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
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