This walnut cookie recipe reminds me of the polvorón cookies I used to eat during my childhood in Cuba. They had a dry, crumbly texture—almost like powder ( polvo in Spanish), which is where the name polvorón comes from. They would melt in your mouth the moment you took a bite.
In some regions of my country, they were known as polvorones, and in others, as Torticas de Morón (a type of Cuban shortbread cookie). They were an absolute delight!
However, the easy cookie recipe I’m sharing with you today is a bit different—it uses walnuts, contains no lard like traditional polvorones, and has a somewhat round (though not perfectly round) shape. They resemble the well-known Mexican wedding cookies, snowball cookies, or Russian tea cakes
It’s very common to make these nuts cookies around Christmas. But hey, what can I say—I was craving them. So, you can make them any time of the year. And chances are, they won’t last long, just like what happened to me.
I baked them in the morning, and by the time the kids got home from school in the afternoon, if I hadn’t put them away right away, there wouldn’t have been any left for the next day.
Well, honestly, I let them eat as many as they wanted—after all, they’re low-sugar cookies, so why not?
Walnuts are the main ingredient in this easy recipe. I always like to learn about the benefits of the ingredients I cook with, and these nuts are truly a superfood! They help lower cholesterol and support both heart and gut health. Walnuts are rich in Omega-3s, minerals, B vitamins, fiber, and an excellent protein source. This brown seed, which can also be eaten cooked, fits perfectly into today’s recipe.
How to Store Walnut Cookies
You can keep nut cookies in an airtight container at room temperature for up to two weeks, or refrigerate them to keep them fresh even longer!
What you will need to make these Walnut Cookies
- A large bowl, (link to Amazon)
- A food processor or blender
What are the ingredients in this walnut cookie recipe?
- 1 cup of walnuts (link to Amazon)
- 1 cup of All-purpose flour ( link to Amazon)
- 1/4 teaspoon of salt
- 4oz unsalted butter, 1 stick (113g approx)
- 1/3 cup granulated sugar (50g)
- 1/2 teaspoon vanilla extract
- Powdered sugar to coat
Note: I personally don’t like cookies too sweet. I recommend that you follow the ingredient amounts as written the first time you make them, then, give these cookies a taste. If you’d like them sweeter, add more sugar next time! Also, you can double the amount of the ingredients to make more for weeks.
How to make walnut cookies from scratch
1
Place the nuts in a food processor and pulse until finely chopped—but don’t overdo it. You want a slightly coarse texture (see photo for reference).
2
In a large bowl, combine the flour, walnuts, and salt. Mix well, using your hands if needed, and set aside.
3
In a separate bowl, mix the softened (or gently melted) unsalted butter with 1/3 cup of sugar until well combined (see photo). Once mixed, stir in the vanilla extract.
4
Gradually add the butter mixture to the flour and nut mixture. Mix gently until a thick dough forms, using your hands if needed.
5
Scoop out small portions of dough (about 1 inch in size) and roll them into balls with your hands. Place them on the prepared baking sheet. Lightly press each ball so the bottom flattens slightly while keeping the top rounded—don’t press too hard, or they’ll turn out flat.
6
Bake at 350°F (175°C) for 15–18 minutes, or until the bottoms are lightly golden and the cookies feel firm to the touch. Remove from the oven and let them cool completely on a wire rack.
7
Once the cookies are completely cool, use a fine sieve to dust them with as much powdered sugar as you’d like, gently tapping the side of the sieve to coat them evenly.
Ingredients
- 1 cup walnuts
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 oz unsalted butter 1 stick or 113g
- 1/3 cup granulated sugar 50g
- 1/2 teaspoon vanilla extract
- powdered sugar to coat
Sugar glass to coat
Instructions
Chop the Nuts:
- Place the 1 cup walnuts in a food processor and pulse until finely chopped—but don’t overdo it. You want a slightly coarse texture.
Mix the Dry Ingredients:
- In a large bowl combine the 1 cup all-purpose flour, chopped 1 cup walnuts, and 1/4 teaspoon salt. Mix well using a spoon or your hands. Set aside.
Mix the Butter and Sugar:
- In a separate bowl, mix the softened or gently melted 4 oz unsalted butter with the 1/3 cup granulated sugar until well combined. Stir in the 1/2 teaspoon vanilla extract.
Form the Dough:
- Add the butter mixture to the flour-nut mixture. Mix gently until a thick dough forms. Use your hands if needed.
Shape the Cookies:
- Scoop out small portions of dough (about 1 inch each) and roll into balls. Place them on a prepared baking sheet. Lightly press each ball to slightly flatten the bottom while keeping the top rounded—don’t press too hard, or they’ll turn out flat.
Bake:
- Bake at 350°F (175°C) for 15–18 minutes, or until the bottoms are lightly golden and the cookies feel firm to the touch.
Cool and Dust:
- Remove from the oven and let cool completely on a wire rack. Using a fine sieve, dust generously with powdered sugar.
Nutrition
Enjoy them with a nice cup of coffee, your favorite tea, or even chocolate milk. Take a bite and savor the moment!
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