Hazelnut Cookies
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These Hazelnut Cookies are made with roasted hazelnuts and have a rich flavor. They are soft, buttery, and just melt in your mouth. If you like hazelnuts, you have to try these cookies.
Table of Contents
Why You’ll Love This Recipe
- Cookies are made with simple ingredients. Try also Pistachio Cookies or Banana Chocolate Chip Muffins.
- They taste so delicious. Try Lady Finger Cookies or Eclair. Great for Holiday Cookies Box.
- These cookies are for hazelnut lovers. Try also Kyiv Cake or Ferrero Rocher Macarons.
Ingredients
- Butter: Unsalted butter, room temperature.
- Sugar: Light brown sugar was used in this recipe.
- Flour: All-purpose flour and hazelnut flour are needed to make these cookies. If you do not have hazelnut flour, you can pulse roasted hazelnuts in the food processor until they reach a flour consistency. Do not pulse for too long; you may end up with hazelnut butter.
- Egg: Regular egg room temperature.
- Salt. Baking powder. Vanilla paste or vanilla extract.
- Chopped hazelnuts.
How to Make This Recipe
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat. Chop hazelnuts with a knife or pulse in a food processor for a few seconds. In the mixing bowl, sift all-purpose flour, hazelnut flour, salt, and baking powder. Set aside.
In the mixing bowl of a stand mixer with a paddle attachment, beat the egg and sugar until light and fluffy. This took me about 3 minutes. Add vanilla paste or vanilla extract. Mix again. After that, add the flour mixture and mix until all is combined. Add chopped hazelnuts and mix with the spatula.
Using a cookie scoop or a regular spoon, scoop balls of dough onto the prepared baking sheet. You can use your hands to form balls if needed.
Bake cookies at 350°F for 12-15 minutes, depending on the size of the cookie. As soon as you see brown on the edges, your cookies are ready. You can also check with a toothpick if needed. Let cookies cool on the baking pan for a few minutes before moving to the cooling rack to cool completely.
Expert Tips
- Use roasted hazelnuts. If you have raw hazelnuts, you can roast them in the oven at 350°F for 5 minutes.
- If you see the dough is very soft, you can cool it in the fridge for 10-15 minutes before baking the balls.
- When you cool the cookies completely, you can decorate them with caramel, chocolate, and hazelnuts.
Recipe FAQs
Store cookies in an air-tight container for 3-5 days at room temperature.
You can freeze cookies in a Ziplock bag for 2 months.
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Recipe Card
Hazelnut Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
- 1 cookie scoop
Ingredients
Hazelnut Cookies
- â…“ cup unsalted butter room temperature 75gr
- â…“ cup light brown sugar 85 gr
- 1 cup all purpose flour 120 gr
- ¼ cup hazelnut flour 25 gr
- 1 egg room temperature
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract or vanilla paste
- ½ cup chopped hazelnuts
Instructions
How to Make Hazelnut Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a baking mat.
- Chop hazelnuts with a knife or pulse in a food processor for a few seconds.Â
- In the mixing bowl, sift all-purpose flour, hazelnut flour, salt, and baking powder. Set aside.Â
- In the mixing bowl of a stand mixer with a paddle attachment, beat the egg and sugar until light and fluffy. This took me about 3 minutes.
- Add vanilla paste or vanilla extract. Mix again. After that, add the flour mixture and mix until all is combined. Add chopped hazelnuts and mix with the spatula.Â
- Using a cookie scoop or a regular spoon, scoop balls of dough onto the prepared baking sheet. You can use your hands to form balls if needed.
- Bake cookies at 350°F for 12-15 minutes, depending on the size of the cookie. Your cookies are ready as soon as you see browning on the edges. You can also check with a toothpick if needed.
- Let cookies cool on the baking pan for a few minutes, before moving to the cooling rack to cool completely.
