This easy Cut out sugar cookie recipe combines the flavor of ground pecans and walnuts with a classic shortbread cut out cookie dough for a chewy, flavorful cookie that's great with crumbled nuts and powdered sugar, or with icing!JUMP TO RECIPE
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An easy Cut out sugar cookie recipe with a nutty twist
While I love the classic, these Cut Out Sugar Cookie with Nuts have a little something extra. The addition of finely ground walnuts and pecans to the dough makes for a soft, chewy sugar cookie with a nutty flavor. You can choose to classically decorate them with icing, or do a more rustic sprinkling of crushed walnuts and pecans, with a bit of sugar, or a dusting of powdered sugar after they are baked.
These simple and flavorful Shortbread cut out cookies are great as is, or dipped in chocolate as well.
What goes into the Cut Out Sugar Cookie recipe?
To make the dough for this cut out sugar cookies recipe, you will need:
- 1 stick butter, softened. You can either let the butter sit out, pop it in the microwave briefly, or stick a warm pint glass over a wrapped stick of butter.
- 1 cup sugar. I like to use organic cane sugar for this recipe.
- 1 egg.
- 1 tsp pure vanilla extract.
- 3 tbsp milk. Any milk you like will work, even Almond milk!
- 2 cups all-purpose flour.
- 1 tsp baking powder.
- ½ cup walnuts, processed into fine crumbs in a food processor.
- ½ cup pecans, , processed into fine crumbs in a food processor.
Prepping the Shortbread cut out cookie dough
Once you have all of your ingredients prepped and ready to go, you'll whisk the dry ingredients together. Cream the wet ingredients together using a hand mixer or stand mixer. Incorporate the wet mixture into the dry, until a loose dough forms.
Once the dough os ready, break it into 2 evenly sized discs, and wrap in plastic wrap. Refrigerate the dough for at least 1 hour, and up to overnight before baking. If you'd like to make the dough in advance, you can freeze it for up to 2 months. Just be sure to fully thaw before rolling and baking.
Tools for a great batch of Cut Out Sugar Cookies
A food processor, for finely grinding the walnuts and pecans. You can also use it to rough chop nuts for topping the cookies.
A large and small mixing bowl, for the wet and dry ingredients. Use the large for the wet, and small for the dry.
A few good cookie sheets or baking pans.
Cookie cutters. You can use any size and shape. I used some mini cutters for this recipe, but I have used all manner of sizes with great results in the past.
Plastic wrap, or airtight bags, for storing/chilling the cookie dough.
A good rolling pin.
Rustic nut and sugar topping
These Shortbread cut out cookies can be decorated traditionally with icing, or more rustically. I prefer a more rustic touch, so I decorate my cookies with crushed nuts and a bit of powdered sugar, or a sparkling of coarse sugar. To do this, just reserve some of the walnuts and pecans, give them a coarse chop, and sprinkle them and the coarse sugar over the cut cookies just before baking.
If adding the powdered sugar, dust it over the top using a sieve right when the cookies come out of the oven.
If using icing, you can use homemade or store bought, and ice the cooled cookies as you wish. I do not have a deft hand with a pastry bag, or a lot of patience, so i usually go with store bough if icing these.
You can also do a dip in some chocolate for these cookies! To do this, heat 1 cup semi sweet chocolate chips with 1 tablespoon coconut oil in the microwave for 1 to 1.5 minutes, until melted. Stir well, and dip the cookies. Transfer to a parchment lined tray to set. The parchment ensures the cookies don't stick as they cool.
Storing the Shortbread cut out cookies
Once the cookies are cooled completely to room temperature, you can store them in airtight containers for about 2 weeks.
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Cut Out Sugar Cookie with Nuts
- 1 stick butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 3 tablespoon milk
- 2 cups flour
- 1 teaspoon baking powder
- ½ cup walnuts, processed in a food processor
- ½ cup pecans, , processed in a food processor
- additional crushed nuts, for topping, (optional)
- additional sugar, for topping the cookies , (optional)
- In a medium bowl, cream butter and sugar together with an electric mixer until smooth, about 3 minutes. 2. Add the vanilla, milk, and egg, and continue to combine with the mixer, 1 minute. 3. In a food processor, grind walnuts and pecans until they are completely fine ground. 4. In a large mixing bowl, whisk ground nuts, flour and baking powder until well combined. Gradually fold into wet ingredients until a dough forms. Divide dough into 2 round (roughly 5”) discs and refrigerate for at least 1 hour. 5. Preheat oven to 350. Roll dough on floured surface until ¼” thick. 6. Cut shapes and transfer to parchment lined sheet and bake 10-13 minutes until edges are lightly browned. (dough re-rolls well, so use those scraps!) 7. Optional: Once cookies have cooled completely, ice with your favorite cookie icing, if desired. If you’re like me, and don’t feel like making icing, use Wilton Icing.
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