11 Walnut Christmas Cookies Tree Nut Flavors

Classic Walnut Butter Cookies

Classic Walnut Butter Cookies are a delightful treat, perfect for the holiday season or any time you crave a sweet, nutty snack. These cookies are rich, buttery, and packed with the flavor of freshly chopped walnuts, making them an irresistible addition to your dessert table. With a crumbly texture and a hint of sweetness, they’re sure to bring joy to anyone who bites into them.

Cooking Instructions:

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it is light and fluffy, about 2-3 minutes.
3. Add Vanilla: Once the butter and sugars are well combined, add the vanilla extract and mix for an additional 30 seconds until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Walnuts: Gently fold in the chopped walnuts using a spatula, ensuring even distribution throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten and Bake: Gently flatten each dough ball with the palm of your hand or the bottom of a glass to create a disc shape. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies are cool, lightly dust them with powdered sugar for a festive touch.

Enjoy your Classic Walnut Butter Cookies with a warm beverage or share them with family and friends for a delightful holiday treat!

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Chocolate-Dipped Walnut Biscotti

Chocolate-Dipped Walnut Biscotti are a crunchy, Italian-inspired cookie that’s perfect for dipping in coffee or tea. With the delightful combination of toasted walnuts and rich chocolate, these biscotti make an excellent treat for the holiday season or any cozy gathering. Their dry texture is ideal for soaking up your favorite warm beverage, giving each bite a satisfying crunch and a hint of sweetness.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie transfer.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, beat the eggs and stir in the vanilla extract until blended.
4. Mix Wet and Dry Ingredients: Gradually add the egg mixture to the dry ingredients, mixing with a spatula until just combined. Avoid overmixing.
5. Fold in Walnuts: Gently fold the chopped walnuts into the dough, ensuring they are evenly distributed.
6. Shape the Dough: Transfer the dough onto the prepared baking sheet. Using your hands, shape it into a log about 12 inches long and 3-4 inches wide. Make sure the top is slightly flat so it can be easily sliced later.
7. Bake the Dough: Bake the log in the preheated oven for about 25-30 minutes, or until it is lightly golden and firm to the touch.
8. Cool and Slice: Remove the log from the oven and allow it to cool on the baking sheet for about 10 minutes. Once slightly cooled, transfer it to a cutting board. Using a serrated knife, slice the log diagonally into ½-inch wide pieces.
9. Second Bake: Arrange the biscotti cut-side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping halfway, until they are crisp and golden.
10. Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack.
11. Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring in between until smooth.
12. Dip Biscotti: Once the biscotti have cooled, dip one end into the melted chocolate, allowing any excess to drip off. Place them on a parchment-lined tray to let the chocolate set.
13. Serve: Once the chocolate has hardened, your Chocolate-Dipped Walnut Biscotti are ready to be enjoyed with your favorite hot beverage!

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Spiced Walnut and Pecan Snowballs

Spiced Walnut and Pecan Snowballs are delightfully tender, buttery cookies rolled in powdered sugar, reminiscent of cozy holiday gatherings. Combining the rich flavors of walnuts and pecans with warm spices, these treats are perfect for sharing or enjoying with a cup of tea or coffee. Their snowball appearance and irresistible flavor make them a must-have during the festive season.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and ½ cup of powdered sugar until the mixture is light and fluffy. This will take about 3-4 minutes using an electric mixer on medium speed.
3. Add Flavors: Add the vanilla extract, ground cinnamon, nutmeg, and salt to the creamed butter and mix until well combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in Nuts: Gently fold in the chopped walnuts and pecans, ensuring they are evenly distributed throughout the dough.
6. Shape Dough: Using your hands, shape the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving some space between them as they will slightly expand while baking.
7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
8. Cool Slightly: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes.
9. Roll in Sugar: While the cookies are still warm, transfer them to a bowl with additional powdered sugar and roll them until they are completely coated. Be careful not to handle them too roughly, as they are delicate.
10. Cool Completely: Allow the cookies to cool on a wire rack. Once they are completely cool, you can roll them in powdered sugar again for a more festive look if desired.
11. Serve and Enjoy: Serve your Spiced Walnut and Pecan Snowballs at holiday gatherings, or store them in an airtight container for up to a week to enjoy later.

