Melt in your mouth Molasses Walnut Cookies

Servings: 2 1/2 dozen cookies serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

Molasses Walnut Cookies  are a buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.

molasses walnut cookies

Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…

These cookies go by all sorts of names but they’re all the same buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar. They’re a festive cookie if there ever was one, with their snowy coat.

This version swaps out the pecans for walnuts and replaces the corn syrup with molasses, and the flavours meld so beautifully that you’d think this was a holiday classic. And maybe it is.

The version of this cookie I grew up with were my mom’s hazelnut crescents. Even as a youngster they were the first I chose off the cookie plate and any leftovers in the freezer after the holidays were reserved for me and me alone.

molasses walnut cookies

Variety on your holiday cookie plate is a wonderful thing and these cookies are guaranteed to offer that. Dense with nuts they have a satisfying substance tucked into that buttery crumb.

The recipe offers endless variations. Try it with ground pecans or hazelnuts instead of walnuts. Add the zest of half an orange or double up on the spices.

molasses walnut cookies

Molasses Walnut Cookies Recipe

Makes 2 ½ dozen cookies

Ingredients:

  • 1 cup flour
  • Pinch of ginger and cinnamon
  • ½ cup butter, softened
  • ¼ cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla extract
  • 1 scant cup ground toasted walnuts (a cup of walnut pieces whirred in the food processor until crumbly)
  • About ½ cup icing sugar, sifted (for rolling baked cookies)

Instructions:

  1. Beat butter until creamy then beat in molasses and vanilla. Stir spices into flour and add in three additions. Stir in ground walnuts. Scrape dough into a ball, press into a disk and refrigerate for an hour.
  2. Preheat oven to 300 F
  3. Roll dough into 1” balls and place on a parchment lined baking sheet about 1 ½” apart.
  4. Bake for 30 minutes.
  5. When cool roll in icing sugar. Or roll when warm and dust again with sugar when cooled.

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10 thoughts on “Melt in your mouth Molasses Walnut Cookies

  1. Margaret Delgatty says:

    These look like a nice twist on my Pecan Dreams, which I’ve made every Christmas for almost thirty years but haven’t yet this year…

  2. Marie Arnold says:

    Very nice and I look forward to trying many more of your recipes.

  3. Edith Nutt says:

    Just saw the molasses walnut cookies I will bake them today.They look good.
    thank you for the recipe
    Edith

    1. Margaret Delgatty says:

      I baked these as a variation on my Pecan Dreams, which has been one of my essential Christmas recipes for probably thirty years. I made them with pecans (I can never seem to get walnuts fresh enough for my taste…) and they had a more notable flavour than the Pecan Dreams, and they do indeed pretty much melt in your mouth! Pending review from my molasses-loving English son-in-law, I expect I’ll be making these again! (And this year I also used half butter and half margarine for all my baking, and I quite like the resulting texture. But I found out you can apparently over-cream the fat/sugar mixture… Always something new to learn!)

  4. Francine Nault says:

    I tried these for the first time “Melt in your mouth Molasses Walnut Cookies” and they are now my favorites. So tender and tasty they just melt in your mouth. I will make these year round I just love them! Thank you Crosby’s for sharing all those wonderful recipes and by the way I love your molasses.

    1. Hi Francine, Thanks so much for taking the time to send your thoughts on the recipe. They’re a new favourite of mine too.

  5. Nancy Terris says:

    I would like a recipe for large molasses drop cookies .

    1. Hi Nancy, here is the link to the molasses drop recipe from our website, http://www.crosbys.com/drop-cookies/

  6. Nancy Terris says:

    Thank you Bridget I just found this I will try them plus I downloaded the Crosby’s Recipe Book.

    1. Lynn Purdy says:

      Nancy, I hope you have had a chance to try the cookies as well as some new molasses recipes.

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