These Christmas cookies are buttery, crumbly, and filled with a super yummy spiced walnut filling. The combination of walnuts, cinnamon, ginger, and nutmeg makes them such a delicious treat for Christmas, and they’re even better with a cup of coffee or tea.
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Why I love these Christmas cookies
I love these cookies because they’re not just regular butter cookies with a few nuts added. There’s a generous walnut filling inside, and you get that delicious nutty flavor in every bite.
They’re also a lovely addition to your Christmas baking, especially if you enjoy homemade cookies with a filling. My family loves these, and they never last long in our house.
Texture + flavor
The outside is buttery and crumbly, with lightly golden edges, while the filling is soft and a little chewy. I especially like the little pieces of walnut inside because they add some texture instead of making the filling completely smooth.
The cinnamon gives the cookies most of their warm, spiced flavor, while the ginger and nutmeg add a little extra Christmas warmth. None of the spices are too strong, so you can still taste the walnuts.
Christmas cookies ingredients
This recipe makes approximately 18 cookies, with one cookie per serving.
For the cookie dough
- 7 tablespoons (100 g) unsalted butter, at room temperature
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon vanilla sugar
- A small pinch of salt
- 2 large egg yolks
- 2 tablespoons (30 ml) cold water
- 1¾ cups plus 3 tablespoons (230 g) all-purpose flour
- 1 teaspoon baking powder
For the spiced walnut filling
- About 1⅓ cups (160 g) walnut pieces
- 6 tablespoons plus 1 teaspoon (80 g) granulated sugar
- 2 large egg whites
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
For finishing
- Powdered sugar, optional
The cup measurements are approximate, especially for the flour and walnuts. If you have a kitchen scale, use the gram measurements for the most reliable results.
Equipment you’ll need
- Large mixing bowl
- Spatula or wooden spoon
- Fine-mesh sieve
- Food processor or blender
- Rolling pin
- Parchment paper
- Dough cutter or sharp knife
- Baking sheet
- Wire cooling rack
How to make these Christmas cookies
Step 1: Mix the butter and sugar
First, add 7 tablespoons (100 g) of room-temperature butter to a large mixing bowl, then add 3 tablespoons (40 g) of granulated sugar.
Use a spatula to mix the butter and sugar until they look smooth and creamy. The sugar might still feel a little grainy, and that’s fine.
Step 2: Add the vanilla and salt
Next, add 1 teaspoon of vanilla sugar and a small pinch of salt to the butter and sugar, then give it another good mix.
Note: If you don’t have vanilla sugar, you can use ½ teaspoon of vanilla extract instead. It works well in this recipe, so you don’t need to buy vanilla sugar just for these cookies.
Step 3: Add the egg yolks
Add 2 egg yolks and mix them into the butter and sugar until you can’t see any streaks of egg yolk.
Keep the egg whites because we’ll use them to make the walnut filling. You can leave them in a small bowl while you finish the dough.
Step 4: Add the cold water
Pour in 2 tablespoons (30 ml) of cold water and give it a good mix. The extra moisture will help the dough hold together when we add the flour.
Don’t worry if the water doesn’t mix completely into the butter at first. It may look a little uneven, but that’s normal at this stage.
Step 5: Make the cookie dough
Place a sieve over the mixing bowl and add 1¾ cups plus 3 tablespoons (230 g) of all-purpose flour and 1 teaspoon of baking powder.
I like to sift the flour to get rid of any little lumps. Then use your spatula to start mixing the flour into the butter and eggs.
The dough will look crumbly at first, but as you keep mixing, it should start coming together. When it becomes too thick for your spatula, use your hands to bring it together into a soft dough.
Don’t knead it for too long. Once the dough holds together and you don’t see any dry flour, it’s ready.
Top Tip: If the dough feels dry and keeps falling apart, try pressing a little between your fingers. If it still won’t hold together, add a few drops of cold water and gently work them in. You want a dough that holds together without becoming sticky.
Step 6: Chop the walnuts
Leave the cookie dough aside for the moment and add about 1⅓ cups (160 g) of walnuts to a food processor.
