These crunchy cutout cookies are a great option when you want something a bit different from your regular sugar cookie! They incorporate chopped walnuts and chopped crystallized ginger for a more toothsome texture and wonderful flavor! A cinnamon glaze just takes them over the top. Make sure you chop the nuts and ginger very finely so that you can cut them cleanly with your cookie cutters.
Ingredients
- For the cookies
1 cup butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped California walnuts
1/2 cup finely chopped crystallized ginger
- For the Cinnamon Glaze
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
Directions
- Make the cookies:
- Stir together flour, cinnamon, baking soda, and salt; add to butter mixture, mixing until thoroughly combined. Stir in walnuts and ginger. Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 400°F and line 2 baking sheets with parchment paper. Using a portion of the dough, roll out 1/4-inch thick on a lightly floured board or between two sheets of waxed paper and cut into stars or other desired shapes. Yield will depend on size of cookie cutters.
- Place on prepared baking sheets and bake for 8 to 10 minutes, or until lightly browned around the edges. Transfer cookies to a baking rack to cool completely.
- Make the Cinnamon Glaze
- Stir together powdered sugar, milk and cinnamon in a small bowl until smooth. Glaze the cookies once thoroughly cooled.
Notes
- Created by Chef Patty Mastracco. Recipe and photo courtesy of the California Walnut Board. Learn more about the health benefits of walnuts!