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Nutty Crispy Sugar Cookies

Nutty Crispy Sugar Cookies

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    1 h 10 m
Cindy Carnes

Cindy Carnes

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

TOMVSGIRL
17

TOMVSGIRL

11/3/2003

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 sugar for the white sugar. I substituted cashews for the walnuts, which we added directly to the dough. The kids liked that the cookies do not spread much while cooking, so many can be cooked at one time. (Which also allows for the cooling of many at one time and thus the eating of many. LOL!) We did not roll the cookies in nuts or sugar, for the first batch because we forgot. We were glad we did. These have a shortbread consistency without being too sweet. They freeze well too.

LDEUSINGER
16

LDEUSINGER

3/30/2003

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 something just a *tad* chewier than Pepperidge Farm's Homestyle Sugar Cookies and this was it! ***These do spread as they bake so be sure be sure to use smaller size drops....

COOLINIC
12

COOLINIC

10/13/2003

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

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