Vegan Snowball Cookies (Wedding Cookies)
These vegan snowball cookies are nutty and simple to make with a few pantry staples. This festive recipe is free from dairy and eggs and filled with buttery pecans.
Vegan snowball cookies are popular Christmas treats, perfect for gifting and sharing. Rich little cookies rolled up in a dusting of ‘snowy’ sugar; they’ll melt in your mouth!
Snowball cookies are not-too-sweet and so moreish. This version is fuss-free with only six ingredients.
Other names include Danish Wedding Cookies and Mexican Wedding Cookies.
It isn’t known where they originally came from, but they’ve been a traditional part of Christmas and Easter for decades.
This recipe was adapted from Great American Brand Name Baking published in 1991.
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Ingredient Notes
- Unbleached all-purpose flour
- Pecans – add a toasted flavor as they’re baked into the cookies.
- Vegan butter – I used Country Crock Plant Butter sticks.
- Granulated sugar – a light coating on the cookies allows the confectioner’s sugar to not soak in too much.
- Vanilla extract
- Confectioners’ sugar – creates the signature ‘snowball’ look!
Step-by-Step Instructions
1. Let the vegan butter sit at room temperature before beginning so that it softens.
2. Chop the pecans finely. Smaller pieces make the texture finer which prevents the cookies from falling apart during shaping.
3. Add the flour, pecans, butter and granulated sugar, and vanilla into a bowl. Mix well to combine thoroughly with a mixer or spoon.
4. Cover the dough or wrap it with cling film. Place it into the refrigerator to rest for 1 hour.
5. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Divide the dough into twelve equal portions.
6. Shape the dough into balls about 1-inch in diameter. Coat them lightly in granulated sugar, then heavily in confectioners’ sugar.
7. Place the cookies on the baking sheet with 2 inches of space between them. Flatten very slightly, then bake for 15-18 minutes or until lightly browned.
8. Cool for 2 minutes on the tray after removing from the oven, then transfer to a cooling rack. Coat with more confectioners’ sugar, if needed.
Key Tips to Follow
1. Chop the pecans in a food processor for an even finer texture without the fuss. This can also be used to combine the rest of the ingredients to save time.
2. Ensure the dough is refrigerated for at least one hour. This makes them much easier to roll into little balls and stops the finished cookies from being too flat.
Recipe Variations and Substitutions
Variations:
- Swap the pecans out for any nut or seed. Try toasting them before adding to the cookies for an even toastier flavor.
- Vanilla extract can be replaced with any other flavor. Why not try almond, lemon or rose extract?
- Add in some dried spices for a warm, seasonal twist. Ginger or cinnamon would be wonderful additions to these holiday cookies.
- For a nut-free chocolate version, try my Vegan Chocolate Crinkle Cookies.
Substitutions:
- For a nut-free version, replace the nuts with an equal weight of seeds or desiccated coconut. You could even use chocolate chips for something totally different!
- Confectioners’ sugar can be made by blending granulated sugar with a little cornstarch, but only with a powerful blender or food processor.
- For a gluten-free option, try an all-purpose GF flour blend but be aware that different brands vary. Another option is trying my gluten-free Vegan Almond Flour Cookies.
Storage Suggestion
These cookies keep well, making them a great gift or bake-ahead treat to take pressure off the main events.
Store them in an airtight container at room temperature or the refrigerator for a few days once baked.
They can be frozen once baked, but be careful as they’re fragile. The dough can also be made ahead of time and refrigerated for five days or frozen.
Roll the dough out into balls once you’re ready to bake.
More Holiday Cookie Recipes
- Vegan Linzer Cookies
- Vegan Brandy Snaps
- Vegan Gingerbread Cookies
- Vegan Sugar Cookies
- Vegan Lemon Shortbread Cookies
- Vegan Black and White Cookies
- Vegan Almond Biscotti
Vegan Snowball Cookies (Wedding Cookies)
Equipment
- Mixing bowls
- 18-by-13 inch half sheet pan
- Parchment paper
Ingredients
- ⅔ cup (80 g) unbleached all-purpose flour, spooned and leveled
- ⅔ cup (80 g) finely chopped pecans, chop before measuring
- ⅓ cup (75 g) vegan butter or margarine (not unsalted), softened (I used Country Crock Plant Butter Sticks)
- 1½ tablespoons (18 g) granulated cane sugar, plus extra for coating
- ½ teaspoon vanilla extract
- 2 tablespoons (30 g) confectioners’ sugar, for coating
Instructions
Make the cookie dough:
- Add all the ingredients except confectioners sugar to a bowl. Mix to combine with a large spoon or stand mixer.⅔ cup (80 g) unbleached all-purpose flour ,⅔ cup (80 g) finely chopped pecans ,⅓ cup (75 g) vegan butter or margarine (not unsalted) ,1½ tablespoons (18 g) granulated cane sugar ,½ teaspoon vanilla extract
- Cover the dough or wrap with cling film and rest in the refrigerator for 1 hour.
Shape and bake:
- Preheat the oven to 325°F / 160°C. Line a baking sheet with parchment paper.
- Divide the dough into twelve equal portions.
- Shape each portion into 1-inch balls. Coat lightly in granulated sugar then heavily in confectioners’ sugar. Place 2-inches apart on a cookie sheet. Flatten slightly.2 tablespoons (30 g) confectioners’ sugar
- Bake for 15 – 18 minutes or until lightly browned. Cool for 2 minutes on the tray then transfer to cooling racks.
- Coat with more confectioners’ sugar after fully cooling, if needed.
Notes
- Store in an airtight container at room temperature or the refrigerator for a few days once baked.
- They can be frozen once baked, but be careful as they’re fragile. The dough can also be made ahead of time and refrigerated for five days or frozen.
- Swap the pecans out for any nut or seed. Try toasting them before adding to the cookies for an even toastier flavor.
- Vanilla extract can be replaced with any other flavor. Why not try almond, lemon or rose extract?
- Add in some dried spices for a warm, seasonal twist. Ginger or cinnamon would be wonderful additions to these holiday cookies.
- For a nut-free version, replace the nuts with an equal weight of seeds or desiccated coconut.
- For a gluten-free option, try an all-purpose GF flour blend but be aware that different brands vary. Another option is trying my gluten-free Vegan Almond Flour Cookies.
- Adapted from Great American Brand Name Baking (published 1991).
My son made these using your recipe and brought them over on Christmas Day – delicious! The perfect bite to have with coffee…and very moreish. Thank you for the recipe, I’m sure it will become a family favourite now.
So happy to hear that Megan! Many thanks to you and your son for trying it.
These are amazing! I used Earth Balance sticks. Chopping the pecans into fine bits was key. Also using granulated sugar before powdered sugar.
Thank you for the feedback! I’m glad you enjoyed them.