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Hazelnut Sugar Cookies Recipe

Makes about 24 Servings


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

  • 1/2 cup sugar

  • 1 large egg

  • 1 1/2 teaspoons vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1 cup hazelnut flour

  • 1/2 teaspoon salt

  • Sanding sugar (optional)

Recipe Preparation

Recipe by Marissa Lippert


Photos by Nicole Franzen

Reviews Section



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Almond Hazelnut Sugar Cookie Recipe

Well, hello there! I can’t tell you how glad I am to be back here with you, sharing some more sweets and recipes and hearing about your baking adventures too.

I don’t know about you, but the oncoming winter and holiday season has put me in the mood to bake and create. As a result, I’ve got a new, buttery, nutty-flavored cutout cookie recipe for you, Almond Hazelnut Sugar Cookies.

Perfectly paired with royal icing, it’s my new favorite. The classic sugar cookie with a twist, and it holds its shape for the cookie decorating canvas.

I’m sure it helped contribute to the wintry themed cookies I’m sharing today – I’m loving my new sweater from Ricki’s! Anyone who knows me well knows I love clothes, so I was happy to combine two of my favorite things in one place.

As a lovely little bonus for my Canadian friends (I’m sorry to my international sweet friends!), I’m hosting an Instagram giveaway for a $50 dollar gift card from Ricki’s! To enter, follow Ricki’s on Instagram @rickisfashion, and leave me a comment on Instagram (here) letting me know you’ve done that. Tag a friend in another comment on Instagram for another entry. (Giveaway begins 9:00 am EST Thursday, November 23rd, 2017 and goes until Friday, December 1st, 2017). Hope that’s as clear as mud! Let me know if you have any questions in the comment section below, and happy baking and shopping!

Soft & Nutty German Christmas Cookies

As it is, there are several varieties of German hazelnut cookies. Nussmakronen (or, more specifically, Haselnussmakronen) are a type of hazelnut macaroons that are soft, chewy, and pillowy. Meanwhile, there are harder versions too, that are crumblier in texture and have more in common with traditional sugar cookies.

This recipe lies more towards the latter. These vegan cookies are soft in the middle, not too crisp, and not as airy as traditional macaroon-style cookies due to the omission of egg white in the recipe. I’d liken them most to the texture of vegan shortbread cookies, with a thumbprint cookie aesthetic.

Best of all, there are only two super-simple steps to making these cookies, and they’re ready in under 30 minutes! Perfect for whipping up at a moment’s notice whenever the cookie cravings arise! Plus, this recipe is gluten-free and can even be made into sugar-free cookies too!

Here are the ingredients that I used:

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These just came out of the oven. While very rich, they just do not come together flavorfully on their own. I'm going to try frosting them with Nutella to mask.

The flavors were good, but the batter is dry. The cookies are very crumbly, so probably won't store very well. A tasty cookie, but needs more moisture.

My attempt at following the recipe to the letter wasn't that great. Firstly it was just a crumbly bunch of flour/sugar/butter/nuts with no binding, I had to add a couple of tablespoons of water to get it to look like dough. I followed the level teaspon measure and got a tiny little cookie (makes 60 no problem). But they were too small and totally dried out in the oven and the bottoms got burnt even after taking them out at 15 minutes. The next batch I reduced the temperature to 300F, baked them for 8 minutes and increased their size slightly. Sandwiched them with some melted chocolate and they were good. The flavors are decent but the mechanics of this recipe are just wrong and I'm surprised it got a 4-fork rating.

I made this recipe in a college dorm kitchen with no measuring devices smaller than a 1/4 cup, and no way to beat the butter and sugar other than a fork, and they were still delicious! I substituted lemon zest for orange, I also probably used closer to a 1/2 tablespoon of it. Because I really like lemon and I read that the dough was on the dry side I added some lemon juice to it, which I think added a nice flavor. Also, I dipped them in melted chocolate. Yum!

I like to dip an end in dark chocolate. Yummmmmm.

The orange zest packs quite a flavor punch -- it really helps set this cookie apart from others. I found the batter to be extremely dry thought -- a few tablespoons of water fixed that and the batter was fine. Split the batter in half and added small amount of chocolate chips to one half and they were excellent, too. No way this makes 60 cookies -- I barely cleared 30 and they were SMALL.

These are divine! Love the hazelnut/orange zest combo. Don't know how it makes 60 cookies, though. I made them fairly small and got less than 30.

No need to wait for the holidays to enjoy this cookie recipe. made exactly by the receipe and didn't last long at our house!

Who would have thought something so simple would be so delicious? Made these for a New Year's celebration, as part of a brunch buffet. Will definitely save this recipe.

this is a very light flakey cookie if you love hazelnut flavor you will make this cookie over and over

Easy Paleo Hazelnut Cookies

These cookies are quick and easy to put together and use just seven ingredients. Here's what you'll need to make them:

  • Blanched hazelnut flour - Be sure to use blanched hazelnut flour that is very finely ground like this one.
  • Blanched almond flour - The same goes for almond flour, the finer it is ground the better your baked goods will turn out. I always use this one.
  • Baking soda
  • Sea salt
  • Ghee
  • Honey
  • Vanilla

One of the things that makes these cookies so quick and easy is you just stir the ingredients together until a dough forms. There's no need to use a mixer or food processor.

