Some cookies are made to be eaten alongside a hot cup of tea, and these walnut tea cookies are a perfect example. They are buttery and tender, lightly sweetened with powdered sugar, and studded with chopped walnuts. After baking, each cookie is rolled in more powdered sugar while still warm, which gives it a soft, snowy coating. The dough takes only 15 minutes to mix, and the ingredient list is short: butter, powdered sugar, vanilla, flour, salt, baking powder, and walnuts.
The dough needs to chill for an hour before baking, so the total time is about 1 hour and 27 minutes, including 12 minutes in the oven. The recipe serves 12, and it is a great one for holiday cookie tins, tea parties, and quiet afternoons. Below you will find the full recipe, tips for getting the texture right, storage guidance, and answers to the most common questions.
Why You’ll Love These Walnut Tea Cookies
- Only eight ingredients, most of which are pantry staples
- Buttery, tender, and lightly sweet, so they pair well with tea or coffee
- Chopped walnuts add a toasty, nutty crunch in every bite
- A snowy coating of powdered sugar makes them look festive
- The dough comes together in a single bowl, with just 15 minutes of prep
- Roll and cut them into any shapes you like
- A perfect cookie for holiday gifting and cookie exchanges
What Do Walnut Tea Cookies Taste Like?
These cookies taste rich and buttery, with a gentle sweetness from the powdered sugar and a warm note of vanilla. The walnuts bring a slightly bitter, earthy crunch that balances the butter. Because the cookies are baked until firm but not brown, they stay pale and delicate, and the powdered sugar coating melts into a soft, sweet shell as it clings to the warm cookie.
The texture is tender and a little crumbly, the way a classic tea cookie should be. They are not overly sweet, which makes them an ideal partner for black tea, herbal tea, or a cup of coffee.
Recipe Overview
- Prep time: 15 minutes
- Chill time: 1 hour
- Cook time: 10 to 12 minutes
- Total time: 1 hour 27 minutes
- Oven temperature: 375°F
- Yield: 12 servings
The method is simple. Cream the softened butter with powdered sugar and vanilla, then mix in a flour mixture just until combined. Fold in the chopped walnuts, shape the dough into a ball, wrap it, and chill it for an hour. Then roll out the dough, cut it into shapes, bake the cookies on an ungreased sheet, and roll them in extra powdered sugar while they are still warm.
Ingredients
For the Cookie Dough
- 8 ounces unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup chopped walnuts
For Coating
- Extra powdered sugar, for dusting
Ingredient Notes
Unsalted Butter
The recipe uses 8 ounces of unsalted butter, softened. Butter is the main flavor in these cookies, so choose a good one. Softened butter creams smoothly with the powdered sugar, so let it sit at room temperature before you begin.
Powdered Sugar
Half a cup of powdered sugar sweetens the dough and gives the cookies their fine, tender texture. You will also need extra powdered sugar to coat the cookies after baking.
Vanilla Extract
You need 1 1/4 teaspoons of vanilla extract. It rounds out the buttery flavor of the cookies.
All-Purpose Flour, Salt, and Baking Powder
Two cups of all-purpose flour form the body of the cookie. A quarter teaspoon of salt balances the sweetness, and 1 teaspoon of baking powder helps the cookies hold a tender crumb. Whisk the three together before adding them to the butter.
Chopped Walnuts
The recipe calls for 2/3 cup of chopped walnuts, folded in at the end. Chop them fairly finely so they are evenly distributed and the dough is easy to roll.
Equipment
- A large mixing bowl and an electric mixer, for creaming the butter and sugar
- A separate bowl and a whisk for the dry ingredients
- A spatula for folding in the walnuts
- Plastic wrap, for chilling the dough
- A rolling pin and cookie cutters
- An ungreased cookie sheet
- A wire rack, for cooling
- A shallow dish for the extra powdered sugar
Variations and Substitutions
The recipe above is the tested version. The ideas below are only suggestions, and they have not been tested here.
