Easy 1-Bowl Vegan Snowball Cookies (5 Ingredients!)

If there’s one cookie that perfectly captures the magic of the holiday season, it’s the snowball cookie. These delightful little domes of buttery, nutty shortbread, generously coated in a blizzard of powdered sugar, are a festive staple for a reason.

With a texture that simply melts in your mouth, they’re irresistibly rich and delightfully crumbly. Often known by other names like Mexican Wedding Cookies or Russian Tea Cakes, the history of these treats is as rich as their flavor.

While their exact origin is debated, food historians, as noted by Epicurious, believe they are descendants of medieval Arab sweets, which were introduced to Europe via the Moors in Spain. Over centuries, the recipe evolved across different cultures into the beloved cookie we know today.

This vegan version captures all the classic charm and buttery goodness without any dairy, proving that holiday traditions can be both timeless and compassionate.

Why You’ll Fall in Love with This Recipe

This recipe isn’t just simple; it’s practically foolproof. Here’s why you’ll find yourself making these cookies again and again:

• Minimal Ingredients, Maximum Flavor: You only need 5 pantry staples to create these incredibly rich and buttery cookies.
• One-Bowl Wonder: Forget about a sink full of dishes. The entire dough comes together in a single bowl, making cleanup a breeze.
• No Chilling Required: Unlike many shortbread-style cookies, this dough is ready to roll and bake immediately, saving you precious time.
• Perfectly Tender Texture: The use of powdered sugar in the dough gives these cookies a delicate, sandy, melt-in-your-mouth quality that granulated sugar just can’t replicate.
• Festive & Versatile: They’re the perfect addition to any holiday cookie platter and are easily made gluten-free or nut-free to accommodate everyone.

A Closer Look at the 5 Key Ingredients

The magic of these cookies lies in the simplicity of their ingredients. Understanding the role each one plays is key to achieving the perfect result.

• Vegan Butter: This is the star of the show. For a rich flavor and a structure that holds its shape, use a high-quality, firm vegan butter in stick form, such as Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Buttery Sticks. Avoid soft, tub-style spreads, as their higher water content can cause the cookies to spread flat during baking. Ensure your butter is softened to room temperature, but not melted.
• Powdered Sugar: This is the secret to the signature texture. Unlike granulated sugar, powdered sugar contains cornstarch, which, according to baking experts at King Arthur Baking, inhibits gluten formation in the flour. This results in an incredibly tender, short crumb that melts in your mouth. We’ll use it both in the dough and for the classic snowy coating.
• All-Purpose Flour: Provides the structure for the cookie. For the most accurate results, I recommend spooning the flour into your measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour.
• Finely Chopped Pecans: These add a wonderful toasty, nutty flavor and a delicate crunch. Walnuts or almonds also work beautifully. For the best texture, make sure they are chopped very finely so they incorporate evenly throughout the dough.
• Vanilla Extract: A non-negotiable for flavor! A high-quality pure vanilla extract enhances the buttery notes and adds aromatic depth to the cookies.

How to Make Vegan Snowball Cookies Step-by-Step

Follow these steps closely for perfect, buttery snowballs every time.

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large bowl, use a hand mixer or stand mixer to cream together the softened vegan butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This step incorporates air, which is crucial for a tender cookie.

Step 2: Add Vanilla, Flour, and Pecans

Beat in the vanilla extract until just combined. Then, add the all-purpose flour and finely chopped pecans. Mix on low speed just until a soft, crumbly dough forms. Be careful not to overmix, as this can make the cookies tough.

Step 3: Scoop and Roll

Using a tablespoon or a small cookie scoop for uniform size, portion out the dough and roll it between your palms to form 1-inch balls. Place the balls about an inch apart on the prepared baking sheet.

Step 4: Bake to Perfection

Bake for 14-16 minutes. The cookies are done when they are set and the bottoms are a very light golden brown. They will look pale on top, which is exactly what you want.

