Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This process incorporates air, which helps create a tender cookie.1 cup unsalted butter, 1/2 cup granulated sugar
- Beat in the vanilla extract and salt until well combined. The vanilla adds a classic warmth, while the salt balances the sweetness.1 teaspoon vanilla extract, 1/4 teaspoon salt
- Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.2 1/4 cups all-purpose flour
- Gently fold in the finely chopped, toasted walnuts. To toast your walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. Allow them to cool completely before chopping and adding them to the dough. Toasting them enhances their flavor and aroma.1 cup finely chopped walnuts
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps make the dough easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into 1-inch balls. You can use a small cookie scoop for uniformity. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, generously roll them in powdered sugar until they are fully coated, resembling freshly fallen snow. You may need to do this in batches.1/2 cup powdered sugar
Notes
Store in an airtight container at room temperature. Cookies stay fresh for 3-5 days. Freezing is not recommended due to the powdered sugar coating.