Looking for walnut Christmas cookies that taste like grandma made them but are done in no time? This recipe is a lifesaver when you are short on time: stir the dough, cut out the shapes and bake.
These cookies are wonderfully tender and fragrant. Because they contain no baking powder, they do not spread in the oven and keep a perfect shape. Do you have your cookie cutters ready?
How do you make quick walnut cookies?
The method is simple: combine softened butter, sugar, egg, ground walnuts and flour in a bowl. Shape the dough into a block, chill it briefly, roll it out and cut. After baking, roll the cookies in powdered sugar while they are still warm.
At a Glance
- Prep time: 15 min (+ 30 min chilling)
- Baking time: 15–18 min
- Servings: 2 baking sheets (about 40 cookies)
- Difficulty: Easy
- Calories: about 65 kcal per cookie
- Trend: No baking powder / Long shelf life
Ingredients
(US cups, with grams in brackets)
- 1 3/4 cups plus 2 tablespoons (240 g) all-purpose flour
- 1 stick plus 1/2 tablespoon (120 g) butter, softened
- 1 cup (100 g) finely ground walnuts
- 3/4 cup plus 2 tablespoons (100 g) powdered sugar
- 1 large egg
- 2 teaspoons (10 g) vanilla sugar or 1 teaspoon vanilla extract
- powdered sugar, for coating
Instructions
- Mix the butter base. In a bowl, briefly combine the softened butter, powdered sugar and vanilla sugar with a spoon or your hand until creamy.
- Add the egg. Crack in the whole egg and work it in until the mixture is fully combined.
- Add the dry ingredients. Add the finely ground walnuts and the sifted flour.
- Make the dough. Quickly knead a smooth, compact dough by hand. Do not knead longer than necessary so the butter does not melt. Wrap the dough in plastic wrap and chill it for 30 minutes.
- Cut out shapes. Roll the chilled dough on a lightly floured surface to about 1/6 inch (4 mm) thick. Cut out your favorite Christmas shapes.
- Bake. Place the cookies on a baking sheet lined with parchment paper. Bake in an oven heated to 325°F (160°C) for about 15 to 18 minutes.
- Finish. The cookies are done when the edges take on a light golden tinge. Roll the cookies in powdered sugar while they are still warm.
Video Recipe
Tips for Perfect Walnut Christmas Cookies
- Why no baking powder? Leaving it out keeps the cookies flat and straight. That makes this dough ideal for detailed cookie cutters or cookie stamps.
- Watch the oven: Nuts like to scorch and turn bitter. Bake slowly at 325°F (160°C) and keep an eye on the cookies.
Easy Variations
- Hazelnut: Replace the walnuts with toasted ground hazelnuts for a flavor reminiscent of nougat.
- Chocolate: Add a spoonful of cocoa to the dough and dip the baked cookies in white chocolate.
Frequently Asked Questions (FAQ)
How long do walnut Christmas cookies keep? In a cookie tin in a cool place they stay crisp and tasty for up to 3 weeks. The walnut flavor even gets stronger over time.
Can I freeze the dough? Yes, the raw dough keeps in the freezer for up to 2 months. Before baking, let it thaw in the refrigerator overnight.
Why does my dough tear when I roll it? It is probably not chilled enough, or you used too much flour for rolling. Try rolling it between two sheets of parchment paper.
Can I make them ahead for a cookie exchange? They are a good choice because they are sturdy and keep well. Bake them up to two weeks ahead and store them in a tin, rolling them in powdered sugar again just before gifting.
Can I use another nut? Ground hazelnuts or almonds work in place of walnuts; use the same weight.
These cookies show that the best things are often the simplest. The recipe is inspired by the Italian classic “Biscotti di Babbo Natale” from Fatto in Casa da Alba.
Adapted by the We Cook With Love team.
Enjoy! Try more Christmas recipes from our kitchen.
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