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Buttery, thick, and soft, Candied Walnut Sugar Cookies are chock full of carmelized walnuts and topped with a light maple glaze

Candied Walnut Sugar Cookies

Thick, chewy sugar cookies loaded with carmelized walnuts and a light maple glaz
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 1 cup COLD unsalted butter cut into small cubes
  • 1½ cups granulated white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ cups cake flour
  • 2 cups all-purpose flour
  • CANDIED WALNUTS
  • 2.5 cups of chopped walnuts
  • ¼ cup brown sugar
  • ¼ cup honey
  • ¼ tsp salt
  • 2 tbsp melted butter
  • MAPLE GLAZE
  • 1-2 tbsp maple syrup
  • 1 cup powdered sugar
  • ½ tbsp milk

Instructions
 

  • In a large bowl, whisk together flour, baking soda, salt and cornstarch
  • In a bowl of a stand mixer, cream together the cold butter cubes and granulated sugar with the paddle attachment until light and fluffy (2-3 mins)
  • Beat in the eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt, cake flour, and all-purpose flour and mix on low speed until just combined. Stir in the candied walnuts.
  • Chill the dough for 30 minutes uncovered. While dough chills, preheat oven to 400° degrees
  • Bake one sheet of cookies at a time in the center rack of the oven for 10-13 minutes. Remove the cookies when they still feel slightly uncooked, they will firm up as they cool. Leave on the cookie sheet for 15 minutes
  • Candied Walnuts
  • In a large bowl, stir walnuts, brown sugar, honey, salt, and butter and stir together until walnuts are completely coated. Make sure they are evenly spread out or they will all stick to each other
  • Pour onto a parchment paper lined baking sheet and spread out evenly
  • Bake at 350 degrees for 10-15 minutes, stirring about halfway through, remove from oven and pull apart any that are stuck together and allow to cool for 15 minutes.
  • Maple Glaze
  • Combine powdered sugar with 1-2 tablespoons of maple syrup and stir, adding milk to thin it out a bit. I like to keep my glaze thick, but thin enough to drizzle. If you add too much milk, it will be to thin and melt into the cookie.
  • Once the glaze is drizzled, place the cookies in the freezer for 5-10 minutes to set the glaze and then remove.
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