I’m not going to lie, this is my favorite cookie recipe in the whole world. One of my former colleagues was so obsessed with these cookies that his girlfriend at the time got jealous because he used to rave about these so much. He only told me about this after they broke up, and I’m afraid these cookies are therefore actually homewreckers.
But, don’t let that deter you! These cookies are from the Good Stuff Eatery cookbook, which is one of my favorite casual restaurants in the DC area. It’s owned by Spike Mendelsohn, and it’s a super fun and delicious burger place where the fries are seasoned with rosemary, and they have Old Bay and chipotle mayos. Also, as a vegetarian, I’m obssessed with his mushroom burger, fondly referred to as “Vegetarians are People Too.” He has also written a really accessible cookbook that isn’t just burgers and fries, but has salads, shakes, and desserts, including this gem of a recipe.
So if you’re looking for an easy and delicious new take on your basic sugar cookie, there is no better way to enhance sugar cookie amazingness than with walnuts and a honey and cinnamon glaze.
Baklava Inspired Sugar Cookies
Recipe adapted from Spike Mendelsohn
Makes about 36 cookies
2 3/4 cups all-purpose flour
1 1/2 cups walnuts, chopped
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 sticks unsalted butter, softened
2 cups sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup honey
4 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Preheat oven to 350 degrees fahrenheit/178 degrees celsius.
In a large bowl, mix together the flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second large bowl, with a hand mixer (or in the bowl of a stand mixer) beat together the butter and sugar until smooth. Beat in the egg and vanilla. Using a spoon or spatula, slowly blend in the flour nut mixture, mixing between each portion added.
With your hands, form small, round balls of dough and place them on ungreased baking sheets. Using your thumb, gently press down on each of the balls of dough to just barely flatten the cookie.
Before popping the cookies in the oven, get started on the glaze. Using a large saucepan, heat the honey, butter, vanilla, lemon juice, and cinnamon over low heat until syrupy. Set aside until ready to use. If you don’t use the glaze right away and it starts to thicken, place over low heat again until it’s ready.
Bake the cookies for 10 minutes or until light golden. They should still be soft in the middle, to be perfect! Remove from the oven and after about two minutes, place them on cooling racks that rest on top of paper towels on your counter (to make clean up easier!). Using a spoon, drizzle the glaze over the cookies. Leave the cookies on the sheet until they are cooled completely, and then enjoy!