Vegan Snowball Cookies
vegan ~ plant-based ~ dairy-free ~ egg-free
Makes: 13-15 Cookies
Bake Time: 15 to 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Soft, Buttery, and Sweet.
These Vegan Snowball Cookies are packed with pecans and will just melt in your mouth. This classic cookie is loaded with pecans. These Vegan Snowball Cookies are soft, buttery, and sweet. Rolled in as much powdered sugar as your heart desires. These cookies are popular around the holiday season, because of their snowy look. But these Christmas cookies can be enjoyed year-round.
Recipe Notes:
I purposely created this recipe to be hassle-free. For this recipe, you can use any size pecans. Whether whole or chopped, they will be prepared in a food processor. See notes below – if you do not have a food processor. For example, you can chop the pecans finely and prepare this recipe in a bowl.
It’s like butter baby!
I made this recipe (pictured) using the vegan butter brand Earth Balance. However, this can also be made with the Miyoko’s brand. Also, I’ve tried this recipe by leaving the vegan butter out to soften at room temperature. But if you are in a pinch, you can place the stick of butter in a microwave-safe bowl. Heat it for about 30 seconds to soften. In fact, these lovely cookies don’t spread out too much during baking either. So, I’m able to prepare this entire batch and bake them using my 13 x 17 sized baking pan. I like to eye-ball the amount and will roll these into about one-inch balls.
These quick, no-hassle cookies will quickly become your next go-to Christmas cookie. Enjoy!
Ingredients:
1 Cup Pecans
1 Cup All-Purpose Flour
1/4 Tsp Cinnamon
1 Pinch Nutmeg
1 Pinch Salt
1/4 Cup Powdered Sugar/Confectioners’ Sugar
2 Tbsp Raw Cane Sugar
1/2 Cup Vegan Butter (1 Stick-Earth Balance), softened at room temperature
1 Tsp Vanilla Extract
Additional Powdered Sugar/Confectioners’ Sugar for tossing (about 1/3 to 1/2 Cup)
Directions:
-Pre-heat oven to 350 degrees F. (I used a 13 x 17 baking sheet lined with parchment paper).
-In a food processor, add your pecans and all the dry ingredients: Flour, Cinnamon, Salt, Sugars. Pulse two or three times to break down the pecans. Then, blend on high for 20 to 30 seconds.
-Next, add the softened butter and vanilla. Blend on high for another 15 to 20 seconds to combine. (The texture actually comes together like my Raw Energy Balls).
-Grab a small amount of cookie dough with your hands and roll the cookies into 1-inch to 1 1/2-inch balls.
*You can scoop out more of an exact amount by using a small cookie dough scoop. Then, roll them into balls. The quantity may vary. But I prefer to eyeball it.
*Also, remember to remove the blade from the food processor for safety. Alternatively, you can turn out the cookie dough into a separate bowl for this step before rolling them into balls.
-Bake for 10 to 12 minutes. *For my oven, I bake these at exactly 12 minutes. You will want them to be lightly browned on the bottom.
-Finally, allow them to cool slightly to the touch before rolling them into the remaining powdered sugar. I allow them to cool for about five to ten minutes.
-Enjoy!
Notes:
-Store in an airtight container for about five days.
-This recipe purposely utilizes a food processor for ease. However, if you do not have a food processor, be sure to chop the pecans finely. Combine the pecans and all the dry ingredients before adding in the melted butter and vanilla. Mix well to combine.
Vegan Snowball Cookies
Course: Dessert, SnackCuisine: Dessert, VeganDifficulty: Easy12 to 15
servings8
minutes12
minutes20
minutesThese Vegan Snowball Cookies are soft, buttery, and sweet. Packed with pecans and rolled in powdered sugar. This Christmas classic can be enjoyed year-round. Bonus: No stand mixer needed. This easy recipe can be entirely prepared in a food processor. Enjoy!
Ingredients
1 Cup Pecans
1 Cup All-Purpose Flour
1/4 Tsp Cinnamon
1 Pinch Nutmeg
1 Pinch Salt
1/4 Cup Powdered Sugar/Confectioners’ Sugar
1/2 Cup Vegan Butter, softened at room temperature
1 Tsp Vanilla Extract
- Topping/Tossing:
Additional Powdered Sugar/Confectioners’ Sugar for tossing (about 1/3 to 1/2 Cup)
Directions
- Pre-heat oven to 350 degrees F. (I used a 13×17 baking sheet lined with parchment paper).
- In a food processor, add your pecans and all the dry ingredients: Flour, Cinnamon, Salt, Sugars. Pulse two or three times to break down the pecans. Then, blend on high for 20 to 30 seconds.
- Next, add the softened butter and vanilla. Blend on high for another 15 to 20 seconds to combine.
- Grab a small amount of cookie dough with your hands and roll the cookies into 1-inch to 1 1/2-inch balls. **See Notes.
- Bake for 10 to 12 minutes. *For my oven, I bake these at exactly 12 minutes. You will want them to be lightly browned on the bottom.
- Finally, allow them to cool slightly to the touch before rolling them into the remaining powdered sugar. I allow them to cool for about five to ten minutes.
- Enjoy!
Notes
- **You can scoop out more of an exact amount by using a small cookie dough scoop. Then, roll them into balls. The quantity may vary. But I prefer to eyeball it. *Remember to remove the blade from the food processor for safety. Alternatively, you can turn out the cookie dough into a separate bowl for this step before rolling them into balls.
- Remember to remove the blade from the food processor for safety. Alternatively, you can turn out the cookie dough into a separate bowl for this step before rolling them into balls.
- In baking, a pinch is how much you can comfortably pinch between your index finger and thumb. If you are uncomfortable, use about 1/8 teaspoon (which is half of a 1/4 teaspoon) for this recipe.
- Store in an airtight container for about five days.
- This recipe purposely utilizes a food processor for ease. However, if you do not have a food processor, be sure to chop the pecans finely. Then, combine the pecans with the dry ingredients before adding in the melted butter and vanilla. Mix well to combine.
