These Vegan Snowball Cookies are the perfect melt-in-your-mouth holiday treat. Made with vegan butter, powdered sugar, and finely chopped pecans, this dairy-free version of the classic snowball cookie delivers all the rich, buttery flavor you love—without any animal products. They’re soft, tender, and coated in a snowy blanket of sweetness, ideal for cookie exchanges, festive gifts, or cozy winter afternoons.
Table of Contents
Why You’ll Love These Vegan Snowball Cookies
- Melt-in-your-mouth texture: Light, crumbly shortbread that dissolves on your tongue.
- Completely dairy-free: No butter or milk, yet every bit as rich and satisfying.
- Quick and easy: Only 25 minutes from start to finish.
- Perfect for holidays: Their powdered sugar coating looks like fresh snow—perfect for Christmas or winter gatherings.
- Customizable: Swap nuts or add spices like cinnamon for a unique twist.
Ingredients for Vegan Snowball Cookies
For the Cookie Dough
- 1 cup vegan butter, softened (two sticks)
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups all-purpose flour
- ½ cup finely chopped pecans
For Rolling
- Additional powdered sugar, for coating the cookies twice
Ingredient Notes
- Vegan butter: Brands like Earth Balance or Miyoko’s Creamery provide great flavor and structure. Ensure it’s softened but not melted for the right dough consistency.
- Powdered sugar: Organic powdered sugar ensures it’s vegan (some white sugars are processed with bone char). You can also use a powdered monk fruit blend for a lower-sugar option.
- Flour: All-purpose flour works best, but a 1:1 gluten-free flour mix can replace it if needed.
- Nuts: Pecans give a warm, toasty note. For nut-free cookies, use sunflower seeds or finely shredded coconut.
- Flavor upgrades: Add a pinch of cinnamon or almond extract for an aromatic holiday touch.
Step-by-Step Instructions
Step 1 – Prepare the Dough
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the vegan butter, powdered sugar, and vanilla extract until light and fluffy—about 2 minutes with an electric mixer.
Step 2 – Add Dry Ingredients
Add the salt and flour to the creamed mixture. Mix until the dough begins to come together. Fold in the finely chopped pecans using a spatula or wooden spoon. The dough will be soft but not sticky.
Step 3 – Shape the Cookies
Using a small cookie scoop or your hands, roll the dough into 1-inch balls. Place them about an inch apart on the prepared baking sheets. These cookies don’t spread, so you can fit plenty on each pan.
Step 4 – Bake
Bake for 10–12 minutes, or until the bottoms are lightly golden. The tops should remain pale—don’t overbake, as these cookies are meant to stay soft and tender.
Step 5 – First Powdered Sugar Roll
Cool the cookies on the baking sheet for about 2–3 minutes, just until you can handle them. Gently roll each warm cookie in powdered sugar and place it on a wire rack to cool completely.
Step 6 – Second Powdered Sugar Roll
Once the cookies are completely cool, roll them again in powdered sugar for that signature “snowball” look. This double coat ensures a beautiful white finish and extra sweetness.
Pro Tips for Success
- Measure your flour correctly — Spoon and level it; too much flour makes cookies dense.
- Use softened butter, not melted — It gives the cookies their tender crumb.
- Roll twice in powdered sugar — Once while warm for stickiness, once when cool for the final snowy coat.
- Toast nuts lightly before adding for deeper flavor.
- Cool completely before storing — Warm cookies will make the sugar coating dissolve.
- Store in layers with parchment between them to preserve the sugar coating.
Flavor Variations
- Coconut Snowballs: Replace nuts with shredded coconut and add ½ teaspoon coconut extract.
- Chocolate Snowballs: Mix in 2 tablespoons cocoa powder to the dough and sprinkle with mini chocolate chips.
- Spiced Snowballs: Add ½ teaspoon cinnamon and a pinch of nutmeg for a cozy winter flavor.
- Almond Snowballs: Use almond extract and chopped almonds for a fragrant twist.
- Lemon Snowballs: Add 1 tablespoon lemon zest to the dough and roll in lemon-infused powdered sugar.
Serving Suggestions
- Holiday cookie platters: Pair with vegan gingerbread men and sugar cookies for a festive mix.
- Gift boxes: Package in decorative tins lined with parchment paper for a beautiful homemade gift.
- With coffee or tea: These light cookies pair wonderfully with hot beverages.
- After-dinner treat: Serve with dairy-free hot chocolate or peppermint tea for a cozy ending.
Storage and Freezing Instructions
- Room temperature: Store in an airtight container for up to 7 days.
- Refrigerator: Keeps well for up to 2 weeks in a sealed container.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature, then re-roll in powdered sugar before serving for a fresh look.
- Make-ahead tip: Shape the dough balls and freeze them unbaked. When ready, bake from frozen, adding 1–2 minutes to the baking time.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 98 kcal |
| Carbohydrates | 9 g |
| Protein | 1 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 62 mg |
| Iron | 1 mg |
FAQ About Vegan Snowball Cookies
What makes snowball cookies vegan?
Traditional snowball cookies use butter and sometimes milk. In this vegan version, dairy-free butter replaces the traditional kind while keeping the same tender texture and buttery flavor.
Can I make these cookies gluten-free?
Yes! Use a high-quality 1:1 gluten-free flour blend that includes xanthan gum. The cookies will remain soft and crumbly, just like the original.
Why roll the cookies twice in powdered sugar?
The first coating melts slightly, creating a sticky layer that helps the second coating cling beautifully once cooled. This double dusting gives them their snowy, classic look.
Can I make these without nuts?
Absolutely. Substitute the pecans with seeds or coconut for a nut-free version. The texture remains rich, and you’ll still get that classic snowball appearance.
How do I prevent my cookies from spreading?
Make sure the dough is firm and your butter is softened (not melted). Also, chilling the dough for 15 minutes before baking helps maintain the perfect round shape.
Print
Vegan Snowball Cookies: A Beautiful Holiday Classic
- Total Time: 25 mins
- Yield: 32 cookies
Description
These Vegan Snowball Cookies are a delightful twist on the traditional buttery holiday treat, completely dairy-free yet just as tender and melt-in-your-mouth. Made with vegan butter, powdered sugar, and finely chopped pecans, they offer a rich, nutty flavor and a delicate crumb. Each cookie is rolled twice in powdered sugar, creating that iconic snowy look perfect for Christmas cookie trays or winter dessert spreads.
Ingredients
1 cup vegan (dairy-free) butter, softened
½ cup powdered sugar (plus extra for rolling)
1 teaspoon vanilla extract
¼ teaspoon salt
2¼ cups all-purpose flour
½ cup finely chopped pecans
Instructions
Preheat oven to 400°F and line baking sheets.
Beat vegan butter, sugar, and vanilla together until creamy.
Add salt and flour, mixing until a dough forms; fold in chopped pecans.
Shape dough into 1-inch balls and place on prepared pans.
Bake 10–12 minutes, until light golden.
Cool briefly, roll in powdered sugar while warm, then again after cooling completely.
Store in airtight container.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Final Thoughts
These Vegan Snowball Cookies prove that holiday baking can be delicious, beautiful, and plant-based. With their light, buttery texture and snow-dusted coating, they capture the magic of the season in every bite. Whether you’re vegan, dairy-free, or just love classic cookies, this recipe is a must-bake for your festive dessert collection.