Christmas Walnut Crinkle Cookies
These Christmas Walnut Crinkle Cookies are soft, rich holiday cookies with toasted walnuts, brown sugar, and classic crinkled tops, perfect for cookie trays, gifting, or cozy seasonal baking.
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Servings: 28 cookies
Ingredients
- 1 c walnuts toasted and finely chopped
- 1 1/2 c brown sugar
- 1 stick unsalted butter room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 c all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
Instructions
Prepare the dry ingredients.
- In a medium mixing bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
Cream the butter and sugar.
- In a large mixing bowl or the bowl of a stand mixer, beat the brown sugar, butter, and vanilla extract until the mixture is smooth and creamy.
Add the eggs.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
Incorporate the dry ingredients.
- Reduce the mixer speed to low and gradually add one-third of the flour mixture. Continue adding the remaining flour mixture in thirds, mixing just until combined.
Add the walnuts.
- Fold in the toasted and finely chopped walnuts until evenly distributed throughout the dough.
Chill the dough.
- Cover the mixing bowl and refrigerate the dough for at least 2 hours, or up to overnight.
Prepare the oven and baking sheet.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Portion the dough.
- Use a tablespoon to scoop even portions of dough and roll each portion into a ball. Arrange the dough balls on the prepared baking sheet, leaving adequate space between them to allow for spreading.
Bake the cookies.
- Bake for 10 to 12 minutes, or until the cookies have spread and begun to crack on top.
Cool the cookies.
- Allow the cookies to cool directly on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
To make these Christmas Walnut Crinkle Cookies gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend that contains xanthan gum. Also confirm that the baking soda, vanilla extract, and any packaged ingredients are certified gluten free if necessary for strict dietary needs. Because gluten-free dough can sometimes be slightly softer, chilling the dough thoroughly before baking is especially helpful for maintaining the proper texture and spread.