Delicious, soft, and chewy walnut cookies.
These walnut crackle cookies are originally from my home country, Iran, and they come in walnut, almond, and coconut version. These walnut cookies have a soft center and a crispy, crackly top, and are always a hit. They are very delicious with a soft nutty flavor.
**** Side Note, I was out of walnut by the time I was taking pictures 🙂 and I had to use a few almonds as my prop.****
About These Cookies
- These cookies are very easy to make, and they don't need any fancy ingredients.
- The recipe uses brown sugar to have a deeper and richer flavor and color.
- The dough needs to chill for a couple of hours.
- For a better taste. I recommend roasting the nuts, Please see the Tip Tuesday to find out why, TIP TUESDAY
- The roasted walnuts should be ground. Use a food processor for this. We need a very fine walnut powder.
- With the soft, chewy center and crusty outside, these cookies have a very unique texture and make them stand.
- I said they stand out, yes, they even stand out on your cookie platter because they have a very unique look. They make a perfect gift idea for any occasion such as Christmas.
How To Make Walnut Crackle Cookies
- Sift the dry ingredients together then add the finely ground walnut.
- Using a stand mixer set on the whisk attachment, beat the brown sugar and the softened butter. This mixture should become light in color and fluffy.
- We have two eggs to add. Add the eggs one at a time, and mix after each one.
- Add the vanilla extract and mix.
- Using a rubber spatula, add the dry mixture in three additions, and gently mix after each addition. DO NOT OVERMIX.
- Cover the dough and chill the cookies for 1-2 hours.
- Once ready to bake, use an ice cream scoop and put equal amount of dough on the lined baking sheet. If the scooped dough is uneven, use your to even out the edges.
- Bake for 10-12 minute. After removing from the oven and still hot, use a large cookie cutter and go around each cookie and round up the edges.
- After 10 minutes transfer to a cooling rack.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Walnut Crackle Cookies
Delicious, soft, and chewy walnut cookies.
Ingredients
- 1 cup Walnut, Roasted and finely chopped
- 1½ cup Brown sugar
- ½ cup Butter, Room Temperature
- 2 Eggs, Room Temperature
- 1 tablespoon Vanilla extract
- 2½ cups All-purpose flour, Spooned and leveled
- ¾ teaspoon Baking soda
- ¼ teaspoon Salt
Instructions
- Sift the dry ingredients, and set aside.2½ cups All-purpose flour, ¾ teaspoon Baking soda, ¼ teaspoon Salt
- Roast the walnuts in the oven for 10 minutes until you can smell the nutty aroma.1 cup Walnut
- Using a food processor, grind the roasted walnuts until reach a fine powder. Add the walnut powder to the flour mixture and mix.
- Using a stand mixer, beat the brown sugar and the butter, until creamy and fluffy.½ cup Butter, 1½ cup Brown sugar
- Add the eggs one at a time and beat after each one. Add the vanilla extract and mix.2 Eggs, 1 tablespoon Vanilla extract
- Using a rubber spatula, add the flour and walnut mixture to the butter mixture in three additions. Gently fold in. DO NOT OVERMIX.
- Cover the dough and chill for 2 hours.
- Preheat the oven to 350°F. Using an ice cream scoop place balls of dough on the prepared tray. Leave one-inch space between them.
- Bake for 10-13 minutes. With a round cookie cutter go around each cookie when they are still hot, and round up the edges.
- Let them cool on the tray and transfer them to the cooling rack.
Nutrition
Calories: 207kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 118mgPotassium: 73mgFiber: 1gSugar: 16gVitamin A: 167IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
Cyn says
This is my favorite cookie from the Persian bakery! If I wanted to try making the almond version, would you suggest subbing almond extract for the vanilla extract, or a mixture of both?
Arezou Bahador says
Hello, Cyn.
I have not tried them with almond flour, so I cannot give you any suggestions. However, I always recommend adding vanilla extract to baked goods. In this case, I recommend adding vanilla and a small amount of almond extract, as it is very strong.
Please let me know how the almond version goes.