These Christmas Walnut Crinkle Cookies are cozy, nutty, and irresistibly chewy—made with toasted walnuts, brown sugar, and butter for the perfect holiday bite.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Every year, right around the second week of December, my kitchen turns into what can only be described as controlled chaos. There’s flour dusting the counters, Christmas music playing way too loud, and a candle that smells like sugar cookies burning in the background (because apparently, I need to smell cookies while I bake them).
That’s actually how these Christmas Walnut Crinkle Cookies came to be. One year, I had this half-empty bag of walnuts from Thanksgiving just sitting there, staring at me. And because I can’t stand wasted ingredients—or quiet kitchens—I decided to toss them into a brown sugar cookie base and see what happened. Spoiler: it was a hit.
The first bite was this mix of buttery, nutty, slightly crisp-on-the-outside but chewy-in-the-middle perfection. My husband walked by, grabbed one off the cooling rack, and just said, “Whoa.” Which, if you know him, is basically the equivalent of a five-star Yelp review.
Ever since then, these have been my go-to Christmas cookies. They’ve made appearances at cookie swaps, office parties, and even once, on a plate left out for Santa (he left zero crumbs, so I assume he approved).
Why You’ll Love This Christmas Walnut Crinkle Cookies Recipe?
There’s something magical about a cookie that’s both fancy-looking and stupidly easy to make. These Christmas Walnut Crinkle Cookies tick all the boxes.
They’re made with pantry staples—no weird ingredients, no complicated chill-then-roll-then-pray steps. Just classic cookie comfort with a holiday twist. The walnuts add that subtle toasty crunch, while the brown sugar gives every bite a deep caramel flavor that feels like a warm hug.
And let’s be real: they look beautiful. Those little cracks on top make them look bakery-level professional, even though you made them in your sweatpants at 11 p.m.
Oh, and the smell. You know how some people light pine candles to make their homes feel festive? Forget that. Bake a batch of these. Your house will smell like Christmas and cookies—basically the scent of happiness.
Ingredient Notes:
Before we dive in, let’s talk about what makes these cookies so irresistible.
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Walnuts: Toasting is non-negotiable. It brings out that buttery, nutty aroma that takes these from “good” to “where-have-these-been-all-my-life.”
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Brown Sugar: Light or dark, doesn’t matter—both give a rich, caramel flavor and keep the cookies soft and chewy.
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Butter: Real butter. No shortcuts. Room temperature so it creams perfectly with the sugar.
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Eggs: Two large eggs for that perfect structure and shine.
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Vanilla Extract: Adds that warm, cozy flavor that makes people say, “What’s your secret?”
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Flour: Plain ol’ all-purpose flour works best. It keeps the cookies soft but gives them enough strength to hold that pretty crinkle.
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Baking Soda & Salt: The dynamic duo. One helps them puff and spread just right; the other balances all that sweetness.
I’ve made these so many times that measuring ingredients now feels like muscle memory. You’ll get there too—I promise.
How To Make Christmas Walnut Crinkle Cookies?
Let’s bake, shall we?
Step 1: Mix the dry ingredients.
Grab a bowl and whisk together flour, baking soda, and salt. It seems simple, but skipping this step is how you end up with those uneven cookies that look like they were made by someone baking during a power outage.
Step 2: Cream the butter and sugar.
In a larger bowl, beat the brown sugar, butter, and vanilla until creamy. It should look light and fluffy—like that whipped frosting you’re tempted to eat straight off the spoon (and if you do, I won’t judge). Add in the eggs, one at a time, mixing until smooth.
Step 3: Add the dry mix.
Turn your mixer to low and add the flour mixture in thirds. This keeps it from clumping or, you know, exploding into a flour storm all over your shirt.
Step 4: Fold in the walnuts.
This is where things get serious. Add your toasted walnuts and fold them in gently. The dough will smell so good, you’ll probably want to eat it raw—but don’t. (Okay, maybe a tiny taste. I won’t tell.)
Step 5: Chill the dough.
