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Chinese Walnut Cookies

These classic Chinese bakery cookiesare super easy to make at home and perfect with a cup of tea. They're crunchy, toasty and not too sweet.
Prep Time25 mins
Cook Time30 mins
Course: Dessert
Cuisine: Chinese
Keyword: Chinese, Cookies, Nutty
Servings: 15 Cookies


  • 55 g (¼ cup) granulated sugar
  • 45 g (¼ cup) brown sugar
  • 115 g (½ cup) unsalted butter, softened
  • 230 g (2 cups) cake flour
  • 1 large egg, divided
  • 1/8 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 65 g (½ cup) finely chopped toasted walnuts, plus an extra 15 or so untoasted walnut halves for decor


  • Preheat your oven to 175°C (350°F).
  • When your oven is heated, weigh our 65g of walnuts and toast for 5-8 minutes. Keep an eye on them so they don't burn, you'll know they're ready when your kitchen starts to smell toasty and fragrant.
  • Let your nuts cool a bit before chopping them finely or pulsing in a food processor. Set aside.
  • Add the butter and both sugars to a medium mixing bowl. Cream together until light and fluffy.
  • Crack your egg into a bowl and beat. Add about ¾ of your egg to your butter and sugar, mixing until well combined. You'll be reserving about 2 tablespoons of it for the egg wash later.
  • Next, add your cake flour, salt, baking soda, baking powder, and chopped walnuts. Mix until a smooth dough forms. The dough will be quite dry but keep working with it until everything is incorporated.
  • Using your hands form round balls about 37g each. You should end up with about 15 total.
  • Place your balls on a parchment or silicone lined baking sheet. They won't spread much, so just make sure they're evenly spaced. Press them a little bit with your palm to flatten. It's okay if cracks appear, that's all part of the look!
  • Take your 15 walnut halves and press them onto the top of each cookie.
  • Add a tablespoon of water to your reserved egg to make an egg wash. Gently brush each cookie with it.
  • Bake for about 20-23 minutes, until lightly golden brown on top.
  • Remove from the oven and let rest on your baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Eat straight away or store cookies in an airtight container for up to a week (but they won't be quite as crunchy by the end of it)!