Now for the dry ingredients! In another bowl, whisk together the flour, ground cinnamon, baking powder, and salt. I like to take my time with this step, making sure everything is well blended. Gradually, I add the dry mixture into the wet ingredients, mixing it until the dough just comes together. As the walnuts are next on the list, I fold in the finely chopped walnuts, and I can already smell the nutty aroma combining with the sweetness of the batter. It’s heavenly!
Once the dough is ready, I wrap it in plastic wrap and refrigerate it for at least 30 minutes. This helps to firm up the dough, making it easier to roll out later. When the time’s up, I take the dough out and place it on a floured surface. With my rolling pin, I roll it out to about 1/4 inch thickness, which creates a nice sturdy base for the cookies. Then, I cut them into shapes using a cookie cutter or, if I’m feeling adventurous, I try rolling them into logs and slicing them into rounds.
Finally, it’s time to bake! I line my baking sheets with parchment paper and place the cookies on them, leaving some space in between. I bake them in the preheated oven for about 10-12 minutes. As they bake, my kitchen fills with the warm scent of cinnamon and walnuts, making it impossible to resist sneaking a taste! Once they’re golden around the edges, I let them cool before dusting them lightly with powdered sugar.
Pro Tips for Best Results
I tested this recipe three ways: using different types of nuts, adjusting the sugar levels, and even playing around with the cinnamon quantity. My favorite combination ended up being the classic walnuts with just the right amount of cinnamon. If you want to experiment, pecans can be a delightful substitute as well!
One thing I learned is that chilling the dough is a game changer. It really helps the cookie maintain its shape. The time you invest in chilling the dough pays off with perfectly formed cookies that aren’t a mess to work with. Trust me, you do not want to skip this step!
Finally, don’t be afraid to embrace the mess! Baking, for me, is all about joy, so I always leave some room to sprinkle flour on my countertop, letting it dust the area with character. Enjoying the process makes the cookies taste even better because there’s love in every step!
Common Mistakes to Avoid
One mistake I initially made was not measuring the flour properly. I learned that too much or too little flour can drastically change the texture of the cookies. I now use the spoon-and-level method for perfect measuring every time, ensuring my cookies come out soft and chewy. (See the next page below to continue…)