These walnut cookies combine rich flavors and satisfying textures. They feature a buttery dough sweetened with brown sugar and packed with chopped walnuts. The cookies are tender with a crisp edge, enhanced by rolling the dough in finely chopped nuts for extra flavor and texture. This cookie is perfect for any occasion and this recipe will impress you with its unique taste and delightful crunch. It’s an excellent choice for afternoon tea, potlucks or holiday cookie exchanges. Enjoy with milk, coffee or as a standalone treat.
Ingredients for Walnut Cookies
- Butter: Ensure the butter is softened to achieve a light and fluffy texture when creamed.
- Brown sugar: Packed brown sugar provides a deep, caramel-like sweetness and helps keep these gluten-free cookies soft and chewy.
- Eggs: Room-temperature eggs act as a binding agent.
- Vanilla extract: Add a touch of vanilla extract to enhance the flavor and aroma of the cookies.
- Flour: All-purpose flour is the best type of flour for cookies. It’s not as tough as bread flour, yet not as delicate as cake flour. Use the spoon-and-level method to measure flour accurately since too much can dry the cookies.
- Baking soda: Baking soda is used to help the cookies rise, creating a light and tender texture.
- Salt: A dash of salt is added to activate the baking soda and balance the sweetness.
- Walnuts: Walnuts add a rich, nutty flavor and a satisfying crunch to these cookies. Whether using black walnuts for their bold taste or regular walnuts for a milder flavor enhance the texture and depth of the cookies.
Directions
Step 1: Make the dough
In a large bowl, cream butter and brown sugar until light and fluffy, for five to seven minutes. Beat in the eggs and vanilla. Combine the flour, baking soda and salt then gradually add them to the creamed mixture. Stir in 1-1/4 cup walnuts. Finely chop the remaining nuts.
Step 2: Shape and chill the dough
Shape dough into two 15 inch rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for two hours or until firm.
Step 3: Bake the cookies
Unwrap the dough and cut it into 1/4 inch. slices. Place the slices 2 inch apart on greased baking sheets. Bake at 300°F for 12 minutes or until lightly browned. Remove the slices from the pans to wire racks to cool.
Recipe Variations
- Add a glaze: Drizzle a simple powdered sugar glaze over the cooled cookies for added sweetness and a festive look.
- Sprinkle in some spice: Incorporate 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
- Try with chocolate: Add 1 cup of chocolate chips to the dough for a classic combination of chocolate and walnut flavors.
How to Store Walnut Cookies
To keep your cookies fresh store them in an airtight container between sheets of waxed or parchment paper. They should be good for three to four days stored this way.
Walnut Cookies Tips
Can I use a different type of nut?
Yes. You can substitute walnuts with other nuts like pecans, almonds or macadamia nuts to create a different flavor profile in your cookies.
How do you make these cookies gluten-free?
To make this walnut cookie recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Follow the same recipe and ensure you mix the gluten-free flour with baking soda and salt before adding it to the creamed butter and sugar. Shape, chill, slice and bake as directed for delicious, gluten-free cookies.
What if my cookies are too dry?
Check your ingredient measurements and ensure you haven’t added too much flour. You can also try adding a bit more fat, like butter or shortening or include an extra egg yolk for moisture.