- Shapes: The recipe says to roll out the dough and cut it into desired shapes, so you can use any cutters you like.
- Other nuts: Pecans or almonds could stand in for the walnuts if you prefer a different nut.
- Round cookies: The photos on this page show round, snowball-style cookies. The source recipe rolls out and cuts the dough instead, so shaping the dough into balls would be our own variation.
- More buttery nut cookies: If you enjoy this style, try our Russian Tea Balls or our Buttery Pecan Snowball Cookies.
Step-by-Step Instructions
Step 1: Cream the butter and sugar. In a large mixing bowl, beat together the softened butter and 1/2 cup of powdered sugar until creamy. Blend in the vanilla extract.
Step 2: Add the dry ingredients. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the flour mixture to the creamed mixture, mixing until just combined.
Step 3: Fold in the walnuts. Fold in the chopped walnuts until they are evenly distributed.
Step 4: Chill. Shape the dough into a ball and wrap it in plastic wrap. Chill it in the refrigerator for 1 hour.
Step 5: Preheat the oven. Preheat the oven to 375°F.
Step 6: Roll, cut, and bake. Roll out the dough and cut it into the shapes you like. Place the cookies on an ungreased cookie sheet and bake for 10 to 12 minutes, until the cookies are firm but not brown.
Step 7: Coat in powdered sugar. While the cookies are still warm, roll them in additional powdered sugar. Let them cool before serving.
Tips for Success
- Soften the butter properly. Softened butter creams smoothly and makes a tender cookie.
- Do not overmix. Mix the flour in until it is just combined to keep the cookies tender.
- Chill the full hour. The dough is rich with butter, and chilling makes it much easier to roll and cut.
- Use an ungreased sheet. The dough has plenty of butter and does not need extra grease.
- Watch the color. The cookies are ready when they are firm but not brown, so check them at 10 minutes.
- Coat while warm. The powdered sugar clings best to a warm cookie.
- Chop the walnuts evenly. Smaller pieces make the dough easier to roll and the cookies easier to cut.
How to Know They’re Done
The recipe says to bake the cookies for 10 to 12 minutes, until they are firm but not brown. They should look pale, with just a hint of golden color at the very edges at most. If the cookies turn deeply brown, they have baked too long. Because they are rolled in powdered sugar while still warm, take them off the sheet as soon as they are firm enough to handle.
What to Serve With Walnut Tea Cookies
These cookies are made for a cup of hot tea. Serve them with a classic black tea, an herbal blend, or a cup of coffee. They look lovely on a holiday dessert plate next to other buttery cookies, such as Cinnamon Sugar Snowball Cookies. If you would like a cake to go with your tea, try our Date & Walnut Tea Cake.
Storage
The source recipe does not give storage instructions. Once the cookies have cooled completely, store them in an airtight container, with parchment paper between layers so the powdered sugar coating does not stick. Since the recipe does not specify a storage time, use your own judgment.
Freezing
The source recipe does not cover freezing, and we have not tested it. The recipe does call for chilling the dough for an hour, so you can prepare the dough ahead on the same day you plan to bake.
Common Mistakes to Avoid
- Skipping the chilling time. Without chilling, the dough is soft and hard to roll and cut.
- Overmixing the flour. This can make the cookies tough instead of tender.
- Using cold butter. The butter should be softened so it creams properly.
- Overbaking. The cookies should be firm but not brown.
- Greasing the cookie sheet. The recipe uses an ungreased sheet.
- Waiting too long to coat. Roll the cookies in powdered sugar while they are still warm so the sugar sticks.
- Leaving large walnut pieces. Big chunks can make the dough hard to roll out smoothly.
Frequently Asked Questions
How many cookies does this recipe make?
The source recipe lists 12 servings and does not give an exact cookie count, which depends on the size of your cutters and how thinly you roll the dough.
How long do I chill the dough?
