If you like a soft sugar cookie, these Walnut Sugar Cookies would fulfill that dream! Walnuts are finely chopped and mixed in to the dough at the last moment. Unlike many, these do not need to be chilled before baking which makes them even more perfect if time is a factor. If allergies to nuts are an issue, just omit them!
Beat together the Crisco, butter and sugar. Add in the eggs and vanilla.
Add in the sifted dry ingredients about 1/2 cup at a time until blended in well.
Slowly mix in the finely chopped walnuts.
Using a cookie scoop, drop onto parchment paper-lined rimmed baking sheet. Before baking, you can roll tops in more finely chopped walnuts or festive sprinkles to suit the season!
Roll scooped dough in chopped walnuts or seasonal decorations as demonstrated here by Weston a few years ago.
Now, just wait for the magic! Bake at 350 degrees for about 14 minutes. allow them to set on pan for 3-5 minutes before removing to a cooling rack. Below is a gallery of some freshly baked Walnut Sugar Cookies !
Prep time:
Cook time:
Total time:
- 2-1/4 c. flour
- 1 t. baking powder
- ½ t. baking soda
- ½ c. butter(1 stick), room temperature
- ½ c. Crisco or coconut oil, solid form
- ⅔ c. sugar
- ½ c. light brown sugar
- 1 egg plus 1 egg YOLK
- 2 t. vanilla
- ⅔ c. finely chopped walnuts plus more
- for rolling, if desired
- Sift together the dry ingredients.
- Beat Crisco, butter and sugars until fluffy.
- Add in egg and vanilla; mix well.
- Blend in the dry ingredients, about ½ cup at a time
- Stir in the finely chopped walnuts.
- Preheat oven to 350 degrees.
- Using a cookie scoop(1.5T), place cookies 2" apart on parchment paper.
- You may roll them in colored sugar, or more finely chopped walnuts.
- Bake for about 14 minutes. Cool for about 5 minutes.
- Enjoy!
