Vegan Mexican Wedding Cookies
These melt-in-your-mouth snowball cookies are the kind of treat that disappears from the cookie plate before anyone even realizes they're plant-based. Toasted pecans are ground into a fine, sandy meal that gives each bite a deep, nutty richness, while vegan butter keeps the texture tender and crumbly in all the right ways. The double roll in powdered sugar — once warm, once cooled — creates that signature thick, snowy coating that makes these cookies so iconic and irresistible. Traditional versions rely on dairy butter, but swapping in a good vegan butter here works seamlessly because the fat content and creaming behavior are nearly identical, so the final texture doesn't suffer at all. Chilling the dough for 30 minutes before rolling is a small step that makes a big difference, keeping the balls neat and preventing spreading in the oven. This batch makes 24 cookies, which sounds like plenty until you set them out and watch them vanish. They're perfect for holiday tins, cookie swaps, or honestly just keeping on the counter for the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the cookies
- 1 cup pecans
- 1 cup (2 sticks) vegan butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
For rolling
- 1 ½ cups powdered sugar, sifted
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pecans in a single layer on the baking sheet and toast for 8–10 minutes, until fragrant and a shade darker. Let cool completely, then transfer to a food processor and pulse until finely ground — the texture should resemble coarse sand with no large pieces remaining.
- 2
In a large bowl, beat the softened vegan butter and 1/2 cup sifted powdered sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!