Crispy Walnut Cinnamon Cookies


1/2 cup walnutsWal_cinn

1 cup all-purpose flour (for gluten free option substitute Pamela’s all purpose gluten free flour)

1 teaspoon cream of tartar

1/2 teaspoon baking soda

pinch of salt

8 tablespoons unsalted butter, at room temperature

3/4 cup plus 3 tablespoons sugar, used in different parts of the recipe

1 large egg

1 teaspoon ground cinnamon


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Finely grind walnuts in food processor with flour. In bowl, stir together walnuts, flour, cream of tartar, baking soda, and salt. Set aside. Combine butter and 3/4 cup of sugar in bowl and stir until light and fluffy, about one minute. Add egg and beat until smooth. Mix in dry ingredients until combined. In small, shallow bowl, stir together remaining 3 tablespoons sugar and cinnamon. To shape each cookie, using small spoon or ice cream scoop, scoop up spoonful of dough and roll between your palms into one-inch balls. As balls are formed, roll them in cinnamon sugar, coating evenly, and then place on prepared baking sheets, spacing them two inches apart. Bake until golden brown, about 10 minutes. If you are baking more than one sheet at a time, at midway point, switch pans between racks and rotate them 180 degrees to ensure even baking. Let cool on pans to room temperature.

Recipe and image courtesy of the California Walnut Board


1 Comment on Crispy Walnut Cinnamon Cookies

  1. Hi,
    I don’t see stated the amount of walnuts needed in this recipe. The ingredient list that I see starts with the flour. Would you clarify, please? Thanks!

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