Winter Wonderland Cookies

I found a recipe for these cookies and just had to make them. They remind me of cookies my aunt sends every Christmas. They are perfect with a cup of coffee and were ridiculously simple to make. They will make any holiday table look festive and fun! Give them a try, you won’t be dissappointed! Recipe is below.


1 cup unsalted butter (2 sticks) (start with chilled sticks)

3 tablespoons sugar

2 tablespoons light brown sugar, packed

2 teaspoons pure vanilla extract

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

2 cups all-purpose flour

2 cups chopped walnuts (a little more than coarsely chopped)

1 ½ cups powdered sugar

Crystal sugar sprinkles, green (optional), should be fine sprinkles not large

Crystal sugar sprinkles, red (optional), should be fine sprinkles not large


Place both sticks of butter in a microwave safe bowl and microwave for about 30 seconds. You want the butter JUST softened but still pale in color and cool to the touch. You DO NOT want to melt the butter all the way or let it get too warm. It should still keep a fluffy consistency.

Use a stand mixer with paddle attachment and mix the butter, sugar, and brown sugar together on a med/high setting. You want it well incorporated and fluffy. I mixed mine for about 1 minute. You could also do this with an electric handheld mixer if you don’t have a stand mixer. Add in the vanilla, salt, cinnamon, nutmeg and mix on low-medium setting. After the vanilla, salt, and spices are just incorporated you can put the mixer on low and start to add the flour to the mixer in increments. Make sure the last additions are mixed in before adding more flour. After this is done I like to give the dough a hand stir just to make sure all the flour got mixed in and that there isn’t any on the bottom or sides of the bowl. Add the chopped walnuts and hand fold into the dough until evenly dispersed. Shape dough into a ball, chill in plastic food wrap in the fridge for 1 – 1 ½ hours.

About 10 minutes before taking the dough out of the fridge move the oven rack to the middle of the oven and start preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. Place powdered sugar in a large bowl. If you are doing the optional sprinkles add them to the powdered sugar now. I did about ½ of a 22oz tube of green sprinkles and ½ of a 22oz tube of red. You can add more or less depending on personal preference. I like my colors to be subtle so I went light on the sprinkles. Just remember to use fine crystal sprinkles and not large heavier ones. Take the dough out of the fridge and using a 1 ½ inch ice-cream scoop measure out even and leveled scoops. Roll the measured out dough into balls and place on the lined cookie sheets about 1 ½ inches apart.

I bake one cookie tray at a time, this allows the cookies to cook more evenly, also so I can keep an eye on them so they don’t overbake. Bake each tray for about 12-15 minutes. You want to take them out when they just start to turn a light golden color. They will still be relatively pale. You DON’T want them to start cracking on the top or you’ve left them in too long. I kept mine in for about 13 minutes but ovens will vary. Place the cookie sheets on a cooling rack for about 2 minutes. While they are still warm gentle roll each cookie in the powdered sugar for the first coat and set directly on the cooling rack (not back on the backing sheet.) Let them cool completely before rolling through the powdered sugar again. I roll them in 3 coats of the powdered sugar mix.

If using a 1 ½ inch scoop this recipe will make about 44 cookies.

This recipe was inspired by: I added some ingredients and changed others.


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