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 sheet pans 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 pedal attachment, beat 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 the 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 oven to 350°F. Line 2 baking sheet pans 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 pedal attachment, beat 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 brown on the edges. You can also check with the toothpick if needed.
- Let cookies cool on the baking pan for a few minutes, before moving to the cooling rack to cool completely.