Pop the bowl in the fridge for at least 2 hours, or overnight if you can wait. Chilling helps deepen the flavor and gives that classic crinkle effect when baked.
Step 6: Roll and bake.
Preheat your oven to 350°F (175°C). Scoop out tablespoon-sized dough balls, roll them up, and space them about 2 inches apart on a lined baking sheet. Bake for 10–12 minutes, until the tops are cracked and golden.
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Step 7: Cool and devour.
Let them cool for a few minutes on the tray before transferring them to a wire rack. They’ll firm up as they cool, but honestly, a warm one right out of the oven? Absolute heaven.
Storage Options:
If you somehow have leftovers (which I highly doubt), store your Christmas Walnut Crinkle Cookies in an airtight container at room temperature for up to five days. They stay soft and chewy—especially if you toss a piece of bread in there to keep them fresh.
You can also freeze the dough! Scoop it into balls, freeze them on a tray, then stash them in a freezer bag. When the craving hits, bake them straight from frozen—just tack on an extra minute or two to the bake time. Easy.
Variations and Substitutions:
These cookies are pretty forgiving, so feel free to play around a little:
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Nut swap: Don’t like walnuts? Pecans, almonds, or even pistachios would work beautifully.
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Chocolate chips: Because honestly, when has chocolate ever made anything worse?
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Spices: Add a dash of cinnamon or nutmeg for that extra holiday coziness.
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Gluten-free version: Use a 1:1 gluten-free flour blend. I’ve tried it—it totally works.
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Powdered sugar finish: Want them to look extra “Christmasy”? Roll the dough balls in powdered sugar before baking. They’ll look like they’ve been dusted with snow.
What to Serve with Christmas Walnut Crinkle Cookies?
Pair these cookies with… pretty much anything.
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Coffee: Because cookies and coffee are a match made in heaven.
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Hot chocolate: Especially with whipped cream or marshmallows—go big or go home.
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Eggnog: It’s Christmas. Of course eggnog’s invited.
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Vanilla ice cream: Warm cookie, cold ice cream… I don’t need to say more.
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On a cookie platter: Mix them with gingerbread, sugar cookies, and chocolate crinkles for a festive spread that’ll make you look like a baking pro.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep! Chill it up to 24 hours before baking. Honestly, it’s even better that way—the flavors get richer.
How do I get those pretty cracks on top?
It’s all about the chilled dough. If it’s too warm, the cookies will spread before they can crinkle. Also, try rolling them in powdered sugar—it helps define the cracks.
Can I use other nuts?
Absolutely. Pecans, hazelnuts, even macadamias work great. Just make sure to toast them first to bring out that nutty flavor.
You know, there’s something a little nostalgic about baking these Christmas Walnut Crinkle Cookies. Maybe it’s the smell of toasted nuts or that quiet moment when you open the oven door and see those golden tops cracked just right. Whatever it is, it feels like home.
So go ahead—turn up the Christmas playlist, grab your apron, and make these cookies. And if you “accidentally” eat half the batch while they’re still warm… well, I’d call that quality control.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Walnut Crinkle Cookies
Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups brown sugar packed
- 1 stick ½ cup unsalted butter room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup walnuts toasted and finely chopped
Instructions
Prepare the dry ingredients:
- In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk until evenly blended and set aside.
Cream the butter and sugar:
- In a large bowl, using an electric mixer, beat the brown sugar and softened butter together until the mixture becomes light and fluffy—about 3 to 4 minutes.
Add the eggs and vanilla:
- Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Combine the wet and dry mixtures:
- Reduce the mixer speed to low and gradually add the flour mixture in three parts, mixing just until the dough forms. Avoid overmixing to preserve a tender texture.
Add the walnuts:
- Fold in the toasted, finely chopped walnuts until evenly distributed throughout the dough.
Chill the dough:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight. Chilling helps the dough firm up and enhances the flavor.
Preheat the oven:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake:
- Bake the cookies for 10 to 12 minutes, or until the tops begin to crack and the edges are lightly golden.
Cool and serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
