Super delicious American cookies with walnuts: The perfect last-minute cookies for everyone who loves nuts
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Taste and Occasion
These walnut cookies are the perfect snack when you need something quick and easy. They only take 15 minutes to make (plus chilling time, unfortunately). And the result tastes amazing: crispy on the outside, still slightly soft on the inside.
Ingredients
As usual for American cookies, the correct baking time is also the key for the walnut cookies. To be honest, it's easy to overestimate - even I do it from time to time. The cookies with walnuts should have the perfect consistency: Neither too crunchy nor too soft. You may have to test a little bit. A rough guide: The walnut cookies are ready when they do not look ready. So, it is best to make the recipe daily 😉 , until you have found the perfect baking time….
How to make the Walnut Cookies
First of all, cream the softened butter with the two sugars, then beat in the egg (at room temperature) until well blended. Mix ground nuts, flour, baking powder, baking soda, salt, and cinnamon.
Now, stir dry ingredients and chopped nuts into the egg-butter cream - as briefly as possible and not too vigorously. Refrigerate dough in a box or similar container for at least 2 hours. After this, preheat the oven to 340°F/170°C. Line a baking sheet with baking paper. Divide dough into approx. 12-15 portions and form into balls with (possibly moistened) hands. Place them on the baking sheet, spacing them apart. Bake cookies for about 10-13 minutes; definitely not too long - they must still seem soft.
Top Tip
I quickly grind the nuts for the walnut cookies in the food processor. In some supermarkets, you can buy them already ground. If you like, roast them a little (but in no case darken!). So, the walnut cookies become particularly aromatic.
Recipe Card
Walnut Cookies
Ingredients
- 120 grams (½ cup) butter, soft
- 60 grams (⅓ cup) brown sugar, or coconut sugar
- 60 grams (⅓ cup) sugar
- 1 egg, medium
- 80 grams (¾ cup) ground walnuts
- 110 grams (1 cup) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon (⅓ teaspoon) salt
- ½ teaspoon cinnamon, or vanilla paste
- 50 grams (⅖ cup) chopped walnuts
Instructions
- Cream the softened butter with the two sugars, then beat in the egg (at room temperature) until well blended. Mix ground nuts, flour, baking powder, baking soda, salt, and cinnamon.
- Stir dry ingredients and chopped nuts into the egg-butter cream - as briefly as possible and not too vigorously. Refrigerate dough in a box or similar container for at least 2 hours.
- Preheat oven to 340°F/170°C. Line a baking sheet with baking paper. Divide dough into approx. 12-15 portions and form into balls with (possibly moistened) hands. Place them on the baking sheet, spacing them apart. Bake cookies for about 10-13 minutes; definitely not too long - they must still seem soft.
Notes
- Getting the baking time right is key. The cookies should look almost unfinished when you take them out of the oven - they will harden as they cool. Bake half first, let cool for 10 minutes, and test; then bake the rest of the cookies a bit longer or shorter.
- In typical American recipes, sometimes twice as much sugar is used for similar cookies. So if you like, you can use more - but they are also sweet this way
- Instead of walnuts, the cookies taste good with hazelnuts, almonds, cashew, or macadamia.
Ingredient substitutions
Variations
By the way: instead of making the cookies recipe with walnuts, you can also use almonds or hazelnuts. Also very delicious! Just like American cookies in general. For example, the cinnamony snickerdoodles, classic chocolate chip cookies, healthy protein cookies, or oatmeal cookies. I recommend grandma's nut cake to all (wal) nut fans among you.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
Hi there, thank you so very much for sharing this wonderful recipe. I was craving walnut rugelach but didn’t feel like rolling the dough so I sought an easier walnut cookie recipe and this did not disappoint in the least bit. Loved each and every single morsel. It was a bit sweet so I’ll reduce sugar next time but they were absolutely delicious! Thank you again!
Thank you so much for your lovely comment, Vana!
I'm delighted that you enjoyed the walnut cookies! It's great to hear that they satisfied your craving for walnut rugelach without all the effort of rolling dough. Your feedback about the sweetness is very helpful—adjusting the sugar is a wonderful way to make the recipe suit your taste perfectly. I'm thrilled that the cookies turned out delicious for you!
If you have any more cravings or questions, feel free to share. Happy baking!
My new favorite cookie recipe! Thank you. I've made it with walnuts and, because it was what I had in the pantry, mixed nuts. Seems no matter which nuts are used, the recipe is simply excellent. Family and friends agree. (I am going to share your recipe/website on Substack.)
Confession: since I like a crisp cookie, I bake most as recommended for sharing but bake the last pan a little longer. A divine crunch!
Thank you, I am really happy that you love those cookies as much as I do 🙂