Hazelnut Snowcap Delights

Hazelnut crinkle cookies are a delightful and nutty evolution of the beloved classic chocolate crinkle cookie. Infused with the rich, creamy essence of chocolate-hazelnut spread and studded with crunchy hazelnuts, these exquisite cookies offer a harmonious blend of flavors and textures that will captivate your taste buds. Their striking appearance, with beautiful cracks revealing a soft, powdered sugar coating, makes them as visually appealing as they are delicious. Prepare to discover your new favorite treat!

My first experience baking with chocolate-hazelnut spread, specifically Nutella, was with these very Hazelnut Crinkle Cookies. I vividly recall the anticipation of combining such a rich, decadent ingredient into a cookie dough. What began as an experiment quickly transformed into a revelation—it was truly love at first bite! The sheer depth of flavor and the delightful texture of these cookies immediately cemented their place in my personal recipe hall of fame.

While chocolate crinkle cookies are a cherished staple in many baking repertoires, this recipe elevates the experience by introducing a distinct nutty dimension. The generous inclusion of hazelnuts, both finely chopped within the dough and as a textural element in the coating, alongside your favorite chocolate-hazelnut spread, ensures an intensely flavorful cookie. Each bite delivers a powerful punch of chocolate and hazelnut, a combination that is undeniably addictive. If you consider yourself a devotee of Nutella or any chocolate-hazelnut delight, these cookies are an absolute must-try that you simply cannot afford to miss.

Why You’ll Fall in Love with Hazelnut Crinkle Cookies

These aren’t just any cookies; they are a celebration of flavor and texture, designed to bring joy with every morsel. Here’s why these Hazelnut Crinkle Cookies are destined to become your next baking obsession:

• A Symphony of Flavors: The combination of rich chocolate and fragrant hazelnuts is a match made in culinary heaven. The spread infuses the dough with deep, creamy chocolate and nutty notes, while the added chopped hazelnuts provide bursts of intense, roasted flavor.
• Irresistible Texture: Experience the perfect contrast of a soft, fudgy interior, a slightly chewy edge, and the subtle crunch from the hazelnut coating. The iconic powdered sugar crackle adds a delicate sweetness that perfectly complements the robust cookie.
• Visual Appeal: Their signature crinkled, snow-dusted appearance makes them beautiful cookies, perfect for holiday platters, bake sales, or simply impressing guests. They look intricate but are surprisingly straightforward to make.
• Generous Yield: This recipe makes a substantial batch, making these cookies ideal for sharing. Whether you’re assembling goodie bags for neighbors, bringing a treat to a potluck, or just ensuring you have plenty for yourself, these cookies are perfect for any sharing occasion.
• A Crowd-Pleaser: From casual gatherings to festive celebrations, these hazelnut crinkle cookies are universally loved. Their unique flavor profile and delightful texture make them a memorable treat that everyone will ask you to make again.

Years ago, I officially designated these cookies as one of my all-time favorites, and that sentiment remains true today. For anyone who truly adores all things chocolate and hazelnut, the decision to elevate these cookies to a perennial favorite is an effortless one. Their enduring appeal lies in their perfect balance of classic comfort and gourmet sophistication.

Essential Ingredients for Your Hazelnut Crinkle Cookies

While the ingredient list might appear a bit lengthy, don’t let it discourage you. These wonderfully delicious cookies come together much more quickly than you’d imagine. A few extra minutes will be dedicated to shaping and rolling them, but the exceptional result is 100% worth the effort! You’ll find the exact measurements and detailed instructions in the complete recipe card further down this page.

• All-purpose flour: The fundamental building block of our cookies. For the most accurate results, measure your flour by weight using a kitchen scale. If you don’t have one, remember the ‘spoon and sweep’ method to avoid compacting the flour.
• Baking powder: This leavening agent is crucial for giving the cookies their light, soft, and slightly chewy texture, preventing them from being too dense.
• Salt: A small but mighty ingredient, salt enhances the flavors of both the chocolate and the hazelnut, balancing the sweetness and adding depth.
• Chopped hazelnuts: You’ll be using hazelnuts in two ways: some in the cookie dough itself for integrated nutty flavor, and more for the outer coating, providing an extra layer of crunch and flavor. For an even bolder and more aromatic hazelnut flavor, consider toasting them lightly before chopping.
• Chocolate-hazelnut spread: This is the star ingredient that infuses the cookies with their signature rich, creamy chocolate and hazelnut taste. Nutella is the most widely recognized brand, but feel free to use your favorite variety found alongside other spreads like peanut butter.
• Unsalted butter: Essential for richness, tenderness, and aiding in the creaming process. Make sure to set out your butter about half an hour before you plan to bake, allowing it to soften properly to room temperature for optimal mixing.
• Granulated sugar: Provides the primary sweetness for the cookies and contributes to their overall structure and moisture content.
• Eggs: Act as a binder, helping to hold the dough together, while also adding richness and moisture to the cookies.
• Vanilla extract: A classic flavor enhancer that complements the chocolate and hazelnut beautifully, adding a subtle warmth and aromatic depth.
• Milk: Helps to achieve the perfect dough consistency, ensuring it’s pliable enough for shaping and results in a moist cookie.
• Confectioners’ sugar: The magical ingredient for the distinctive crinkle effect and a sweet, delicate outer coating. Sifting it ensures a smooth, lump-free finish.

