As the weather turns cool, stay warm and cozy inside with a plate of these Cinnamon Walnut Cookies dipped in your favourite warm beverage. Best of all, the warming spices fill your home with the most irresistible aromas as they bake in the oven.
There’s nothing that warms a home more than something delicious baking in the oven. Grab your mixing bowl and bake up a vintage Apple Dapple Cake or this classic Italian Ricotta Pear Crumble Cake. Save a slice for me!
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Cinnamon Walnut Cookies
Cinnamon Walnut Cookies are nothing short of magic. The dough is simple to make and bakes up oh, so buttery and nutty. The light dusting of cinnamon sugar makes these fall themed cookies look like something out of a woodland fairy tale.
These cookies don’t last long in our home and I’m sure they won’t last in yours, either. The nutty butter flavour combines with the warming sugary coating to make them irresistible. They are fabulous when dipped in milk, hot chocolate, coffee, or tea!
Even though this batch of cut out cookies has a fall theme, you can use any shape of cookie cutter to fit your baking theme. They would make excellent Christmas Stars or Snowflakes, or would be wonderful as heart shaped cookies for your Valentine.
Tips for Cut Out Cookie Success
Before we begin, here are some helpful tips to ensure your cut out walnut cookies are a success. A cut out cookie should have a defined sharp edge in order to keep the shape of the cookie cutter.
- Dough temperature is important. If it is too warm, it will be sticky and difficult to roll out. Be sure to use a room temperature egg and softened butter. If you find the dough too sticky, refrigerate the dough for one hour before rolling.
If you need to, you can also chill the rolled dough before cutting the dough and after the cookies are cut out but before baking.
Alternatively, roll the dough out in between two pieces of parchment. Then cut out the cookies and move them on the bottom parchment directly to the baking sheet.
2. Rolling the dough out evenly is important in achieving evenly baked cookies. Press the ball of dough down slightly into a rectangle shape. Then, start rolling from the middle towards the edges until the dough is 1/4 inch thick all over.
3. Flouring the cookie cutters each time before cutting out cookies will help prevent sticking. If you find the dough is sticking in a tight corner, use a chopstick to gently push it out.
4. Oven temperature. Every oven is different. If you find that the cookies are spreading, increase the baking temperature 10-25 degrees for the next batch.
5. For even baking, rotate the cookie sheet halfway through. Never place raw dough on still warm baking sheets as they will start to warm and spread.
6. Allow hot cookies to cool slightly before moving them. This will prevent the soft, hot cookies from breaking. Remember that you will still need the cookies warm in order for the cinnamon sugar coating to stick.
Ingredients for Cinnamon Walnut Cookies
There’s nothing extraordinary about the simple baking ingredients in these cookies, but somehow they taste like magic.
- Flour
- Brown Sugar
- Butter
- Baking Powder
- Walnuts
- Egg
- Vanilla Extract
- Granulated Sugar
- Ground Cinnamon
Besides all purpose flour, this recipe contains brown and granulated sugar. However, each sugar performs a different role. The brown sugar combines with the butter and brings a deep caramel, or toffee like flavour to the cookies.
The granulated, or white sugar combines with cinnamon to make a tasty and textural outer coating. Together they give these cookies a sparkly appearance.
You may have noticed that there is no salt in this recipe. This is because the butter contains salt. However, if you prefer to use unsalted butter, please add at least 1/2 teaspoon of salt to the dough.
These walnut cookies are leavened slightly with a bit of baking powder and an egg. In most baking recipes it is important to use a room temperature egg for proper dough consistency.
When baking with nuts, always check that they are still fresh and have not gone rancid. Walnuts are especially notorious for a bitter flavour if they are too old. I’ve found this out the hard way. The solution is to store nuts in the freezer, or just buy a small bag as needed.
How to Make Cinnamon Walnut Cookies
Mixing up this cookie dough is as easy as 1,2,3. Like most cut out cookies, success depends on dough temperature, moisture, and even rolling.
Since you will be rolling out this dough, I highly recommend to process the nuts in a food processor until they become almost as fine as the brown sugar (see ingredients photo).
Mixing Up the Dough
Preheat the oven to 350 F and line a baking sheet with parchment paper. Okay, maybe do two.
Mix the flour, cinnamon, baking powder, and finely chopped walnuts in a large bowl. Set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together until they are completely smooth and creamy. Next, with the mixer on low speed, add the egg and vanilla.
Add the dry ingredients to the the butter mixture and combine until the dough comes together onto the paddle. Turn the dough out onto the counter and roll it out into an even rectangle with 1/4 inch thickness.
Cut out the cookies and place them onto the prepared cookie sheets. Gather the unused dough together, wrap it in plastic wrap, and refrigerate the dough while you bake the cut cookies.
Let’s Bake Cinnamon Walnut Cookies
Bake the first pan of cookies for 15-20 minutes, until the edges turn slightly golden. While they are baking, mix up the sugar and cinnamon topping.
Remove the cookies from the oven (place the second tray in the oven) and coat them in the cinnamon sugar while they are still warm. Re-roll the dough from the fridge and cut out the ‘extra’ cookies.
Place the extra walnut cookies on a lined cookie sheet, then bake them when the second tray comes out of the fridge. Dust all the cookies with the cinnamon sugar topping and place them on a wire rack to cool completely.
How to Store Walnut Cookies
Keep the Walnut cookies in an airtight container on your kitchen counter for up to two weeks. Alternatively, they will keep for up to three months in the freezer when stored in an airtight container.
If you make these Cinnamon Walnut Cookies, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Cinnamon Walnut Cookies
As the weather turns cool, stay warm and cozy inside with a plate of these Cinnamon Walnut Cookies dipped in your favourite warm beverage. Best of all, the warming spices will fill your home with the most irresistible aromas.
