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Snowball Cookies

November 15, 2018 By Gretchen 3 Comments

Snowball Cookies

I call these Snowball Cookies

But you may be more familiar with Russian Tea cakes?

Also known as Italian Wedding Cookies and also Mexican Wedding cookies.


Whatever you call them they are delicious!

I have made these cookies every year to compliment my cookie platters for over 2 decades!

I cannot even imagine how many I have eaten over that same course of time! Yikes!

They are quite possibly my favorite cookies, and I guess because for me they remind me of Christmas I just naturally call them Snowball Cookies!

They are crispy inside with sweet and velvety nutty goodness!

Snowball Cookies

A perfect bite to pop in your mouth!

You may notice the actual dough part is a very low sugar recipe, partly because they warm balls of bliss get rolled two times into powdered sugar right out of the oven for a sweet coating!

These cookies are part of my 12 Days of Christmas Cookies recipe series!


5.0 from 1 reviews
Snowball Cookies
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Preheat the oven to 350°F
Serves: 42
Ingredients
  • 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
Instructions
  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
Notes
store cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks
3.5.3226

 

 

Filed Under: All Recipes, Cookies

« Pecan Pie Rugelach
Cannoli Roll Cake »

Reader Interactions

Comments

  1. catherine

    November 24, 2018 at 5:24 am

    I just made these and they are the best vegan cookies I’ve made so far, by far. This will be a go-to for me during the holidays. Thank you Gretchen!!!

    Reply
    • Gretchen

      November 25, 2018 at 10:02 pm

      YAY! Thank you for the feedback I am glad you liked them! So do I ! they are dangerous (but so easy so if I eat them all I can just make them again! LOL)

      Reply
  2. Erica Glenny

    December 18, 2018 at 12:12 am

    My husband claims these are his new favorite Christmas cookie and I have to agree. SO GOOD! They are light woth just the right sweetness and a perfect pairing for a (morning!) cup of coffee. Five stars for sure!

    Reply

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