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Walnut Snowball Cookies Recipe

Name: Walnut Snowball Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup melted butter; 1 large egg; 50 drops liquid stevia (about 1/4 tsp.); 1/2 tsp pure vanilla extract; 1 cup walnuts; 1/2 cup coconut flour, plus 1 to 2 tbsp. more for rolling; 1/2 cup confectioners Swerve, divided

These little nut-studded snowballs are buttery, tender, and dusted in sweet confectioners’ Swerve for a guilt-friendly finish. Friendly and comforting, they make a great grab-and-go treat for coffee breaks or a festive plate for guests. If you enjoy exploring cozy cookie recipes, you might also like the chewy churro cookies copycat recipe for another easy homemade indulgence.

Why make this recipe

Quick to toss together with pantry-friendly ingredients.
A low-sugar option that still delivers classic texture and walnut flavor.
Perfect for holidays, bake sales, or an everyday sweet fix.

In short: these walnut snowball cookies are simple, adaptable, and reliably crowd-pleasing whether you’re baking for a party or a weeknight treat.

Step-by-Step Guide to Making Walnut Snowball Cookies

Ingredients:

1/2 cup melted butter
1 large egg
50 drops liquid stevia (about 1/4 tsp.)
1/2 tsp pure vanilla extract
1 cup walnuts
1/2 cup coconut flour, plus 1 to 2 tbsp. more for rolling
1/2 cup confectioners Swerve, divided

Directions:

Preheat oven to 350°F (175°C).
In a bowl, mix melted butter, egg, stevia, and vanilla extract until combined.
In another bowl, combine coconut flour and walnuts.
Gradually mix dry ingredients into wet mixture until just combined.
Roll dough into small balls and place on a baking sheet.
Bake for 12-15 minutes until edges are golden.
Allow to cool slightly, then roll in confectioners Swerve.

Baking notes on technique

Use finely chopped walnuts or pulse them briefly in a food processor so each cookie has a uniform, tender crumb. Large chunks can cause uneven baking.
Coconut flour absorbs more moisture than wheat flour. If the dough feels too dry to form into balls, add a teaspoon of milk (dairy or non-dairy) at a time until it holds together.
For uniform cookies, measure dough by tablespoon or use a small cookie scoop and roll gently between your palms to shape smooth balls.

Best Way to Store Walnut Snowball Cookies

Room temperature: Store in an airtight container for 2–3 days at about 68–72°F (20–22°C).
Refrigerator: Keep in an airtight container for up to 1 week at 35–40°F (2–4°C).
Freezer: Freeze on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months at 0°F (-18°C).

When freezing, separate layers with parchment paper so the powdered coating doesn’t clump. To serve from frozen, thaw at room temperature for about 20–30 minutes.

Serving Suggestions for Walnut Snowball Cookies

Pair with a hot beverage: a lightly brewed coffee or cinnamon-spiced tea complements the nutty, buttery notes.
Dessert platter: arrange with sugar cookies, chocolate-dipped shortbreads, and a small bowl of berries for contrast.
Gift-ready: stack in small cellophane bags with a ribbon or pack in a tin layered with parchment for a charming homemade gift.

Tips to make Walnut Snowball Cookies (Q&A style)
Q: How do I keep them tender and not dry?
A: Because coconut flour soaks up moisture quickly, avoid overbaking and add a teaspoon or two of milk if the dough seems crumbly. Also, remove from the oven when edges just begin to turn golden.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the shaped dough balls on a baking sheet for up to 24 hours before baking. If chilled longer, let them sit 10 minutes at room temperature before baking.

Q: What’s the best way to get an even powdered coating?
A: Roll the slightly warm cookies in confectioners Swerve, then let them cool completely and roll again if you want a thicker snowy finish.

Variation (if any)

Bullet substitution: Replace walnuts with pecans or almonds in a 1:1 ratio for a different but equally delicious flavor profile. Pecans add a richer, buttery taste while almonds give a slightly firmer texture.
Paragraph substitution: For a chocolatey twist, stir in 1–2 tablespoons of unsweetened cocoa powder into the dry mixture and swap half the confectioners Swerve for a powdered erythritol-cacao blend. The result is a darker, cocoa-forward snowball that still keeps the melt-in-your-mouth crumb. If you need the cookies nut-free, swap the walnuts for 1 cup sunflower seed meal or finely shredded coconut to maintain texture.

