Hup Toh Soh (Chinese Walnut Cookies)

by - April 30, 2019

Hup Toh Soh (Chinese Walnut Cookies)

Hup Toh Soh (Chinese Walnut Cookies)

I love to bake cookies for my family even though it is not Chinese New Year. Everyone enjoys cookies all year round anyway! 

This is my own "Hup Toh Soh" recipe where I don't use any lard or shortening. I also added some sesame seeds to make it more aromatic.  Try it! I am sure you are going to like it.

I have other Cookies Recipes  that you may like to try.


When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Hup Toh Soh (Chinese Walnut Cookies)

Yields:  Approx. 60 pcs


175g butter, room temperature (leave sit out for 15 - 30 minutes)
90g brown sugar (Please add more sugar if you prefer sweeter)
3 egg yolks (Large egg, 60g and above)
280g all purpose flour 
3/4 tsp salt
1 tsp double acting baking powder 
1 tsp baking soda
150g walnuts, toasted and coarsely chopped 
50g sesame seeds, toasted

Egg wash:
1 egg, whisked

Baking trays

  1. Preheat oven to 165C.  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour, baking powder and baking soda into a bowl, stir in salt. Set aside.
  3. Place the toasted walnut in a plastic bag and crush with a rolling pin. 
  4. Combine walnuts and sesame seeds together with the flour mixture. Set aside.
  5. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Add in egg yolks and beat until well combined. 
  6. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  7. Pinch off some dough about 11-12g and form into a ball.  Place on the line baking tray.  Press lightly on the dough with the back of a spoon.
  8. Brush each cookies with egg wash.
  9. Bake at preheated oven for 20 - 25 minutes, or until golden brown.
  10. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

You May Also Like