Add the vegan butter, powdered sugar, and both of the extracts into a large mixing bowl. Using a handheld electric mixer, beat over medium-low speed for 2 minutes. Scrape down the edges of the bowl as needed. Alternatively, you could use a standing mixer with the paddle attachment.
Now, add the flour, salt, and finely chopped walnuts into the mixing bowl. Beat over low speed until well combined, and the mixture has turned into a dough.
Preheat the oven to 350 degrees Fahrenheit. Line two large sheet pans with a piece of parchment paper.
Measure the dough into one tablespoon portions. Squeeze a piece of dough between your hand a few times and then gently roll it into a ball. Line the dough balls half an inch apart from each other on the prepared sheet pans.
Bake one pan at a time, on the middle oven rack, for 12 minutes, rotating the pan halfway through the baking time. *After the cookies are baked, they're going to look ugly! But coating them in powdered sugar later on makes them look beautiful!
Allow the cookies to cool down COMPLETELY.
Sift the powdered sugar for coating the cookies in a wide shallow bowl. Roll the cookies in the powdered sugar until well coated. Place them back on the sheet pan.
After you've coated all of the cookies, you will notice some powdered sugar has been absorbed into the cookies. Coat the cookies in the powdered sugar for a second time.
Store the vegan snowball cookies in an airtight container at room temperature. If you plan to display these in a bowl or put them in baggies for gifts, I recommend adding in a dusting more of powdered sugar. This way, they don't stick to each other whatsoever, and they stay nice and coated.