Black Walnut Cream Cookies
Indulge in the rich, nutty flavors of Black Walnut Cream Cookies—an irresistible treat perfect for any occasion! These soft, buttery cookies are infused with the bold essence of finely chopped black walnuts, creating a uniquely earthy flavor that sets them apart. Sandwiched together with a luscious cream filling made from powdered sugar, heavy cream, and a hint of black walnut extract, these cookies strike the perfect balance between sweet and nutty. With a quick prep time of just 25 minutes and a golden bake in under 10, these homemade delights are both easy and satisfying to make. Perfect for holiday gatherings, gifting, or simply treating yourself, each bite of these black walnut sandwich cookies offers a melt-in-your-mouth texture and mouthwatering taste.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Black walnuts, finely chopped
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoon Black walnut extract (optional, for extra flavor)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the egg and vanilla extract to the creamed mixture, mixing until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Fold in the finely chopped black walnuts until evenly distributed.
Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each cookie dough ball gently with the palm of your hand or the bottom of a glass.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Do not overbake as the cookies should remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the cream filling, combine powdered sugar, heavy cream, and black walnut extract (if using) in a small bowl. Mix until a smooth, spreadable consistency is achieved. Add more cream or powdered sugar as needed to adjust the thickness.
Once the cookies are completely cool, spread a generous amount of cream filling onto the flat side of one cookie and sandwich it with another cookie.
Repeat with the remaining cookies to create cookie sandwiches.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 319.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
