Description
Walnut Sugar Cookies are a modern spin on a classic walnut cookie recipe. They’re made with granulated and brown sugar and a pan-banging process that produces crispy, buttery edges with chewy centers.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- In the bowl of your stand mixer fitted with a paddle attachment mix the butter, granulated sugar, and light brown sugar for 2 minutes on medium speed until light and fluffy.
- Add in the egg, water, vanilla, baking soda, and salt. Mix for 1 minute until combined, scraping sides of bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the walnuts until evenly mixed.
- Working in batches, scoop out 1/4- cup of dough (2.5- ounces if using a scale) and roll into balls. Place 4 balls evenly spaced out onto a cookie sheet.
- Bake for 10 minutes. Open the oven and using your oven mitts pick up the baking sheet 3 – 4 inches and drop it back down onto the oven rack. Close the oven and bake for 2 more minutes and then drop the pan again. Repeat this 1-2 more times until the edges are golden brown. Centers should appear slightly underdone.
- Transfer the cookies to a cooling rack and repeat with remaining dough.
Notes
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
