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Walnut Ginger Butter Balls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/walnut-ginger-butter-balls-recipe/