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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Recipe Information
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
Instructions
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.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the dough.
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.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Unwrap the chilled dough and slice into 1/4-inch (0.6 cm) thick rounds using a sharp knife.
Place the slices on the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.6 g | 385% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 498.9 g | 181% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 255.0 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 259 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1139 mg | 24% | |
*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.