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Walnut Maple Syrup Cookies

Walnut Maple Syrup Cookies are a delightful treat combining the rich, nutty flavor of walnuts with the warm sweetness of maple syrup. These cookies have a chewy texture on the inside with a slightly crisp edge, making them perfect for holiday gatherings or cozy afternoons with a cup of tea or coffee. The addition of maple syrup elevates their flavor profile, providing a unique twist that will surely impress anyone who tries them.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and maple syrup until the mixture is smooth and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined. Be careful not to overmix to keep the cookies tender.
5. Fold in Walnuts: Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
7. Top with Walnuts: If desired, sprinkle additional chopped walnuts on top of each cookie for added texture and presentation.
8. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
9. Cool on a Rack: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: These Walnut Maple Syrup Cookies can be enjoyed warm or at room temperature. Store any leftovers in an airtight container for up to a week.

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Hazelnut and Walnut Chocolate Chip Cookies

Hazelnut and Walnut Chocolate Chip Cookies are a delicious and nutty twist on the classic chocolate chip cookie. These cookies combine the rich flavors of both hazelnuts and walnuts, complemented by sweet chocolate chips. The result is a crunchy yet chewy cookie that is perfect for sharing with family and friends during the holiday season or any time of year when you crave a comforting treat.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Beat in the egg and the vanilla extract, mixing until thoroughly combined with the butter and sugar mixture.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Nuts and Chocolate Chips: Gently fold in the chopped hazelnuts, chopped walnuts, and semi-sweet chocolate chips until evenly distributed within the cookie dough.
6. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will firm up as they cool.
8. Cool on a Rack: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy your homemade Hazelnut and Walnut Chocolate Chip Cookies with a glass of milk or a warm cup of coffee!

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Walnut Cranberry Oatmeal Cookies

Walnut Cranberry Oatmeal Cookies are a delightful combination of wholesome oats, crunchy walnuts, and tart cranberries, making them a perfect treat for the holiday season or any time of the year when you crave a tasty snack. These cookies are chewy and full of flavor, providing a nice balance between the nuttiness of walnuts and the sweetness of dried cranberries, creating a comforting and satisfying dessert.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer at medium speed. Beat until the mixture is light and fluffy, which should take approximately 2-3 minutes.
3. Add Egg and Vanilla: Once creamed, beat in the egg and vanilla extract until fully integrated into the butter-sugar mixture.
4. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gently whisk to guarantee even distribution of the baking soda and salt.
5. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture gradually, mixing on low speed until combined. Do not overmix; it’s best if you stop as soon as you see no streaks of flour.
6. Incorporate Oats, Walnuts, and Cranberries: Fold in the old-fashioned oats, chopped walnuts, and dried cranberries using a spatula or wooden spoon until evenly combined.
7. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear set but slightly soft.
9. Cool on a Rack: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

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Almond and Walnut Shortbread

Almond and Walnut Shortbread is a classic, buttery cookie that boasts a rich nutty flavor from toasted almonds and walnuts. With a delightfully crumbly texture, these cookies are perfect for holiday gatherings or enjoying with a cup of tea. The combination of almonds and walnuts creates a unique taste that sets this shortbread apart, guaranteeing it is both sophisticated and comforting.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
3. Add Flavorings: Add the almond extract and vanilla extract to the creamed butter and sugar, mixing until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This helps guarantee that the salt is evenly distributed throughout the flour.
5. Mix Dry Ingredients into Wet Ingredients: Gradually add the dry flour mixture to the butter mixture. Stir with a wooden spoon or spatula until just combined; be careful not to overmix.
6. Fold in Nuts: Gently fold in the chopped walnuts and chopped almonds, guaranteeing they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Scoop portions of the dough and roll them into 1-inch balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or the bottom of a glass to create thick discs.
8. Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges of the cookies are lightly golden. The cookies will still be soft to the touch; they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once cooled, serve your Almond and Walnut Shortbread with a warm cup of tea or coffee, and enjoy the delightful nutty flavors!

