Snowball Cookies
Prep time
Bake time
Total time
Preheat the oven to 350°F
Serves: 42
  • Vegan Butter 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Vanilla Extract 2 teaspoons
  • Pecans ¾ cup
  • Walnuts ½ cup
  • All Purpose Flour 2 cups (250g)
  • Confectioners Sugar for coating 1½ cup
  1. Lightly roast the nuts in a 300°F on a sheet pan for 5 minutes, then cool and process then fine in a food processor
  2. Cream the vegan butter with sugar just to combine well, then add the vanilla extract.
  3. Scrape the bottom and sides of the bowl for an even mix, then add the sifted flour all at once and mix just until combined
  4. Add the cooled chopped nuts and mix well.
  5. Scoop the cookies with a #100 cookie scoop onto a parchment lined sheet pan spaced approximately 1" apart and bake in a preheated 350°F oven for approximately 20 minutes or light golden browned.
  6. Let cool for just a couple minuted then toss them gently into the confectioners sugar
  7. Shake off the excess, return the to the sheet pan and then sprinkle them with additional powdered sugar
store cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks
Recipe by Gretchen's Vegan Bakery at