Hazelnut Cookies Recipe
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These hazelnut cookies are rich, buttery shortbread-type cookies with ground hazelnuts. A simple, easy, and quick recipe to make a home. You can use store-bought ground hazelnuts or make them from scratch.
Why make these cookies
- A butter-based cookie dough made with both white and brown sugar, adds a nice caramel-like flavor.
- We use all-purpose flour and hazelnut meal to create that shortbread-like crumbly cookie that melts your mouth.
- Most of the ingredients are simple pantry staples plus the ground hazelnut (or whole hazelnuts)
- The process for the cookies itself is simple and easy and gets done in about 30 minutes from preparation to baking.
- Prepare cookie dough – 10 minutes
- Chill cookie dough – 10 minutes
- Bake cookies – 10 minutes
Ingredients and substitutes
- Unsalted butter – I like to use unsalted butter in all my baking, so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.
- Hazelnut meal – This is ground-blanched hazelnuts. These are available at most places that sell fresh nuts. But, you can also make it yourself. I have shared how to make ground hazelnuts yourself below.
- Sugar – I’ve used both white and light brown sugar. White sugar adds a nice crispness while the brown sugar will keep them soft and chewy.
- Vanilla extract – I like using vanilla extract, but you can also use vanilla bean paste as well as vanilla sugar.
- Optional ingredients – these are very versatile cookies. You can add 1/4 tsp of spices like cinnamon, cardamom, pumpkin spice, as well as instant coffee to the dry ingredients.
Hazelnut cookies
- Ground hazelnuts – Preheat the oven to 350°F/180°C/Gas Mark 4. Place the blanched hazelnuts on a baking tray and toast them for 10 to 15 minutes. Cool completely, then grind them in a food processor to a powder consistency. (Do not grind them to a paste)
Pro tip – I like to toast and grind them ahead of time. Ground hazelnuts will keep in the fridge for up to 6 months. - Dry ingredients – In a medium bowl, combine flour, baking powder, and salt. Set aside
- Wet ingredients – In a bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract.
Pro tip – the mixture will become pale in color and the sugar will almost melt in the butter. - Combine -Add the ground hazelnuts and flour mixture – combine well.
- Chill – Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven.
Pro tip – this dough will keep in the fridge for up to 4 days. You can even freeze it for up to a month.
- Oven – Preheat the oven at 375°F / 190°C/ Gas Mark 5
Pro tip – make sure the oven is well preheated otherwise the cookies will spread during baking. - Shape – take about 2 tablespoons amount of chilled dough and roll them into balls and place them on a baking tray lined with parchment paper.
- Bake – Bake in the preheated oven for 10 to 12 minutes until lightly golden.
Pro tip – the larger the cookies the longer they take. Mine took almost about 11 minutes. - Cool – Cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.
Pro tip – These cookies can be stored at room temperature for up to 10 days or in the freezer for up to a month.
Variations
- Chocolate hazelnuts cookies – is a classic combination. Just replace 1/4 cup flour with 1/4 cup dutch processed cocoa powder.
- Coffee hazelnut cookies – Add 1/2 tsp instant coffee to the dry ingredients
- Pecan hazelnut cookies – replace half the ground hazelnuts with ground pecan or walnuts.
- Hazelnut shortbread bars – double the recipe and press the chilled dough into a 9 x 9 square cake pan. Bake for 20 to 25 minutes and cool for 10 minutes. Cut while still warm to make perfect hazelnut bars.
Frequently asked questions
How long will these hazelnut cookies keep?
These hazelnut cookies will keep in an airtight container for up to 10 days. You can freeze the dough for up to a month or freeze the cookies for up to three months.
Why should you chill the dough before baking?
It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
Is it ok to chill the cookie dough overnight? Do I have to make the cookies immediately?
These cookies have a good shelf life as a dough as well as cookies.
The dough will stay in the fridge for 3 to 4 days before baking. (wrapped well)
The cookie dough can be frozen for up to a month in the freezer.
You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 14 to 18 minutes to bake from frozen.
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Hazelnut Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C/ Gas Mark 5
Calories: 126kcal
Adjust Servings Here: 18 cookies
Description
These hazelnut cookies are rich, buttery shortbread-type cookies with ground hazelnuts. A simple, easy, and quick recipe to make a home. You can use store-bought ground hazelnuts or make them from scratch
Video
Ingredients
Cookies
- ½ cup (60 g) Blanched Hazelnuts
- 1¼ cups (160 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ cup (113 g) Butter ((1 stick) unsalted room temperature)
- ¼ cup (50 g) Sugar white
- ¼ cup (55 g) Brown sugar
- 1 Egg (large)
- 1 tsp Vanilla extract
Instructions
- Ground hazelnuts – Preheat the oven to 350°F/180°C/Gas Mark 4. Place the blanched hazelnuts on a baking tray and toast them for 10 to 15 minutes. Cool completely, then grind them in a food processor to a powder consistency. (Do not grind them to a paste) Pro tip – I like to toast and grind them ahead of time. Ground hazelnuts will keep in the fridge for up to 6 months.
- Dry ingredients – In a medium bowl, combine flour, baking powder, and salt. Set aside
- Wet ingredients – In a bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugars until light and fluffy. Followed by the egg and vanilla extract. Pro tip – the mixture will become pale in color and the sugar will almost melt in the butter.
- Combine -Add the ground hazelnuts and flour mixture – combine well.
- Chill – Cover the bowl and chill in the fridge for 10 minutes while you preheat the oven.Pro tip – this dough will keep in the fridge for up to 4 days. You can even freeze it for up to a month.
- Oven – Preheat the oven at 375°F / 190°C/ Gas Mark 5Pro tip – make sure the oven is well preheated otherwise the cookies will spread during baking.
- Shape – take about 2 tablespoons amount of chilled dough and roll them into balls and place them on a baking tray lined with parchment paper.
- Bake – Bake in the preheated oven for 10 to 12 minutes until lightly golden.Pro tip – the larger the cookies the longer they take. Mine took almost about 11 minutes.
- Cool – Cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely. Pro tip – These cookies can be stored at room temperature for up to 10 days or in the freezer for up to a month.
Recipe Notes & Tips
How to make your own hazelnut meal
- Preheat the oven to 180 C / 375 F –
- Place 3/4 cup blanched hazelnuts on the baking tray
- Toat them for 10 to 15 minutes until fragrant but do not brown them. (nuts can burn easily)
- Cool for 5 minutes then put the toasted nuts in the food processor.
- Pulse at 10-second intervals. Stir then pulse again until finely ground
- Do not grind these to a paste.
- Use the amount required in your recipe above.
Storage
- These cookies have a good shelf life as a dough as well as cookies.
- The dough will stay in the fridge for 3 to 4 days before baking. (wrapped well)
- The cookie dough can be frozen for up to a month in the freezer.
- You can also place the unbaked cookie dough balls in the freezer for up to a month. Bake from frozen. They will take about 14 to 18 minutes to bake from frozen.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 126– kcalCarbohydrates: 14– gProtein: 2– gFat: 7– gSaturated Fat: 3– gCholesterol: 23– mgSodium: 82– mgPotassium: 31– mgFiber: 1– gSugar: 6– gVitamin A: 170– IUVitamin C: 1– mgCalcium: 18– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Looks to be a good recipe but note the printable version mentions cardamom and it is not an ingredient. Thanks
No There is no cardamom powder in these. But, it’s a good flavor to add to cookies. Thanks