Description
These Walnut Butter Cookies are buttery, tender, and packed with the rich flavor of finely chopped walnuts. Perfectly balanced with a touch of sweetness from granulated and brown sugars, these cookies offer a delightful crunch and make an excellent treat for any occasion. Lightly dust with powdered sugar for an elegant finishing touch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely chopped walnuts
Optional Topping
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture in batches, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Add Walnuts: Fold in the finely chopped walnuts evenly throughout the dough using a spatula or wooden spoon.
- Shape Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and centers are set but still soft.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Dusting: Once completely cooled, dust cookies lightly with powdered sugar for an elegant finish.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the dough to keep the cookies tender.
- Chop walnuts finely to distribute evenly and avoid large chunks.
- You can substitute walnuts with pecans or almonds if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
