Learn how to make scrumptious walnut cinnamon sugar cookies today! My husband is of Middle Eastern decent and loves many of the desserts from that region. I’ve also been exposed to a lot of food that I likely would have never tried since meeting him. Such enticing spices, sweet and savory flavor combinations.
The Middle East has some amazing talent when it comes to culinary skills. Many women taught me how to make a few wonderful dishes and I’ve made several types of baklava over the years, but it is full of expensive ingredients. So, I don’t make it all that often. I wondered if there was a way to have that flavor combination for less money?
Of course, it won’t be the same as the crispy, syrupy baklava, but we can attempt to mimic some of the flavors. What is a cheap baked good that could work? Cake is too soft, so is bread. Crackers are too dry. Ah-ha!
An idea for walnut cinnamon sugar cookies was born. In fact, you can make all kinds cookies by looking for inspiration from other sweets. Take for instance these turtle pecan cookies. You’ll also find you can get the flavor combinations of more expensive foods for a fraction of the cost by utilizing cookie dough. I debated about using honey and pistachios in the batter, but since the goal is to keep the costs low, I omitted it. Feel free to add some to your cookies to make them your own. Regardless how you make them, they will wind up being a wonderful cookie.
Walnut Cinnamon Sugar Cookies
Ingredients
- 1 ¼ cups (187.5g) flour
- ½ cup (113g) softened butter
- ½ cup (100g) sugar
- ½ cup (56g) chopped walnuts
- ¼ cup (56g) brown sugar
- 1 large (50g) egg
- 1 tsp (5mL) vanilla
- 1 tsp (2g) cinnamon
- ½ tsp (3g) baking soda
- ½ tsp (2.5g) salt
Instructions
- Preheat oven to 375F (190C.)
- Combine flour, cinnamon, baking soda and salt in small bowl.
- In large bowl, beat softened butter and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in walnuts
- Drop 1 tbs batter onto a cookie sheet 2" (5cm) apart.
- Bake 8 – 12 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.
Thanks! I’ll try weighing the flour the next time. The cookie I made was slightly chewy which I liked. I liked the recipe too since it uses ingredients kept on hand, in at least my kitchen.
You might prefer to keep it that way. The cookies will stay chewy but are thicker in general and spread less. The thing I love about cookies is how forgiving they can be when it comes to baking.
What type of flour is used in the recipe in which 1.25 cups weighs 187.5 grams? 1.25 cups of the flour I use weighs 150 grams. I measured the flour and that worked out fine but ordinarily do like to weigh flour.
Hi, Diane! I mostly use a small company from Kansas called Hudson cream and it tends to weigh really heavy straight out of the bag without fluffing it up. I have a video posted scooping out this particular brand and showing why it happens.
It’s supposed to be 120g per cup according to their bag but I have to sift it 4-5 times to get 120g. Straight out of the bag, it and all of the brands I have personally tried typically weigh between 145-165g. Since I am lazy and most beginners don’t know about the stirring/sifting the flour first technique, I originally decided to create recipes based off the fresh out of the bag technique.
I have also tested the recipes with pre-sifting the flour and using measuring cups. It and most of my cookies will still turn out okay as they are supposed to a thicker cookie recipe. So the lesser amount (150g) will give a more traditional American type cookie as opposed to the European influences I take from.
In my early days, I scooped out all ingredients I bake with using various measuring cups and weighed each of them several times in grams and mL to have consistency. To get the same results as my recipes, I do highly recommend weighing the ingredients as opposed to using the volume measurements.
If this isn’t clear, follow up and I’ll go into more detail when I’m not half awake. 😊
I have just found my go to cookie recipe! My goodness, This is the best walnut cookie I have ever tasted!
I substituted the vanilla with honey and I dusted them with powdered sugar.
These cookies are out of this world!
So glad you liked the walnut cookies, Norma! And honey instead of vanilla sounds delightful. I’ll have to try that myself next time I make a batch.