Crinkle cookies are always such a fun baking project because they come out with these gorgeous sugary cracks and crevices, and they come in so many different flavors, from ginger to chocolate, and in this case, walnut. We love a good cookie, and we especially love this chewy walnut crinkle cookie. They make a lovely gift, wrapped in a cellophane bag tied with a ribbon, and they’re perfectly lovely when served up with a cup of tea. So, grab your apron and electric mixer – it’s time to do some baking!
Ok – you don’t actually need an apron, but you do want to have that trusty electric mixer ready to whip up a batch of wonderfully chewy walnut crinkle cookies. Gather up all your supplies and maybe a helper (these cookies are fun to make with the kids). Take a few minutes to toast the walnuts before adding them to the batter, it’s really simple to do, just a few minutes in a pan on medium heat will warm up the walnuts and give them a little extra nuttiness as they brown up. When crumbled as they are here, they add another layer of texture to the crinkle cookie.
A chewy walnut crinkle cookie baking in the oven is one of our favorite “shows.” We treat the oven’s window like a TV screen, and this show even comes with smell-o-vision! A crinkle cookie has the best of both worlds when it comes to texture: the crisped-cracked outside while the inside is soft and chewy. The cracked top gives the cookie a kind of rustic charm that your typical chocolate chip or sugar cookie would not naturally have. With all the cookies to soon make an appearance at holiday gatherings, we highly recommend making a treat that will truly stand out as something special and delicious, and this chewy walnut crinkle cookie will do just that!
Chewy Walnut Crinkle Cookies
30 minutes active, 2 hours inactive to prepare 24-28 cookies
- 1 cup walnuts, toasted and finely chopped
- 1 ½ cups brown sugar
- 1 stick unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- Mix flour, baking soda, and salt in a separate bowl. Set aside.
- Beat brown sugar, butter, and vanilla until creamy. Add eggs, one at a time, mixing well with each egg.
- Reduce speed to low and slowly add in ⅓ of flour mixture. Add remaining flour a ⅓ at at a time until batter is combined.
- Fold in chopped walnuts. Then cover mixing bowl and refrigerate dough for at least 2 hours or up to overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Use a tablespoon to scoop out even amounts of dough and roll into a ball. Allow space between each ball as cookies will spread while baking.
- Bake 10-12 minutes or until cookies have begun to crack and spread. Cool directly on baking sheet then transfer to a wire cooling rack.
Recipe adapted from Bake or Break.