Walnut Refrigerator Cookies
Craving a cookie that’s crisp, buttery, and packed with nutty goodness? These Walnut Refrigerator Cookies are the perfect make-ahead treat to satisfy your sweet tooth! Featuring a rich blend of unsalted butter, granulated and brown sugars, and an irresistible crunch from toasted walnuts, this recipe is a classic slice-and-bake favorite. The dough is effortlessly prepped and chilled, allowing you to bake fresh cookies on-demand for up to a week. With their golden edges and melt-in-your-mouth texture, these delightful cookies are ideal for holiday gatherings, teatime snacks, or an indulgent anytime treat. Simplify your baking routine with this easy-to-make, freezer-friendly recipe, and enjoy perfectly portioned cookies bursting with warm, nutty flavors!
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Ingredients
- 225 grams unsalted butter
- 200 grams granulated sugar
- 50 grams brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams chopped walnuts
Directions
Step 1
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes with a mixer on medium speed.
Step 2
Beat in the egg and vanilla extract until well combined.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the dough.
Step 6
Divide the dough in half and shape each half into a log approximately 2 inches (5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 7
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 8
Unwrap the chilled dough and slice into 1/4-inch (0.6 cm) thick rounds using a sharp knife.
Step 9
Place the slices on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Step 10
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake.
Step 11
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (986.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4767.2 |
| Total Fat 300.6g | 0% |
| Saturated Fat 123.5g | 0% |
| Cholesterol 684.2mg | 0% |
| Sodium 2561.3mg | 0% |
| Total Carbohydrate 498.9g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 255.0g | |
| Protein 63.9g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 259.1mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1139.3mg | 0% |
Source of Calories