Easy Nut Cookies
Delicious, easy Nut Cookies are ready in about 20 minutes! You can use your favorite chopped nuts to make these cookies or check out other variations to change them up. It’s the easiest cookie recipe that you are going to love.
If you love nut cookies you’ll also enjoy these Brown Sugar Pecan Cookies!
These nut cookies are the perfect recipe to try when you’re short on time but want a batch of homemade cookies. They’re quick and easy!
What I love about this recipe is that you can use any kind of chopped nuts in them. So, use what you have on hand in the pantry – no need to run to the grocery store. The nuts add flavor and a wonderful texture to the cookies.
The cookies are made with brown sugar so they’re soft and chewy. The recipe makes 9 cookies so there’s just enough to share without having tons leftover.
If you want an easy cookie recipe, these nut cookies are ones to try soon.
Table of Contents
Ingredients
- Softened butter: Beating soft butter with the sugar adds air to the dough, which helps the cookies to rise and become lighter while baking.
- Granulated sugar
- Brown sugar: Creates less air pockets during the creaming stage which means there’s less trapped gas. The cookies rise less and spread more. It also helps the cookies stay moist and chewy.
- Large egg
- Vanilla extract
- All-purpose flour: It’s the best flour to use when making cookies.
- Salt
- Baking soda: The leavening agent of choice.
- Chopped nuts: Nuts can be swapped for another ingredient, such as chocolate chips, but it’s a good addition since it give the chewy cookie some crunch.
Tip: You can use your favorite nuts in this recipe like chopped walnuts, pecans, macadamia nuts, almonds, or even peanuts. Or, do a mix of different kinds of nuts.
How to Make Nut Cookies
Whisk the flour, salt, and baking soda in a mixing bowl. In a separate large bowl, cream the butter and both kinds of sugar with a hand mixer until smooth.
Add the egg, vanilla, and beat the mixture until well combined at medium speed.
Add the flour mixture to the butter mixture and mix to combine. Mix in the nuts.
 Drop the cookie dough by the spoonful or scoops onto a baking sheet lined with parchment paper.
Bake the nut cookies for nine to ten minutes at 375°F or until they are lightly golden brown. Transfer the cookies to a wire rack to cool completely before serving.
Variations
You don’t have to use nuts in this recipe, although macadamia nut cookies are delicious, you can switch it up with other mix-ins or do a combo of add-ins. You can up to one cup of mix ins. Here are some ideas:
- Chocolate chips or white chocolate chips.
- Baking chips like toffee bits, butterscotch chips, or other baking chips that you like.
- Dried fruit like chopped apricots, raisins, dried cranberries, or other kinds of dried fruit.
What are the 8 Basic Types of Cookies?
Cookies can be separated into eight types based on the softness of the dough. They are:
- Drop: The dough used for drop cookies is much softer than the other types, which allows you to just use a spoon to drop the cookie onto a baking sheet. To bake these cookies, place them 2 inches apart on an ungreased cookie sheet for best results. Using a cool cookie sheet (chill it in the fridge for about 30 minutes) you can prevent too much spreading. Some examples of drop cookies include, coconut macaroons, chocolate crackle and chocolate chip cookies.
- Refrigerator & Rolled: They are made from a stiff dough. They require more space on the baking sheet because they tend to spread more. The dough for refrigerator cookies is usually pressed into a long roll and then cut before baking. Refrigerator dough may be stored in the fridge for several days before baking or frozen, tightly wrapped, for up to two months. Examples of refrigerator cookies are peanut butter blossoms or shortbread cookies. The dough for rolled cookies is rolled out into a thin sheet and then cut with cookie cutters into shapes before baking like Rugelach or Sugar cookies.
- Pressed, Piped & Molded: Pressed and molded cookies are also made from stiff dough. A cookie press or a piping bag fitted with a tip creates cookies with a decorative texture. Pipe the cookies onto an ungreased cookie sheet, leaving little space between each one like you would do for hazelnut rosette cookies. To make molded cookies, flatten or press the dough into pans of any shape. That’s how Madeleines are made.
- Bar: This type of cookies is baked in a bar or log. After being baked it’s cut into slices. Sometimes it gets baked a second time. Biscotti is a typical example of bar cookie.
- Sheet: They are spread or pressed into a pan and then baked. They’re cut into the desired shape before serving. Nanaimo bars, brownies and traditional shortbread are sheet cookies.
- Stencil: They are made from a very soft dough, almost like a batter. The dough is spread very thinly with the back of the spoon onto a cookie sheet using a stencil to shape the dough. They are very thin and delicate cookies. Florentines and Cigarettes (rolled around a dowel) are examples of stencil cookies.
Do you have to chill the cookie dough?
No, for this recipe you don’t need to chill the dough.
How long do they keep?
Store the cookies in an airtight container and they will keep at room temperature for several days. Or, you can store them in a freezer-safe container or bag and they will freeze well for up to two months.
Any time is a great time for a homemade cookie and with this nut cookie recipe you’ll have a batch made in no time at all. Enjoy!
More Easy Cookie Recipes
- Chocolate Stuffed Cookies
- Crunchy Chocolate Chip Cookies
- Chocolate Chip Oatmeal Cookies
- Classic Butter Cookies
Easy Nut Cookies
Ingredients
- ½ cup Butter (softened)
- ¼ cup Granulated sugar
- ½ cup Brown sugar (lightly packed)
- 1 large egg
- ½ teaspoon Vanilla
- 1 cup +2 tablespoon all purpose flour
- ¼ teaspoon salt
- ½ teaspoon Baking soda
- 1 cup chopped nuts, dried fruit or chocolate chips
Instructions
- Pre-heat oven to 375F (190C) and line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, salt and baking soda.
- In another medium bowl beat together the butter and sugars, add the egg and vanilla and beat everything together until combined.
- Add the dry ingredients to the wet ones and combine. When it's almost all combined together add the nuts.
- Drop spoonfuls of the mix on the prepared baking sheet about 2 inches apart.
- Bake for 9-10 minutes or until lightly browned. Let the cool on a cooling rack for about 10 minutes before serving. Enjoy!
Notes
- Chocolate chips or white chocolate chips.
- Baking chips like toffee bits, butterscotch chips, or other baking chips that you like.
- Dried fruit like chopped apricots, raisins, dried cranberries, or other dried fruit.