Best Hazelnut Cutout Cookies Recipes

FOLDED HAZELNUT COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, mix hazelnuts and sugar. In a large bowl, whisk flour, confectioners' sugar and cornstarch. Cut in butter until crumbly. Transfer to a clean work surface. Knead gently until mixture forms a smooth dough, about 2 minutes (dough will be crumbly but will come together)., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1/4 teaspoon Nutella in center. Fold dough partially in half, just enough to cover filling., Place 1 in. apart on greased baking sheets. Brush with beaten egg; sprinkle with hazelnut mixture. Bake 10-12 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.

CHOCOLATE HAZELNUT CUT OUT COOKIE RECIPE

Steps:

• Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
• Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
• Add liquid hazelnut extract (or vanilla if you don't have hazelnut). Stir briefly.
• Add the Nutella and mix.
• Sift your dry ingredients together. (Flour and cocoa powder).
• Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 3o seconds. Remove the tea towel, add the flaked hazelnuts and mix until incorporated. Observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough.
• Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
• Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
• Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
• Preheat your oven to 350°F or 176°C.
• Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate!

HAZELNUT CUT OUT SUGAR COOKIE RECIPE

Steps:

• Note that you can make the recipe using just hazelnut extract to add the hazelnut flavour, or you can add both the hazelnut extract and hazelnut flour (also known as hazelnut meal). If making the hazelnut meal, grind hazelnuts in a food processor, blender or crush with a meat mallet. Try not to grind so long that it turns into a paste or that it turns into a fine powder (Depending on the method you're using). If using a meat mallet, place the cooled nuts in a ziplock back, place between tea towels, and crush.
• Cream the butter and sugars together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
• Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add hazelnut extract and vanilla extract, mix, and add hazelnut flour if you are using it. Mix until just incorporated.
• Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. You can also test the dough by pinching it between your thumb and index finger. If it's soft but not sticky, it's just right. If it's too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you're happy with the texture.
• Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
• Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
• Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
• Preheat your oven to 350°F or 176°C.
• Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
• Let cookies cool to room temperature and decorate if you like! If you're new to decorating cookies, I have basic cookie decorating tutorials with everything you'll need to know to begin on my blog. Have fun!

HAZELNUT CUTOUT COOKIES

Steps:

• Preheat oven to 350 degrees. Spread the nuts onto a baking sheet. Bake in preheated oven for 10 minutes, giving the pan a shake occasionally.
• Remove from the oven and cover the pan with a damp tea towel, place a larger baking sheet over top to steam the nuts for 5 minutes. Remove the baking sheet and towel. Place the nuts onto a clean towel and rub with another clean towel. The skins will peel off. There's always a few stubborn ones, don't worry, just get the most of it off easily. Allow to cool to room temperature.
• Grind the nuts finely with a grinder or food processor.
• Combine the flour and ground hazelnuts, set aside.
• Cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract beating until incorporated.
• Fold in the flour mixture and stir until thoroughly combined.
• Divide the dough in half and wrap each half in wax paper or plastic wrap. Chill for at least 2 hours or up to 1 week.
• Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
• To decorate raw dough, whisk together the egg white and water until foamy.
• Roll the dough out to 1/4" thickness. Cut into shapes and place on prepared sheets.
• Using a pastry brush, brush the tops of the shapes with the egg wash and sprinkle with colored sugar or chocolate sprinkles.
• Bake in the preheated oven for 13 to 15 minutes until the edges are golden brown.
• Allow to cool on wire racks.

HAZELNUT COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
• Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
• Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
• Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.

HAZELNUT GELT COOKIES

Steps:

• In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
• Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
• When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line two baking sheets with parchment and set aside.
• Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
• Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
• To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.

HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the hazelnuts in a food processor and grind coarsely. Reserve 1/4 cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
• Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
• Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 1/2 inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
• Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.

HAZELNUT COOKIES

Steps:

• 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.

HAZELNUT MADELEINE COOKIES

Steps:

• In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool., In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture., With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.