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Honey Walnut Delights

Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North Dakota
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 8 dozen

Ingredients

  • 1 cup butter, softened
  • 2-1/4 cups sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 4 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 cup finely chopped walnuts, toasted

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts.
  • Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. Store in an airtight container.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cookie: 66 calories, 3g fat (1g saturated fat), 9mg cholesterol, 60mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Meredith
    Jun 28, 2020

    Great cookies.

  • Brian
    Jan 12, 2020

    I followed the recipe without any changes and was pleasantly surprised these turned out looking like the photos here! Taste wise, these are now in my top 5 all-time favorites, just a delicious cookie that chews well. The best cookie recipe I have tried in many years, highly recommended!

  • Love Joy
    Jul 20, 2019

    The family love it! It's gooey sweet and baked to perfection! Thanks for the recipe! I substitute walnut with pecans! -Love Joy Delayco of Montana