Sweet, buttery, and crunchy, Walnut Cookies are easy homemade treats with a delicious coating of finely chopped walnuts. They're ideal for afternoon snacks, holiday cookie trays, or edible gifts.
Originally featured in Chilean food blogger Pilar Hernandez's cookbook, Del Blog A La Mesa, this walnut cookies recipe requires no dough chilling or complicated techniques. A batch makes 30 cookies in about an hour, with just 15 minutes of baking time. Other cookie recipes worth trying include Chocolate Chip Walnut Cookies, Brigadeiro Cookies, and Bird's Nest Cookies.
Quick Look: Walnut Cookies
- ⏱️ Prep Time: 35 minutes
- 🔥 Cook Time: 15 minutes
- ⏲️ Total Time: 50 minutes
- 🍪 Yield: 30 cookies
- 🔢 Calories: 87 kcal per cookie
- 🧈 Flavor Profile: Buttery, sweet, and nutty
- 🥜 Texture: Crunchy walnut coating with a tender center
- 👩🍳 Difficulty: Easy
- 🎁 Best For: Afternoon snacks, holiday cookie trays, and edible gifts
- ♨️ Cooking Method: Oven-baked
- 🥚Key Ingredients: All-purpose flour, powdered sugar, butter, eggs, and walnuts.
- Why This Recipe Works: Powdered sugar and softened butter give the cookies a tender texture without requiring the dough to chill. The egg white helps the chopped walnuts stick to each cookie, and the nuts become crisp in the oven while the centers stay soft and buttery.
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Ingredients
- Walnuts – 1 cup, finely chopped. Give the cookies their nutty flavor and crunchy exterior. Finely chopped pieces stick better to the egg-white-coated dough than large chunks.
- Unsalted butter – 8 tablespoons, at room temperature. Adds a rich, buttery flavor and keeps the cookies tender. The butter should be soft enough to mix easily with the sugar but not melted.
- Powdered sugar – ½ cup. Sweetens the cookies and contributes to their delicate texture. It blends smoothly with softened butter and produces a finer texture than granulated sugar.
- All-purpose flour – 1 ½ cups. Provides structure and helps the dough hold its shape when rolled into balls.
- Large eggs – 2. Use one whole egg and the yolk from the second egg in the dough. Reserve the remaining egg white to coat the dough balls before rolling them in the chopped walnuts.
- Baking powder – 1 ½ teaspoons. Helps the cookies rise slightly in the oven and keeps their texture from becoming too dense.
- Salt – a pinch. Balances the sweetness and enhances the buttery, nutty flavor.
How to Make Walnut Cookies
- Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the butter and sugar: Sift the flour and baking powder together and set aside. In a mixing bowl, beat the softened butter, powdered sugar, and salt on low speed for about 3 minutes until well combined.
- Prepare the dough: Beat in 1 whole egg and 1 egg yolk on low speed until fully incorporated. Reserve the remaining egg white for coating. Add the sifted flour and baking powder, then mix on low speed or with a fork until a soft dough forms.
- Shape and coat the cookies: Divide the dough into 30 balls, each about 1 inch in diameter. Dip each ball into the reserved egg white, then roll it in the finely chopped walnuts to coat the outside.
- Bake and cool: Arrange the cookies on the prepared baking sheet and bake for 15–18 minutes, or until golden brown on the bottom. Let cool completely on a wire rack before serving. Store in an airtight container for up to 1 week.
FAQ About Walnut Cookies
Yes, but the cookies may have a slightly different texture. Powdered sugar gives them a finer, more delicate crumb. If you only have granulated sugar, you can grind it into a fine powder as a substitute, although the results may vary.
Measure the flour carefully, avoid overmixing the dough, and check the cookies toward the end of baking. Too much flour or overbaking can make them dry and crumbly.
Yes. A sturdy spoon or fork works well for mixing by hand. Start with softened butter and powdered sugar, then follow the remaining instructions until a soft dough forms.
