These cookies are delicious any time of year, but they’re especially fun during the winter months because they look like little snowballs. Here’s my plant-based version of pecan snowball cookies.
I first made these pecan snowball cookies for my cookie trays at Christmas and I had to make another few batches now that we’re officially into the real part of winter. They were the one cookie on the tray that made people ask “What is that?” And then when I told them, they went right ahead and grabbed one. So these cookies don’t disappoint in terms of visual intrigue or in terms of flavour, but they’re quite easy to put together and they’re pretty forgiving as long as you’re stocked up on powdered sugar. Here’s how to make my pecan snowball cookies.
Ingredients Needed for the Pecan Snowball Cookies
So simple! So good. 🙂
You’ll need:
- Flour
- Cinnamon
- Plant-based butter substitute (or you can use regular butter if that’s what you have)
- Vanilla
- Powdered sugar
- Pecans
You’ll probably have everything you need already on-hand, you may just need to pick up some pecans the next time you’re at the store and you’ll be all set.
How to Make Plant-Based Mexican Wedding Cookies
These are fun to make. They have a few different steps, but each step is easy to complete. They’re a project you can work on casually over the course of a day, coming back to the next step in the process whenever you have time.
First you’ll mix together the dough in a stand mixer, add in the pecans, then refrigerate the dough for at least 30 minutes, but overnight is fine too.
Next you’ll roll the dough into little balls, refrigerate them again to prevent spreading, then bake them.
When the cookies come out of the oven, you’ll let them sit for a few minutes, then toss them in powdered sugar.
Let them cool completely, then toss them in powdered sugar one more time for an extra snowy look.
These cookies freeze very well, so they’re great to make ahead and keep on hand. This recipe makes about 30 cookies.
Here’s the full printable recipe! Print it off and add it to your recipe binder, or use your phone or iPad to view it on this page as you work.
These cookies are delicious any time of year, but they're especially fun during the winter months because they look like little snowballs. Here's my plant-based version of pecan snowball cookies.
- 2 cups Flour
- 1 tbsp Cinnamon
- 2 sticks Plant-based butter substitute room temperature
- 2 1/4 cups Powdered sugar
- 1 tsp Vanilla
- 1 cup Pecans finely chopped
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Combine the flour and cinnamon in a medium bowl and set aside.
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In the bowl of a stand mixer, cream together the butter and 1/2 cup of the powdered sugar until light and fluffy. Add in the vanilla and mix until well-combined.
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Slowly add in the flour mixture, a little at a time, mixing until everything is well combined after each addition. Turn the stand mixer to the lowest setting and add in the chopped pecans. Mix until the pecans are well-distributed throughout. Cover the dough and refrigerate for at least 30 minutes, or overnight.
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Roll the dough into little balls about 1 1/4 inches in diameter, place on a cookie sheet and refrigerate for 10 minutes. Bake in a 325° oven for 15 minutes, then allow the cookies to cool on the cookie sheet for five minutes.
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Place the remaining powdered sugar in a bowl and roll the still-warm cookies in it. Place the cookies on a wire cooling rack and allow to cool completely, then roll in the powdered sugar one more time.
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Cookies will keep at room temperature for three-five days, or freeze them for up to three months.
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