With a perfect balance of rich flavor from the walnuts and a delicate, crumbly texture, these cookies are the perfect treat for any occasion. I’m sure you’ll enjoy them just as much as I do!
Why You‘ll Love This Recipe
These walnut cookies melt in your mouth without being greasy—perfectly crisp on the outside, soft and delicate inside.
Out of all the cookie recipes I’ve made, including Heart Jam Cookies and Chocolate Crinkle Cookies, walnut cookies is one of the easiest, and it’s a real winner.
What makes these walnut cookies extra special is that the method is straightforward, and the walnuts I use are pre-roasted, which gives them a deeper, nuttier flavor and an extra crunch.
Roasting the walnuts beforehand is a simple step that truly elevates the overall taste of the cookies.
Some readers have mentioned that their dough was too dry and they couldn’t get it to come together into a ball. This is a common issue that can happen because different types of flour absorb moisture differently. If you’re experiencing this, you can try adding a little more oil or egg to the dough. Just a small amount at a time until the dough becomes soft and pliable. You want it to come together without being too sticky. The dough should feel smooth and slightly elastic, and once it’s shaped, it should hold together well in the oven.
Baking is all about getting the right balance, so don’t be discouraged if you need to make slight adjustments—it’s all part of the process!
Note: You can preheat the oven first, as the preparation for these walnut cookies is quick.
Ingredients:
- 110g corn oil
- 100g granulated sugar
- 1 egg (about 50g)
- 270g cake flour (low-gluten flour)
- 3g baking powder
- 2g baking soda
- 70g chopped walnuts
- 30g black sesame seeds
Instructions:
(1) Mix Wet Ingredients
Start by pouring 110g of corn oil into a large bowl. Crack in 1 egg and add 100g of granulated sugar. Use a whisk or chopsticks to mix the oil, egg, and sugar thoroughly. Keep mixing until the sugar dissolves completely, and the mixture becomes smooth and delicate, with no visible sugar granules.
(2) Add Dry Ingredients and Knead the Dough
Sift 270g of cake flour into the bowl with the wet ingredients. Then, add 3g of baking powder and 2g of baking soda. Mix the dry ingredients into the wet ingredients with a silicone spatula until roughly combined. You’ll notice the mixture will look a bit lumpy at this stage. Next, use your hands to knead the mixture into a smooth dough. Be sure to knead evenly, applying consistent pressure to ensure the dough is soft, elastic, and free of dry or hard spots.
(3) Add Chopped Walnuts
Add 70g of chopped walnuts to the dough. Gently knead them in, making sure the walnuts are evenly distributed throughout the dough. This will ensure that every bite of the cookie has a delicious walnut crunch!
(4) Shape and Bake
Divide the dough into 40g portions. You can adjust the size based on your preference, but for this recipe, I made 15 pieces. Roll each portion into a ball and place them on a baking tray. Gently press each ball down with your fingers and create a small indentation in the center. Sprinkle some black sesame seeds on top of each cookie
Preheat your oven to 170°C (340°F) with both top and bottom heating. Once preheated, place the tray on the middle rack of the oven and bake for 25 minutes. Keep an eye on the cookies, as oven temperatures can vary, and adjust accordingly. You’ll notice the cookies expanding and turning a golden color as they bake. When the edges are slightly browned, and the surface feels crisp to the touch, the cookies are done.
(5) Cool and Store
Remove the tray from the oven and let the walnut cookies cool on the tray for a few minutes. After they’ve firmed up slightly, transfer them to a wire rack to cool completely. Once cooled, the cookies will be nice and crisp. Store them in an airtight container to keep them fresh for a few days.
Notes:
- Feel free to adjust the number of chopped walnuts based on your taste, but be careful not to add too much, as this could affect the dough’s consistency and the cookies overall texture.
- Oven temperatures can vary, so always check the cookies as they bake. When they’re golden and feel crisp on the edges, they’re done.
Frequently Asked Questions:
Can I use another type of oil instead of corn oil?
Yes, you can substitute corn oil with vegetable oil, sunflower oil, or any neutral-flavored oil. However, corn oil gives the cookies a subtle flavor, so it’s recommended if you can get it.
Can I add other nuts besides walnuts?
Absolutely! You can substitute walnuts with other nuts like pecans, almonds, or hazelnuts. Just chop them finely and follow the same instructions.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them fresh for longer, you can freeze them for up to a month. Simply thaw them at room temperature before enjoying.
Quick and Simple Walnut Cookies
Ingredients
- 110 g corn oil
- 100 g granulated sugar
- 1 egg about 50g
- 270 g cake flour low-gluten flour
- 3 g baking powder
- 2 g baking soda
- 70 g chopped walnuts
- 30 g black sesame seeds
Instructions
(1) Mix Wet Ingredients
- Start by pouring 110g of corn oil into a large bowl. Crack in 1 egg and add 100g of granulated sugar. Use a whisk or chopsticks to mix the oil, egg, and sugar thoroughly. Keep mixing until the sugar dissolves completely, and the mixture becomes smooth and delicate, with no visible sugar granules.
(2) Add Dry Ingredients and Knead the Dough
- Sift 270g of cake flour into the bowl with the wet ingredients. Then, add 3g of baking powder and 2g of baking soda. Mix the dry ingredients into the wet ingredients with a silicone spatula until roughly combined. You'll notice the mixture will look a bit lumpy at this stage. Next, use your hands to knead the mixture into a smooth dough. Be sure to knead evenly, applying consistent pressure to ensure the dough is soft, elastic, and free of dry or hard spots.
(3) Add Chopped Walnuts
- Add 70g of chopped walnuts to the dough. Gently knead them in, making sure the walnuts are evenly distributed throughout the dough. This will ensure that every bite of the cookie has a delicious walnut crunch!
(4) Shape and Bake
- Divide the dough into 40g portions. You can adjust the size based on your preference, but for this recipe, I made 15 pieces. Roll each portion into a ball and place them on a baking tray. Gently press each ball down with your fingers and create a small indentation in the center. Sprinkle some black sesame seeds on top of each cookie
- Preheat your oven to 170°C (340°F) with both top and bottom heating. Once preheated, place the tray on the middle rack of the oven and bake for 25 minutes. Keep an eye on the cookies, as oven temperatures can vary, and adjust accordingly. You'll notice the cookies expanding and turning a golden color as they bake. When the edges are slightly browned, and the surface feels crisp to the touch, the cookies are done.
(5) Cool and Store
- Remove the tray from the oven and let the walnut cookies cool on the tray for a few minutes. After they've firmed up slightly, transfer them to a wire rack to cool completely. Once cooled, the cookies will be nice and crisp. Store them in an airtight container to keep them fresh for a few days.