If you’ve made a batch of my pecan snowball cookies your cookie jar might already be empty, as they are delicious! You need to try the snowball cookie recipe with walnuts. We love walnuts because they are packed with proteins and iron and have wonderful anti-inflammatory properties. But, more than that, toasted walnuts taste amazing in cookies.
What Are Walnut Snowball Cookies?
Walnut snowball cookies are similar to Russians Tea Cakes or Mexican Wedding Cookies, except that they are filled with chopped walnuts instead of pecans. It’s a thick, buttery shortbread cookie recipe rolled in powdered sugar and filled with delicious roasted chopped walnuts. They are naturally egg-free and easy to make dairy-free using plant-based butter.
Ingredients and Substitutions
All you need to make these walnut snowball cookies are 5 simple ingredients:
All-Purpose Flour or spelt flour Softened Butter of choice. The classic snowball cookie recipe uses real butter, but we don’t use animal-based products, and we made this recipe with plant-based butter or margarine. Powdered Sugar, also called confectioner sugar. Vanilla Extract Walnuts
How To Make Walnut Snowball Cookies
The secret to making delicious buttery snowball cookies filled with walnuts is to toast the nuts. In fact, toasted walnuts taste way better as they are less bitter than raw walnuts. Plus, they add an extra buttery flavor to the cookies.
Add-Ons
You can use this recipe as a base for many different snowball flavors. For example, you can replace half or all the chopped walnuts with some of the ingredients below:
Chopped Toasted Pecans or Almonds Seeds like sunflower seeds, pumpkin seeds, hemp seeds, or sesame seeds. Crushed Candy Canes Mini Chocolate Chips – dark chocolate chips or dairy-free white chocolate chips Shredded Coconut
Storage Instructions
These walnut snowball cookies can be stored for up to a week in an airtight metallic cookie jar, airtight container, or glass jar. They can also last for about 3 months in zip-lock bags in the freezer. Thaw the cookies the day before serving at room temperature.
Allergy Swaps
Below are some ingredients swaps if needed
Nut-Free – If you can’t eat nuts, swap the walnuts for toasted sunflower seeds, sesame seeds, or toasted pumpkin seeds. You can leave out the nuts and use this recipe for plain shortbread snowball cookies. Gluten-Free – I didn’t try all-purpose gluten-free flour, but I am pretty sure that a 1:1 gluten-free flour blend will work great. Sugar-Free – This recipe works with natural sugar-free powdered sweeteners like powdered erythritol or powdered allulose.
Below are my answers to your most frequent questions about this walnut snowball cookie recipe.
More Cookie Recipes
If you’ve loved this cookie recipe and need more to fill a Christmas cookie jar, try some of these:
