Tasty Chinese New Year Cookies

Celebrate with these festive Chinese New Year treats that mix tradition and flavor. They have a crunchy texture from walnuts and sesame seeds, paired with the sweet chewiness of red dates for a tasty celebration snack.

These cookies first won me over at a family New Year get-together. Their warm scent and perfect taste balance made them a hit instantly. They're a yearly reminder of those special moments and fresh starts.

Needed Ingredients

• Sugar: adds sweetness and keeps the cookie soft, granulated sugar works best for easy mixing
• Sesame seeds: give a nutty toast flavor and crunch—hulled seeds make it smoother
• Butter: keeps the cookies moist and rich, unsalted kind helps you control flavor
• Walnuts: crunchy texture and deep taste, make sure they're fresh and not bitter
• Red dates: naturally sweet and chewy, pick the soft, plump ones for best flavor
• Baking powder: makes the dough light and fluffy
• Eggs: hold everything together and soften the texture, fresh eggs work best
• Vanilla extract: boosts the overall taste, pure extract is key
• Flour: gives structure and support, all-purpose, fresh and finely ground is ideal

Step-By-Step Instructions

Get Your Oven Ready

Set your oven to 350°F (175°C) so the cookies bake evenly and get that nice golden touch without burning.

Mix Butter And Sugar

Beat the butter and sugar until it’s fluffy and pale—that’s what makes the cookies tender and soft.

Add The Wet Stuff

Mix in eggs and vanilla until everything is smooth and combined well, ready for the dry stuff.

Prep The Dry Mix

Sift flour and baking powder so the leavening is spread evenly and no heavy bits form in your dough.

Bring It All Together

Blend the dry mix into the wet gently, just until mixed. Don’t overdo it or your cookies get tough.

Add The Extras

Stir in sesame seeds, chopped red dates, and walnuts so the flavor and crunch are spread out evenly in every bite.

Shape The Dough

Roll the dough into small balls, space them out on a parchment-lined baking tray so they don’t stick.

Bake Until Golden

Pop them in the oven for 15-20 minutes until edges are light brown and your kitchen smells amazing.

Let Them Cool

Take the cookies out and cool them completely on a wire rack before storing. This keeps them crunchy.

Every time I bake this, it connects me to my roots. The smell of toasty sesame seeds always reminds me of the fun family moments and laughs we shared.

How To Store Them Right

Put these in a sealed container in a cool dry place so they stay crisp. If you want them fresh longer, use parchment paper between layers so they don’t stick or get crushed. For keeping over a week, freezing works great—just thaw them before you eat.

Switching Up Ingredients

Try swapping walnuts with pecans or almonds for a nutty twist. If red dates aren’t your thing, dried cranberries or chopped figs do the trick. Toasting sesame seeds lightly before mixing in brings out even richer flavor.

Tasty Pairings

These cookies go great with a simple cup of green tea that lets the nutty and sweet flavors shine. Jasmine tea or mellow oolong makes them even better, whether you're hanging out with friends or having a quiet moment.

These treats blend rich culture with great taste that folks will love. Baking and sharing them year after year makes them extra special.

Frequently Asked Cooking Questions

→ What gives these cookies their unique texture?

Chopped walnuts and sesame add a crunchy bite, while chewy red dates mix with the soft dough for a great balance.

→ Can I substitute any ingredients in this mix?

You can use other nuts like almonds or pecans instead of walnuts, but keep the sesame seeds and red dates since they give the real flavor here.

→ How should I store these cookies to keep them fresh?

Keep them in a sealed container at room temp. They'll stay good and crunchy for about a week.

→ What is the purpose of brushing egg wash before baking?

Egg wash makes the cookies look golden and shiny while helping them stay moist inside.

→ Can these cookies be made ahead of time?

Yes, mix the dough a day before, chill it in the fridge, and the flavors will get better. This also saves time on baking day.