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The holiday season is here, and what better way to celebrate than with a batch of vegan snowball cookies?
These cinnamon snowball cookies are soft, buttery, and perfectly rolled in powdered sugar, making them a festive favorite for Christmas and beyond. Snowball cookies, also known as Mexican wedding cakes or Russian tea cakes, are small, round, and delicate treats that melt in your mouth with every bite.
This snowball cookie recipe has traveled through history, originating in Eastern Europe and Russia, then making its way to Mexico and the United States. It’s become a beloved holiday tradition for many, especially as Christmas snowball cookies bring warmth and nostalgia to holiday gatherings.
Why You’ll Love This
- This vegan snowball cookies recipe is easy and uses just a few simple ingredients. It’s perfect for bakers who want a quick holiday treat without fuss. You won’t have to worry about complicated steps or hard-to-find items.
- The cinnamon snowball cookies are tender and melt in your mouth with every bite. The cinnamon adds a subtle warmth that enhances the buttery texture. These cookies hold their shape well and won’t spread during baking.
- Christmas snowball cookies make a beautiful and festive addition to your holiday dessert table. Rolled in powdered sugar, they look like little snowballs and add a touch of seasonal charm. They pair wonderfully with hot cocoa or coffee for cozy winter moments.
Into sweets? Check out our banana bread, edible cookie dough, hot chocolate, and cinnamon date paste recipes!
Ingredients & Substitutions
- Vegan butter: Choose a soft vegan butter like Melt Organic or I Can’t Believe It’s Not Butter. These brands melt well and give the cookies a rich, buttery flavor.
- Brown sugar: Light, medium, or dark brown sugar all work fine in this snowball cookie recipe. The brown sugar adds sweetness and moisture to the dough.
- Vanilla extract: A little vanilla enhances the flavor without overpowering the cinnamon. Imitation vanilla extract works if that’s what you have on hand.
- Ground cinnamon: Cinnamon is key to these cinnamon snowball cookies, adding warmth and spice. Use fresh ground cinnamon for the best flavor.
- Salt: A pinch of salt balances the sweetness and deepens the overall flavor profile.
- Flour: All-purpose flour creates the perfect crumbly texture. Sift it before mixing for even distribution.
- Chopped walnuts: Finely chopped walnuts bring a subtle crunch and nuttiness. Toasting them lightly can boost their flavor but is optional.
- Powdered sugar: This is what gives Christmas snowball cookies their signature snowy coating. Roll the baked cookies twice for a thick, sweet finish.
Step-By-Step Recipe
- Mix the wet ingredients and sugar until creamy. Combine the vegan butter, brown sugar, vanilla extract, cinnamon, and salt in a large bowl. Stir until the mixture is smooth and fluffy.
- Fold in the flour and walnuts, then chill. Gradually add sifted flour in batches, folding it into the wet mixture. Next, stir in the chopped walnuts. Cover and refrigerate the dough for at least one hour to firm up.
- Shape, bake, and coat the cookies. Preheat your oven and line a baking sheet with parchment paper. Scoop tablespoon-sized balls, place them on the sheet, and bake for about 15 minutes. Immediately roll the warm cookies in powdered sugar, cool on a wire rack, then roll again for a thick snowy finish.
Tips for the Best Vegan Snowball Cookies
- Use soft vegan butter for the best texture. It helps achieve the melt-in-your-mouth crumbly feel without dryness.
- Chill the dough before baking. This step helps the cookies hold their shape and develop the perfect texture.
- Roll the cookies in powdered sugar twice. Doing this while the cookies are warm and after cooling creates the classic snowy look and extra sweetness.
What To Serve With Vegan Snowball Cookies
These Christmas snowball cookies are ideal alongside a warm cup of hot chocolate or spiced tea. Their tender, buttery texture complements creamy beverages perfectly.
You can also serve them with other holiday desserts like gingerbread or fruitcake for a festive spread. If you want to add a fresh element, pair these cookies with slices of crisp apple or pear.
They’re great for gifting too, just package them in a festive tin and share the holiday spirit with friends and family.
How to Store Vegan Snowball Cookies
Store your cinnamon snowball cookies in an airtight container at room temperature. They will stay fresh and delicious for several days. If you want to keep them longer, you can freeze the cookies in a sealed bag or container and thaw them when ready to enjoy. Just make sure to roll them in powdered sugar again if needed after thawing.
More Recipes for the Holidays
Did you try out this vegan snowball cookies recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Vegan Snowball Cookies FAQs
This recipe uses vegan butter instead of dairy butter and no eggs, making it suitable for a vegan diet. It still delivers the classic buttery and crumbly texture you expect from snowball cookies.
Yes, you can skip the walnuts or substitute with seeds like pumpkin or sunflower seeds. The cookies will still be delicious, just a bit different in texture.
Snowball cookies are naturally crumbly due to their high fat content and lack of gluten development. Just make sure the dough is chilled and handle them gently when rolling in powdered sugar.
Vegan Snowball Cookies with Cinnamon
Ingredients
- 1 cup vegan butter soften, room temperature
- ⅓ cup brown sugar (70 grams, packed cup)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 2 cups flour sifted
- 1 cup walnuts chopped
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, use a silicone spatula to combine the vegan butter, brown sugar, vanilla extract, cinnamon, and salt. Stir until the mixture is smooth and creamy.
- Gradually add the sifted flour in four batches, folding it gently into the butter mixture after each addition until fully incorporated. Then fold in the chopped walnuts. Cover the bowl and refrigerate the dough for at least one hour to firm up.
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Scoop about one tablespoon of dough, roll it into a ball without flattening, and place it on the prepared baking sheet.
- Bake the cinnamon snowball cookies for 15 minutes. As soon as they come out of the oven, roll the warm cookies in powdered sugar. Transfer them to a wire rack to cool for at least 15 minutes.
- Once cooled, roll the cookies in powdered sugar a second time for a thick, snowy coating. Serve and enjoy.
Nutrition
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Katie
These look scary good. Gonna have to give them a shot!
Aly Michell
They are delicious! Definitely going to be making these again for Christmas. ^_^