Description
These Walnut Butter Cookies are a delightful treat combining rich, creamy butter with the crunch of finely chopped walnuts. Perfectly sweetened with both granulated and brown sugar, these cookies offer a buttery, nutty flavor with a subtle hint of vanilla. They are easy to make and ideal for sharing or enjoying with a cup of tea.
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
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This creates the base of the cookie dough and ensures a tender texture.
- Add Vanilla Extract: Stir in the vanilla extract to the creamed mixture, enhancing the flavor profile of the cookies.
- 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 Components: Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined to form a soft dough. Avoid overmixing to keep cookies tender.
- Fold in Walnuts: Gently fold the finely chopped walnuts into the dough to distribute them evenly throughout the cookies.
- Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them onto an ungreased or parchment-lined baking sheet, spacing them evenly to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Optional Dusting: 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. If desired, dust with powdered sugar for an elegant finish.
Notes
- Make sure the butter is softened but not melted for optimal creaming with sugars.
- Chop walnuts finely to ensure even distribution and prevent large chunks.
- Allow cookies to cool before dusting with powdered sugar to avoid melting.
- Store cookies in an airtight container at room temperature for up to one week.
- Can be frozen for up to 3 months; thaw before serving.