Blend until the walnuts are finely chopped, but stop before they turn into a paste. You want little walnut pieces in the finished filling.
Step 7: Make the spiced walnut filling
Add 6 tablespoons plus 1 teaspoon (80 g) of granulated sugar, 2 egg whites, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and ⅛ teaspoon of ground nutmeg to the chopped walnuts.
Blend everything again until you have a nice, thick filling, but be careful not to blend it too much. You should still be able to see some little pieces of walnut.
Step 8: Roll out the cookie dough
Put the cookie dough on a large sheet of parchment paper and use a rolling pin to roll it out evenly.
Try to make it as square as possible, with fairly straight edges and the dough about the same thickness all over. If it starts sticking to your rolling pin, sprinkle a little flour on top.
Once you’ve rolled it out, cut straight across the middle to divide the dough into two equal pieces.
Top Tip: If the dough gets too soft or sticky while you’re rolling it, put it in the refrigerator for about 10 to 15 minutes. A short rest will firm up the butter and make the dough easier to handle, without having to add lots of extra flour.
Step 9: Add the walnut filling
Take half of the walnut filling and spoon it onto the middle of one piece of dough. Then do the same with the remaining filling on the second piece.
Use the back of your spoon to spread the filling out a little, leaving some space around the edges. This gives you enough room to roll the dough around the filling.
Step 10: Roll the dough around the filling
Lift the edge of the parchment paper and use it to roll the dough over the walnut filling. The paper helps you lift and roll the dough without pulling or breaking it.
Keep rolling until the filling is wrapped inside, then repeat with the second piece. Turn both rolls so the joined edges are underneath.
Next, use your hands to gently flatten each roll a little, keeping the thickness fairly even from one end to the other.
Step 11: Cut the cookies
Take a dough cutter or sharp knife and cut each roll into little triangles. I like this shape for Christmas cookies, and it gives you a nice view of the walnut filling at the cut edges.
You should get approximately 18 cookies from the two rolls. The exact number will depend on how large you cut them.
Step 12: Bake the Christmas cookies
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the cookies on the baking sheet, leaving a little space between them. Bake for about 18 to 20 minutes, until they’re lightly golden and your kitchen smells absolutely amazing.
Start checking at around 18 minutes. The dough should look baked, with lightly golden edges. If the cookies are still very pale and look doughy, give them another minute or two.
Step 13: Let the cookies cool
Leave the cookies on the baking sheet for a few minutes before carefully moving them to a wire rack. They’re a little delicate while they’re hot, but they’ll firm up as they cool.
Once they’re completely cool, you can dust them with a little powdered sugar if you like. I think they look lovely with just a light dusting, and they’re ready to enjoy
Related Recipe: If you love Christmas cookies, you should also try my soft gingerbread cookies here. They’re chewy, full of warm spices, and so yummy. They’re another family favorite, and they’re perfect for Christmas. You can watch that recipe next.
Christmas Cookies with Walnut Filling
These buttery cookies are filled with a sweet, spiced walnut filling. They’re tender, flavorful, and perfect for a homemade treat.
18
servings30
minutes20
minutes180
kcal50
minutesFor the cookie dough
7 tablespoons (100 g) unsalted butter, softened
3 tablespoons (40 g) granulated sugar
1 teaspoon (4 g) vanilla sugar
pinch (about 0.3 g) of salt
2 egg yolks
2 tablespoons (30 ml) cold water
1¾ cups + 1 tablespoons (230 g) all-purpose flour
1 teaspoon (4 g) baking powder
- For the spiced walnut filling
1⅓ cups (160 g) walnuts, finely chopped
6 tablespoons + 1 teaspoon (80 g) granulated sugar for filling
2 egg whites
1 teaspoon (2.6 g) ground cinnamon
¼ teaspoon (0.5 g) ground ginger
⅛ teaspoon (0.3 g) ground nutmeg
Directions
- Add room-temperature butter and sugar to a large mixing bowl and mix until creamy.
- Add vanilla sugar and a pinch of salt, then mix well.
- Add egg yolks and mix until no streaks of yolk remain.
- Add cold water and mix thoroughly.
