Pecan Walnut Sugar Cookies
These Pecan Walnut Sugar Cookies combine the flavor of ground nuts and classic sugar cookie dough for a chewy, flavorful cookie that’s great with or without icing!Jump to recipe
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Who doesn’t love a sugar cookie on Christmas?
While I love the classic, these sugar cookies have a little something extra. For this dough, I decided to add finely ground walnuts and pecans to the dough to make a soft, chewy sugar cookie with a nutty flavor.
I love cookies with nuts in them, especially Mexican Wedding Cookies, so I decided to try adding them into a classic sugar cookie for an extra pop of flavor, and I was very happy with the results. The texture is great, and the flavor is rich enough on its own that icing is completely optional.
BUT, is icing every really optional? I mean, we all love it. But what I don’t love is making it. So for these cookies, I spared no expense on the cookie itself, but I cheated and used store bought icing.
My favorite is Wilton Icing. It tastes great, it’s easy to use, and it comes in these convenient little squeeze bottles. So you can spend more time having fun baking and decorating, instead of trying to perfect icing.
After letting the dough chill for at least an hour, all that’s left to do with these cookies is roll ’em out, bake them, ice them (if you’re into it) and the best part- eat them!
This batch of Pecan Walnut Sugar Cookies was extra special, because I also used my Little Darling’s Pinups for Pitbulls cookie cutter for some of the cookies! I got it at one of their events promoting awareness around their organization. If you haven’t heard of them, they are a 501(c)3 not-for-profit organization whose mission is to educate people about the history, temperament, and plight of the pit bull-type dog.
They work to raise awareness to rally against Breed Specific Legislation (BSL) and Breed Discriminatory Laws (BDL, working to. restore the image of Pitbulls as companions and family members, not something to be feared.
Pecan Walnut Sugar Cookies
- 1 stick butter, softened
- 1 cup sugar
- 1 egg
- 3 tbsp vanilla almond milk*
- 2 cups flour
- 1/2 cup walnuts, processed in a food processor
- 1/2 cup pecans, , processed in a food processor
- 1 tsp baking powder
- In a medium bowl, cream butter and sugar together with an electric mixer until smooth, about 3 mins. 2. Add the vanilla almond milk, egg, and vanilla and continue to combine with the mixer, 1 min. 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 1/4” thick. 6. Cut shapes and transfer to parchment lined sheet and bake 10-13 mins 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.
You could sub in sweetened almond milk or regular milk as well for this recipe.
I love to use Wilton Icing for my cookies, but feel free to make your favorite!
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