Vegan Snowball Cookies are buttery shortbread cookies that are rolled in powdered sugar. They’re a festive and easy cookie recipe that is perfect for the holidays.
Snowball cookies have been a favorite cookie recipe in thousands of homes during the holidays – for in like forever. They’re just that easy and that delicious. And they look wintery with all that nice powdered sugar.
Vegan Snowball Cookies aren’t that sweet straight out of the oven but they are rich with buttery flavor. Then when you roll them in nice powdered sugar and you have a match made in heaven.
Only six ingredients. Yep, only six ingredients and you probably already have most, if not all of them in your cupboard.
- Dairy free butter brings an extra layer of flavor and richness.
- Use Organic powdered sugar twice – on the inside and outside for a very special holiday cookie recipe.
- Vanilla extract is used in a small quantity goes a long way in flavor.
- All-purpose flour is the basis for this baked good.
- Pecans are a treat to me and add a nice extra flavor to these delicate cookies.
How to make vegan snowball cookies
- To make these cookies you start off with softened dairy free butter. Lots of it and I used Blue Bonnet Light to keep it vegan. Any of your favorite kind of dairy-free butter will work.
- Add parchment paper or a silicone mat to a baking sheet.
- To a large bowl add ½ cup powdered sugar, softened vegan butter, and vanilla extract. Beat it until the ingredients are well combined. You don’t have to whip the vegan butter so it doesn’t take long. Especially with a mixer or hand mixer.
- Add in the flour and salt and mix until well combined.
- Stir in the nuts and mix well.
- Start rolling them into 1″ balls until you get 32 to 34 balls.
- Place them on the prepared baking sheets.
- Do NOT dredge them in sugar before baking. Bake for 10 to 12 minutes.
- Remove them from the oven and let cool for about 2 to 3 minutes on a wire rack.
- Add the powdered sugar to a small bowl.
- Roll them in the powdered sugar before they are completely cooled and then place them on the wire rack again. The first dredging also helps them keep their shape.
- Let cool completely and then roll in powdered sugar again.
- They are ready to eat.
- You can place the baking sheet filled with the rolled dough balls for about 15 minutes. This will also help the cookies keep their round shape when baked.
- The powdered sugar keeps the cookies nice and soft.
- Don’t overbake the cookies or they will become dry. Even with all that butter.
No. The reason is that if you use granulated or coconut sugar the cookies would spread too much. You want to keep the shape round to look like snowballs.
Yes, that is not a problem. You can also substitute the pecans for any nut that you like. Just chop them very small.
Not really, about 1″ in diameter or about 1 tablespoon is best for snowballs recipes. Using a small cookie scoop is a great way to handle the size.
Snowball cookies and variations
- Walnuts. Pistachios, almonds, cashews, and pine nuts also make really fun pecan alternatives!
- Substitute unsweetened shredded coconut for the nuts.
- Substitute the nuts with finely chopped fruit such as dried apricot, cranberries or dates. The trick is to not use too much (½ cup at the most) and to have them finely chopped.
- You can add ½ teaspoon almond extract for more of a nuttier taste.
Storing, freezing and gifting
- Store in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls before being baked for up to 30 days. Defrost in the refrigerator and place on the baking sheet and bake about 12 minutes.
- If you would like to freeze the baked cookies you can place them in an airtight freezer safe container, with or without the powdered sugar coating. Freeze for up to 2 months. Defrost and then coat with powdered sugar even if they’ve been covered before.
- To give as a gift place tissue paper or baking paper in a decorative tin then fill with the cookies. Or you could place them in a decorative cookies gift bag, add a ribbon and gift.
More holiday gifts
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Vegan Snowball Cookies
Vegan Snowball Cookies are buttery shortbread cookies that are rolled in powdered sugar.
- 1 cup dairy free butter – measured or 2 sticks softened
- ½ cup Organic powdered sugar – for the cookie dough
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 ¼ cups All purpose flour
- ½ cup pecans – finley chopped
- Powdered sugar – for coating
Preheat oven to 400° F.
Line the baking sheet with parchment paper or a silicone mat.
In a large bowl, beat together dairy free butter, ½ cup powdered sugar, and vanilla until well combined.
Mix in the salt and flour until well combined. Stir in the nuts.
Shape the dough into 1″ balls and place on prepared baking sheets. A small cookie scoop would work well.
Bake for 10-12 minutes or until lightly golden brown.
Remove from the oven and cool slightly – about 2-3 minutes, on a wire rack.
Add powdered sugar to a medium bowl. Roll cookies in powdered sugar and place on a wire rack to cool completely.
When cooled completely roll in powdered sugar again.
Store in an airtight container.
Serving: 1CookieCalories: 98kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 62mgPotassium: 17mgFiber: 1gSugar: 2gCalcium: 2mgIron: 1mg