Vegan Snowball Cookies {Can’t Have Just One!}

These Vegan Snowball cookies are delicious buttery, pecan shortbread cookies coated in powdered sugar and are the perfect little gems to add to your holiday cookie boxes or do cookie exchanges with.

Definitely on the splurge side but totally worth it. I usually use coconut sugar or maple syrup for a lot of my recipes in place of sugar, but for these I went all out. Also known as Mexican Wedding Cookies, Pecan Sandies, and Russian Tea Cakes, you won’t be able to have just one. Trust me, I know from experience.

A lot of the time people think you need a vegan recipe to make something vegan. You can take ANY recipe and veganize it. We have so many different ingredients out there that are amazing substitutes. You just have to take a recipe and look at it’s vegan counterparts. So if something needs butter you use vegan butter, if something needs an egg you can use a flax egg, applesauce, etc.; if something needs milk, well, plant milk is limitless.

So when I describe these as “buttery” I’m referring to the vegan butter I used. To me, it tastes even better than dairy butter. I use this one and it’s my absolute faaaave for buttering toast and it’s my go to for all things baking and cooking.

The traditional recipe calls for butter and that’s it. That’s such an easy replacement. The rest of the ingredients are most likely regulars in your pantry. So super easy.

These cookies though, they are head turners and crowd pleasers. Gift them up in something pretty and the recipient will be grateful and you could expect some sort of happy dance (lol).

Growing up I always looked for these snowball cookies in bakeries and stores because I loved them so much. But truly nothing beats homemade.

When I started to make them on my own I had to stop because I was making them so much I made myself sort of sick of them. I now keep to making them during holiday season only now, I’m happy to report, I’m back to being in love with them again. (Phew)

They have a pecan crunch in every bite and literally melt in your mouth. I slap my own hand sometimes to get out of the cookie jar. Sometimes.

Now go, live your best life and get festive with these can’t have just one, melt in your mouth Vegan Snowball Cookies. (*enters happy dance here)

I love a good dance 🙂

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Vegan Snowball Cookies

Servings: 3 dozen

Prep Time: 5 minutes mins

Cook Time: 12 minutes mins

Total Time: 17 minutes mins

Buttery and delicious pecan shortbread cookies coated in powered sugar. The perfect addition to your cookie boxes and holiday gatherings.

Ingredients

• 1 cup softened vegan butter
• 1/2 cup organic cane sugar
• 1 tsp vanilla extract
• 1.5 tsp almond extract
• 2 cups organic all purpose flour
• pinch of salt
• 2 cups ground pecans
• 1-2 cups organic powdered sugar, for coating

Instructions

• Preheat oven to 350F and line cookie sheet with parchment paper.
• In a large bowl cream together the butter and sugar with a hand or stand mixer.
• Mix in vanilla and almond extracts, flour, salt, and fold ground pecans. 
• The dough is going to be super crumbly but that's what you want. Cover dough and let it chill in the fridge for an hour. 
• Take about 1 inch size portions of the dough and form into balls. You will have to work the dough in your hand for a few seconds so it stays together. Press down slightly on each cookie just to keep them sturdy.
• Bake for 12-15 minutes. You DO NOT want them golden brown. Let cool for a few minutes before rolling them around in powdered sugar. 
• Once all cookies are done and cooled you can give them a good roll in powdered sugar. You can roll each cookie twice for extra quality coating. Serve and enjoy immediately or store in an air tight container at room temp. 

Notes

• Recipe cook time does not include the hour required to chill. 

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