Also known as Italian Wedding Cookies, Russian Tea Cakes or Mexican Wedding Cookies.
Whatever you call them Snowball Cookies are delicious!
Slightly crispy with sweet and velvety nutty goodness inside!
I make snowball cookies every year to compliment my Christmas cookie platters
They are quite possibly my favorite cookies and because they remind me of Christmas I just naturally call them Snowball Cookies!
A perfect bite to pop in your mouth!
These cookies are part of my 12 Days of Christmas Cookies recipe series!
Notes for Success
Using a Vegan Butter with the lowest moisture content is the key to success in almost all vegan recipes
I prefer Earth Balance *not sponsored
This cookie dough can be scooped and then frozen for up to 2 months!
Making your holiday cookie baking days mush easier!
When you are ready to bake them, just set them up on the sheet pan as you preheat your oven and proceed as normal!
Subbing in Pumpkin Seeds & Peanuts in place of the Walnuts & Pecans is a great alternative since some people are allergic to those nuts.
The results were spectacular and so much cheaper too!
Using a small Tablespoon Scooper to ensure each cookie is exactly the same size is a really good idea!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
Snowball Cookies
Ingredients
- 1 cup Vegan Butter 226g
- ½ cup Granulated Sugar 100g
- 2 teaspoons Vanilla Extract 10ml
- ¾ cup Pecans 130g
- ½ cup Walnuts 85g
- 2 cups All Purpose Flour 250g
for the coating
- 1½ cups Confectioners Sugar
Instructions
- 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
- Turn the oven up to 350F while you make the cookie dough
- Cream the vegan butter with sugar just to combine well, this is one recipe where you do not want it to light & fluffy
- Then add the vanilla extract.
- 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
- Add the cooled chopped nuts and mix well.
- 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.
- Let cool for just a couple minuted then toss them gently into the confectioners sugar
- Shake off the excess, return the to the sheet pan and then sprinkle them with additional powdered sugar
Video
Notes
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!!!
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)
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!
Love these! Did a gluten free version with King Arthur gf flour. Turned out perfectly, and because of the shortbready nature of snowballs, the grittiness of the gf flour was barely noticeable.
The following were made with regular flour, bob’s red mill…
Also great with a handful of candy cane bits in the powdered sugar coating. (did a batch with the candy cane bits in the cookie dough, but they spread a bit and didn’t stay in nice round balls. Were a bit chewy too, but super tasty)
I tried a Grinch version too! subbed pistachios for the pecans and added 1/2 cup of finely chopped dried cranberries. Used trader joe’s orange infused crans. Also added a few drops of green food gel coloring.
Looking forward to trying a gingerbread version…not sure how adding a bit of molasses will work.
Thanks for the amazing and successful recipes you give us!! Blessed 🙂
I was looking to “veganize” this classic cookie and was so happy to stumble across your recipe. They taste just like the ones I ate growing up, which is exactly what I was going for. I used Country Crock Plant Butter (avocado oil variety) and my dough was pretty sticky–especially since I just used a teaspoon when making the balls–but this didn’t impact cook time or flavor. Next time I’ll use pecans only simply out of personal preference. Looking forward to making these again and again for years to come–thank you!
Hi Gretchen I’m new to this Vegan don’t even know what it is lol but sure do like the snowball cookie’s .I have a few ? ….. where do I find vegan butter ? where can I find a good cookie scoop like the one you use I’m tired of my cookie scoops breaking on me God Bless
Hey there! Vegan Butter is essentially margarine, however not all are created equally. I prefer Earth balance (brand) it is the best, but if you cannot get that you can use any one that does not list “milk products” on the ingredients list.
As for thew scoops I use – Check out my Amazon Page here for reference
I’ve made these with regular flour and they are delicious. So delicious, that someone deemed me a “good baker” even though all my cakes are completely flat – LOL
Do you think that whole wheat flour would work okay for these cookies? Thanks!
Hi Gretchen,
I made your snowball cookies and gingerbread cookies for a vegan pot luck recently. Everyone loved them! When we bring a dish we are required to list the ingredients (for those who have food allergies). When doing so, I usually include the full recipe. I have been spreading the word about your website and your great recipes.
Thanks for adding a special touch to the holidays!
AWESOME! THANK YOU SO MUCH!
I haven’t made these in years but will be making them this year because, why not…lol.
Can I make this ahead, scoop on a baking sheet and then freeze them? If so, do I wait till they thaw out or can I pop them in a 350 oven straight from the freezer? Thank you always!!! <3
Hi! Yes I am not sure where I answered this one already, maybe on YouTube? but YES You can! I have mine in the freezer right now, I’ll take them out & set them up on the sheet pan while the oven preheats, then just bake!