Equipment Needed
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
- Cooling rack
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C). It’s essential that you do this first so that the cookies can go straight in when they’re ready. In my mixing bowl, I cream together the softened butter and sugar until it’s light and fluffy. This is a crucial step—don’t rush this part! You want the air incorporated for those soft, tender cookies. Once it’s just perfect, I crack in the egg, add the vanilla extract, and just whip it up for a few seconds until combined.
In a separate bowl, I whisk the flour, baking powder, and salt. When I made this recipe for the first time, I didn’t mix the dry ingredients thoroughly enough. Let me tell you—adding salt in random pockets isn’t fun! So mixing them separately ensures an even distribution. I slowly incorporate the dry ingredients into the wet mixture. I remember this dough part being so satisfying, like a gentle embrace coming together beautifully.
Now, here’s where the nutty magic happens. I fold in those finely chopped walnuts or pecans and the cinnamon. The scent of cinnamon always takes me back to my childhood, and I can’t help but sneak a taste of the mixture before it goes in the oven! I cover the dough with plastic wrap and let it chill in the fridge for about 30 minutes. Chilling is vital for the cookies’ consistency; if you skip this step, you could end up with a gooey mess on your baking sheet! (See the next page below to continue…)