Vegan Snowball Cookies (Italian Wedding Cookies Recipe)
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Christmas vegan snowball cookies a.k.a. Italian wedding cookies made with walnuts and hazelnuts then coated in fluffy powdered sugar just like a snowball. One bowl, only 7 ingredients and ready in 30 minutes start to finish. Technically shortbread rolled in powdered sugar, who can resist?!
Vegan Snowball Cookies
Also known as Italian wedding cookies or Christmas cookies, Mexican wedding cookies or Russian tea cakes, the holidays are simply not complete without a big batch of these snowball goodies.
And neither are traditional Italian weddings of course, where you’ll always find a large dessert table loaded with cookies for the guests. Sometimes even the cake itself is made out of actual cookies, imagine that!
With all the vegan butter options available to us nowadays there’s really no excuse not to make these little treats more often, and make them totally dairy-free! You won’t miss a thing, I promise!
Now please excuse me while I do my happy dance!
Why you’ll love them…
Quick & Easy Recipe
Nutty + Crumbly
Egg Free
Blissful Melt in Your Mouth
Fail Proof
Santa’s Favorites
Authentic Italian Recipe.
FAQ
- Can I freeze wedding cookies? – Yes but only do so before baking, not after. Shape the dough into golfball sizes and place them on a parchment lined cookie sheet in freezer for a couple of hours or until solid. Transfer to a freezer proof glass container with parchment paper in between each layer of the cookies and cover with a tight lid. Best to bake within two months of freezing.
- Can I use other types of nuts? – Yes, you can use a mix of your favorite unsalted nuts; pistachios, almonds, pecans, they all work great here as well. You could even add a handful of mini dark chocolate chips into the mix. Go wild!
- Gluten Free – I haven’t done a test run, however I bet the recipe would work great using a gluten-free flour mix. Report back if you do try them.
- Storage – Store your cookies at room temperature in a glass container and loosely cover with a lid or tent with aluminum foil for up to 10 days. Best enjoyed within 3 days of baking in my opinion.
Favorite Desserts
- Vegan Olive Oil Cake
- Vegan No Bake Cookies
- Vegan Custard Puff Pastry
- Raw Vegan Pumpkin Cheesecake
- No Bake Coconut Snowballs
- The Best Baklava
- Vegan Pumpkin Bread
- Dairy Free Shortbread Cookies.
Vegan Snowball Cookies (Italian Wedding Cookies)
The best vegan snowball cookies / Italian wedding cookies recipe a.k.a. Christmas cookies made with walnuts and hazelnuts then coated in fluffy powdered sugar like a snowball. One bowl, only 7 ingredients and ready in 30 minutes start to finish.
Print Recipe
Ingredients
- 1.5 cups vegan butter
- 3/4 cup ground walnuts (or almonds)
- 3/4 cup ground hazelnuts
- 3 tsp vanilla extract (or 1 tsp almond extract)
- 3 cups all purpose flour
- 3/4 cup powdered sugar + more for dusting
Instructions
- Preheat your oven to 325”F.
- In a large mixing bowl cream together the butter and 3/4 cup of the powder sugar until fluffy.
- Add the vanilla extract and then little by little add the ground walnuts and hazelnuts. Mix until combined.
- Start adding in the flour little by little until mixed in.
- Prepare your largest cookie sheet and using a small spoon form the cookies into rounds, the size of a golfball or smaller. You should have about 45 cookies. (try your best not to make them too big)
- Arrange all the cookies on the baking sheet without touching each other. Bake in the preheated oven for 20 minutes.
- Remove the cookies from the oven and allow them to cool off for a few minutes before rolling them over in powdered sugar. Dust with more powdered sugar on top before serving.
Video
Notes
- Can I freeze wedding cookies? - Yes but only do so before baking, not after. Shape the dough into golfball sizes and place them on a parchment lined cookie sheet in freezer for a couple of hours or until solid. Transfer to a freezer proof glass container with parchment paper in between each layer of the cookies and cover with a tight lid. Best to bake within two months of freezing.
- Can I use other types of nuts? - Yes, you can use a mix of your favorite unsalted nuts; pistachios, almonds, pecans, they all work great here as well. You could even add a handful of mini dark chocolate chips into the mix. Go wild!
- Gluten Free - I haven't done a test run, however I bet the recipe would work great using a gluten-free flour mix. Report back if you do try them.
- Storage - Store your cookies at room temperature in a glass container and loosely cover with a lid or tent with aluminum foil for up to 10 days. Best enjoyed within 3 days of baking in my opinion.
Nutrition
Calories: 484kcal | Carbohydrates: 40g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Sodium: 220mg | Potassium: 88mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1295IU | Vitamin C: 0.5mg | Calcium: 26mg | Iron: 2.4mg
Servings: 10 people
Calories: 484kcal
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They kind of look like mini powdered donuts! I feel like I’d devour the entire batch with no regrets haha great recipe!
haha yes, that’s exactly what I did! High five!
Just made these for a Vegan Italian Date Night and they taste really good! It reminds me of the mexican sweet candy called Mazapan but instead of peanut butter you get the rich hazelnut and walnut. Crumbly, but melts perfectly in your mouth!
Could I sub the all purpose flour with whole wheat pastry flour?
Technically yes you can use whole wheat pastry flour, it will just yield a denser cookie but still very very good!