These vegan Mexican wedding cookies go by many different names; Russian tea cakes (Russian tea cookies), Italian wedding cookies, and snowball cookies, to name a few. These are a buttery shortbread cookie filled with chopped nuts and covered in powdered sugar. They are a must for the holiday season.
Okay, okay, okay, I knowwww that bloggers use the word THE BEST way too much!
I totally get that, but I also don’t know how else to describe these.
Because, quite frankly, these are the best vegan snowball cookies I have ever had.
If I am being honest, they are the best vegan or non-vegan snowball cookies I’ve had.
This classic cookie is just so darn tasty.
My husband tried to say he didn’t like this kind of cookie… until he tried one.
Then guess who ate all the Mexican wedding cookies? You guessed it, him!
Now, these happen to be his favorite Christmas cookie.
So, now at Christmas time, I double the recipe to make sure we have plenty of them to eat and plenty to share on the holiday cookie trays.
I thought that I already had this recipe on the blog.
I went to search for it and couldn’t find it.
So, I bumped another recipe to get this recipe on here because it’s too good not to share with you beautiful people.
Vegan Mexican Wedding Cookies Recipe Q&A
Can I use coconut oil instead of vegan butter?
I mean, you can, but I wouldn’t.
The dairy-free butter is what gives it its buttery shortbread flavor.
Can you make these gluten-free Mexican wedding cookies?
I have never tried it, but I think an all-purpose gluten-free flour would work well in a 1:1 ratio.
Can you make these delicious cookies nut-free?
You can leave out the nuts if you’re allergic.
What are the best nuts to use for classic Mexican wedding cookies?
I like using pecan pieces or walnut pieces.
Why are they called Mexican Wedding Cookies?
Although they have many names, they used to be called a Russian teacake, but during the Cold War, they decided to change the name due to the conflict with Russia and the US.
What do you need for the best vegan snowball cookies?
Check out the recipe card at the bottom of this post for the full recipe.
- vegan butter
- powdered sugar
- all purpose flour
- vanilla extract
- nuts (walnuts or pecans)
How do you make the vegan Mexican wedding cookies recipe?
Start by preheating your oven to 375 degrees F and, line your baking sheet with a Silpat or parchment paper, set it aside.
Take your stand mixer or hand electric mixer; add the vegan room temperature butter, powdered sugar, and vanilla extract to the mixing bowl.
Mix these until it starts to get fluffy.
Now add your dry ingredients; flour, and salt until combined, then add the chopped nuts until combined.
Take your cookie scoop or a tablespoon of dough and place the cookies on the lined baking sheet.
Don’t flatten; you want them to be little balls.
Bake in the preheated oven for 7-8 minutes; do not overbake.
Mine were done in 7 minutes; they won’t look done but over baking them is not good.
They will continue to cook a bit outside of the oven.
Repeat with remaining cookie dough.
Once the cookies are done and cool enough to touch after about 1-2 minutes, take a small bowl with powdered sugar and roll them in it.
Place cookies on a cooling rack to finish cooling.
How do you serve vegan Mexican wedding cookies?
These are best served at room temperature and not as warm cookies.
These pair nicely with a cup of coffee or mug of hot cocoa.
They also make a great Christmas cookie recipe.
You may need to roll the cookies into powdered sugar more than once to coat them well.
How do you store this vegan cookie recipe?
They can be stored a room temperature in an airtight container on the counter for up to 5 days.
Can you freeze these vegan Russian teacakes?
These can be frozen for a later date ( you may need to reroll them in powdered sugar after the freezer).
To freeze; place a parchment paper cookie sheet with a single layer of cooked cookies and place in the freezer until frozen for about 1 hour.
Then you can stack the vegan cookies in a freezer-safe container or bag for up to 4 months.
Can you freeze snowball cookies with powdered sugar on them?
Yes, you can, and they taste great! You just need to reroll them in more powdered sugar when they defrost.
Want some other vegan Christmas cookie recipes?
- 1 cup vegan butter, soft
- 1/2 cup powdered sugar
- 2 1/4 cup flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup nuts, finely chopped ( I use either walnuts or pecans or a mix of both)
- Extra powdered sugar for rolling
- Start by preheating your oven to 375 degrees and line your cookie sheet with a Silpat or parchment paper.
- Take your stand mixer or hand mixer; add the vegan butter, powdered sugar, and vanilla extract to the mixing bowl. Mix these until it starts to get fluffy. Add flour and salt until combined, then add the chopped nuts until combined.
- Take your cookie scoop or a tablespoon of dough and place the cookies on the Silpat evenly spaced. Don't flatten; you want them to be balls.
- Bake in the preheated oven for 7-8 minutes; do not over bake (Mine were done at 7).
- Once the cookies are done and cool enough to touch for about 1-2 minutes, take a small bowl with powdered sugar and roll them in it. Place on a baking rack to finish cooling.
- These can be frozen got a later date ( you may need to re-roll them in powdered sugar after the freezer). If you don't want to freeze them, they can be stored a room temperature in a sealed container or ziplock.
See blog post for recipe Q&A
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 83mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 2g
The calories are computer generated and may not be 100% accurate.
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