Chewy Walnut Crinkle Cookies
Crinkle cookies are always such a fun baking project because they come out with these gorgeous sugary cracks and crevices, and they come in so many different flavors, from ginger to chocolate, and in this case, walnut. We love a good cookie, and we especially love this chewy walnut crinkle cookie. They make a lovely gift, wrapped in a cellophane bag tied with a ribbon, and they’re perfectly lovely when served up with a cup of tea. So, grab your apron and electric mixer – it’s time to do some baking!
Why You’ll Love This Recipe
These walnut crinkle cookies are a delightful mix of textures and flavors. The crispy exterior gives way to a soft, chewy interior that’s bursting with the sweet, nutty flavor of toasted walnuts. They’re perfect for holiday gatherings, gifts, or a simple treat with your afternoon tea. Plus, they look gorgeous with their cracked surfaces, adding a rustic charm to any cookie platter.
Kitchen Equipment You’ll Need
- Electric mixer
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula
- Wire cooling rack
Ingredients
- 1 cup walnuts, toasted and finely chopped
- 1 ½ cups brown sugar
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Step-by-step Instructions
- Mix the flour, baking soda, and salt in a separate bowl. Set aside.
- Beat the brown sugar, butter, and vanilla until creamy. Add the eggs, one at a time, mixing well with each addition.
- Reduce the speed to low and slowly add in ⅓ of the flour mixture. Continue adding the remaining flour in thirds until the batter is combined.
- Fold in the chopped walnuts. Cover the mixing bowl and refrigerate the dough for at least 2 hours or up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Use a tablespoon to scoop out even amounts of dough and roll into balls. Allow space between each ball as the cookies will spread while baking.
- Bake for 10-12 minutes or until the cookies have begun to crack and spread.
- Cool directly on the baking sheet, then transfer to a wire cooling rack.
Tips for Success
Toasting the walnuts before adding them to the dough enhances their flavor. Keep an eye on them while toasting to prevent burning. Chilling the dough ensures the cookies don’t spread too much during baking, so don’t skip this step!
Additional Tips or Variations
For a twist, try adding a pinch of cinnamon to the flour mixture for a warm, spicy note. You could also substitute pecans if you prefer a different nut flavor.
Nutritional Highlights (Per Serving)
These cookies are a treat, so enjoy them in moderation. Each serving provides a balance of carbs, fats, and proteins, mainly from the walnuts.
Frequently Asked Questions (FAQ)
Can I freeze the dough? Yes, you can freeze the dough for up to a month. Just thaw in the fridge before baking.
Do I have to use walnuts? No, you can substitute any nut you prefer, such as pecans or almonds.
How do I store the cookies? Store them in an airtight container at room temperature for up to a week.
Conclusion
We hope you enjoy making these chewy walnut crinkle cookies as much as we do! They’re a wonderful treat for any occasion, and we’d love to hear how they turn out for you. Share your experiences in the comments below, and happy baking!
