Christmas Walnut Crinkle Cookies
These Christmas Walnut Crinkle Cookies are buttery, chewy, and full of nutty flavor. Made with toasted walnuts, brown sugar, and vanilla, they’re the perfect cozy treat for the holiday season.
28 Servings
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
To make Christmas Walnut Crinkle Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for proper structure. The texture remains soft and chewy, and the flavor stays wonderfully rich and nutty.