Nutty Crispy Sugar Cookies

Nutty Crispy Sugar Cookies

Cindy Carnes 133

"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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1 h 10 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 46 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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...

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

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 th...

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

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 choco...

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!

These cookies were pretty good, but the on the day we baked them they were kind of hard, although they weren't overbaked. After keeping them in an airtight container overnight though, they were...

These are addictive. I halved the recipe and followed it exactly. I was a little worried at first, as the dough is very oily before baking. The final product, though, is crispy outside, chewy i...