Best Ever Walnut Cookies (Buttery Slice-and-Bake Recipe)

In a world of overly sweet and complicated desserts, there is an elegant simplicity to a perfectly baked, buttery cookie. But what transforms a good cookie into an unforgettable one? It’s often a secret ingredient or a clever technique that creates a texture and flavour that stands out from the rest. If you’re searching for a cookie that’s rich, sophisticated, and packed with nutty goodness, you have come to the right place.

These are not just any walnut cookies; they are the ultimate slice-and-bake treat. The dough is enriched with cream cheese, which yields an incredibly tender, melt-in-your-mouth crumb reminiscent of the finest shortbread. Packed with toasted walnuts on the inside and coated with even more on the outside, every bite is a delightful crunch of buttery, nutty perfection. This is the recipe that will earn a permanent spot in your baking binder.

What You’ll Need: Ingredients

This recipe uses high-quality, simple ingredients to create a cookie with a rich, buttery flavour and an incredible texture. Using room temperature butter and cream cheese is key!

this now & bake later ❤️

Timing

The slice-and-bake method is perfect for preparing ahead of time. While the dough needs to chill, the active prep time is minimal, and you can have cookie dough in your freezer ready to bake at a moment’s notice.

• Preparation Time: 20 minutes
• Chilling Time: 2 hours (minimum)
• Bake Time: 18-20 minutes
• Total Time: Approximately 2 hours, 40 minutes

Step-by-Step Instructions

Follow these simple steps to create perfectly crisp, buttery, and nutty cookies every time.

Step 1: Toast the Walnuts & Prepare the Dry Ingredients

Toasting the walnuts is a non-negotiable step that unlocks their deep, nutty flavour. Preheat your oven to 350°F (175°C). Spread the walnuts for the filling on a baking sheet and toast for 7-10 minutes, until they are fragrant and lightly browned. Let them cool completely, then coarsely chop them. While the nuts toast, in a medium bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the room-temperature butter and cream cheese together on medium speed. Continue mixing for about 2 minutes, until the mixture is light, airy, and fully combined. Add the sugar and vanilla extract, reduce the mixer speed to low, and mix until they are just incorporated.

Step 3: Form the Cookie Dough

With the mixer still on low speed, slowly add the flour mixture to the creamed butter mixture. Mix only until the last streaks of flour have just disappeared. Be careful not to overmix! Gently fold in the 1 ½ cups of toasted, coarsely chopped walnuts with a spatula.

Step 4: Shape and Chill the Dough Logs

Divide the finished dough in half on a lightly floured surface. Shape each half into a log that is about 2 inches in diameter. The length will depend on how you divide the dough. Wrap each log tightly in plastic wrap and refrigerate until very firm, at least 2 hours.

Make-Ahead Tip: At this point, the wrapped dough logs can be placed in a freezer-safe bag and frozen for up to 3 months!

Step 5: Coat, Slice, and Bake Your Walnut Cookies

When you’re ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Spread the 1 ½ cups of finely chopped walnuts on a plate or a shallow dish. Unwrap one of the chilled logs and let it soften at room temperature for just 5-10 minutes—just enough so the nuts will stick. Roll the entire log in the finely chopped walnuts, pressing gently to ensure the nuts adhere and create a thick outer crust. Using a sharp knife, slice the log into ¼-inch thick rounds. Place the slices on your prepared baking sheets, leaving about 1 inch of space between them. Bake for 18-20 minutes, until the edges are a beautiful golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information

Here is an estimated nutritional breakdown per cookie, assuming the recipe yields about 60 cookies.

• Calories: 140 kcal
• Protein: 2 g
• Carbohydrates: 10 g
• Fat: 10 g (Saturated Fat: 5 g)

These cookies are a rich, buttery treat, perfect for enjoying on special occasions.

Healthier Alternatives

While this recipe is designed for indulgence, you can make a few tweaks:

• Lower-Fat Cream Cheese: Substitute the full-fat cream cheese with Neufchâtel cheese, which has a similar texture but less fat.
• Add Whole Grains: For a slightly heartier, nuttier crumb, you can replace up to 1 cup of the all-purpose flour with white whole wheat flour.
• Reduce Sugar: You can slightly reduce the sugar to 1 cup without drastically affecting the final texture of the cookie.

Serving Suggestions

These elegant walnut cookies are incredibly versatile and perfect for any occasion that calls for a special treat.

• With a Hot Beverage: The buttery, nutty flavour is the perfect complement to a strong cup of coffee, a frothy cappuccino, or a cozy mug of black tea.
• Holiday Cookie Platter: These cookies are a sophisticated and beautiful addition to any Christmas or holiday cookie platter. Their classic look and irresistible taste are always a hit.
• Homemade Gift: Package a stack of these cookies in a beautiful tin or a cellophane bag tied with a ribbon for a thoughtful and delicious homemade gift for friends, neighbours, or teachers.

Common Mistakes to Avoid

Follow these simple tips to ensure your walnut cookies are absolutely perfect.

