Brown sugar walnut biscuits are a delicious, simple cookie perfect with a cup of tea.

Brown sugar walnut biscuits

Brown sugar cookies with walnuts

When my husband describes a biscuit as ‘the best biscuit you’ve ever made’ it’s hard to ignore him. 

He’s rather fussy when it comes to baked goods. 

I really do deprive him. 

When he asked met to make a second batch of brown sugar walnut biscuits I told him I couldn’t make the same thing twice or what would I have to blog about? 

It’s tough being married to a food blogger isn’t it?

Brown sugar walnut biscuits

I’m not sure what stuck me about this recipe but I find it hard to bypass any sort of biscuit with brown sugar. 

I love the deep caramel-like flavour they give things and the extra level of chewiness. 

Walnuts work really well in biscuits (I’ve just discovered) as they’re a relatively soft nut so no breaking your teeth on nutty surprises. 

Really I don’t think I have to say any more about these.

The two of us knocked off a whole batch in two days although I did gift just a few to some friends. 

You really must bake them.

Brown sugar walnut biscuits

What do you need to make brown sugar walnut biscuits

To make walnut cookies you will need just a few simple ingredients: 

  • Butter – while most baking recipes call for unsalted butter, I’m not a stickler for that rule. Just use what you have. 
  • Vanilla extract – (I used vanilla bean paste) here’s how to make your own pure vanilla extract
  • Brown sugar – we just use regular light brown sugar but you could use a dark brown sugar for a deeper flavour. Here’s how to make brown sugar
  • Egg – at room temperature (if you remember to take it out of the fridge in time)
  • Plain flour – also called all purpose flour
  • Bicarbonate of soda
  • Ground mixed spice 
  • Coarsely chopped walnuts – usually you can get ‘walnut pieces’ from the supermarket or grocery store for a lot less per kilogram than whole walnuts so look out for the packet. 

Can you use white sugar instead of brown sugar

Technically yes you could but they won’t have the same chewy texture. 

Here’s how to make brown sugar with white sugar and molasses if you can’t find brown sugar. 

Brown sugar walnut biscuits

How to make brown sugar walnut biscuits

Like any time you bake cookies, you start this one by pre-heating the oven – to 150C (ff) and preparing a baking tray with parchment paper. 

Use a stand mixer (or medium bowl) cream the butter, vanilla, sugar and egg. 

Then sift in the dry ingredients (minus the walnuts) and stir through. 

Add the walnuts and mix them in then using a level tablespoon of dough (or a cookie scoop) roll dough into balls and pop them on the prepared baking sheet leaving at least 3cm between them. 

Bake for 15 minutes or until golden and leave them to cool completely on the tray. 

Store them in an airtight container for as long as you can resist eating them all. 

Brown sugar walnut biscuits

Can I use pecans instead of walnuts

Yes you absolutely can. In baking, pecans and walnuts can pretty much be used interchangeably to give flavour and a nutty crunch. 

Can I add chocolate chips

You could add chocolate or white chocolate chips to this recipe when you add the walnuts. 

We’d recommend replacing some of the nuts with the chocolate to keep the add-in to biscuit dough ratio the same. 

Brown sugar walnut biscuits

Brown sugar walnut biscuits

Brown sugar walnut biscuits

Yield: 30
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 200g (7oz) butter
  • 1/2 tsp vanilla extract (I used vanilla bean paste)
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 3/4 cup plain (all purpose) flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground mixed spice
  • 1/2 cup coarsely chopped walnuts


  1. Pre-heat the oven to 150C fan-forced and line two baking trays with baking paper.
  2. In the bowl of an electric mixer, beat the butter, vanilla, sugar and egg together until smooth and creamy.
  3. Sift in the flour, soda and mixed spice and beat them through until just combined then add the walnuts and stir until incorporated.
  4. Using a level tablespoon of dough at a time, roll the dough into balls and place on the lined trays leaving at least 3 cm between each one.
  5. Bake biscuits for 15 minutes and then leave to cool on the trays.
  6. Store in an airtight container when cool.

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