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Walnut-Coconut Macaroons

Walnut-Coconut Macaroons are delightful morsels that combine the rich flavors of toasted walnuts and sweetened coconut flakes, creating a chewy yet slightly crispy cookie. These treats are perfect for any holiday cookie platter or as a snack throughout the year. Additionally, they are easy to make, requiring just a handful of ingredients, making them a favorite for both novice and experienced bakers alike.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, chopped walnuts, granulated sugar, and salt. Stir the ingredients together until thoroughly mixed.
3. Whisk Egg Whites: In a separate bowl, whisk the egg whites until they are frothy, but not stiff. This will help bind the ingredients together and give the macaroons their chewy texture.
4. Combine with Flavoring: Add the vanilla extract to the beaten egg whites, mixing to combine. This will enhance the flavor of the macaroons.
5. Combine Mixtures: Pour the egg white mixture into the dry coconut and walnut mixture. Gently fold the egg whites into the dry ingredients until everything is well combined. Be careful not to overmix, as you want to retain some texture in the coconut and walnuts.
6. Shape the Macaroons: Using a tablespoon or a small cookie scoop, scoop portions of the mixture and shape them into small mounds about 1-2 inches apart on the prepared baking sheet. The macaroons will not spread much during baking, so you can place them relatively close together.
7. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on the outside and just set. Rotate the baking sheet halfway through baking for even browning.
8. Cool the Macaroons: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Walnut-Coconut Macaroons!

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Gingerbread Walnut Cookies

Gingerbread Walnut Cookies are a festive and flavorful treat that perfectly balance the spices of traditional gingerbread with the rich crunch of walnuts. These cookies boast a warm, aromatic flavor profile and a chewy texture, making them ideal for holiday gatherings. Enjoy them with a cup of hot cocoa or as a sweet addition to your holiday cookie box.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
4. Add Egg and Molasses: Crack the egg into the butter mixture and add the molasses and vanilla extract. Beat until well combined and smooth.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to guarantee the cookies remain tender.
6. Fold in Walnuts: Gently fold in the chopped walnuts using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and drop it onto the prepared baking sheets, spacing the cookies about 2 inches apart as they will spread while baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies may appear soft at first but will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
10. Enjoy: Share these Gingerbread Walnut Cookies with friends and family during the holiday season, or keep them for a cozy treat at home!

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Walnut Brownie Cookies

Walnut Brownie Cookies are a delightful fusion of rich, fudgy brownies and chewy cookies, making them a perfect dessert for chocolate lovers. These cookies have a soft, luscious texture thanks to the combination of cocoa powder and melted chocolate, while chunks of walnuts add a satisfying crunch. They are simple to make and are sure to impress during the holiday season or any time of year.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined. Set this mixture aside.
3. Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and semisweet chocolate. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. Allow it to cool slightly.
4. Mix Sugars: In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the melted chocolate and butter mixture into the sugars and mix until well combined.
5. Add Egg and Vanilla: Crack the egg into the mixture and add the vanilla extract. Stir until the mixture is smooth and glossy.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently using a spatula or mixing spoon until just combined—be careful not to overmix.
7. Fold in Walnuts: Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should have a slightly cracked top and a soft center.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Walnut Brownie Cookies warm or at room temperature!

Pumpkin Walnut Spice Cookies

Pumpkin Walnut Spice Cookies are a delightful seasonal treat combining the warm flavors of pumpkin and spices with the crunch of toasted walnuts. These cookies are perfect for autumn gatherings or holiday celebrations, boasting a soft and moist texture along with a hint of sweetness that will leave everyone wanting more.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add Egg and Pumpkin: Add the egg and pure pumpkin puree to the butter and sugar mixture. Mix until everything is fully incorporated and the mixture is smooth.
5. Add Vanilla: Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently using a spatula or wooden spoon until just combined. Be careful not to overmix.
7. Fold in Walnuts: Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
10. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Walnut Spice Cookies!