Also known as Italian Wedding Cookies, Russian Tea Cakes or Mexican Wedding Cookies.
Whatever you call them Snowball Cookies are delicious!
Slightly crispy with sweet and velvety nutty goodness inside!
I make snowball cookies every year to compliment my Christmas cookie platters
They are quite possibly my favorite cookies and because they remind me of Christmas I just naturally call them Snowball Cookies!
A perfect bite to pop in your mouth!
These cookies are part of my 12 Days of Christmas Cookies recipe series!
Notes for Success
Using a Vegan Butter with the lowest moisture content is the key to success in almost all vegan recipes
I prefer Earth Balance *not sponsored
This cookie dough can be scooped and then frozen for up to 2 months!
Making your holiday cookie baking days mush easier!
When you are ready to bake them, just set them up on the sheet pan as you preheat your oven and proceed as normal!
Subbing in Pumpkin Seeds & Peanuts in place of the Walnuts & Pecans is a great alternative since some people are allergic to those nuts.
The results were spectacular and so much cheaper too!
Using a small Tablespoon Scooper to ensure each cookie is exactly the same size is a really good idea!
WATCH HOW TO MAKE THESE COOKIES
Snowball Cookies
Just 6 ingredients for the most delectable cookies ever! Switch up the nuts for peanuts & seeds if you cannot have pecans & walnuts!
Ingredients
- 1 cup Vegan Butter 226g
- ½ cup Granulated Sugar 100g
- 2 teaspoons Vanilla Extract 10ml
- ¾ cup Pecans 130g
- ½ cup Walnuts 85g
- 2 cups All Purpose Flour 250g
for the coating
- 1½ cups Confectioners Sugar
Instructions
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Lightly roast the nuts in a 300°F on a sheet pan for 5 minutes, then cool and process then fine in a food processor
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Turn the oven up to 350F while you make the cookie dough
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Cream the vegan butter with sugar just to combine well, this is one recipe where you do not want it to light & fluffy
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Then add the vanilla extract.
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Scrape the bottom and sides of the bowl for an even mix, then add the sifted flour all at once and mix just until combined
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Add the cooled chopped nuts and mix well.
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Scoop the cookies with a #100 cookie scoop onto a parchment lined sheet pan spaced approximately 1″ apart and bake in a preheated 350°F oven for approximately 20 minutes or light golden browned.
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Let cool for just a couple minuted then toss them gently into the confectioners sugar
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Shake off the excess, return the to the sheet pan and then sprinkle them with additional powdered sugar
Video
Notes
Storage Store cookies in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Freeze the unbaked dough balls for up to 2 months airtight
