Introduction

These Walnut Cookies are a classic treat with a rich buttery flavor and a satisfying crunch from toasted walnuts. Perfectly crisp and crumbly, they make a delightful snack or an elegant addition to any tea time spread.

A pile of round, golden brown cookies with scalloped edges is shown in a white tray lined with white parchment paper. The cookies have a slightly rough texture with small bits visible, showing they are nutty or grainy. In between the cookies, a few pieces of light brown walnuts peek out, adding texture contrast. The cookies are stacked unevenly, some overlapping and some laying flat, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (225 grams), at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour (260 grams)
1/2 cup walnuts, chopped into small pieces

Instructions

Step 1: In a large bowl, beat the butter, sugar, vanilla extract, and salt on high speed using an electric beater for 1 to 2 minutes, until the mixture is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
Step 2: Add the flour and chopped walnuts to the bowl and mix gently just until the ingredients are combined.
Step 3: Divide the dough in half. Roll each half between two sheets of parchment paper until it is less than 1/4 inch (0.5 cm) thick. Place the rolled dough on a baking sheet with the parchment paper and chill in the refrigerator for about one hour until firm.
Step 4: Once chilled, remove the dough from the refrigerator and peel off the top parchment sheet. Using a 2 1/2 inch round fluted cookie cutter, cut out the cookies from the dough.
Step 5: Place the cut cookies on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart. Return the baking sheet with the unbaked cookies to the refrigerator while you preheat the oven to 350°F (180°C).
Step 6: Gather up any leftover dough scraps and re-roll them to cut more cookies. You may need to chill the dough again before cutting to keep it firm.
Step 7: Bake the cookies one sheet at a time for 15 to 19 minutes, until they turn a deep golden brown. This will create a crisp and crumbly texture. Remove cookies from the oven and allow them to cool completely on a wire rack.

Tips & Variations

Toast the walnuts lightly before adding them for an extra nutty flavor.
Substitute walnuts with pecans or almonds for a different taste and texture.
If the dough becomes too soft to handle, chill it again to make rolling and cutting easier.
For a decorative touch, dust the cooled cookies lightly with powdered sugar.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, let frozen cookies come to room temperature or warm gently in a low oven for a few minutes.

How to Serve

A close-up view of a pile of round, golden-brown cookies with scalloped edges, each cookie showing a slightly grainy texture with tiny darker specks throughout, arranged on white baking paper inside a metal tray. Some whole walnut halves peek out from under the cookies, adding a darker brown, textured contrast. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough before baking?

Yes, you can freeze the rolled and cut dough on a baking sheet and then transfer the frozen cookies to a bag or container for longer storage. Bake them straight from frozen, adding a couple of extra minutes to the baking time.

How can I make these cookies softer instead of crisp?

To get a softer cookie, reduce the baking time slightly and remove the cookies from the oven when they are just set but not browned deeply. Cooling them on the baking sheet will help maintain softness.