Why is my dough crumbly and hard to work with?

This could be due to too much flour or insufficient creaming of the butter and sugar. If the dough is too dry, mix in a teaspoon of plant-based milk until it holds together.

Can I omit the nuts if I have allergies or prefer nut-free cookies?

Yes, you can omit the nuts. The cookies will still be delicious, but you may want to consider adding a bit more flour to compensate for the loss of volume and texture provided by the nuts.

Can I use a different type of nut instead of pecans?

Definitely! While pecans are a classic choice, you can experiment with other nuts such as walnuts, almonds, or even hazelnuts. Ensure they are finely chopped for the best texture.

Can I add chocolate chips or other mix-ins to the snowball cookies?

Absolutely! Feel free to get creative with add-ins like vegan chocolate chips, dried fruit, or even shredded coconut. Just be mindful not to overload the dough, as these cookies are typically known for their simplicity and delicate texture.

Why isn’t the powdered sugar sticking to my cookies?

Make sure to roll the cookies in powdered sugar while they’re still warm for their first coating as the heat helps the sugar adhere.

Vegan Snowball Cookies

Snowball cookie with a bite taken out of it in a pile of more cookies.

Print Recipe

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Tender, buttery vegan cookies filled with chopped pecans and tossed in powdered sugar.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Yield: 24 Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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1 cup vegan butter, softened

3/4 cup powdered sugar

2 teaspoons vanilla extract

1/4 teaspoon salt

2 1/4 cups all purpose flour

3/4 cup chopped pecans

1 cup powdered sugar for coating

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Instructions

Cookie Dough: In a large mixing bowl, cream together the vegan butter, powdered sugar, vanilla extract and salt using an electric hand mixer. Continue until light and fluffy. This should take about 1 minute. Beat in the flour until just combined. Do not over-mix. Fold in the pecans.
Chill: Cover the bowl of cookie dough with plastic wrap and place in the refrigerator to chill for at least 1 hour. Cookie dough can be kept like this for up to 48 hours.
Bake: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Place heaping tablespoons of cookie dough on the sheet 2 inches apart. Do not flatten! Bake in preheated oven for 12 minutes.
Coat: Allow cookies to cool on the baking sheet for 5 minutes. Once 5 minutes have passed, toss the cookies in powdered sugar one at a time and place on a wire rack to cool completely. Toss the cookies in powdered sugar once more right before serving.