• Not Toasting the Walnuts: Raw walnuts can have a soft texture and a slightly bitter taste.
  • Solution: Always toast your walnuts! This simple step takes just a few minutes and dramatically enhances their flavour, making them crunchier and nuttier.
• Using Cold Ingredients: If your butter and cream cheese are too cold, they won’t cream together properly, resulting in a lumpy dough and dense cookies.
  • Solution: Let your butter and cream cheese sit at room temperature for about an hour before you begin mixing.
• Slicing Warm Dough: If the dough log is not thoroughly chilled, it will be soft and squish when you try to slice it, resulting in misshapen cookies.
  • Solution: Be patient and chill the logs until they are very firm to the touch. This guarantees clean, round slices and prevents the cookies from spreading too much in the oven.

Storing and Make-Ahead Tips

The slice-and-bake nature of this recipe makes it ideal for preparing in advance.

• Storing Baked Cookies: Once completely cooled, the cookies can be stored in an airtight container at room temperature for up to a week.
• Freezing Baked Cookies: The baked cookies also freeze wonderfully. Store them in a freezer-safe container or bag for up to 3 months.
• Freezing the Dough (Best Method): The unbaked dough logs can be wrapped tightly and frozen for up to 3 months. When you want fresh-baked cookies, simply remove a log from the freezer, let it thaw for 15-20 minutes on the counter, then coat, slice, and bake as directed. You may need to add an extra minute or two to the baking time.

Conclusion

These Buttery Walnut Cookies are a true testament to the beauty of simple, high-quality ingredients. The genius addition of cream cheese creates a uniquely tender texture, while the double dose of toasted walnuts ensures every single bite is packed with a satisfying crunch and deep, nutty flavour. This convenient slice-and-bake recipe is perfect for holiday baking, gift-giving, or simply stocking your freezer for a future cookie craving.

We are certain that this will become one of your most requested cookie recipes. Give it a try and let us know how much you love it in the comments below! We love to hear from our community of bakers. Don’t forget to rate the recipe and subscribe for more timeless and delicious treats.

FAQs

Q1. Do I have to use cream cheese in the dough?

The cream cheese is highly recommended as it’s the secret to the cookie’s incredibly tender, shortbread-like texture. If you omit it, the cookie will be much closer to a traditional butter cookie or shortbread, which is also delicious but will have a different crumb.

Q2. Can I use a different type of nut?

Absolutely! While walnuts are classic, this recipe would be equally spectacular with toasted pecans. For a different flavour profile, you could also try toasted hazelnuts.

Q3. My cookies spread too much. What did I do wrong?

The most likely culprit is that your dough was not chilled enough before slicing and baking. Ensure the log is very firm before you slice it. Additionally, make sure your butter wasn’t overly soft or melted when you started mixing the dough.

Q4. Can I add chocolate chips to this recipe?

You certainly can! For a delicious twist, you could add about 1 cup of mini chocolate chips to the dough along with the coarsely chopped walnuts. The combination of walnut and chocolate is always a winner.

Best Ever Walnut Cookies (Buttery Slice-and-Bake Recipe)

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 40 minutes
• Yield: 60 cookies 1x

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Description

What You’ll Need: Ingredients. Rich, buttery slice-and-bake cookies with toasted walnuts and a crisp, nutty edge. Room-temperature butter and cream cheese are key for the perfect texture.

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Ingredients

Units USM Scale 1x2x3x

Walnut Cookie Dough

• 4 cups all-purpose flour
• 1 1/4 tsp fine sea salt
• 2 cups unsalted butter (4 sticks), at room temperature
• 6 oz full-fat cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 1/2 tsp pure vanilla extract
• 1 1/2 cups walnuts, toasted and coarsely chopped

For Coating

• 1 1/2 cups walnuts, finely chopped (for coating the logs)

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Instructions

1. Toast walnuts & prep dry: Preheat oven to 350°F (175°C). Spread walnuts for the filling on a baking sheet; toast 7–10 minutes until fragrant and lightly browned. Cool completely, then coarsely chop. In a medium bowl, whisk flour and salt.
2. Cream butter, cream cheese & sugar: With a mixer (paddle), beat room-temp butter and cream cheese on medium ~2 minutes until light and airy. Add sugar and vanilla; mix on low until just incorporated.
3. Form dough: On low speed, slowly add flour mixture until the last streaks disappear. Do not overmix. Fold in 1 1/2 cups toasted walnuts by hand.
4. Shape & chill: Divide dough in half. On a lightly floured surface, shape each half into a 2-inch-diameter log. Wrap tightly in plastic and refrigerate until very firm, at least 2 hours (or freeze up to 3 months).
5. Coat, slice & bake: Heat oven to 350°F (175°C); line 2 baking sheets with parchment. Let one log sit 5–10 minutes so nuts adhere. Roll in finely chopped walnuts, pressing to coat. Slice into 1/4-inch rounds; place 1 inch apart. Bake 18–20 minutes until edges are golden. Cool on sheet briefly, then transfer to a rack to cool completely.

Notes

Make-ahead: Chill logs up to 48 hours or freeze up to 3 months. Bake from frozen by adding 1–2 minutes. For extra crisp edges, bake on the upper-middle rack and rotate pans halfway.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Cookies, Dessert
• Cuisine: American

Nutrition

• Calories: 140
• Fat: 10
• Saturated Fat: 5
• Carbohydrates: 10
• Protein: 2