Looking for a melt-in-your-mouth holiday cookie that is rich, nutty, and perfectly sweet? These Swedish Heirloom Cookies with Walnuts are a cherished family tradition that brings classic Nordic flavors right to your kitchen.
Featuring a tender, buttery shortbread-like texture infused with both vanilla and almond extracts, and packed with crunchy chopped walnuts, these cookies are rolled in confectioners’ sugar for a snowy, sweet finish. Whether you are baking for the holidays or treating yourself to an afternoon coffee accompaniment, this easy recipe is a true crowd-pleaser.
*This post was originally published on December 5, 2016 and has been updated with new tips and tricks.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Texture: The combination of real butter and powdered sugar creates an incredibly tender crumb.
- Double-Coated Sweetness: Rolled in confectioners’ sugar while warm, giving them a sweet outer layer.
- No Spreading: The dough holds its shape perfectly, allowing you to bake multiple cookies on a single sheet without merging.
- Nutty Crunch: Loaded with 1.5 cups of finely chopped walnuts for a wonderful texture contrast.
Equipment Needed
- Two Large Baking Sheets
- Parchment Paper (For easy cleanup and non-stick baking)
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
Ingredients Shopping List
- All-purpose flour
- Unsalted butter
- Salt
- Powdered sugar
- Water
- Egg
- Vanilla extract
- Almond extract
- Chopped walnuts
Step-by-Step Instructions for Success
- Preheat and Prep: Preheat your oven to 325°F. Line two large baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of the confectioner’s sugar until light and fluffy.
- Add Wet and Dry Ingredients: Mix in the flour, salt, egg, vanilla extract, almond extract, and water just until combined.
- Fold in Nuts: Gently fold in the 1 1/2 cups of chopped walnuts using a spatula or spoon until evenly distributed throughout the dough.
- Shape the Cookies: Form the dough into traditional crescents or small heaping tablespoon balls. Place them on the prepared baking sheets. (Note: These cookies do not spread during baking, so you can comfortably fit 12 to 15 cookies per sheet.)
- Bake: Bake on 325°F for 13 to 15 minutes, keeping a close eye until the bottoms turn a light golden brown.
- Coat in Sugar: While the cookies are still warm, gently roll them in the remaining 1 cup of confectioner’s sugar. Repeat until all cookies are baked and coated. Enjoy!
Pro-Tips for Baking Success
- Don’t Skip the Almond Extract: The combination of vanilla and almond extract is what gives authentic Swedish heritage cookies their signature aroma and bakery-style taste.
- Roll While Warm: For the best-looking powdered sugar coating, roll the cookies while they are still warm so the sugar lightly melts and adheres to the surface.
- Storage: Store these cookies in an airtight container at room temperature for up to a week, or layer them with parchment paper to freeze for later.
Swedish Heirloom Cookies with Walnuts
Delight your family with traditional Swedish Heirloom Cookies with Walnuts. Featuring a melt-in-your-mouth shortbread texture, a double-coating of sweet confectioners' sugar, and a heavy crunch of chopped walnuts, these classic holiday cookies are wonderfully easy to bake and guaranteed to become a seasonal favorite.
Servings 36 cookies
Calories 131cal
Cost $4
Ingredients
- 2 cups white flour
- 16 tablespoons butter softened
- 1 pinch salt
- 2 cups confectionery sugar divided
- 2 tablespoons water
- 1 large egg large
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups chopped walnuts
Instructions
- Preheat oven to 325℉.
- Line two large baking sheets with parchment paper.
- In a bowl, cream together the softened butter, and 1 cup of confectionery sugar.
- Add in the flour, salt, egg, extracts, and water.
- Fold in the chopped nuts.
- Form crescents and small heaping tablespoon balls of dough on the cookie sheets- these do not spread so each sheet can fit 12-15 cookies.
- Bake for 13-15 minutes until the bottoms are golden brown.
- Roll warm cookies in confectionery sugar. Repeat process until all cookies are baked/coated.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cookie | Calories: 131cal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 44mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.5mg
These cookies are so darn delicious and keep well for up to a week in an air-tight container. They most likely will not last that long once you taste the goodness each cookie encompasses!
Learn more about today’s recipe sponsor Nellie’s Cage Free Eggs.
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Thanks for sharing this recipe. Takes time to roll them but so worth it. Easy and delicious. My family loves me for making them. My 11 year old nephew helped to roll and also with the final sugar roll stage.
My cookies took FOREVER to bake! I think I like doubled the time and ended up turning the oven to 350. Tastes good, but took so long to bake!
I’ve heard them called Mexican Wedding Cakes and also Russian Tea Cakes ,yummy by any name.
Two sticks of butter is half a pound!
What is the weight (grams or lbs) or volume equivalent (cups) for 2 ‘sticks of butter’? My guess would be 1/2 lb or 1 cup but need to make sure before I try making these.
Thanks
My grandma made these, my mom made these, I make them. They are crescent cookies and should be shaped in crescents. Also use black walnuts for a much better flavor. I think some are getting these confused with a pecan ball type cookie.
Hello,
That sounds soo good!! Thank you, for sharing!
I used to have these all the time in my youth! We made them with pecans. I tried them today for the first time substituting Bob’s Red Mill 1-1 Gluten free flour and they were amazing!!!
I make these but my recipe does not takeeggs.
I make these too, have been for years, but grandma’s recipe was using chopped almonds. Always a favorite at the holidays.
Sounds delish!
I make these every Christmas but since I don’t like walnuts I use pecans. Delicious!!
I can’t wait to try this delicious recipe. I will definitely add on my list. Thanks for sharing..
I’ve been wanting to make some of these little powdered sugar coated cookies. These look yummy and easy. Also, free range makes my heart happy knowing the little chickens aren’t confined… :)
These cookies look so delicious! We make these in our home but call them butter balls, I like your name better ;)
Incredible how simple cookies that look complicated can be, this looks delicious and a perfect treat for the holidays!
These look so yum! I am adding them to my list for the holiday planned meals! Thanks for sharing your recipe!
These cookies are so good. They’re one of my favorites. I’m so glad you posted a recipe. Now I can make them for the holidays!
I am always looking for new cookies to try. I will be making these this weekend for sure. The kids are going to love them.
These Swedish Heirloom Cookies look so delicious and easy to make. I will have to get the ingredients I need to make these this week.
These sure do look delicious. I can’t wait to give these a try.
Looks delicious, almost like a donut hole. Gonna try these out for sure.
Delicious recipe! Never tried swedish cookies but this looks so yummy!
Oh my goodness, these look amazing. I have never made these, but they sound delicious. Thanks so much for the recipe. I will be trying them, this year
These look delicious. Can’t wait to try the recipe.
yum is right. woo i can eat some many of those right now. lol