Vegan Snowball Cookies – Loving It Vegan


Vegan snowball cookies are a Christmas classic. They are buttery and nutty with a soft melt-in-your-mouth texture. Easy to make and simply irresistible.

Vegan snowball cookies stacked up on a plate.

These vegan snowball cookies are also known as Mexican wedding cookies and Russian tea cakes. You might even know them as pecan sandies.

But no matter what you call them, they are a holiday delight. They’re similar to shortbread cookies, but soft and nutty and rolled in powdered sugar.

Serve them alongside vegan eggnog or vegan baileys to really get in the holiday spirit.

And if you’re looking for more vegan Christmas cookies then look no further than our vegan butter cookies, vegan snickerdoodles and vegan gingerbread cookies.

Ingredients You’ll Need To Make These Cookies

Photo of the ingredients needed to make vegan snowball cookies.

Ingredient Notes

  • Pecans – we used raw pecan nuts but we’ve also tested this recipe with raw walnuts and it was just as delicious. Almonds, hazelnuts and pistachios also work great.
  • Cornstarch – helps to reduce the spreading of the cookies as they bake, and also contributes to the soft texture.
  • Powdered sugar – instead of granulated sugar gives these cookies a very soft, melt-in-your-mouth texture.
Snowball cookies stacked up on a plate.

How To Make Vegan Snowball Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Sift all purpose flour into a mixing bowl and add chopped pecans (or walnuts), salt and cornstarch. Mix together.
Collage of two photos showing flour, pecans, salt and cornstarch in a bowl and mixed together.
  • Add vegan butter and powdered sugar to the bowl of a stand mixer and cream them together until smooth.
Two photo collage showing vegan butter and powdered sugar in a stand mixer and creamed together.
  • Add vanilla extract and mix it in.
Two photo collage showing vanilla extract added to stand mixer and mixed in.
  • Add the dry ingredients to the wet and mix it with a spoon into a thick cookie dough.
Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
  • Break off or scoop dough into tablespoon-sized balls, roll them between your palms to make them into neat balls and place them onto parchment lined baking sheets. We spread the cookies over two baking sheets.
  • Bake at 375°F for 8-10 minutes. The tops should be pale and the bottoms should just be starting to turn light golden brown.
Two photo collage showing cookies on a parchment lined baking sheet before and after baking.
  • Let the cookies cool for 10 minutes on the baking tray and then roll them in powdered sugar.
Two photo collage showing snowball cookies being rolled in powdered sugar.
  • Return the cookies to the baking sheet and let them cool completely. When cold, roll them in powdered sugar for a second time.
Vegan snowball cookies on a parchment lined baking tray.

Baker’s Tips

Measure the flour correctly. Either weigh the flour on a food scale or use the spoon and level method. Fluff up the flour and then spoon it (don’t scoop it) into your measuring cup. Use the straight back of a knife to level off the top.

Use a cookie scoop to keep the size of the cookies uniform. We used a small cookie scoop to scoop the cookies. If you don’t have a cookie scoop, use a tablespoon measure. It’s ideal to make the balls quite small and also to make them quite uniform in size.

There’s no need to chill the dough. I tested a version where I chilled the rolled cookies just to see if it would help them to hold their shape better when baking. It made no difference at all. These cookies DO mostly hold their shape and don’t spread very much during baking, so long as you don’t over-bake the cookies.

Split the cookies over two large baking sheets. This recipe makes around 36 cookies so you need at least 2 large baking sheets. I prefer to bake one batch of cookies and then the next batch immediately after. If you try to bake both batches at the same time, it can result in uneven baking.

Don’t over-bake the cookies. If these cookies are over-baked they will become dry and crumbly. We found 8 minutes to be the perfect bake time but you may need up to 10 minutes. They should be pale on top and very lightly browned on the bottoms.

Make them gluten free. I haven’t tested these cookies as gluten free but it’s highly likely that they would work well with a gluten free all purpose baking blend. Don’t use a single type of flour like almond flour or coconut flour, as that won’t work. It must be a gluten free all purpose blend.

Make them nut free. If you have a nut allergy you can simply omit the nuts.

Snowball cookie broken in half.

Storing and Freezing

Keep your cookies stored in an airtight container at room temperature for 4-5 days or in the fridge for a week.

Baked cookies are also freezer friendly for up to 3 months. Thaw them in the fridge and then bring them to room temperature before enjoying. You may want to re-roll them in powdered sugar once they’re thawed.

You can also freeze the unbaked cookie dough for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before scooping the cookies and baking as usual.

Vegan snowball cookies in a stack with the top cookie broken in half.

More Vegan Cookies

  1. Vegan Sugar Cookies
  2. Vegan Ginger Cookies
  3. Vegan Peanut Butter Cookies
  4. Vegan Macaroons
  5. Vegan No Bake Cookies
  6. Vegan Thumbprint Cookies

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan snowball cookies stacked up on a plate.

Vegan Snowball Cookies

Vegan snowball cookies are a Christmas classic. They are buttery and nutty with a soft melt-in-your-mouth texture. Easy to make and simply irresistible.

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Course: Cookies, Dessert

Cuisine: American, Vegan

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 8 minutes

Servings: 36 cookies

Calories: 115kcal

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Instructions

  • Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.

  • Sift all purpose flour into a mixing bowl and add chopped pecans (or walnuts), salt and cornstarch. Mix together.

  • Add vegan butter and powdered sugar to the bowl of a stand mixer and cream them together until smooth.

  • Add vanilla extract and mix it in.

  • Add the dry ingredients to the wet and mix it with a spoon into a thick cookie dough.

  • Break off or scoop dough into tablespoon-sized balls, roll them between your palms to make them into neat balls and place them onto your parchment lined baking sheets.

  • Bake for 8-10 minutes. The tops should be pale and the bottoms should just be starting to turn light golden brown.

  • Let the cookies cool for 10 minutes on the baking tray and then roll them in powdered sugar and return them to the baking sheet.

  • Let them cool completely and when cold, roll them in powdered sugar for a second time.

Notes

  1. Measure the flour correctly. Either weigh the flour on a food scale or use the spoon and level method. Fluff up the flour and then spoon it (don’t scoop it) into your measuring cup. Use the straight back of a knife to level off the top.
  2. Pecans – we used raw pecan nuts but walnuts are also a great choice. This recipe will also work great with almonds, hazelnuts or pistachios. 
  3. Cornstarch – helps to reduce the spreading of the cookies as they bake, and also contributes to the soft texture.
  4. Make them gluten free. I haven’t tested these cookies as gluten free but it’s highly likely that they would work well with a gluten free all purpose baking blend. Don’t use a single type of flour like almond flour or coconut flour, as that won’t work. It must be a gluten free all purpose blend.
  5. Make them nut free. If you have a nut allergy you can simply omit the nuts.
  6. Storing and freezing: Keep your cookies stored in an airtight container at room temperature for 4-5 days or in the fridge for a week. Baked cookies are also freezer friendly for up to 3 months.

Nutrition

Serving: 1Cookie | Calories: 115kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 73mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan





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