Get the Recipe:
Hazelnut Crinkle Cookies
If you love Nutella, don't miss these Hazelnut Crinkle Cookies! Made with rich chocolate-hazelnut spread and crunchy hazelnuts, these beautiful cookies are sure to be a favorite!
Ingredients
For the cookies:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (60 g) chopped hazelnuts, toasted
- 13 ounces (368 g) chocolate-hazelnut spread, such as Nutella
- ¼ cup (56 g) unsalted butter, softened
- 1 ⅓ cups (267 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) milk
For the coating:
- 2 cups (240 g) finely chopped hazelnuts
- about 1 cup (110 g) confectioners' sugar, sifted
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Instructions
To make the cookies:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the chocolate-hazelnut spread and the butter until thoroughly combined.
- Gradually add the sugar, mixing well.
- Add the eggs and vanilla, and beat until blended.
- Add the flour in three portions, alternating with two portions of the milk. Mix just until combined.
- Stir in the toasted hazelnuts.
To portion and coat the cookies:
- Using about a tablespoon of dough at a time, form the dough into 1-inch balls.*
- Roll each ball of dough in finely chopped hazelnuts. Then roll in the confectioners' sugar.
- Place the cookies on the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 8-10 minutes, or until the cookies are set.
- Place the pans on wire racks to allow the cookies to cool completely.
Notes
- *If your kitchen is warm or the dough doesn't shape well, try chilling the dough for 15-30 minutes.
- Recipe slightly adapted from Southern Living.
- Yield: Makes about 6 dozen cookies.
- To store. Place the cooled cookies in an airtight container and store at room temperature. They'll last about 4 or 5 days.
- To freeze the baked cookies. Place the cooled cookies between layers of waxed paper or parchment paper in an airtight, freezer-safe container. Thaw overnight in the refrigerator or for an hour or so at room temperature. They should keep up to 3 months. The coating may not hold up very well, but they'll still be delicious!
- To freeze the unbaked cookies. Follow the recipe through the portioning step. Place the cookies in a single layer on a baking sheet, and place in the freezer until frozen. That will take about 2 hours, but don't leave them for more than 6 hours to avoid freezer burn. Then place the frozen dough balls into a freezer-safe container or bag. When you're ready to bake the cookies, thaw them at room temperature for about 30 minutes. Coat the cookies and bake as directed. Properly stored, the cookie dough should keep in the freezer up to 3 months.
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