Buttery, nutty, warmly spiced shortbread with a crumbly melt-in-your-mouth texture. These cookies bring cozy flavors to any occasion — perfect with a hot drink or as a thoughtful gift.
● Ingredients
Base Dough:
• 1 cup whole wheat flour
• ½ cup unsalted butter, softened (room temperature)
• ⅓ cup brown sugar (light or dark)
• ½ tsp ground cinnamon
• ¼ cup finely chopped walnuts
• Pinch of salt
● Optional Add-ins & Variations
• ½ tsp vanilla extract – adds warmth and depth
• 1–2 tbsp cornstarch – for an even softer, more delicate texture
• 1 tbsp maple syrup or honey – to deepen the sweetness (reduce sugar slightly)
• Dash of nutmeg or allspice – for a deeper spice profile
• Swap walnuts for pecans, almonds, or hazelnuts
• Replace whole wheat flour with oat flour or spelt for a unique twist
🥣 Instructions
1. Cream Butter & Sugar
In a mixing bowl, beat the softened butter with brown sugar until light, fluffy, and pale in color. This creates a tender, melt-in-the-mouth texture.
2. Add Spices
Mix in the ground cinnamon and a pinch of salt. Optional: Add vanilla or a hint of nutmeg here.
3. Incorporate Dry Ingredients
Stir in the whole wheat flour and chopped walnuts. Use a spatula or your hands to bring the mixture together into a crumbly dough. It may look dry but will hold when pressed.
4. Shape & Chill
Form the dough into a flat disc, wrap tightly in plastic wrap or parchment, and refrigerate for at least 30 minutes. Chilling helps the dough firm up and hold shape during baking.
5. Prepare for Baking
Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper or a silicone mat.
6. Roll & Cut
Lightly flour your work surface and roll out the chilled dough to about ¼ inch thickness. Cut into desired shapes using cookie cutters or a knife.
7. Bake
Place cookies about 1 inch apart on the baking sheet. Bake for 12–15 minutes or until lightly golden at the edges. Avoid overbaking to keep the texture tender.
8. Cool Completely
Transfer cookies to a wire rack and let cool completely. They will firm up as they cool.
🧁 Serving Suggestions
• Serve with chai, coffee, or spiced tea for a cozy afternoon treat
• Pack in a gift box with a ribbon for holidays or special occasions
• Crumble over vanilla yogurt or roasted fruit for an easy dessert
• Dip halfway in melted dark chocolate and sprinkle with chopped walnuts for an elegant twist
🧊 Storage & Make-Ahead
Room Temperature:
• Store in an airtight container for up to 1 week
Freezer (Baked):
• Cool completely and freeze in a sealed bag or container for up to 2 months
Freezer (Unbaked):
• Freeze cut-out dough on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
🔁 Variations
• Vegan Version: Use plant-based butter
• Nut-Free: Omit walnuts or replace with sunflower seeds
• Gluten-Free: Use a gluten-free 1:1 flour blend or almond flour + a binding agent
• Sweeter: Drizzle with cinnamon glaze (powdered sugar + milk + cinnamon)
• Spicier: Add pumpkin spice or chai spice mix
✨ Pro Tips
• Use cold butter if the dough feels too soft to roll after chilling
• Don’t overbake – these cookies should stay slightly pale for the best shortbread texture
• Toast the walnuts first for deeper flavor
• Double the batch – these disappear quickly and freeze well
⏱ Time & Servings
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 15 minutes
• Total Time: 1 hour
• Yields: 16–18 cookies