Vegan Snowball Cookies
These melt-in-your-mouth pecan cookies are the kind of holiday treat that disappears from the plate before you can even arrange them nicely. The secret is vegan butter whipped until pale and fluffy, which gives the dough that same tender, crumbly texture you'd expect from a classic version — no eggs, no dairy, no compromise. Finely chopped pecans folded into the dough add a subtle nuttiness and just enough texture to make every bite interesting. A quick chill keeps the dough easy to roll, and two rounds of powdered sugar coating — once warm, once fully cooled — build up that signature thick, snowy finish. The batch makes 24 cookies, so there's plenty to share, gift, or quietly keep for yourself. They're simple enough for a weeknight baking session but look impressive enough to bring to any holiday gathering.
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Learn more →Ingredients
24 servings
- 1 cup vegan butter, softened
- ½ cup powdered sugar, sifted, plus more for rolling
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans, finely chopped
For rolling
- 1 cup powdered sugar, for rolling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened vegan butter and 1/2 cup sifted powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2–3 minutes.
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