Walnut Ginger Butter Balls Recipe

Introduction

Walnut Ginger Butter Balls are delicate, buttery cookies with a surprise of spicy preserved ginger inside. Coated in a ginger-spiced sugar, they offer a perfect balance of rich, nutty flavors and warm, zesty notes—ideal for sharing or savoring with tea.

Ingredients

• 1 cup salted butter
• 1/2 cup powdered sugar (plus 1/2 cup for coating)
• 1 tsp vanilla extract
• 2 cups flour
• 3/4 cup finely chopped walnuts
• 4 ounces finely chopped preserved ginger*
• 1 tsp ground ginger

Instructions

1. Step 1: Preheat the oven to 350°F and line your baking sheet with parchment paper.
2. Step 2: Cream the 1 cup salted butter and 1/2 cup powdered sugar together until light and fluffy. Beat in the 1 tsp vanilla extract.
3. Step 3: Add the 2 cups flour and 3/4 cup finely chopped walnuts to the bowl. Mix on low speed until a moist, crumbly dough forms and no dry flour remains.
4. Step 4: Scoop out tablespoon-sized portions of dough and make a small divot in the center of each. Place 1/2 teaspoon of the finely chopped preserved ginger into the divot. Close the dough around the ginger and gently roll into balls about the size of walnuts.
5. Step 5: Arrange the balls 2 inches apart on the prepared baking sheet. Bake for 15 minutes; the cookies will remain quite pale.
6. Step 6: While baking, sift together the remaining 1/2 cup powdered sugar and 1 tsp ground ginger in a small bowl. Immediately after baking, roll the hot cookies in the sugar-ginger mixture and transfer them to a cooling rack.
7. Step 7: Once completely cooled, roll the cookies again in the sugar-ginger mixture for an extra coating.
8. Step 8: Enjoy your Walnut Ginger Butter Balls!

Tips & Variations

• Use preserved ginger with fine chop to avoid large chewy chunks inside the cookies.
• For a nut-free version, substitute walnuts with an equal amount of toasted coconut flakes.
• Chilling the dough for 30 minutes before shaping can help the balls maintain their shape during baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well for up to three months; after thawing, you might want to reroll them in the powdered sugar and ground ginger mixture for the best flavor and appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of preserved ginger?

Fresh ginger has a very different texture and moisture level compared to preserved ginger, which could affect the dough consistency and final taste. Preserved ginger provides sweetness and a chewy texture that fresh ginger lacks.

Do I have to roll the cookies twice in the sugar coating?

Yes, rolling them twice ensures the cookies have a nice, even coating of the ginger-spiced sugar and adds to their characteristic sweet and slightly spicy finish.

Walnut Ginger Butter Balls Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 69 reviews

These Walnut Ginger Butter Balls are delicate, buttery cookies with a surprising spicy-sweet preserved ginger center. Rolled in a fragrant sugar and ground ginger mixture, these treats combine the rich crunch of walnuts with warm ginger notes, perfect for tea time or festive occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 4 ounces finely chopped preserved ginger

Sugar Coating

• 1/2 cup powdered sugar
• 1 tsp ground ginger

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cream butter and sugar: In a large mixing bowl, cream together 1 cup of salted butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Beat in 1 teaspoon of vanilla extract to enhance flavor.
3. Make the dough: Gradually add 2 cups of all-purpose flour and 3/4 cup finely chopped walnuts to the butter mixture. Mix on low speed until a moist, crumbly dough forms with no dry flour remaining.
4. Shape cookies: Using a tablespoon-sized scoop, form pieces of dough and create a small divot in the center of each. Place about 1/2 teaspoon of finely chopped preserved ginger into the divot, then carefully wrap the dough around the ginger, gently rolling it into a round ball approximately the size of a walnut.
5. Bake: Arrange the dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 15 minutes; the cookies should remain pale and not browned.
6. Prepare coating: While the cookies bake, sift together 1/2 cup powdered sugar and 1 teaspoon ground ginger in a small bowl.
7. Coat cookies: Immediately after baking, roll the hot cookies in the sugar and ginger mixture. Transfer them to a cooling rack to cool completely.
8. Second coating: Once cooled, roll the cookies again in the sugar-ginger mixture to ensure a flavorful, sweet coating.
9. Store and serve: Store the cookies at room temperature for up to one week. For longer storage, freeze them for up to three months, and recoat with powdered sugar after thawing if needed. Enjoy these delightful treats with tea or coffee.

Notes

• Preserved ginger adds a unique sweetness and spicy heat; if unavailable, use finely chopped candied ginger but expect a slightly different texture.
• Do not overbake; the cookies should remain pale and tender, not browned or crispy.
• Rolling the cookies twice in the sugar-ginger coating enhances flavor and gives a lovely texture.
• These cookies freeze well and make great make-ahead treats for holidays or gatherings.
• For a nuttier flavor, toast the walnuts lightly before adding to the dough.

Keywords: walnut cookies, ginger butter balls, preserved ginger cookies, holiday cookies, buttery cookies, nutty cookies, spiced cookies