Step 5: The Double Sugar Roll

Let the cookies cool on the baking sheet for about 10 minutes—they are delicate, so this helps them firm up. While they are still warm, gently roll each cookie in a bowl containing the remaining 1 1/2 cups of powdered sugar. Place them on a wire rack to cool completely. Once they are fully cool, roll them in the powdered sugar one more time for that perfect, thick snowy coating.

Expert Tips for the Perfect Batch

Even the simplest recipes have little tricks that take them from good to great. Here are my top tips for guaranteeing success.

• Choose the Right Vegan Butter: I can’t stress this enough. A firm, high-fat vegan butter is essential. Brands designed for baking will give you the best results.
• Measure Flour Correctly: Too much flour can lead to dry, crumbly cookies that don’t hold together. The “spoon and level” method is your best friend here.
• Fine Chop on the Nuts: For a uniform texture where the nut is a gentle crunch, not a chunky surprise, chop them finely. You can also pulse them a few times in a food processor.
• Don’t Overbake: These cookies should not be brown on top. A pale, set surface with lightly golden bottoms is the sign of a perfect, tender snowball cookie. Pull them from the oven the moment the bottoms are colored.
• The Warm Roll is Key: The first roll in powdered sugar while the cookies are still warm is critical. The heat melts the sugar just enough to create a sticky base coat, which helps the second, heavier coat adhere perfectly once cooled.

Recipe Variations & Dietary Substitutions

This recipe is wonderfully adaptable. Whether you’re dealing with allergies or just want to try a new variation, here’s how you can customize it.

How to Make Them Gluten-Free

For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. I’ve had great success with brands like Bob’s Red Mill 1-to-1 Baking Flour. Do not substitute with a single-ingredient flour like almond or coconut flour, as the texture will not be the same.

Nut-Free Snowball Cookies

To make these nut-free, simply omit the pecans. The result will be a wonderfully rich and buttery shortbread cookie. You can also experiment with adding other mix-ins, like mini vegan chocolate chips (if you love chocolate, don’t miss our easy baked chocolate donuts) or finely chopped toasted sunflower seeds for a different kind of crunch.

Flavor Variations

While the classic vanilla and pecan flavor is timeless, feel free to experiment!

• Almond Snowballs: Substitute the pecans for finely chopped almonds and replace half of the vanilla extract with almond extract.
• Lemon Snowballs: Omit the nuts and add 1 tablespoon of fresh lemon zest to the dough for a bright, citrusy twist.
• Chocolate-Dipped Snowballs: After the final sugar coating, dip half of each cookie in melted vegan dark chocolate.

Frequently Asked Questions

Here are answers to some of the most common questions about making these classic holiday cookies.

Why did my snowball cookies spread and go flat?

This is the most common issue, a problem The Kitchn highlights as often being related to the butter. If your vegan butter was too soft (or melted), or if you used a tub-style spread with high water content, the cookies will spread. Use a firm, stick-style vegan butter and make sure it’s at room temperature—soft enough to cream, but not greasy or melty.

Can I make the dough ahead of time?

Yes! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it sit at room temperature for about 15-20 minutes to soften slightly before scooping and rolling.

How do I store vegan snowball cookies?

Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to one week. The powdered sugar coating also helps to keep them from drying out.

Can I freeze these cookies?

Absolutely. For the best results, bake the cookies as directed but do not roll them in powdered sugar. Let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They will keep for up to 3 months. When you’re ready to serve, thaw the cookies at room temperature and then proceed with the double-rolling in powdered sugar.

Conclusion

There you have it—a foolproof recipe for the most delightful vegan snowball cookies you’ll ever bake. They are more than just a holiday treat; they’re a bite-sized piece of festive cheer, perfect for sharing with loved ones, gifting to neighbors, or simply enjoying with a quiet cup of tea.

This recipe proves that simple ingredients and a little love can create something truly magical. Happy baking!