cinnamon walnut cookies

I didn’t want to brown all the butter, just half, in order to retain the qualities of the regular butter but to also have a hint of that nutty scent and flavor of the brown butter. The coffee, nutmeg, and walnuts all go really well with it. I wanted to make a cookie that was sort of like a chocolate chip cookie dough, but minus the chocolate. I imagine this would probably work okay with chocolate chips, but they might steal the show. I wanted the focus to be more on the nuts and the cinnamon and nutmeg. I really like storing them in the freezer afterwards, as they get harder, but still retain a little chewiness in the centers.

cinnamon walnut cookies


2 cups bread flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3 Tablespoons malted milk powder

4 ounces brown butter, cold (or just substitute more unsalted butter)

4 ounces unsalted butter, cold

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 Tablespoon vanilla extract

1 Tablespoon molasses

1 Tablespoon espresso powder (can omit or use less if desired)

1 cup chopped walnuts, plus larger pieces for topping


Heat oven to 350 degrees F. Line a couple of baking sheets of parchment paper. Set aside.

Prepare the brown butter, if using. After browning the butter, either use a ice bath, or refrigerate it its bowl for a few hours until solidified. When ready to use, use like regular butter.

Sift the flour ingredients together–the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and milk powder–into a bowl and stir with a whisk several times. Set aside.

Cream both butters together first by using an electric handheld mixer with beaters. Add both sugars and cream until fluffy.

Add eggs, one at a time, continuing to use the beaters.

In a small bowl, add the molasses and vanilla extract together, plus espresso powder, if using. Heat for several seconds in a microwave and stir to dissolve the espresso powder into the liquids.

Add molasses/vanilla/espresso powder mixture into the butter mixture and beat until incorporated.

Add the flour and beat on low until all the flour is moistened and mixed in.

Cover bowl and refrigerate to rest cookie dough for at least an hour.

When ready to bake, use a scoop or three tablespoons per cookie. Roll cookie dough into a ball and press a larger piece of walnut on top. Space evenly on parchment lined baking sheets with almost 3 inches between cookie balls. Bake in batches. I baked 6 cookies at a time, but you may be able to bake more comfortably at a time per baking sheet.

Bake for 10 minutes, then remove from oven and let cookies remain on baking sheet undisturbed for about 10 minutes before attempting to remove. They are too soft right out of the oven.

Lasts several days in airtight container at room temperature.

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