Ingredients
- 3 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup walnuts; finely chopped
- 3/4 cup brown sugar
- 2 1/3 sticks (9 oz) of butter; room temperature
- 1 egg; room temperature
- 1 teaspoon vanilla
CINNAMON SUGAR TOPPING
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
Instructions
- Preheat oven to 350 F and prepare two baking sheets by lining them with parchment paper.
- Mix the flour, cinnamon, baking powder, and finely chopped walnuts in a large bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together until they are completely smooth and creamy.
- With the mixer on low speed, add the egg and vanilla.
- Add the dry ingredients to the the butter mixture and combine until the dough comes together onto the paddle.
- Turn the dough out onto the counter and roll it out into an even rectangle with 1/4 inch thickness.
- Cut out the cookies and place them onto the prepared cookie sheets.
- Bake for 15-20 minutes, until the edges turn slightly golden. While they are baking, mix up the sugar and cinnamon topping.
- Remove the cookies from the oven and coat them in the cinnamon sugar while they are still warm.
- Allow to cool before serving.
Notes
*Of course, you can also mix up these cookies by hand. Place the dry ingredients in a large bowl, then cream the softened butter, vanilla, and room temperature egg.
Mix as much as you can with a wooden spoon, then turn the dough out onto a clean surface and knead it together by hand.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 57mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
I made these. They are good. But mine look nothing like yours coated. I even did leaf shape. I think too much sugar not enough cinnamon. I added more made small leaf cookies too. Still look more sugary. But taste excellent so not a big deal. Yours are just prettier I think. But I will be using 1/2 c of sugar next time cause I have a whole small Mason jar left to use next time. Oh I did do some with pumpkin spice added to the sugar mix. Really good.
Glad you enjoyed these cookies Lori. The cookies need to be really hot while you are adding the cinnamon sugar or it won’t stick.
Can you use pecans instead of walnuts in this recipe?
I have no idea but I would guess they would have the same consistency as walnuts. As long as you can grind them fine enough.
Does the brown sugar go into the dry ingredients, or is it creamed with the butter? It appears in both parts of the instructions.
Good catch Monica! Please cream the brown sugar with the butter. It does not get added with the dry ingredients.
Wow, these Cinnamon Walnut Cookies were so wonderful and flavorful tasting. They also look beautiful and are perfect for the holidays. I will be keeping this recipe on file. Thank you for the great directions and tips. They made things much more manageable. Have a great day.
Glad you enjoyed them Heidy. They’re definitely a make again here too.
These cookies seem to be so amazingly full of flavor, and the dusting of sugar and spices makes them look magical! I can’t wait to roll out a batch with my son. These cookies sound like the perfect treat to make with (and for!) the family!
Great idea. This is an excellent parent/child activity.
I hate you and I love you at the same time!! These cookies were OMG delicious. I ate through half the batch yesterday…..sigh
lols. sorry?
Love the fall flavors in this recipe! Also a cookie in a leaf shape – need to find a cookie cutter!
I got mine a few years ago at Superstore but TBH I’m looking forward to making these as stars and snowflakes for Christmas.
I love walnuts but have never used them in cookies. These maple leaf cookies sound so good and look fabulous, perfect for the season. I need to find a similar cookie cutter but in the meantime plan to try this recipe using a normal cookie shape!
Yes! I think stars or snowflakes would be cute!!
These turn out perfect. I can say can not eat only one. The flavors are delicious and nutty too. I love the use of the maple leaf cookie cutter too.
Ha, yes these cookies have 2 or 4 snacking maximum!
Ah, it’s that time of the year! Even the cookies look fancy and full of charm. Great recipe!
Thank you Elaine…it’s cookie season for sure.
I love the combination of cinnamon and walnuts – these are so perfect for fall!
They really go together so nicely. Glad you enjoyed them Lauren.
This was the first time I tried cookies with walnut and they came out delicious! So easy to make and they had a wonderful nutty flavor. Perfect for the Fall!
Happy to hear it Veronika. Have a great weekend!
Oh these look SO beautiful and sound absolutely delicious! A perfect fall cookie <3
Thank so very much for stopping by Tammy.
This combo of walnuts and cinnamon makes me want to start my Christmas baking. I think these would be perfect as Christmas stars.
It’s the perfect ‘gateway’ cookie!! lol
maple leave cookies looks amazing and I love the combination of cinnamon and walnuts! perfect fall / winter dessert
They are quite delicious. I’m currently dipping one in hot chocolate!
These cookies smell delicious and so flavorful. It’s hard to stop at one bite!
Or one cookie YOLO!
These cookies are the best! So sweet and perfect for the holidays!
They sure are. They’re great as snowflakes or stars for Christmas.
These Cinnamon Walnut cookies are so delicious! I love all the flavors and they were so fun to make!
Thank you Kayla, I’m glad you loved them.
I totally want this right now. I love how easy it is. Thanks for sharing.
Well, they are pretty easy to whip up. I hope you give them a try.
These cookies are SO GENIUS!! I miss walnut so much (sensitivity), and you can do so much with it especially because that flavor is amazing. Love these sooo much!
I think you might be able to use hazelnut too…unless you have a general nut sensitivity.
The taste of walnuts in cookies will forever remind me of Christmas because we used to make similar ones when I was a kid. The cinnamon sugar looks perfect for fall but decorating them for Christmas sounds like so much fun too! Pinning for later.
The combination is like magic. I’m so glad you have those food memories and yes, I’ll be making a few batches around Christmas time for sure.
The perfect fall cookie recipe both in flavour and shape. I would love one with my latte this afternoon. Just came back from a brisk fall walk.
That’s the perfect way to enjoy them, they’re so great for dipping!