Vegan snowball cookies are light, delicious, buttery, and so festive! These wonderful holiday cookies melt in your mouth. You will love these easy to make treats!
We all have our favorite holiday cookie recipes, don’t we? The ones that we make year after year.
Another recipe that we all absolutely love is this recipe for snowball cookies. We love, love, LOVE these cookies so much.
These are so buttery and light, like a shortbread cookie. The powdered sugar on the outside is a sweet contrast to the rich cookie. And the bright white coating is so festive, like winter snowballs.
This is a great cookie recipe to try if you’re short on time and need a quick, successful, allergy friendly holiday dessert.
You may also know these as Mexican wedding cookies, and they can be made with with chopped nuts, but of course that doesn’t work if you have nut allergies. Many people add mini chocolate chips instead – and that’s the way we like these cookies. These snowball cookies without nuts are still light, sweet, and so fun for the holidays.
Which flour to use
I’ve made these vegan snowball cookies a couple of different ways in the past few years. I’ve made them with a gluten free flour blend, and I’ve made them with white spelt flour. This recipe does work well both ways!
It would also work just fine with regular all-purpose flour, too. I did notice with the spelt flour, they spread out just a little tiny bit. Not flat, but not totally round.
I prefer using my gluten free flour blend for this recipe. It does not contain any xanthan gum, and that keeps these cookies nice and light. If you choose a store bought gluten free blend, I recommend finding one without any gums for the best texture.
How to make these cookies
- Beat the vegan buttery spread, sugar, vanilla, and applesauce until light and fluffy.
- Add the flour and salt.
- Mix until combined.
- Stir in the chocolate chips.
- Roll the dough into balls and place on a cookie sheet. Bake at 325 degrees for about 18 minutes.
- Allow to cool, then roll in powdered sugar.
Watch the video below to see how easy it is to make these cookies.
- You can leave out the chocolate chips – this would make them more like shortbread.
- You can add chopped nuts if you are able to eat nuts.
- You could add finely ground pumpkin seeds to the batter in place of nuts if you want a little crunch.
More vegan holiday dessert recipes
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Vegan Snowball Cookies.
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. Put the cup of powdered sugar in a small bowl and set aside.
- Place the vegan buttery spread, vanilla extract, applesauce, salt, and cane sugar in a mixing bowl. Beat on high speed until light and fluffy.
- Stop the mixer, and add the gluten free flour a cup at a time, mixing until it is all incorporated. The dough will be very thick.
- Turn the mixer off and stir in the mini chocolate chips.
- Roll the dough into one inch balls and place them on the cookie sheet, with about an inch and a half in between them. I could fit 12 cookies on a cookie sheet.
- Bake at 325 degrees F for 18-21 minutes, until the balls are golden brown on the bottom.
- Remove from oven and let cool for about 15 minutes before rolling in the powdered sugar.
- While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.
- Repeat steps 5-8 with remaining dough.
- Store cookies in an airtight container. They should stay fresh for about 5 days.
Adapted from here.
These really are one of my very favorite Christmas cookies! What are your favorite cookies to bake?