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(This post has been updated from the original October 2015 version to provide a better experience for you)
Bored of chocolate chip cookies? Want a treat that’s delicious and comforting? These nutty cookies are perfect! Easy to make and guaranteed to disappear, warming nut cookies are ideal for cosy snacking on the sofa in colder months. Keep reading for the easy recipe…
Comforting nutty cookies
Practically every cookie or biscuit I have ever made involves chocolate in some way shape or form. But these little beauties? Not a chocolate chip in sight! (Sorry chocolate chip cookies!)
They really don’t need them though. They’re crammed full of pecans and hazelnuts, and have that comforting, warming hint of mixed spice.
One bite of these and it instantly transports you to those cold Autumnal nights, snuggled up on the sofa. Definitely a welcome comfort for the approaching darker nights!
I warn you though – these bad boys are seriously yummy and dangerously addictive! The biscuit itself is lovely and soft. Then you get a crunchy hit from the nuts followed by that cosy, comforting feeling from the mixed spice. They’re just wonderful!
Not a confident baker? Want to brush up on your skills first? Check out baking for beginners and bag my Top 5 Tips to Guarantee Baking Success!
If you like this recipe…
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Easy Nutty Cookies – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to make 24 cookies.
- 150g (2/3 Cup) Unsalted Butter, room temp
- Pinch of Salt
- 150g (3/4 Cup) Light Brown Muscovado Sugar
- 80g (2/3 Cup) Pecans, chopped
- 80g (2/3 Cup) Hazelnuts, chopped
- 1 Egg
- 1 tbsp Golden Syrup
- 200g (1 + 1/2 Cups) Plain Flour
- 1 tsp Baking Powder
- 1 tsp Mixed Spice
Essential equipment
- Electric Stand Mixer or Large Bowl with Electric Hand Whisk
- 1 or 2 Large Baking Sheets
- Sieve
Instructions
Preheat your oven to 190°C/Fan 180°C/374ºF and line your baking sheet(s) with a silicone baking mat or baking paper.
In either an electric stand mixer with the beater attachment, or a large bowl with an electric hand whisk, cream together the butter (150g | 2/3 Cup), salt (pinch) and brown sugar (150g | 3/4 Cup) until light and fluffy. At least 4-5 minutes. You may need to scrape down the sides once or twice.
Next, add in the chopped pecans (80g | 2/3 Cup), chopped hazelnuts (80g | 2/3 Cup), egg (x 1) and golden syrup (1 tbsp) and mix until blended well.
Then sift in the flour (200g 1 + 1/2 Cups), baking powder (1 tsp) and mixed spice (1 tsp) and mix just until you can’t see any more flour. It should be quite a stiff dough.
Now divide the dough into 24 balls. (If you’re being picky they’ll be about 30g each.)
Next, place those dough balls onto the prepared baking sheets, leaving room between for spreading. If you’re using one baking sheet you will need to bake them in batches.
Then press the balls down quite firmly to flatten into a biscuit shape, and bake in the preheated oven for 8-12 minutes. Until the edges are a nice golden brown.
Leave to cool for a few minutes on the tray then transfer to a wire rack to cool completely.
How to store nutty cookies
Store your tasty nutty cookies in an airtight container at room temperature. (I prefer metal containers.) Consume within 5 days.
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Easy Nutty Cookies - Printable Recipe
Soft yet crunchy nutty cookies with comforting spices are perfect for snuggling on the sofa in colder months!
Ingredients
- 150g (2/3 Cup) Unsalted Butter, room temp
- Pinch of Salt
- 150g (3/4 Cup) Light Brown Muscovado Sugar
- 80g (2/3 Cup) Pecans, chopped
- 80g (2/3 Cup) Hazelnuts, chopped
- 1 Egg
- 1 tbsp Golden Syrup
- 200g (1 + 1/2 Cups) Plain Flour
- 1 tsp Baking Powder
- 1 tsp Mixed Spice
Essential equipment
- Electric Stand Mixer or Large Bowl with Electric Hand Whisk
- 1 or 2 Large Baking Sheets
- Sieve
Instructions
- Preheat the oven to 190°C/Fan 180°C/374ºF and line your baking sheet(s) with baking paper or a silicone mat. Then cream together the butter, salt and sugar in a stand mixer. Beat for 5 minutes, until very light and fluffy. Scrape down the bowl if you need to.
- Then add the pecans, hazelnuts, egg and golden syrup. Beat again until everything is evenly distributed.
- Sieve in the flour, baking powder and mixed spice. Mix until the dough is stiff and there are no more streaks of flour visible.
- Divide the dough into 24 equal portions and roll into balls.
- Allowing room for spreading, evenly space out the dough balls on your lined baking tray(s). (You may need to cook in batches.) And press down firmly to flatten them into thick discs.
- Bake in your preheated oven for 8-12 minutes, until golden round the edges. Allow to cool for 2-3 mins on the tray, then transfer to a wire rack to cool completely.
Notes
Store in a metal container at room temperature. Consume within 5 days.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 30mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.