Hup Toh Soh, or Chinese walnut cookies, are one of those bakes that instantly signal Chinese New Year in my kitchen. Fragrant, nutty and wonderfully melt in the mouth, they are traditionally enjoyed for their symbolism of happiness, unity and togetherness, everything we wish for in the new year!

This version uses freshly roasted and ground walnuts (if possible!) for maximum aroma, paired with vegetable oil with peanut fragrance which complements the walnuts beautifully without overpowering them. The result is a cookie that’s rich yet balanced, crumbly yet delicate.

How this Walnut Version Works

Walnuts behave very differently from peanuts. They’re oil-rich, less starchy and slightly more fragile, which means proportions testing matter! After a few rounds, I found that:

  • Using more walnuts give a deeper, fuller walnut flavour
  • Mixing the walnuts directly with the dry ingredients ensure even distribution in the batter, and hence the finished cookie
  • A short chill in the fridge is key to achieving that signature texture

This is one of those cookies that doesn’t rely on complicated techniques. Just understanding the ingredients and treating them gently!

Key Baking Tips for Success

  • Grind walnuts finely, but not into a paste. Sometimes, walnuts might have some oil during the grounding process and become slightly paste-like. If this happens, rub the walnut paste into the dry ingredients with your fingers until well distributed
  • Bake until golden brown. It’s okay to bake for a slightly longer duration for a crispier finish, but do keep a close look out as walnuts burn faster than peanuts

As these Hup Toh Soh bake, your kitchen will be filled with the warm, comforting aroma of toasted nuts, one of my favourite parts of making these cookies!

Fresh out of the oven, the cookies will feel soft and fragile. Let them cool completely before handling. They tend to firm up as they cool and taste even better the next day. Fair warning though, these are the kind of cookies that disappear quickly and very hard to stop at one.

Without further ado, get stocking up your CNY snack jars with this Traditional Walnut Cookies (Hup Toh Soh) recipe!

Traditional Walnut Cookies (Hup Toh Soh) Recipe
by Javier Tan January-28-2026

This Traditional Walnut Cookies (Hup Toh Soh) may look simple, but it’s a cookie full of meaning and tradition. Of course, they’re delicious!

Ingredients

  • Approx 1 Cup + 2 Tbsp or 140g of Walnuts
  • 1 and 1/2 Cup or 180g All Purpose / Plain Flour
  • 2/3 Cup or 60g of Icing Sugar
  • 1 Tsp or 4g of Cornstarch
  • Pinch of Salt
  • 1 Egg Yolk (Note: if you prefer to use just the whole egg, beat it, add 2/3 to batter and reserve 1/3 for egg wash but cookie would be very slightly chewier)
  • Slightly under 1/2 Cup or 100g of Vegetable Oil with Peanut Aroma or Groundnut Oil. For this specific recipe, I was using Oki Premium Cooking Oil w Peanut Aroma
  • Extra egg (egg wash)
  • Extra walnuts (topping)

Instructions

  1. If roasting and grounding walnuts at home, do so at 180C, 6 – 8 minutes until lightly brown with a nutty aroma. Leave to cool for 10 minutes before grounding it to powder in a food processor. If it’s paste-like, read step 2.
  2. Then, combine grounded walnut, flour, icing sugar, cornstarch and salt in a large mixing bowl. If the walnut is paste-like, rub it in between your fingers until well distributed.
  3. Next, make a hole at the centre and add in the egg yolk and vegetable oil and mix until a dough is formed. Refrigerate for 20 mins.
  4. Once done, portion batter to tablespoonfuls and place on baking tray lined with parchment paper.
  5. Apply egg wash and top off with walnuts.
  6. Bake at 160C for 20 – 24 minutes till golden brown. You can bake a longer 4 – 5 more minutes for extra crispiness, though do keep a lookout in case it burns.
  7. Once fully cooled, store in an airtight container.

Details

  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 h 15 mins
  • Yield: Makes approx. 24 Traditional Walnut Cookies or Hup Toh Soh

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well at room temperature for up to 3 weeks, best consumed within the first couple of weeks.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan