This recipe for vegan snowball cookies will delight your taste buds with its rich, buttery flavor and delicate, melt-in-your-mouth texture. Its simple yet wholesome ingredients and straightforward instructions make it a breeze to create a batch of these wonderful treats!
If cookies are a way of life for you as much as they are for me, you should also check out my vegan chocolate chip, oatmeal and Nutella sandwich cookies!
Why you’ll love this recipe
- Irresistible flavor. Snowball cookies offer a delightful combination of buttery richness and a hint of sweetness, making them incredibly satisfying to indulge in.
- Melt-in-your-mouth texture. These cookies have a crumbly and tender texture that practically dissolves on your tongue, creating a truly heavenly experience!
- Easy to make. Just like peppermint cookies, Snowball cookies require minimal effort and simple ingredients, making them an accessible and enjoyable baking project for all skill levels.
- Versatile variations. You can customize snowball cookies by adding different flavors like chocolate chips, nuts, or spices, allowing you to experiment and create your own unique twists on this classic treat.
Ingredients needed
- Vegan butter or margarine. Provides the rich, buttery flavor and helps create the crumbly texture characteristic of snowball cookies.
- Powdered sugar. Adds sweetness and contributes to the delicate texture, creating a soft coating on the cookies.
- All-purpose flour. Forms the base of the cookie dough, giving it structure and stability.
- Finely chopped nuts (such as walnuts or pecans). Adds a nutty flavor and a pleasant crunch to the cookies, enhancing their overall texture and taste.
- Vanilla extract. Infuses the cookies with a warm and aromatic flavor, complementing the other ingredients.
- Salt. Balances the sweetness and enhances the overall flavor profile of the cookies.
- Non-dairy milk (such as almond milk or soy milk). Helps bind the ingredients together and moisten the dough, ensuring a tender and cohesive texture.
How to make snowball cookies
Step 1 – Cream the butter and sugar. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. You can use an electric mixer or mix by hand with a wooden spoon.
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Step 2 – Add the dry ingredients. Stir in the vanilla extract until well combined. Gradually add the flour to the butter mixture, mixing well after each addition. The dough should come together and be slightly crumbly. Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough.
Step 3 – Form the balls. Take about a tablespoonful of dough and roll it into a small ball between your palms. Place the ball onto the prepared baking sheet. Repeat this process with the remaining dough, spacing the balls about 1 inch apart.
Step 4 – Bake in the preheated oven. This should take about 12-15 minutes, or until the cookies are set and slightly golden on the bottom. Be careful not to overbake.Remove the cookies from the oven and let them cool on the baking sheet for a few minutes until they are firm enough to handle.
Step 5 – Dust and serve! While the cookies are still warm, roll them in powdered sugar until fully coated. Place the coated cookies on a wire rack to cool completely. Once the cookies have cooled, give them another gentle roll in powdered sugar to ensure they are fully coated. Enjoy!
Tips to make the best recipe
- Use high-quality vegan butter. The vegan butter you choose can greatly impact the taste and texture of your cookies. Opt for a high-quality vegan butter that has a rich and creamy flavor such as Earth Balance, Country Crock, Melt Organic or Nutiva.
- Finely chop the nuts. To ensure a pleasant texture and even distribution of nuts throughout the cookies, finely chop the pecans or walnuts. This will help them blend seamlessly into the dough and provide a delightful nutty flavor in every bite.
- Double coat with powdered sugar. Coating the cookies with powdered sugar adds a beautiful snowy appearance and a touch of sweetness. For the best results, roll the cookies in powdered sugar twice. Once while they are still warm to allow the sugar to adhere to the surface, and again once they have cooled completely for a pristine and even coating.
Storage instructions
To store: Place the snowball cookies in an airtight container to maintain their freshness and prevent them from drying out. They can be stored at room temperature for several days, away from direct sunlight or heat sources. If you need to store the cookies for an extended period, you can refrigerate them in the airtight container.
Recommended tools
- Electric mixer. Mixing can be done by hand, but to perfect the cookies, an electric mixer will come in very handy!
Frequently asked questions
Yes, you can use different types of nuts in your vegan snowball cookies or omit them if you prefer. Finely chopped almonds, cashews, or macadamia nuts can be great alternatives. Just ensure that the nuts are finely chopped to achieve a desirable texture.
While all-purpose flour works well in this recipe, you can experiment with other flours, such as whole wheat flour or gluten-free flour blends. However, keep in mind that different flours can affect the texture and taste of the cookies, so adjustments may be needed in the measurements or additional ingredients.
Powdered sugar is traditionally used for coating snowball cookies as it provides a smooth and powdery texture. However, if you prefer an alternative sweetener, you can try using organic cane sugar or coconut sugar. Just keep in mind that the appearance and texture of the cookies may be different.
Yes, you can prepare the dough ahead of time and refrigerate it until you’re ready to bake. Wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24-48 hours. When you’re ready to bake, allow the dough to come to room temperature before shaping and baking the cookies.
Snowball Cookies
Ingredients
- 1 cup vegan butter softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup pecans finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. You can use an electric mixer or mix by hand with a wooden spoon.
- Stir in the vanilla extract until well combined. Gradually add the flour to the butter mixture, mixing well after each addition. The dough should come together and be slightly crumbly. Fold in the finely chopped pecans or walnuts until evenly distributed throughout the dough.
- Take about a tablespoonful of dough and roll it into a small ball between your palms. Place the ball onto the prepared baking sheet. Repeat this process with the remaining dough, spacing the balls about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and slightly golden on the bottom. Be careful not to overbake.Remove the cookies from the oven and let them cool on the baking sheet for a few minutes until they are firm enough to handle.
- While the cookies are still warm, roll them in powdered sugar until fully coated. Place the coated cookies on a wire rack to cool completely. Once the cookies have cooled, give them another gentle roll in powdered sugar to ensure they are fully coated. Enjoy!
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