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Vegan Snowball Cookies

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


  • 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


  • 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. 


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