Step-by-Step Guide: Crafting Your Hazelnut Crinkle Masterpiece

Creating these sensational hazelnut crinkle cookies is a straightforward and rewarding process. Follow these detailed steps to ensure your baking journey is a success:

• Prepare Your Workspace: Begin by preheating your oven to 375°F (190°C). Then, prepare your baking sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
• Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform texture and leavening. Set this mixture aside.
• Cream the Wet Ingredients: In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, beat the chocolate-hazelnut spread and the softened unsalted butter together until they are thoroughly combined and smooth. Next, gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 2-3 minutes. Finally, beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is well-incorporated and blended.
• Integrate Wet and Dry: With your mixer on low speed, add the dry flour mixture to the wet ingredients in three alternating portions, interspersing with two portions of milk. Mix just until the ingredients are combined. Be careful not to overmix the dough, as this can lead to tough cookies. A few streaks of flour remaining are perfectly fine; they will disappear during the final stirring.
• Stir in the Hazelnuts: Gently fold in the ½ cup of chopped hazelnuts into the cookie dough. Mix just until they are evenly distributed throughout the dough.
• Portion the Dough: Using a tablespoon or a small cookie scoop, measure out approximately one tablespoon of dough for each cookie. Roll each portion into a smooth, 1-inch ball. If you find the dough is too soft or sticky to shape easily, cover the bowl and refrigerate it for 15 to 30 minutes. Chilling will firm up the dough, making it much easier to handle and roll.

• The Signature Coating: Set up two shallow bowls or plates side by side. Fill one with the 2 cups of finely chopped hazelnuts and the other with the sifted confectioners’ sugar. Roll each dough ball first in the chopped hazelnuts, ensuring a good coating, and then immediately roll it in the confectioners’ sugar. This double-coating method helps the hazelnuts adhere and creates a beautiful, thick crinkle pattern.
• Arrange for Baking: Place the coated cookie dough balls onto your prepared baking sheets, ensuring you leave approximately 2 inches of space between each cookie. This allows them to spread without merging during baking.

• Bake to Perfection: Place one baking sheet at a time into the preheated oven. Bake for 8 to 10 minutes, or until the edges of the cookies are just set and the centers still look slightly soft. The crinkles should be well-defined. Avoid overbaking to maintain a soft and chewy texture.
• Cool the Cookies: Once baked, remove the pans from the oven and immediately transfer them to wire racks. Allow the cookies to cool completely on the racks. This prevents them from becoming soggy and helps them firm up properly.

Achieving the Perfect Crinkle: Expert Tips for Success

To ensure your hazelnut crinkle cookies turn out absolutely perfect, here are some invaluable tips and tricks from experienced bakers:

