Best 6 Cream Cheese Walnut Refrigerator Cookies Recipes

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Indulge in a delightful culinary journey with our Cream Cheese Walnut Refrigerator Cookies, a delectable treat that combines the richness of cream cheese and the nutty crunch of walnuts. These cookies are a perfect balance of flavors and textures, sure to satisfy any sweet tooth. With our easy-to-follow recipe, you can whip up a batch of these cookies in no time. Simply mix together the cream cheese, butter, and sugar until smooth, then add in the dry ingredients. Fold in the chopped walnuts and shape the dough into a log. Chill the dough in the refrigerator for at least 30 minutes, then slice and bake until golden brown. The result is a tender, flavorful cookie with a hint of tanginess from the cream cheese and a satisfying crunch from the walnuts. These cookies are perfect for any occasion, whether you're enjoying them as a snack, serving them at a party, or gifting them to loved ones. So, let's get started and create a batch of these irresistible Cream Cheese Walnut Refrigerator Cookies!

Check out the recipes below so you can choose the best recipe for yourself!

CREAM CHEESE WALNUT DROP COOKIES



Cream Cheese Walnut Drop Cookies image

This is my husband's favorite cookie. I always double the recipe so I have some for the kids because DH eats them as fast as they cool.

Provided by Parsley

Categories     Drop Cookies

Time 15m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
3 ounces cream cheese, softened
1 tablespoon milk
1 cup sugar
1/2 teaspoon vanilla
1 cup flour
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 375°F.
  • In a mixing bowl, beat together butter, cream cheese and milk.
  • Beat in sugar and vanilla.
  • Gradually mix in flour. Stir in walnuts.
  • Drop by tablespoonful 2-inches apart on to ungreased cookie sheets.
  • Bake at 375°F for 10 minutes or until edges begin to slightly brown.

CREAM-CHEESE WALNUT COOKIES



Cream-Cheese Walnut Cookies image

Package some of these buttery, nut-edged cookies in a pretty jar as a gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 7

4 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)

Steps:

  • Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
  • Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.

HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

MOM'S CHEESECAKE COOKIE BARS



Mom's Cheesecake Cookie Bars image

Found this cheesecake cookie bars recipe going through my mom's recipe box. Good memories...

Provided by DevDrew

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 10

2 cups all-purpose flour
1 cup chopped walnuts
⅔ cup butter
⅔ cup brown sugar
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
¼ cup milk
1 teaspoon vanilla extract
2 tablespoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
  • Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
  • Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
  • Bake in the hot oven until set, about 25 minutes.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 26.3 g, Cholesterol 74.7 mg, Fat 23.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 149.9 mg, Sugar 12.7 g

EASY REFRIGERATOR COOKIES



Easy Refrigerator Cookies image

Once you prepare the dough, it can be saved (even frozen!) to be used later. Perfect for when your young student informs you he volunteered a dozen cookies ... tomorrow!

Provided by Julie Brooks

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 42

Number Of Ingredients 11

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons ground cinnamon
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.1 g, Cholesterol 20.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 121.6 mg, Sugar 9.9 g

AUTHENTIC HUNGARIAN WALNUT ROLLS



Authentic Hungarian Walnut Rolls image

These traditional Hungarian Walnut Rolls have a sweet, nutty filling inside a flakey, rich pastry! While they are traditionally made at Christmastime, they are outstanding any time of year!

Provided by Lindsey

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

2 ¼ cups all purpose flour
½ teaspoon salt
8 oz cream cheese (room temperature)
1 cup unsalted butter (softened)
½ cup granulated sugar for rolling
½ pound walnuts (finely ground)
1 cup sugar
½ cup milk (boiled)
2 tablespoons unsalted butter (melted)

Steps:

  • Mix filling in a medium bowl using only ¼ cup of the boiled milk. The mixture should be thick.
  • If the filling is not spreadable, use the rest of the milk. I used all of it. It will thicken as it sits.
  • Note: You can make the filling ahead of time and freeze it until you are ready to use it. Just thaw at room temperature when you are ready to use.
  • Sift flour and salt together in a medium bowl and set aside.
  • Beat the cream cheese and butter together with a stand mixer or a hand mixer until completely incorporated and creamy (3-5 minutes).
  • Reduce the speed of the mixer and slowly add in the flour. I used 5 additions and completely mixed in the flour each time. The dough will be soft but not sticky.
  • Divide the dough into 4 equal parts and flatten each to ¾" thick. Wrap in plastic wrap and refrigerate until hard, at least 2 hours.
  • Pre-heat the oven to 375F. Move the oven rack one setting higher than the center.
  • Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough. The sugar will keep your dough elevated off the rolling surface enough to keep it from sticking. Lightly coat the rolling pin with flour throughout the process, using as little as possible.
  • With a pastry wheel or sharp knife, trim the dough into a square and then cut the square into 16 smaller squares. My dough never rolled out into a perfect circle so I would just cut as many 1 1/2 " squares a possible, saving the scraps for later.
  • Place a dollop of filling in one corner of each square. I used ½ teaspoon.
  • Starting in the corner with the filling, roll the dough around the filling from corner to corner, gently pressing down as you roll. Grab the roll on both sides and pinch as you bend the roll to create a crescent shape. Gently move it to a parchment covered baking sheet, placing the Rolls no closer than 1" apart.
  • Repeat with all remaining squares.
  • Sprinkle the middles of the Rolls with just a touch of granulated sugar.
  • Bake 12-14 minutes or until the bottom edges are a golden and you can smell them. They should puff up slightly in the middle. With experience you can see when the dough is cooked. Let cool slightly on the pan on a wire rack and then move them gently to a wire rack to cool completely.
  • Repeat with all remaining dough. Refrigerate and re-roll your scraps. Amazing.
  • For a more traditional cookie, you can omit the granulated sugar and dust the final, cooled cookie with powdered sugar. I will warn you that it won't be as divine.

Nutrition Facts : Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 41 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

Tips:

  • Use softened cream cheese. This will make it easier to mix and will result in a smoother cookie.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Use a cookie scoop to drop the dough onto the baking sheet. This will help the cookies be uniform in size and shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and texture.

Conclusion:

These cream cheese walnut refrigerator cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with your family and friends. With their creamy, nutty flavor and chewy texture, these cookies are a classic for a reason. So next time you're looking for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!

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