Vegan Gluten-Free Mexican Wedding Cookies (Snowball Cookies) by @minimalistbaker

≈ 45 min

24 servings

🥜

120 g

Pecans

🧈

160 g

Vegan butter

🌾

260 g

Gluten-free flour

🍬

130 g

Powdered sugar

🍦

7.3 ml

Vanilla extract

🧂

2.2 g

Salt

🌽

Cornstarch

  1. Preheat

    Preheat the oven to 350°F (175°C). Line 1 baking sheet with parchment paper.

  2. Chop
    • pecans

    Finely chop 3/4 cup (85 g) pecans.

  3. Cream
    • vegan butter
    • powdered sugar

    Cream 1/2 cup (113 g) vegan butter with 1/4 cup (30 g) powdered sugar until smooth and fluffy.

  4. Stir
    • vanilla extract
    • Vegan butter

    Stir 1 teaspoon (5 ml) vanilla extract into the creamed butter mixture.

  5. Add
    • gluten-free all-purpose flour
    • salt

    Add 1 1/2 cups (180 g) gluten-free all-purpose flour, 1/2 teaspoon (2 g) baking powder, and 1/4 teaspoon (1.5 g) salt. Mix until a cohesive dough forms.

  6. Fold
    • pecans

    Fold the chopped 3/4 cup (85 g) pecans through the dough until evenly distributed.

  7. Roll

    Roll the dough into 16 balls, about 1 tablespoon each. Arrange them 2 inches apart on the lined baking sheet.

  8. Bake

    Bake the cookies for 12-15 minutes, until the bottoms are lightly golden and the tops remain pale.

  9. Cool

    Cool the cookies on the baking sheet for 5 minutes. Transfer them to a wire rack.

  10. Roll
    • powdered sugar

    Roll the warm cookies in the remaining 1/2 cup (60 g) powdered sugar. Let them cool completely before serving.

Vegan Gluten-Free Mexican Wedding Cookies (Snowball Cookies) by @minimalistbaker

≈ 45 min

24 servings

🥜

120 g

Pecans

🧈

160 g

Vegan butter

🌾

260 g

Gluten-free flour

🍬

130 g

Powdered sugar

🍦

7.3 ml

Vanilla extract

🧂

2.2 g

Salt

🌽

Cornstarch

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C). Line 1 baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Finely chop 3/4 cup (85 g) pecans.

    🥜pecans
    🥣mixing bowl

  3. Step 3/10

    Cream 1/2 cup (113 g) vegan butter with 1/4 cup (30 g) powdered sugar until smooth and fluffy.

    🧈vegan butter
    🍬powdered sugar
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups

  4. Step 4/10

    Stir 1 teaspoon (5 ml) vanilla extract into the creamed butter mixture.

    🍦vanilla extract
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  5. Step 5/10

    Add 1 1/2 cups (180 g) gluten-free all-purpose flour, 1/2 teaspoon (2 g) baking powder, and 1/4 teaspoon (1.5 g) salt. Mix until a cohesive dough forms.

    🧁gluten-free all-purpose flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Fold the chopped 3/4 cup (85 g) pecans through the dough until evenly distributed.

    🥜pecans
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Roll the dough into 16 balls, about 1 tablespoon each. Arrange them 2 inches apart on the lined baking sheet.

    🍳baking sheet
    🥄measuring spoons

  8. Step 8/10

    Bake the cookies for 12-15 minutes, until the bottoms are lightly golden and the tops remain pale.

    🍳baking sheet

  9. Step 9/10

    Cool the cookies on the baking sheet for 5 minutes. Transfer them to a wire rack.

    🍳baking sheet
    ✨wire rack

  10. Step 10/10

    Roll the warm cookies in the remaining 1/2 cup (60 g) powdered sugar. Let them cool completely before serving.

    🍬powdered sugar
    🥣mixing bowl
    ✨wire rack
    🥄measuring cups

Composition

Ingredients

Types

Nuts, Plant-based dairy, Sweeteners, Flavorings, Seasonings

Ingredients

Pecans, Vegan butter, Gluten-free flour, Powdered sugar, Vanilla extract, Salt, Cornstarch

Notes

Pecans (chopped, for studding the cookies), Vegan butter (gives the buttery flavor), Gluten-free flour (base of the dough), Powdered sugar (traditional for snowball cookies, some for coating), Cornstarch (often used in gluten-free shortbread-style cookies)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

150 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 16g, Sugars: 9g, Fiber: 1g, Fat: 9g, Saturated fat: 2.5g

Nutritional Information

Minerals

Calcium: 20mg, Iron: 0.7mg, Potassium: 55mg, Sodium: 55mg

Vitamins

Vitamin E: 0.6mg, Vitamin B1: 0.05mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, rubber spatula, baking sheet, parchment paper, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday, Party, Cookie exchange

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Mexican

Geographic

Mexico, North America

Various

Aspect

Texture

Crispy, Buttery, Crumbly, Tender, Melt-in-your-mouth

Flavors

Sweet, Buttery, Nutty, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 5-7 days (Store in an airtight container,Keep in a cool, dry place,Separate layers with parchment paper), fridge : 10-14 days (Store in an airtight container,Bring to room temperature before serving), freezer : 2-3 months (Freeze in an airtight freezer-safe container,Separate layers with parchment paper,Thaw at room temperature)