and 1 1/2 all purpose flour to make the cookies sugar free and a little healthier and they turned out great!
Nora
That’s so great! Glad it came out great.
Bev
Yum!!! Very tasty and going fast! Thank you for another great recipe!
Nora
You’re welcome! Glad they’re good!
Abbie
Would I be able to use Oat flour? Thanks!
Nora
I don’t think it would work the same, but I suppose it’s possible. If you try it, I’d love to hear!
Ashley
How long do they take to thaw? If I kept in the fridge over night when can I roll in powdered sugar?
Nora
Do you mean if you froze the cookies? They might take an hour or two to thaw. Once they don’t feel frozen, you can roll them.
Barbara Makee
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 😊
Nora
I’m glad the recipe was delicious and easy. 🙂
Dale Marie
Just made a double batch amazing cookies hubby loves them. Kept 12 out the rest are in the freezer.
Nora
I’m so glad you like them!
Kelsey
These are my FAVORITE! I’m making them tomorrow 😋
Nora
Yay! Hope you love the cookies!
Maria Zoul
Thank you for the recipe. Do you use Earth Balance sticks or tub for this recipe and other bakery treats? Thank you!
Nora
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.
Maria Zoul
Thank you!
Holly C
Do you think these can be rolled, frozen, and then baked later?
Nora
Yes I think that would work!
Denise
What is the serving size for the macros listed in recipe ?
Nora
It is an approximate for 1 cookie, if you made 26 cookies total.