Best 3 Cream Cheese Walnut Cookies Recipes

Whether you're a seasoned baker or a novice in the kitchen, whipping up a batch of delectable cream cheese walnut cookies is a delightful experience. These cookies, characterized by their soft and creamy texture and nutty crunch, are a classic indulgence enjoyed by many. With their rich flavor profile and simple preparation, it's no wonder why cream cheese walnut cookies have become a beloved treat. In this comprehensive guide, we'll delve into the world of cream cheese walnut cookies, exploring variations, tips, and techniques to help you create the perfect batch of these irresistible treats.

Let's cook with our recipes!

CREAM-CHEESE WALNUT COOKIES

Cream-Cheese Walnut Cookies image

Package some of these buttery, nut-edged cookies in a pretty jar as a gift.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)

Steps:

Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.

CREAM CHEESE WALNUT DROP COOKIES

Cream Cheese Walnut Drop Cookies image

This is my husband's favorite cookie. I always double the recipe so I have some for the kids because DH eats them as fast as they cool.

Provided by Parsley

Categories Drop Cookies

Time 15m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 tablespoon milk
1 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 cup chopped walnuts

Steps:

Preheat oven to 375°F.
In a mixing bowl, beat together butter, cream cheese and milk.
Beat in sugar and vanilla.
Gradually mix in flour. Stir in walnuts.
Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
Bake at 375°F for 10 minutes or until edges begin to slightly brown.

CREAM CHEESE WALNUT REFRIGERATOR COOKIES

Cream Cheese Walnut Refrigerator Cookies image

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy!

Provided by blucoat

Categories Dessert

Time 1h16m

Yield 48 cookies

Number Of Ingredients 8

Ingredients

4 cups all-purpose flour
1 -1 1/4 teaspoon coarse salt (like kosher salt)
2 cups unsalted butter, softened
6 ounces cream cheese (not whipped)
1 1/4 cups sugar
2 tablespoons pure vanilla extract
1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped, 1 cup finely chopped)

Steps:

Whisk together flour and salt in a large bowl; set aside.
Mix butter and cream cheese on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.

Nutrition Facts : Calories 179.8, Fat 13, SaturatedFat 6, Cholesterol 24.2, Sodium 60.4, Carbohydrate 14.2, Fiber 0.7, Sugar 5.5, Protein 2.4

Tips:

Use high-quality cream cheese to ensure the best flavor and texture.
Soften the cream cheese and butter to room temperature before mixing to ensure a smooth batter.
Gradually add the dry ingredients to the wet ingredients to avoid overmixing, which can result in tough cookies.
Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
Bake the cookies until the edges are golden brown and the centers are set, but still slightly soft.
Allow the cookies to cool completely on a wire rack before storing.

Conclusion:

Cream cheese walnut cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their combination of creamy cream cheese, crunchy walnuts, and a hint of sweetness, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cream cheese walnut cookies a try - you won't be disappointed!