If you’re not a fan of Christmas cake, or the traditional Christmas pudding, or simply looking for something a bit different, you simply must try this vegan snowball cookies recipe.
Jump to RecipeThey’re so quick and easy to make and are ideal for both children and adults over the festive period.
Known traditionally as Mexican wedding cookies, or Russian tea cakes, these sugar cookies are perfect for the holiday season as they look like little balls of snow. Over here in the UK they’ve become known more as the classic snowball cookie. A vegan cookie recipe that’s full of flavour and melts in your mouth!
Scroll down to the recipe card below for the full instructions on how to make these melt in the mouth cookies – the perfect vegan snack!
Equipment You’ll Need
- Electric Mixer (or hand mixer)
- 2 Bowls
- Wooden Spoon
- Baking Tray
- Parchment paper
Ingredients
- Vegan Butter (can be swapped for coconut oil)
- Vanilla Extract
- Chopped Pecan Nuts
- All Purpose Flour (can also use all purpose gluten-free flour)
- Powdered Sugar
- Cornstarch
- Almond Extract (Optional)
In this recipe we used pecan nuts from KoRo – 5% Off code – BECKY5
How To Make These Vegan Buttery Cookies
Preheat your oven to 190°C (375°F).
Line one large baking sheet with parchment paper and set aside.
Start by sifting the white flour into a medium bowl, along with the chopped pecan pieces, salt and cornstarch. Mix these together well until combined and place your dry ingredients to one side.
In a separate, large mixing bowl, add the vegan butter and whisk until it looks more like a paste. Then add in the powdered sugar a little at a time and cream together until smooth.
Once you have a smooth, slightly lighter mixture, add in the vanilla extract and mix until combined.
Add the flour mixture to the butter and sugar and mix it with a spoon until a dough forms. If you find it’s a little dry, add a small splash of milk or water.
Once you have your cookie dough, make individual bite-sized balls by rolling the dough in your hands. You can either eye-ball this, or use a cookie scoop if you want them to be more precise in size.
Place your balls on the prepared baking sheet – with plenty of space between each ball.
Bake for 8-10 minutes (or until the tops of your balls have started to go golden brown).
Leave the baked cookies to cool on the baking tray for 5 minutes and then roll them in the powdered sugar and return the balls back to the cookie sheet, or cooling rack to cool completely.
The powdered sugar coating not only makes these classic cookie look more festive, it also gives the cookies a slightly more buttery, melt in the mouth texture.
Once completely cool, dust the tops of your balls with more powdered sugar – and you’re done!
Vegan Snowball Cookie Recipe
Vegan Snowball Cookies Recipe
Equipment
- Electric Mixer (or hand mixer)
- 2 Bowls
- Parchment Paper
- 1 Baking Tray
- Wooden Spoon
Ingredients
- 180 grams Vegan Butter
- 80 grams Chopped Pecan Nuts
- 180 grams All Purpose Flour
- 100 grams Powdered Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Almond Extract (Optional)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 190°C (375°F).
- Line one large baking sheet with parchment paper and set aside.
- Start by sifting the flour into a bowl, along with the chopped pecan pieces, salt and cornstarch. Mix these together until combined and place to one side.
- In a separate, large mixing bowl, add the vegan butter and whisk until it looks more like a paste. Then add in the powdered sugar a little at a time and cream together until smooth.
- Once you have a smooth, slightly lighter mixture, add in the vanilla extract and mix until combined.
- Add the flour mixture to the butter and sugar and mix it with a spoon until a dough forms. If you find it's a little dry, add a small splash of milk or water.
- Once you have your cookie dough, make individual balls by rolling the dough in your hands.
- Place your balls on the prepared baking sheet – with plenty of space between each ball.
- Bake for 8-10 minutes (or until the tops of your balls have started to go golden brown).
- Leave the cookies to cool on the baking tray for 5 minutes, roll them in the powdered sugar and return the balls back to the cooling rack to cool completely.
- Once completely cool, dust the tops of your balls with more powdered sugar – and you're done!
How To Store These Vegan Cookies
Once your cookies have cooled to room temperature on a wire rack, place them into an airtight container.
They can either be stored in a cool place in a cupboard, or keep them in your fridge if you want them to last as long as possible.
The best way to eat these cookies is fresh from the oven – once cooled. However, they taste just as great a few days later too!
Why Your Snowball Cookies Might Be Falling Apart
If you’re having trouble keeping your snowball cookies together in a ball shape, they might be too dry.
If this is the case, try adding a splash of non-dairy milk to your cookie dough to help it stick together better.
Recipe Notes
Instead of using pecan nuts, you could use chocolate chips in your buttery shortbread cookies – or both even!
We would love to know if you tried making these vegan pecan snowball cookies in the comments below.
Do you think they’re better than traditional chocolate chip cookies. They certainly make a nice break from all of the boring holiday cookie trays you find everywhere at Christmas.
This looks like such a good recipe. Especially if you have to watch what you eat. I’m going to definitely try this out it’s perfect for the Christmas holiday season.
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Hope you love them as much as we do! Happy Christmas Heather.