These vegan snowball cookies are buttery, nutty, and coated in powdered sugar, making them a classic holiday treat. They’re also known as Russian Tea Cakes or Mexican Wedding Cookies.
Yield: 14 Cookies
Ingredients
Dry Ingredients:
- 2/3 cup all-purpose flour (or a gluten-free 1:1 flour blend)
- 1/2 cup almond flour
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup vegan butter, softened (or melted coconut oil)
- 1/4 cup powdered sugar (plus more for coating)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Add-ins:
- 1/2 cup finely chopped pecans or walnuts (lightly toasted for extra flavor)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Dough
- In a large bowl, beat the butter, 1/4 cup powdered sugar, vanilla, and almond extract with an electric mixer until smooth.
- Add the all-purpose flour, almond flour, and salt to the bowl. Mix until combined. The mixture will be thick.
- Fold in the chopped nuts until evenly distributed.
Step 3: Shape the Cookies
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet about 1 inch apart.
Step 4: Bake
- Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Step 5: Coat in Powdered Sugar
- Let the cookies cool on the baking sheet for about 5 minutes (they’ll be fragile while hot).
- Roll the warm cookies in powdered sugar to coat them completely.
- Place the cookies on a wire rack to cool completely.
- Once cooled, roll them in powdered sugar again for a second coating.
Tips:
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Nut-Free Option: Substitute nuts with seeds, shredded coconut, or leave them out entirely.
- Flavor Variations: Add a pinch of cinnamon or nutmeg for a festive twist.
Enjoy these melt-in-your-mouth vegan snowball cookies—they’re perfect for sharing or savoring on your own!
