Walnut Cookies
These Walnut Cookies contain more chopped walnuts in the dough than a typical cookie, and each round is finished with a walnut half and a scattering of black sesame seeds. The result is a crisp-edged, tender cookie with a rich nutty flavor and a hint of candied ginger for brightness—an elegant take on the classic hup toh soh style.
Ingredients
- ⅓ cup (76 grams) unsalted butter, melted and cooled
- ¼ cup (50 grams) granulated sugar
- 1 large egg (50 grams), room temperature
- 2 tablespoons (28 grams) firmly packed light brown sugar
- 2 tablespoons (28 grams) canola oil
- 1 teaspoon (4 grams) vanilla extract*
- ¾ teaspoon (2.25 grams) kosher salt
- 1¾ cups (219 grams) unbleached cake flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1 gram) ground ginger
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (57 grams) finely chopped toasted walnuts
- ¼ cup (44 grams) finely chopped candied ginger
- Raw walnut halves, for topping
- 1 large egg white (30 grams), lightly beaten
- Black sesame seeds, for sprinkling
Instructions
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Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), combine the cooled melted butter, granulated sugar, whole egg, light brown sugar, canola oil, vanilla extract, and kosher salt. Beat at medium speed until the mixture is smooth and well combined, about 1 to 2 minutes, scraping the bowl once or twice.
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Whisk together the cake flour, baking powder, ground ginger, and baking soda in a medium bowl. Add the dry ingredients to the butter mixture all at once and mix on low speed just until combined. Fold in the finely chopped toasted walnuts and candied ginger with a spatula to distribute evenly.
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Using a 1½-tablespoon spring-loaded scoop or a spoon, portion the dough into balls of about 25 grams each. Place them at least 1 inch apart on the prepared baking sheets. Gently flatten each ball into a round about ½-inch thick and 2 inches wide. Press a walnut half into the center of each cookie.
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Brush the tops of the cookies lightly with the beaten egg white, then sprinkle with black sesame seeds. Bake one sheet at a time or both if your oven allows even heat, until the edges are golden brown, 10 to 12 minutes.
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Remove the cookies from the oven and transfer them to a wire rack to cool completely. Once cooled, they will be crisp at the edges and tender in the center.
Notes
*Vanilla: Any good-quality pure vanilla extract works well; use what you have on hand.
Tips and Variations
- Toasting the walnuts enhances their flavor. Spread halves on a baking sheet and toast in a 350°F (180°C) oven for 6–8 minutes, watching carefully so they don’t burn.
- If you prefer a milder spice, omit the ground ginger or reduce it to 1/4 teaspoon. For more warmth, add a pinch of cinnamon.
- For a different topping, substitute white sesame seeds or coarse sugar for a sweeter finish.
- To make the dough ahead: shape and freeze the dough balls on a tray until solid, then transfer to a sealed container. Bake from frozen, adding a minute or two to the baking time.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days to preserve crispness. For longer storage, freeze baked cookies between sheets of parchment in a sealed container for up to 2 months. Thaw at room temperature before serving.
Serving Suggestions
These cookies pair nicely with hot tea or coffee. They also make an attractive addition to holiday cookie trays or gift boxes thanks to the walnut-topped presentation.
Let us know how it turned out!