Vegan Snowball Cookies (Wedding Cookies)
These snowball cookies (or vegan wedding 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.
Equipment
- Mixing bowls
- 18-by-13 inch half sheet pan
- Parchment paper
Ingredients
- ⅔ cup unbleached all-purpose flour spooned and leveled
- ⅔ cup finely chopped pecans chop before measuring
- ⅓ cup vegan butter or margarine (not unsalted) softened (I used Country Crock Plant Butter Sticks)
- 1½ tablespoons granulated cane sugar plus extra for coating
- ½ teaspoon vanilla extract
- 2 tablespoons 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 unbleached all-purpose flour, ⅔ cup finely chopped pecans, ⅓ cup vegan butter or margarine (not unsalted), 1½ tablespoons 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 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).