<\/noscript><\/figure>\n<\/div>\nMexican Wedding Cookies<\/h3>\n This recipe is my own spin on the popular snowball cookie recipe my grandmother used to make every year for Christmas.<\/p>\n
You can find many versions similar to hers, both online and in cookbooks, and they often go by different names, including\u00a0Mexican Wedding Cookies, Russian Tea Cakes, Butterballs, Polvorones, Meltaways, and\u2013of course\u2013Snowball Cookies.<\/p>\n
For vegan snowball cookies, simply use either coconut oil or vegan butter in the recipe. There are no eggs or milk required, so no need to worry about replacing those. <\/p>\n
**Edit: A huge thank you to People Magazine<\/em> for featuring this recipe!<\/strong><\/p>\nTrending Now: Overnight Oats<\/strong> \u2013 15 NEW Recipes<\/p>\n\n
<\/noscript><\/figure>\n<\/div>\nSnowball Cookies With Almonds<\/h3>\n While the original holiday cookie recipe calls for walnuts, these versatile homemade Mexican wedding cookies can also be made with almonds or pecans.<\/p>\n
I\u2019ve never tried another nut (or nut free snowball cookies) but would be interested to know if they might also work with macadamia nuts, cashews, or even pistachios!<\/p>\n
Other variations you might want to try include adding a few drops of vanilla or almond extract to the dough, forming the traditional cookies into different shapes, or stirring in a handful of mini chocolate chips.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nHow To Make Snowball Cookies<\/h3>\n Start by gathering all of your cookie ingredients.<\/p>\n
Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl or stand mixer, beat the butter and powdered sugar. <\/p>\n
Combine the pecans, almonds, or walnuts and flour in a separate bowl. Mix all of the ingredients together to form a cookie dough.<\/p>\n
Shape into balls, place on a cookie sheet, and bake on the oven\u2019s center rack for 20 to 25 minutes or until the Christmas cookies are lightly browned.<\/p>\n
Roll the warm Italian butter cookies in a bowl of powdered sugar to evenly coat, then cool on a wire rack. Enjoy!<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nStoring The Cookies<\/h3>\n Because they don\u2019t need refrigeration, the cookies are a great dessert choice for any holiday party or gathering.<\/p>\n
They\u2019re easy to transport, and leftovers can be stored in a covered container for 3-5 days. Of course, that\u2019s only if there are any leftovers!<\/p>\n
The dough can be made days in advance and refrigerated, or rolled into balls and frozen to bake at a later time, and the recipe is naturally egg free.<\/p>\n
If you want a healthier version, you can pulse coconut sugar or evaporated cane juice in a blender to make your own unrefined powdered sugar.<\/p>\n
Next on my list is to try adding cocoa powder for chocolate snowball cookies. I might even add some pure peppermint extract too.<\/p>\n
But honestly, the original version is so good that you won\u2019t even miss the chocolate \u2013 truly! If you make a batch, definitely be sure to leave a review and let me know what you think!<\/p>\n
More Holiday Cookie Recipes<\/h3>\n Vegan Chocolate Chip Cookies<\/p>\n
Keto Cookies<\/p>\n
Vegan Peanut Butter Cookies<\/p>\n
Healthy Chocolate Chip Cookies<\/p>\n
Healthy Cookies Recipes<\/p>\n
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\n2<\/span> cups<\/span> flour<\/span> (white, spelt, ww pastry, or Bob’s gf work)<\/span><\/li>\n1\/2<\/span> cup<\/span> finely chopped walnuts,<\/span> almonds, or pecans<\/span><\/li>\n1<\/span> cup<\/span> butter or coconut oil<\/span><\/li>\n1\/2<\/span> cup<\/span> powdered sugar or sugar free powdered sugar<\/span><\/li>\noptional additional powdered sugar<\/span> or cocoa powder, for rolling<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPreheat the oven to 325 degrees. Combine the\u00a0butter with the\u00a0powdered sugar, and beat in a medium bowl or stand mixer. Stir together the flour and nuts in a separate bowl. Then mix all ingredients together to form a dough. Shape into balls, place on a cookie sheet, and bake for 20 to 25 minutes until lightly browned. Ready an extra bowl of powdered sugar, and roll the warm cookies in this bowl to coat. Cool on a wire rack. Note: I can’t recommend using any flours not listed here or subbing a low-fat butter spread or omitting the nuts, because I haven’t tried these substitutions. Feel free to experiment at your own risk, and be sure to report back for other readers if you do!<\/span>View Nutrition Facts<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n