Frequently Asked Questions

Q: Can I use regular sugar instead of Swerve?
A: Yes, substitute equal volume of confectioners sugar if you don’t need a low-sugar version; the texture will remain similar and the cookies will taste slightly sweeter.

Q: How can I make these nut-free?
A: Replace the walnuts with sunflower seeds processed into a coarse meal or use toasted shredded coconut for a nut-free crunch. Be sure to pulse finely so the texture matches what coconut flour needs.

Q: Can I make these dairy-free?
A: Yes. Use melted coconut oil or a dairy-free butter substitute in place of butter, and ensure any powdered sweetener is suitable for your dietary needs.

Q: Do they keep their shape well for shipping?
A: They travel reasonably well when packed snugly to prevent rolling. Place cookies in a single layer or separated by parchment, and cushion the container to avoid crushing.

Tips on flavor balance and sweeteners

Liquid stevia is concentrated. If you prefer granulated sweeteners, adjust tasting amounts carefully; stevia can have a distinct aftertaste if overused.
Confectioners Swerve gives a familiar powdered sugar mouthfeel. If you use a granular erythritol, pulse it in a spice grinder to approximate confectioners texture before coating.

Troubleshooting common problems

Too crumbly: Add moisture in tiny increments (1 tsp milk or an extra egg white) until the dough binds.
Too wet/spread too much: Add 1 tbsp more coconut flour, chill dough for 15–30 minutes, and then shape.
Bitter aftertaste: Reduce the stevia slightly; increase vanilla or a pinch of salt to round flavors.

Baking timeline (helpful for planning)

Prep (chopping, measuring): 10–15 minutes
Mixing and shaping: 10–15 minutes
Baking per batch: 12–15 minutes
Cooling and coating: 10–20 minutes
Total active time: ~30–45 minutes plus baking cycles depending on oven capacity.

Presentation and plating ideas

Snow-dusted look: After coating, place cookies on a wire rack and dust with a light extra sprinkle of confectioners Swerve for an extra snowy finish.
Festive accents: Press a small candied cranberry or a tiny sprig of rosemary into the top of each cookie before the Swerve sets for a holiday plate.
Snack boxes: Layer cookies with parchment and intersperse with small compartments of mixed nuts, dried fruit, and dark chocolate pieces.

Advanced tweaks for experienced bakers

Toast walnuts lightly before using to amplify their aroma — spread on a baking sheet and toast at 325°F (160°C) for 6–8 minutes until fragrant, then cool before chopping.
For a crisper exterior, bake on a preheated baking stone or steel set on the middle rack to deliver slightly faster edge-setting.
Try brown butter (clarified or fully browned) instead of melted butter for a nutty, caramel-like depth; allow to cool slightly before combining with egg.

Dietary swaps and tips

Keto/low-carb: This recipe is already designed with lower-carb sweeteners. Keep coconut flour measurements accurate — increasing coconut flour will dry out the cookies and reduce yield if not balanced with extra moisture.
Paleo adaptation: Use maple syrup or honey in place of stevia and organic coconut sugar powdered in a blender into a confectioners texture for coating; coconut flour remains paleo-friendly in most versions.

Gift and event ideas

Cookie tins: Line a decorative tin with parchment, layer cookies with paper doilies or parchment squares, and include a handwritten note.
Cookie swap: Because these keep shape and travel well, they’re ideal for swaps—include a list of ingredients on a small card for people with nut allergies.

Final batch scaling

Double the recipe by multiplying ingredients. Because coconut flour is so absorbent, when scaling up, mix the dry ingredients together first and ensure even distribution before adding to wet. If the larger batch looks dry, incrementally add an additional egg white or 1–2 tablespoons of melted butter to bring the dough together.

Quick recap checklist before baking

Oven preheated to 350°F (175°C).
Walnuts finely chopped or pulsed.
Dough holds together when rolled—adjust moisture if necessary.
Bake until edges are lightly golden (12–15 minutes) and not deeply browned.
Roll while slightly warm for best coating adhesion.

Conclusion

If you want to compare classic approaches or see other home baker takes on walnut snowball cookies, Simply Recipes offers a traditional perspective that may inspire variations in technique and texture: Simply Recipes’ walnut snowball cookies. For a more modern, blog-style riff on the same cookie with useful tips and holiday presentation ideas, check out Garlic Girl’s must-make version: Garlic Girl’s take on walnut snowball cookies.

Enjoy baking — these snowball cookies are a small, comforting joy and a wonderful way to share homemade warmth.