Chill the dough for 1 hour in the refrigerator, wrapped in plastic wrap.
What temperature do I bake the cookies at?
Bake at 375°F for 10 to 12 minutes, until the cookies are firm but not brown.
Do I need to grease the cookie sheet?
No. The recipe says to use an ungreased cookie sheet.
When do I add the powdered sugar coating?
While the cookies are still warm from the oven, roll them in additional powdered sugar.
Can I use salted butter?
The recipe is written with unsalted butter and 1/4 teaspoon of salt. We have not tested it with salted butter.
Can I use a different nut?
The recipe calls for chopped walnuts. Other nuts are an easy swap to try, but they have not been tested here.
Can I make the dough ahead?
The dough chills for 1 hour before baking, so you can make it up to that point and bake it afterwards. We have not tested chilling it longer.
Recipe Background
Tea cookies are a long-standing tradition, and many cultures have a version of a buttery, lightly sweet cookie meant to be served with a hot drink. Buttery nut cookies rolled in powdered sugar are especially loved around the holidays, and they go by many names, including tea cakes and snowballs. These walnut tea cookies take a slightly different approach by rolling out and cutting the dough instead of shaping it into balls.
This recipe is adapted from the Tea Cookies by Amelia Mapstone of Food Faith Fitness, written here in our own words with the same ingredients, amounts, and method.
Share Your Creation
Did you make these walnut tea cookies? Leave a comment below and tell us how they turned out. What shapes did you cut, and what did you pair them with? Your tips and photos help other readers make the recipe their own.
Conclusion
Walnut tea cookies are a simple, buttery treat with a snowy powdered sugar coating and a toasty walnut crunch. With just eight ingredients and an hour of chilling, you can bake a batch that looks lovely on a holiday tray and tastes even better with a cup of tea. Make a batch, pour a cup, and enjoy.
More Delicious Recipes You’ll Love
- Russian Tea Balls (Buttery, Melt-In-Your-Mouth Holiday Classics)
- Cinnamon Sugar Snowball Cookies
- Buttery Pecan Snowball Cookies – Soft, Melt-in-Your-Mouth Holiday Treats!
- Date & Walnut Cookies – Soft, Healthy & Naturally Sweet 9-Ingredient Treat
- Best Moist Date & Walnut Tea Cake (12‑Slice Power Bake!)
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Nutritional Information
Nutrition values are those published with the source recipe, per serving (12 servings). Actual numbers will vary with the brands you use and the size of your cookies.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 275 |
| Carbohydrates | 22g |
| Protein | 3g |
| Fat | 20g |
| Saturated Fat | 10g |
| Sodium | 52mg |
| Fiber | 1g |
| Sugar | 5g |
Walnut Tea Cookies
- Total Time: 1 hour 27 minutes
- Yield: 12 servings 1x
Description
Buttery, tender tea cookies made with powdered sugar and chopped walnuts. The dough is chilled for an hour, baked until firm but not brown, and rolled in extra powdered sugar while still warm.
Ingredients
8 ounces unsalted butter, softened
1/2 cup powdered sugar
1 1/4 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2/3 cup chopped walnuts
Extra powdered sugar, for dusting
Instructions
1. In a large mixing bowl, beat together the softened butter and 1/2 cup powdered sugar until creamy. Blend in the vanilla extract.
2. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the flour mixture to the creamed mixture, mixing until just combined.
3. Fold in the chopped walnuts.
4. Shape the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 1 hour.
5. Preheat the oven to 375°F.
6. Roll out the dough and cut it into desired shapes. Place the cookies on an ungreased cookie sheet and bake for 10 to 12 minutes, until firm but not brown.
7. While the cookies are still warm, roll them in additional powdered sugar.
Notes
Adapted from the Tea Cookies recipe by Amelia Mapstone of Food Faith Fitness.
The source lists 12 servings and does not give a cookie count.
Nutrition values are those published with the source recipe, per serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 5g
- Sodium: 52mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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