The recipe makes just enough to fill one large cookie sheet. You can place them close together since, unlike traditional cookies, they don't spread when baked.

Use a tablespoon-size cookie scoop to make the cookies and flatten them with a small piece of parchment paper. This way you can fit all two dozen cookies onto one 13 x 18-inch baking sheet. And double up the baking sheets to insulate the bottom of the cookies, so they don't get too brown.

To dress the cookies up, you can always add jam thumbprints or dip them in chocolate. I've even been known to make s'mores with them in the summer.

But most of all, I like these paleo hazelnut cookies plain, for breakfast---they're perfect with a pumpkin spice latte!

  • 2 cups hazelnuts, toasted and skinned (see Tip)
  • 1 ¼ cups sugar
  • 4 large egg whites
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Position 2 racks as close to the center of the oven as possible preheat to 325 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats.

Pulse nuts and sugar in a food processor until finely ground. Scrape into a large bowl.

Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the nut mixture. Add vanilla and gently but thoroughly mix until combined.

Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 30 minutes. Let cool on the baking sheets for 5 minutes. Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled, repeat with the remaining batter.

Make Ahead Tip: Store in an airtight container for up to 1 week.

Equipment: Parchment paper or nonstick baking mats

Tip: Toast whole hazelnuts on a baking sheet in a 350°F oven, stirring occasionally, until fragrant, 7 to 9 minutes. Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.


  • 2 cups unbleached, all-purpose flour*, plus more for rolling surface
  • 1/2 cup Dutch process cocoa, plus more for rolling surface
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup unsalted butter, cut into chunks
  • 1 egg
  • 1 teaspoon hazelnut flavoring
  • 1/2 teaspoon vanilla extract
  • Chocolate hazelnut spread

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Hazelnut Cookies Recipe

Value is a fascinating concept. A crucial element that holds the foundations of a stable society, yet itself is so fluid so amorphous as life itself.

We value everything in our life according to our needs and its availability as it is well explored in every economics book, but the volatility of value can&rsquot even be described by the graphs of the stock market.

Do we still pay for the cookies?

In the past we had much easier time pegging value to things that we needed than nowadays where brands are getting more important than the product they sell. Although it&rsquos getting increasingly muddy, we are still able to keep up with those value propositions and make a choice.

Some of us are happy to pay for ideas and feelings that various brands sell attached to their products while others are happy with the product itself. The real reason, we are willing to pay more for brands, is not that we blindly believe in them or we really like their products more than others but because we feel like having a connection with them.

How Ikea influence hazelnut cookies?

According to an experiment conducted with Ikea furniture, people who had connection to products valued it more than those who just come to buy it. In the experiment people who were asked to build Ikea furniture valued the furniture 63% more expensive than those who were only asked to value the furniture once it was done.

Once we develop a connection to a product, service or person we value not only the product, service or person but our time that was invested in building the relationship too. Taking away such valuation processes from us have grave consequences in our relationship to the products we consume.

How is flour git mixed with hazelnut?

Hazelnut cookies are made with hazelnut, and of course, with flour since we like to put flour into anything that goes into the oven. We have been doing it for so long that we forgot, using white flour is not at all that essential baking material. Sure, nothing makes so good fluffy bread structure as wheat but when it comes to dense structured cakes or cookies, airy dough is not necessary at all.

It&rsquos not just the dough, though. Much has to do with cost too, since we have managed to bend nature to our will, we are able to produce some crops in large quantities, allows us using it more or even wasting it. Buying our food for money creates a barrier to its real value and we don&rsquot care of it anymore.

Even if we realize truly that we have spent our precious time from our short life working for the money that we use to fill our life with all sort of goodies we still feel more remorse throwing out our cakes than getting rid of past expiry date items from the cupboard or the fridge.

Can we just buy whatever cookies we want?

Once the price is high enough though, we think twice of wasting or even buying it. Given that we aren&rsquot on a mindless impulse driven shopping spree where nothing matters as long as the packaging is convincing enough.

Just think about how many of us use up the flour that was used to dust underneath a pizza or how carefully we take care of a flour that cost ten times as much as hazelnut flour.

Luckily, we have the luxury of buying any of those flours and save ourselves from the pain and agony of producing our own, year after year. Not like many of us choose to tread the path of cooking for pleasure.

Until our kitchens aren&rsquot equipped with true kitchen robots that can actually cook what we want to, from the ingredients that we want, we have to make compromises regarding price, healthiness and readiness.

Are hazelnut cookies healthy?

So, if we want to make healthy hazelnut cookies, there aren&rsquot many options in front of us, especially if we are on a gluten-free or keto diet. With a gluten-free diet, we could get away with a bit or even a lot of sugar in our food but with any low-carb diets excessive amount of empty carbs are a big no.

