Easy Cinnamon Nut and Sesame Cookies
These cinnamon nut cookies are crisp at the edges, tender in the middle, and packed with sesame seeds, crushed almonds, chopped walnuts, and pine nuts. The dough comes together in one bowl with butter, vegetable oil, and cinnamon, with no chilling and no special equipment. You roll small balls, press a crisscross pattern with a fork, and bake until golden. A dusting of powdered sugar finishes them, and they make a good snack for school, the office, or with tea.
Why You’ll Love These Cinnamon Nut Cookies
- One bowl, no chilling: The dough is ready to shape straight after mixing, so you can bake the same day.
- Packed with nuts and seeds: Sesame, almonds, walnuts, and pine nuts give every bite a different texture.
- Warm cinnamon note: A spoonful of cinnamon adds depth without overpowering the nuts.
- Makes a big batch: The recipe yields about 56 cookies, depending on size.
- Easy to customize: Make them small for a platter or larger for a snack.
Ingredient Notes
Each ingredient plays a clear role in the final cookie:
| Ingredient | What to Know |
|---|---|
| Butter (250 g) | Use it softened, not melted. It gives the cookies their richness and crumbly texture. |
| Vegetable oil (1 cup, 240 ml) | Keeps the dough soft and helps the cookies stay tender. Use a neutral oil with no strong flavor. |
| Powdered sugar (about 120 g) | Dissolves easily into the butter for a smooth, fine crumb. Use it again for dusting after baking. |
| Salt (a pinch) | Balances the sweetness and makes the nuts taste fuller. |
| Vanilla sugar or vanilla extract | Adds a gentle aroma. If using extract, add a few drops with the oil. |
| Ground cinnamon (1 tbsp) | The warm spice that gives these cookies their character. For background on cinnamon varieties, see WebMD on cinnamon. |
| Sesame seeds (1 cup) | Add a toasted, nutty flavor and a slight crunch. Toast them first for more aroma. |
| Crushed almonds (1 cup) | Crushed rather than whole, so they spread evenly through the dough. |
| Walnuts (1 cup, chopped) | Add a rich, slightly bitter note. Chop them roughly for texture. |
| Pine nuts (1 cup) | Small and buttery. They brown fast in the oven, so watch the cookies closely. |
| Orange blossom water (3 tbsp, optional) | Adds a light floral fragrance. Leave it out if you prefer a plainer cookie. |
| All-purpose flour (about 600 g) | Gives the dough its structure. Add it gradually until the dough holds together. |
| Baking powder (10 g) | Gives the cookies a light lift. Check that it is fresh. |
How to Make Easy Cinnamon Nut and Sesame Cookies
Mix the base: In a large bowl, cream the softened butter, powdered sugar, salt, vegetable oil, vanilla, and cinnamon until smooth. This is the base for every batch of cinnamon nut cookies.
Add the nuts and seeds: Stir in the sesame seeds, crushed almonds, chopped walnuts, pine nuts, and orange blossom water if using. Mix well until everything is evenly distributed.
Add the flour: Add the baking powder and the flour gradually, mixing until a soft, cohesive dough forms. Stop as soon as it holds together.
Shape and mark: Roll the dough into small balls, place them on a parchment-lined baking sheet, and press gently with a fork to create a crisscross pattern.
Bake: Bake at 150°C (302°F) for about 20 minutes, until golden. Watch closely, because the pine nuts brown quickly. Take the cookies out as soon as the edges turn golden.
Cool and dust: Let the cookies cool completely, then dust them generously with powdered sugar.
My Top Tips for Cinnamon Nut Cookies
- Toast the sesame seeds first. A few minutes in a dry pan brings out their nutty flavor.
- Watch the pine nuts. They go from golden to dark very quickly, so check the cookies at 15 minutes.
- Add the flour gradually. The exact amount depends on your flour, so stop when the dough holds together.
- Keep the balls the same size. Even sizes bake evenly. If you make small ones, reduce the baking time.
- Cool before dusting. Powdered sugar melts into a warm cookie and disappears.
Common Problems and Fixes
Why are my cookies burnt on the bottom?
The oven may run hot, or the tray sits too close to the heat. Move the tray to the middle rack and check the cookies a few minutes early.
Why is the dough too soft to shape?
The butter may have been too warm, or too much oil was added. Add a spoonful of flour and work it in gently until the balls hold their shape.
Why are the cookies crumbly?
Not enough mixing or not enough binding. Make sure the dough is smooth and holds together when pressed before shaping.
Storage
Room temperature: Once fully cooled, store the cookies in an airtight container for up to two weeks.
Freezing: The baked cookies freeze well for up to two months. Thaw at room temperature before serving.
FAQ
Can I replace the pine nuts?
Yes. Pistachios or extra sesame seeds work well. Keep the total amount of nuts and seeds the same.
Can I leave out the orange blossom water?
Yes. It is optional. The cookies taste just as good without it, with a slightly plainer flavor.
Can I make them smaller?
Yes. Smaller cinnamon nut cookies need about 15 minutes at 150°C.
These easy cinnamon nut and sesame cookies are simple to make and go well with tea or coffee. If you make them, send me a photo. For a buttery, melt-in-your-mouth option, try the golden almond sablé cookies, or for a crisp slice-and-bake version, the nut and seed shortbread cookies. Browse more in the cookies and bars section.
Easy Cinnamon Nut and Sesame Cookies
Ingredients
Method
- Mix the base: In a large bowl, cream the softened butter, powdered sugar, salt, vegetable oil, vanilla, and cinnamon until smooth.
- Add the nuts and seeds: Stir in the sesame seeds, crushed almonds, chopped walnuts, pine nuts, and orange blossom water if using. Mix well.
- Add the flour: Add the baking powder and flour gradually until a soft, cohesive dough forms. No chilling needed.
- Shape and mark: Roll the dough into small balls, place them on a parchment-lined baking sheet, and press gently with a fork to create a crisscross pattern.
- Bake: Bake at 150°C (302°F) for about 20 minutes, until golden. Watch the pine nuts closely and remove as soon as the edges turn golden.
- Cool and dust: Let the cookies cool completely, then dust generously with powdered sugar.
Notes
Watch the pine nuts closely, they brown quickly.
Add the flour gradually. The exact amount depends on your flour.
Let cookies cool completely before dusting with powdered sugar.
