These cinnamon nut cookies are a butter based cookies, with nutty walnuts, and coated in sparkling cinnamon sugar.
If you ask me, the best way to celebrate the season is by having a plate of delicious cookies and a warm cup of tea.
These cinnamon nut cookies are irresistibly buttery and nutty, thanks to the finely chopped walnuts, flavored with warm cinnamon, and dipped in a cinnamon and sugar mixture to create a sweet crust on the outside.
I’ve used leaf cookie cutters here because I love autumn, but snowmen, snowflakes, or even using the rim of a glass for a simple circle shape would be perfect!
Trust me, the intoxicating aroma of these cinnamon nut cookies won’t make them last long! You better make a double batch!
Ingredients for cinnamon nut cookies
- All-purpose flour – A common baking ingredient, the all-purpose flour will make up the majority of our dough.
- Vanilla extract – Vanilla extract will add a subtle vanilla sweetness to the cinnamon nut cookies.
- Unsalted butter – Unsalted butter will add flavor to the cookies.
- Brown sugar – Brown sugar has a deep molasses sweetness that is perfect in these cinnamon nut cookies.
- Kosher salt – Kosher salt is important to help balance all of the flavors of the cookie.
- Finely chopped walnuts – Walnuts will give these cookies an amazing buttery crunch.
- Ground cinnamon, and granulated sugar – These are combined to give the finished cookie a crunchy warmly spiced, and sweet exterior.
How to make cinnamon nut cookies
Cookies are always a favorite of mine to make, and they’re easy enough to have little one help out too!
Simply combine the flour, vanilla extract, finely minced walnuts, unsalted butter, brown sugar, and kosher salt in a bowl, and mix until thoroughly combined.
Roll the dough out, and using your favorite cookie cutter, stamp out the cookies.
Bake cookies until they’re golden brown, and while they’re still warm, cover them with the cinnamon and sugar mixture.
Dietary needs
As always, if you need to adjust this recipe to fit your nutritional or dietary needs, you can switch out the sugar for your favorite sugar substitute, and the all-purpose flour with your favorite flour alternative.
What drinks to serve with cinnamon nut cookies
These cookies are delicious as a dessert served alongside an apple pie smoothie, in the morning with a delicious apple crisp macchiato, or even at night with an adult skrewball chai tea latte.
How to have successful cutout cookies
Making cut-out cookies is easy if you follow a few simple tips:
First, make sure your dough is evenly rolled out. You can use a ruler to help! Uneven cookies that are thicker in some areas and smaller in others could underbake or overbake different parts of the cookie.
Second, always dust your cookie cutter with flour before cutting! The flour will help the cookie cutter slice right through without the cookie clinging onto the inside of the cutter.
Lastly, it’s helpful to have an oven thermometer to ensure that your oven is reaching proper temperatures so there’s no risk of burning or underbaking!
Storage and leftovers
Any leftover cinnamon nut cookies can be stored in an airtight container on the counter for up to 2 days.
More cookie recipes
- Looking for something tangy? Try my Lemon Shortbread Cookies
- Need a cookie big enough for a party? Try my Chocolate Chip Cookie Cake
- Want something for the holidays? Try my Molasses Crinkle Cookies
- Craving something sweet? Try my Peppermint Bark Shortbread Cookies
Cinnamon Nut Cookies
Ingredients
For cookies:
- 3-1/2 cups all-purpose flour
- 1 cup finely grated walnuts also called walnut meal or walnut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1-1/3 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
For cinnamon sugar:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F and line two baking sheet pan with parchment paper or a silicone sheet pan liner.
- In a medium-sized mixing bowl whisk together all-purpose flour, finely chopped walnuts, ground cinnamon, and kosher salt. Set aside until ready to use. In the bowl of a stand mixer, with a paddle attachment, add unsalted butter and brown sugar.
- Cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add in the egg and vanilla extra and mix just until combined, about 1 minute. With the mixer on medium-low speed, add in the dry ingredients until well combined, no-remaining flour is in the bowl and the dough starts to stick and get pulled in by the paddle attachment.
- Lightly flour your counter or a large cutting board, and add the dough to the floured area.
- Gently bring together the dough to form a disc and using a floured rolling pin, roll the dough out until its 1/4 inch thick.
- Cut out your cookies and place on your prepared baking sheet pans.
- Bake for 15 – 20 minutes until the edges are a bit golden.
- While your cookies are baking, combine the granulated sugar and cinnamon.
- Once your cookies are ready, remove them from the oven and while they are still hot, cover them completely with the sugar mixture.
- Let cool completely before serving.
Nutrition