• Toast Your Hazelnuts for Intense Flavor: While optional, toasting hazelnuts significantly deepens their flavor and aroma, making your cookies even more delicious. To toast, spread the chopped nuts in a single layer on a parchment-lined, shallow baking pan. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, stirring occasionally, until they are fragrant and lightly golden. Let them cool completely before incorporating into the dough or coating.
• Precision in Portioning: For cookies that bake evenly and look uniformly beautiful, consistent sizing is key. I highly recommend using a cookie scoop (a 1-tablespoon size works perfectly) to portion the dough before gently rolling each portion into a smooth ball. This ensures all cookies are the same size, leading to consistent baking times and a professional appearance.
• Refrigerate the Dough if Necessary: If your kitchen is particularly warm, or if you find the cookie dough to be too soft or sticky to handle and shape properly, don’t hesitate to chill it. Cover the bowl of dough and refrigerate for 15-30 minutes. This will firm it up, making it much easier to roll into neat balls and preventing them from spreading too much during baking.
• Organize an Efficient Assembly Line: Before you start shaping and coating, set up your workspace efficiently. Have your mixed cookie dough, the bowl of chopped hazelnuts, the bowl of confectioners’ sugar, and your prepared baking sheets all within easy reach. This “assembly line” approach will allow you to work quickly and smoothly, getting your cookies shaped and into the oven without delay.
• Avoid Overmixing the Dough: After adding the flour and milk, mix the dough only until just combined. Overmixing develops the gluten in the flour too much, which can result in tough, dense cookies rather than the soft, tender texture we’re aiming for. A few visible streaks of flour are preferable to an overmixed dough.
• The Double-Coating Technique for Best Crinkles: The two-step rolling process (first in hazelnuts, then in confectioners’ sugar) is vital for achieving the signature crinkled look and ensuring a generous, delicious coating. The hazelnuts provide texture and also help the powdered sugar adhere more effectively, creating a more pronounced and beautiful crackle.
• Monitor Baking Time Closely: Cookie ovens can vary, so keep a close eye on your cookies during the last few minutes of baking. The ideal hazelnut crinkle cookie will be just set at the edges but still slightly soft in the center. This ensures a wonderfully chewy texture. Overbaking will result in a drier, harder cookie.

Storage and Freezing: Keeping Your Cookies Fresh

To ensure your delicious hazelnut crinkle cookies remain fresh and delightful for as long as possible, follow these simple storage and freezing guidelines.

Storing Baked Cookies

Once your hazelnut crinkle cookies have cooled completely to room temperature, transfer them to an airtight container. Store them at room temperature, away from direct sunlight or heat. When properly stored, these cookies will maintain their freshness and wonderful flavor for about 4 to 5 days. Layering them with parchment paper can help prevent sticking if you stack them.

Freezing Baked Cookies

Freezing baked cookies is an excellent way to extend their shelf life and enjoy them later. To freeze, ensure the cookies are completely cooled. Arrange them in a single layer on a baking sheet and flash freeze for about an hour until solid. Then, transfer the frozen cookies to an airtight, freezer-safe container. To prevent them from sticking together, place layers of waxed paper or parchment paper between them. They should keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator or for an hour or so at room temperature. While the powdered sugar coating might absorb a little moisture and lose some of its crispness after thawing, the cookies will still be incredibly delicious!

Freezing Unbaked Cookie Dough

For ultimate convenience, you can also freeze the unbaked cookie dough. Follow the recipe through the portioning step, forming the dough into 1-inch balls. Place these raw dough balls in a single layer on a baking sheet lined with parchment paper and transfer them to the freezer until they are completely frozen, which usually takes about 2 hours. Be careful not to leave them in the freezer for more than 6 hours at this stage to prevent freezer burn. Once frozen solid, transfer the dough balls into a freezer-safe container or a heavy-duty freezer bag. When you’re ready to bake, remove the desired number of dough balls and thaw them at room temperature for approximately 30 minutes. Then, proceed with coating them in hazelnuts and confectioners’ sugar, and bake as directed in the recipe. Properly stored, the unbaked cookie dough can be kept in the freezer for up to 3 months, ready for fresh-baked treats anytime!

The Full Recipe: Hazelnut Crinkle Cookies

Hazelnut Crinkle Cookies

Yield: 72 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Course: Cookies

Cuisine: American

Author: Jennifer McHenry

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

Instructions

To make the cookies:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the chocolate-hazelnut spread and the butter until thoroughly combined.
4. Gradually add the sugar, mixing well.
5. Add the eggs and vanilla, and beat until blended.
6. Add the flour in three portions, alternating with two portions of the milk. Mix just until combined.
7. Stir in the toasted hazelnuts.

To portion and coat the cookies:

8. Using about a tablespoon of dough at a time, form the dough into 1-inch balls.
9. Roll each ball of dough in finely chopped hazelnuts. Then roll in the confectioners’ sugar.
10. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
11. Bake, one pan at a time, 8-10 minutes, or until the cookies are set.
12. 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.
• This recipe yields approximately 6 dozen cookies.
• For detailed storage and freezing instructions, please refer to the “Storage and Freezing” section above in the article.

There’s something truly magical about the aroma of freshly baked hazelnut crinkle cookies filling your home. The way the powdered sugar cracks to reveal the dark, rich cookie beneath, coupled with the irresistible scent of chocolate and toasted hazelnuts, creates an experience that’s both comforting and gourmet. Whether you’re baking a batch for a special occasion or simply to satisfy a craving, these cookies are a guaranteed hit. Dive into the delightful world of chocolate-hazelnut bliss and let these crinkle cookies become a treasured part of your baking traditions!