- Sift all-purpose flour and baking powder, then mix into the butter and egg mixture.
- Combine into a soft dough with minimal kneading and set aside.
- Chop walnuts finely in a processor without forming a paste.
- Add sugar, egg whites, cinnamon, ginger, and nutmeg to the walnuts and blend until thick.
- Roll cookie dough evenly on parchment paper into a square shape.
- Cut dough into two equal parts, spread walnut filling on each piece.
- Roll the dough over the filling using parchment paper, and flatten the rolls gently.
- Cut each roll into small triangles and place on a baking sheet.
- Bake at 180°C (350°F) for 18-20 minutes until cookies are lightly golden.
Recipe Video
Notes
- Try Pecans Instead of Walnuts: You can replace the walnuts with the same weight of pecans if you like. Pecans have a slightly sweeter, milder flavor and work well with the Christmas spices.
- No Food Processor Needed: Finely chop the walnuts with a sharp knife, then stir in the sugar, egg whites, and spices by hand. Make sure the walnuts are chopped small enough so the filling spreads easily.
- Fix a Runny Walnut Filling: If your filling seems too wet to spread, add 1 tablespoon of finely ground walnuts at a time until it thickens. It should be thick enough to stay in place when you spoon it onto the dough.
- Get Neater Cookie Shapes: If the filled rolls feel too soft to cut, refrigerate them for 10 to 15 minutes first. The firmer dough will be easier to cut into triangles without squashing the filling.
- Freeze Cookies Before Baking: You can freeze the shaped, unbaked cookies on a baking sheet, then transfer them to a freezer-safe container for up to a month. Thaw them overnight in the refrigerator before baking as usual.
- Keep Cookies Fresh Longer: Store these cookies separately from soft, moist cookies, especially if you’re making a Christmas cookie assortment. This helps stop the buttery outside from absorbing moisture and becoming too soft.
Nutrition Facts
- Total number of serves: 18
- Calories: 180kcal
- Fat: 10.9g
- Carbohydrates: 18g
- Protein: 3.4g
How to store these Christmas cookies
Once the cookies are completely cool, keep them in an airtight container at room temperature for up to 3 days. If you’re stacking them, place a sheet of parchment paper between the layers to help prevent them from breaking.
For longer storage, you can freeze the baked cookies for up to 2 months. Put them in a freezer-safe container and let them thaw at room temperature when you’re ready to serve.
If you’re planning to freeze them, leave off the powdered sugar until after they’ve thawed. That way, you can dust them just before serving.
Can you make the dough ahead?
Yes, you can prepare the cookie dough a day ahead and keep it tightly wrapped in the refrigerator. This is handy if you’re baking several Christmas recipes and want to do some of the preparation earlier.
When you’re ready to make the cookies, let the dough sit at room temperature until it’s soft enough to roll without cracking. If it becomes too sticky, return it to the refrigerator for a little while.
More cookie recipes
And there you have it, our super yummy Christmas cookies with spiced walnut filling. Everyone in my family loves these cookies, and they never last long in our house. I hope you give them a try this Christmas.
If you’re looking for more holiday baking ideas, have a look at my other cookie recipes below. There are lots of delicious cookies to make, whether you’re baking for Christmas or just want something homemade to enjoy with your coffee.
- A Giant Christmas Skillet Cookie Stuffed with Nutella – If you want something a little different for Christmas, why not bake one giant cookie instead of a whole batch? This skillet cookie has a delicious Nutella filling and is perfect for sharing with family and friends.
- The Easiest Peanut Butter Cookies Ever! – Love peanut butter? These homemade cookies are a great way to enjoy it! They’re simple to prepare and don’t require much fuss, making them a handy recipe when you want to bake something without spending too long in the kitchen.
- The Best Buttery Keto Shortbread Cookies – You don’t have to miss out on buttery shortbread if you’re following a keto diet. These cookies are a lovely alternative to traditional shortbread, and they’re just as nice to enjoy with a warm cup of tea or coffee.
And if you make these Christmas cookies, please leave me a comment or question below, or in the comments on my YouTube video. I love hearing how your recipes turn out, and I’ll do my best to reply to all your comments and questions.