Vegan Snowball Cookies

5 from 16 votes

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.

Prep Time20

Cook Time8

Total Time28

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 115kcal

Author: Alison Andrews

Ingredients

2 cups All Purpose Flour (250g)
1 cup Pecans or Walnuts (100g) Chopped
½ teaspoon Salt
1 Tablespoon Cornstarch
1 cup Vegan Butter (225g)
1 cup Powdered Sugar (120g)
2 teaspoons Vanilla Extract

For Rolling:

1 ½ cups Powdered Sugar (180g)

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

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.
Pecans - we used raw pecan nuts but walnuts are also a great choice. This recipe will also work great with almonds, hazelnuts or pistachios.
Cornstarch - helps to reduce the spreading of the cookies as they bake, and also contributes to the soft texture.
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.
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