Walnut Butter Cookies Recipe

I finally perfected an Easy Walnut Cookies recipe inspired by French Sablés, and I reveal the surprising walnut butter twist behind it.

I never planned to make something this fragile, yet these walnut butter cookies hijacked my afternoon. Think French sable but a bit more mischievous, crumbly and buttery; they melt in your mouth and leave you wondering how something so simple can be so good.

I rely on walnut butter and powdered sugar for that fine, sandy texture that almost disappears on the tongue. I usually grab one, but then I eat three, okay maybe four.

I call them my Easy Walnut Cookies and every time someone asks for more I just smile because I get why.

Ingredients

• Unsalted butter: Adds richness and tender crumb mostly fat and calories.
• Walnut butter: Nutty flavor provides protein healthy fats and a bit of fiber.
• Powdered sugar: Sweetens and smooths texture pure carbs so use sparingly.
• Vanilla extract: Tiny splash doesnt add real nutrients but gives big flavor.
• All purpose flour: Gives structure and bulk mostly carbs lower in fiber.
• Cornstarch: Makes cookies tender and soft mostly starch lightens dough.
• Toasted walnuts: Add crunch extra healthy fats and protein can be bitter if over toasted.
• Egg yolk optional: Boosts richness and color adds fat and some protein.

Ingredient Quantities

• 1/2 cup unsalted butter softened (113 g)
• 1/2 cup walnut butter (smooth) (120 g)
• 3/4 cup powdered sugar plus extra for dusting (90 g)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 3/4 cups all purpose flour (220 g)
• 2 tbsp cornstarch (16 g)
• 1/3 cup finely chopped toasted walnuts optional (35 g)
• 1 large egg yolk optional (adds richness)

How to Make this

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and weigh your ingredients for best results.

2. In a bowl cream 1/2 cup softened unsalted butter and 1/2 cup smooth walnut butter with 3/4 cup powdered sugar until light and fluffy, about 2-3 minutes; dont overbeat or it’ll get greasy.

3. Mix in 1 large egg yolk if using, then stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt until combined.

4. Sift together 1 3/4 cups all purpose flour and 2 tbsp cornstarch, then add to the wet mix in two additions, folding gently until just incorporated; overworking = tough cookies.

5. Fold in 1/3 cup finely chopped toasted walnuts if you want the crunch, taste the dough for salt/sweet balance.

6. If dough is too soft to shape chill 20-30 minutes or until firm enough to handle; if too crumbly add the optional egg yolk or 1 tsp milk to bring it together.

7. Shape into a log about
1.5 inch diameter and wrap in plastic, chill 30-60 minutes OR roll into 1 inch balls and flatten slightly with fingers or a fork.

8. Slice the chilled log into 1/4 inch rounds or place flattened balls on the prepared sheet about 1 inch apart.

9. Bake 12-15 minutes until edges just set and bottoms are very light golden; dont overbake cause these melt-in-your-mouth cookies dry out fast.

10. Cool on the pan 5 minutes then transfer to a wire rack to cool completely, dust with extra powdered sugar before serving and store in an airtight container.

Equipment Needed

1. Oven, preheat to 325°F (163°C)
2. Baking sheet plus parchment paper
3. Large mixing bowl
4. Electric mixer or a sturdy whisk, dont overbeat
5. Rubber spatula and a wooden spoon
6. Fine-mesh sieve or sifter for flour and powdered sugar
7. Measuring cups, spoons and a kitchen scale (weigh for best results)
8. Sharp knife or bench scraper to slice the chilled log
9. Plastic wrap and a wire cooling rack

FAQ

Walnut Butter Cookies Recipe Substitutions and Variations

• Walnut butter: almond butter (1:1 by weight, milder), peanut butter (1:1, bolder flavor), sunflower seed butter (1:1, nut-free alternative)
• Unsalted butter: salted butter (1:1 but skip or reduce added salt), coconut oil (solid, use same weight, will add a faint coconut note and you may need to chill dough), vegetable shortening (1:1 for a slightly more tender cookie)
• Powdered sugar: blitz granulated sugar with 1 tsp cornstarch per cup in a blender to make DIY powdered sugar (use equal volume), superfine granulated sugar (gives a bit more bite), powdered coconut sugar (less sweet, slightly caramel taste)
• All purpose flour: 1-to-1 gluten free flour blend that contains xanthan gum, whole wheat pastry flour (use same amount, cookies will be a touch denser), almond flour (use ~75% of the weight and add a binder like 1 Tbsp egg white or extra yolk)

Pro Tips

– Weigh stuff, dont eyeball it. Small changes in flour or powdered sugar make these crumbly or greasy fast, so use a scale and sift the powdered sugar for smoother dough.

– If your dough feels too soft chill it hard enough to slice, even 10 minutes in the freezer helps. If its too dry add a tsp milk or the extra yolk, but add little by little or youll ruin the texture.

– Toast the walnuts well and chop them fine, big chunks will tear the delicate cookie apart when you bite. Fold them in at the end so you dont overwork the dough.

– Watch the bake closely, they go from perfect to dry real quick; pull them when edges just set and bottoms are barely colored. Let them cool on the pan a few minutes before moving, then dust with powdered sugar.