There's nothing quite like the aroma of freshly baked cookies filling your home, and this recipe for tender walnut cookies is sure to become a new favorite. Ready in just 30 minutes, these delightful treats are the perfect solution for a last-minute dessert or a cozy afternoon with a cup of tea. The magic lies in the simple yet elegant combination of a buttery, crumbly shortbread base, the crunch of walnuts, a warm cinnamon-sugar coating, and a bright hint of lemon zest. This recipe is incredibly easy to follow, making it perfect for bakers of all skill levels. Let's get started and bake a batch of pure happiness!
How to make tender cookies in half an hour.
Walnut Cookie Ingredients
- 20 walnut quarters
- 200 g premium grade wheat flour (or all-purpose flour)
- 40 g whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanillin powder (or vanilla sugar)
- 60 g powdered sugar
- 70 g butter
- 40 g canola oil
- zest of 1 lemon
- 1 chicken egg
- fine white sugar and ground cinnamon for coating
How to Make Walnut Cookies
Combine the dry ingredients. You can prepare the dough in a food processor or mix it by hand; in this recipe, I’m making the dough by hand. In a bowl, combine the premium grade wheat flour, whole wheat flour, vanillin powder (a type of vanilla sugar or synthetic vanilla flavoring), and baking powder. It will take no more than 5 minutes to mix the dough.
The dough can be made in a food processor or mixed by hand.
Adding powdered sugar.
Adding cold butter.
Add the powdered sugar. Powdered sugar is also often called confectioners’ sugar.
Add the cold butter, cut into small cubes. Rub the mixture with your hands until it resembles crumbs. Do this quickly so the butter doesn’t have time to warm up.
When there are two types of fat in the shortbread dough, the cookies turn out tastier.
Add canola oil or any other odorless vegetable oil. When shortbread dough contains two types of fat, the cookies turn out tastier. I call this the “margarine effect.” Butter provides a unique flavor and aroma, while vegetable oil adds moisture, making the dough softer and more tender.
Grating yellow lemon zest on a fine grater.
Cracking a chicken egg.
Quickly kneading the dough.
Scald the lemon with boiling water and wash it thoroughly. Grate the yellow lemon zest on a fine grater. Add the grated zest to the dough.
Make a small well in the center. Crack in the chicken egg.
Quickly knead the dough and gather it into a ball.
Preparing the coating mixture.
Prepare the coating mixture. In a small plate, put three tablespoons of granulated sugar. Add one teaspoon of ground cinnamon. Mix the sugar and cinnamon together.
Dividing the dough into 20 equal pieces.
Placing the cookie balls on parchment paper, 3-4 cm apart.
Pressing walnut quarters into the cookies.
Divide the dough into 20 equal pieces. It’s convenient to weigh the dough portions on a kitchen scale or use a measuring spoon. Roll the dough into balls, place them in the sugar and cinnamon mixture, and press down slightly. The sugar and cinnamon mixture should only be applied to one side of the cookie.
Line a baking sheet with parchment paper. Place the cookie balls on the paper, about 3-4 cm apart. Be sure to leave space between them, as the dough contains baking powder and the cookies will expand while baking.
Press the walnut quarters into the cookies. Don’t press too hard; you just need to flatten them slightly.
Placing the baking sheet in a preheated oven, bake for 13 minutes until light golden brown.
Place the baking sheet with the cookies in the freezer. Meanwhile, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). The cookies should be in the freezer for about 10 minutes, which is enough time for them to firm up a bit. Place the baking sheet in the preheated oven and bake for 13 minutes until light golden brown. During baking, rotate the baking sheet 180 degrees once to ensure even baking.
Cooling the cookies on a wire rack and serving for dessert!
Cool the cookies on a wire rack and serve for dessert!
And there you have it – a batch of wonderfully tender and aromatic walnut cookies, ready to be enjoyed! These treats are best served warm from the oven, but they'll stay fresh and delicious for several days if stored in an airtight container. They pair beautifully with a cup of coffee, tea, or a glass of cold milk. Don't be afraid to get creative! You can try swapping walnuts for pecans or almonds, or adding a pinch of cardamom to the cinnamon-sugar mix for an extra layer of flavor. We hope you love this simple recipe as much as we do. Happy baking!
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