Nutty Crispy Sugar Cookies Recipe -
Nutty Crispy Sugar Cookies Recipe

Nutty Crispy Sugar Cookies

Recipe by  

"I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
  3. Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2003

Great drop cookie! I normally try to make some substitutions to try to put a little good in our goodies. I used 1 cup whole wheat flour and the rest unbleached flour. I substituted trubinado sugar for the white sugar. I substituted cashews for the walnuts, which we added directly to the dough. The kids liked that the cookies do not spread much while cooking, so many can be cooked at one time. (Which also allows for the cooling of many at one time and thus the eating of many. LOL!) We did not roll the cookies in nuts or sugar, for the first batch because we forgot. We were glad we did. These have a shortbread consistency without being too sweet. They freeze well too.

Most Helpful Critical Review
May 02, 2005

I found these to be very bland. If I make these again, I would make them with a thumbprint of jam in the middle to add some flavor.


46 Ratings

Mar 30, 2003

Delicious! I used pecans instead, sprinkled sugar on the tops and then baked 7 min on bottom rack / 3 minutes on top rack - taste was wonderful!!! Texture was perfect too - I was searching for something just a *tad* chewier than Pepperidge Farm's Homestyle Sugar Cookies and this was it! ***These do spread as they bake so be sure be sure to use smaller size drops....

Oct 13, 2003

These were quick, easy & excellent. My husband & his friends loved them. Will definetly make these again (& again). Thanks

Mar 30, 2003

These are great cookies. My son has a peanut allergy, so we were looking for a cookie recipe similar to the peanut butter kiss cookies. I made them into balls, rolled them in sugar and when they came out of the oven put a hershey kiss into them. They are the BEST substiute we have found. They are tasty frosted too!

Dec 22, 2003

These were wonderful! I did omit the nuts.(My boys have never liked nuts.) The cookies were nice and crispy but not hard.

Feb 08, 2006

Very tasty with a nice dry crumb. I used almonds instead of walnuts because that's all I had in the cupboard. Next time I want to try it with pecans. I took a few and dipped half in melted chocolate. They disappeared quickly!

Jul 28, 2003

This is one of the best sugar cookies I've ever made. This is definitely a keeper. It's crispy but yet not hard, it's tasty but not overwhelmingly sweet... It's perfect!


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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