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.
Prep Time 20minutes mins
Cook Time 16minutes mins
Total Time 36minutes mins
Course: Dessert
Cuisine: American, Mexican
Servings: 26 cookies
Calories: 149kcal
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 cookie 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.
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
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
Vegan Pecan Snowball 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°F and line a large baking sheet with parchment paper.
- In a mixing bowl, cream together the softened vegan butter and 1/2 cup powdered sugar using a hand mixer.
- Beat in the vanilla extract, then add the flour and chopped pecans. Mix on low speed until well combined.
- Scoop out the cookie dough using a tablespoon or small cookie scoop, 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 browned.
- Let the cookies cool for 10 minutes. Place the 1 1/2 cups of powdered sugar in a bowl.
- Roll the cookies in the powdered sugar, then transfer them to a cooling rack or back onto the baking sheet.
- Once completely cooled, roll the cookies once more in powdered sugar.
- Store the cookies in a covered container for up to 5 days.
Notes:
- I used Earth Balance brand vegan butter, but other brands like Miyoko’s or Melt should work as well.
- To freeze, bake the cookies without rolling them in powdered sugar. Freeze, then thaw and roll in powdered sugar before serving.
- For a gluten-free option, try using an all-purpose gluten-free flour mix. Avoid using almond or coconut flour, as they won’t yield the desired texture.
- For a nut-free version, omit the pecans or substitute with walnuts.