Funnily, if we take out the excessive amount of empty calories from any of our desserts then what remains is healthy food. In case of hazelnut cookies, this means skipping on white flour and sugar results not just a lovely dessert but something that we can have -unlike certain well-known spreads- as a really nutritious breakfast that we value much more than any store-bought cereal or cookies.



  • 1 cup / 100g Hazelnut
  • 1 stick / 100g Butter
  • 1 tablespoon Honey or sweetener of choice
  • 1½ cups / 200g Flour
  • 1 Egg
  • ½ teaspoon / 2g Salt
  • 1 tablespoon / 15ml Water


  • 1 cup / 100g Hazelnut
  • 1 tablespoon / 15ml Oil
  • 1 stick / 100g Butter
  • 1 tablespoon Honey or sweetener of choice
  • 1 Egg
  • ½ teaspoon / 3ml Vanilla extract
  • ½ cup / 60g Flour
  • ¼ teaspoon / 1g Baking powder
  • ½ teaspoon / 2g Salt
  • 1 tablespoon Water
  • 1 cup / 100g Hazelnut (whole)
  • 2 Egg whites
  • ½ tablespoon Stevia or sweetener of choice
  • 1 teaspoon / 5ml Vanilla extract

How to make Hazelnut cookies

Flavor boost

  1. We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
  2. Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.


  1. Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don&rsquot grind it so meticulously.
  2. Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
  3. In a mixing bowl beat butter and sweetener until creamy.
  4. Add ground hazelnut, flour, egg, salt and water.
  5. Mix them together.
  6. Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
  7. Press them down with a fork horizontally.
  8. Then vertically. If the fork sticks, apply a bit of oil on its back.
  9. Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
  10. Try one.


Advanced &ndash Shop like

  1. Grind hazelnuts and oil until creamy. Keep some bits out if desired.
  2. Cream butter and sweetener.
  3. Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
  4. Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
  5. Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
  6. Press them down with a fork horizontally then vertically.
  7. Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.


Something else &ndash Keto

  1. In a food processor grind hazelnut.
  2. Whip the egg whites until stiff peaks form.
  3. Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
  4. Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
  5. Press them down with a fork.
  6. Bake at 320°F / 160°C for 25 minutes or until lightly browned.

Recipe Summary

  • 1/2 cup blanched hazelnuts
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt

Preheat oven to 375 degrees. Place hazelnuts on a baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350 degrees. Pulse in a food processor until just finely ground (do not grind into a paste).

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add flour, ground hazelnuts, and salt beat until dough forms. If needed, drizzle in 1 to 2 tablespoons water, 1 tablespoon at a time, to help form a dough. Dough can be wrapped well in plastic and refrigerated up to 1 day or frozen up to 3 months (thaw in refrigerator before using).

Roll dough into 1-inch balls and transfer to parchment-lined baking sheets, spacing 2 inches apart. Press balls with tines of fork to flatten. Bake until edges are golden, rotating sheets halfway through, 12 to 15 minutes. Transfer sheets to a wire rack and let cookies cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Sugar Cookies with Nutella® Hazelnut Spread

It never fails. During one of our family get-togethers during the holidays, someone asks,

“Jessica, can you bring a dessert?”

Well this year, I’m volunteering to bring a dessert to our family gatherings, because I can’t WAIT to have them all try these Sugar Cookies with Nutella® hazelnut spread.

I’m excited about these for a couple of reasons. One, they’re crazy good. Two, my nephew is allergic to peanut butter (but not to hazelnuts!) and I try very carefully to think of desserts and dishes that won’t put him at risk if he walks up to the dessert table.

He LOVES Nutella® hazelnut chocolate spread, so I can’t wait to include one of his favorites in this recipe!
Not only do I think he’ll love these, but the rest of the family will too!

The BEST Sugar Cookie Recipe

First, start out with my ever so favorite sugar cookie recipe, to make the base of this recipe. It’s a favorite of mine because it doesn’t have to be chilled, and the flavorful ingredients make this cookie the PERFECT base for this recipe.

Pro Tip: I love using big-white, art paper, to roll my sugar cookies out. It keeps my counter “cleaner,” and I can just roll it up and throw it in the trash when I’m done rolling them out.

Sprinkle a little flour on the paper, that way the cookie dough doesn’t stick!

Spread Nutella® on Top

Nutella®hazelnut spread has become a household favorite, and we love spreading it on to new things for fun creations!

A Little Bit Goes a Long Way

Once the cookies are baked and have cooled, it’s time to spread the Nutella® on. Keep in mind that a little bit of Nutella® goes a long way. The flavor of the Nutella® on top of the sugar cookies is heavenly. I’ll have a hard time making sugar cookies any other way from now on. I mean, how much easier can this get?

Fruit, Nuts, and Pretzels

How cute and fun do these cookies look, topped with strawberries, walnuts and pretzels? Not only cute but the flavor of the toppings combined with the Nutella® is INCREDIBLE. You can top your cookies with fruit, nuts, and pretzels… or with Nutella® alone. Either way, they’re going to be a crowd pleaser at your holiday gathering.