Hazelnut Cookies
Delicious and versatile hazelnut cookies that bring warmth and joy to any occasion, combining rich nutty flavors with a buttery texture.
Ingredients
Main Ingredients
- 1 cup hazelnuts, roasted and chopped Provides a rich, nutty flavor.
- 1 cup all-purpose flour The base of your cookie dough.
- ½ cup unsalted butter, softened Adds moisture and richness.
- ½ cup granulated sugar Sweetens the cookies.
- ¼ cup brown sugar Adds depth and a hint of caramel flavor.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- ½ teaspoon baking powder Helps the cookies rise.
- ¼ teaspoon salt Balances flavors.
Instructions
Preparation
- Gather all of your ingredients. Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy and light in color (about 2-3 minutes with an electric mixer).
- Add the large egg and vanilla extract to the creamed mixture. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
- Gently fold in the chopped, roasted hazelnuts.
- Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes, or until golden around the edges. They may look slightly underdone in the center.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, keep in the fridge for up to two weeks or freeze for up to three months.