Yes, but you'll need substitutes for both the dough and the walnut coating. Try a commercial egg replacer for the dough and brush the cookies with a little milk or plant-based milk to help the chopped walnuts stick. Keep in mind that the texture may be slightly different.
What to Serve with Walnut Cookies
- Coffee and tea: The buttery, nutty flavor of walnut cookies pairs well with freshly brewed coffee, espresso, black tea, or herbal tea.
- Milk: A glass of cold milk is a simple accompaniment, especially for an afternoon snack.
- Holiday cookie trays: Serve walnut cookies alongside 3-Ingredient Shortbread Cookies and Keto Shortbread Cookies with Chocolate for a selection of buttery, nutty, and chocolate treats.
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Easy Walnut Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 1 ½ teaspoons baking powder
- 8 tablespoons unsalted butter – at room temperature
- 2 large eggs
- pinch of salt
- 1 cup finely chopped walnuts
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the butter and sugar: Sift the flour and baking powder together and set aside. In a mixing bowl, beat the softened butter, powdered sugar, and salt on low speed for about 3 minutes until well combined.
- Prepare the dough: Beat in 1 whole egg and 1 egg yolk on low speed until fully incorporated. Reserve the remaining egg white for coating. Add the sifted flour and baking powder, then mix on low speed or with a fork until a soft dough forms.
- Shape and coat the cookies: Divide the dough into 30 balls, each about 1 inch in diameter. Dip each ball into the reserved egg white, then roll it in the finely chopped walnuts to coat the outside.
- Bake and cool: Arrange the cookies on the prepared baking sheet and bake for 15–18 minutes, or until golden brown on the bottom. Let cool completely on a wire rack before serving. Store in an airtight container for up to 1 week.
Recipe Notes
Storage and Freezing
Make Ahead: Prepare the dough in advance, shape it into balls, and refrigerate in an airtight container for up to 2 days. Coat with egg white and chopped walnuts just before baking. Room Temperature: Store completely cooled walnut cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place. Freezer (Baked Cookies): Place the cooled cookies in a freezer-safe container with parchment paper between layers to protect the walnut coating. Freeze for up to 2 months for best quality. Thaw at room temperature for 1–2 hours before serving. Freezer (Cookie Dough): Shape the dough into 1-inch balls and freeze on a parchment-lined baking sheet until firm. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator, let soften slightly if needed, then coat with egg white and chopped walnuts before baking according to the recipe instructions.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
The buttery flavor was really good, and they weren't too sweet for me.
Csa you add raisins?
Hi Betty! If you want you can add raisins.
Can these be made ahead and baked then frozen
Thanks
Hi, Joy! Yes you can make them ahead, freeze them, place them in a freezer-friendly plastic bag squeezing out as much air as possible from the bag, and bake them before serving them.
Loved these simple and tasty cookies! I did incorporate some of the walnut mixture into the dough just to add a more walnut texture and taste! Keeper recipe!!
Looks so delish! Definitely this would go well with a cold glass of milk
Congrats for these easy, yummy cookies Pilar! Plus, this recipe is super versatile; you can also roll the cookies on other nuts or even coconut flakes, right? Can't wait to give these a try, as soon as the weather starts to cool a bit down here:):)
Thank you for introducing another awesome blogger to all us out here dear Denise!
xoxo
Yes, absolutely! One of these days I am gonna reproduce this recipe with pecans, my husband's fave nut. Thanks a ton for stopping by. xx
You are right, so easy to make.
Hey, Pilar, me encanta la lúcuma!!!
Cookies are always welcome at my house. These easy and scrumptious treats would make a wonderful afternoon snack.
In mine too, Deb! My girls are crazy for cookies and these are no exception. I prefer mine with a good cup of coffee and them, with milk. 😉
Good to meet you, Pilar! And thanks for such a terrific recipe. These cookies look great, plus I'll bet they're packed with flavor. Thanks!
These are super delish... so mutty and crunchy outside.