Description
These Walnut Butter Cookies are a delightful treat with a rich, buttery base and the added crunch and nuttiness of finely chopped walnuts. Perfect for tea time or as a sweet snack, these cookies combine simple ingredients and straightforward steps to produce a batch of tender, flavorful treats dusted with optional powdered sugar for an extra touch of elegance.
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 the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
- Add vanilla extract: Stir in the vanilla extract until fully incorporated to infuse the dough with a warm, sweet aroma.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Mix dry and wet ingredients: Gradually add the flour mixture to the butter mixture, stirring gently just until combined to avoid overworking the dough and keeping the cookies tender.
- Fold in walnuts: Carefully fold the finely chopped walnuts into the dough, ensuring an even distribution for every bite to have that appealing crunch.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, signaling that the cookies are perfectly baked.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up.
- Optional dusting: Once cooled, dust the cookies lightly with powdered sugar for a pretty finish and a touch of extra sweetness.
Notes
- Make sure the butter is softened but not melted for proper creaming with sugars.
- Chop walnuts finely to distribute evenly and avoid large chunks that might affect the texture.
- Do not overmix the dough to keep the cookies tender and crumbly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To enhance flavor, you can toast the walnuts lightly before chopping.
