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Honey Walnut Cookies

Soft, sweet, and studded with crunchy walnuts, these sugar-coated Honey Walnut Cookies will be a delightful surprise to any holiday cookie tray. 

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Liz


  • 2 Tbs. sugar
  • 1/2 c. unsalted butter at room temperature
  • 3/4 c. sugar
  • 1 large egg at room temperature
  • 1/4 c. good-quality honey
  • 1 Tbs. lemon juice
  • 2 c. all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/2 c. finely chopped walnuts toasted


  1. Preheat oven to 350°F. Set out two baking sheets and line with parchment paper or silpat. (If using Anolon baking sheets, there's no need to use parchment paper.) Set aside.
  2. Place 2 Tbs. sugar into a shallow bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 3/4 c. sugar on medium speed until light and fluffy. Reduce speed to low and add eggs, honey and lemon juice. Scrape down sides of the bowl and add flour, baking soda, cinnamon, salt and ginger.
  4. Scrape down sides of the bowl and add walnuts - using either a rubber spatula or the stand mixer on low, stir to combine.
  5. Use a standard size (1 1/2 Tbs.) ice cream scoop to portion dough into balls. Roll between clean hands, if needed, to help form the ball. Roll dough in granulated sugar and set onto prepared baking sheet.
  6. Bake in preheated oven until just beginning to brown, 7-9 minutes. Allow to cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
  7. Store in an air-tight container for up to 3-4 days.