Hazelnut Shortbread Cookies Recipe

These hazelnut shortbread cookies by Joy of Baking are one of my all-time favorite cookies. They are buttery, packed with toasted hazelnuts, and have the perfect crisp texture. I just made this recipe again just a few weekends ago. The cookies turned out so delicious that I almost finished everything myself. It is perfect with a hot cup of coffee, tea, or juice. If you love hazelnuts – I highly suggest you make this recipe at home.

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To make hazelnut shortbread cookies, you only need 6 ingredients – hazelnuts, flour, salt, butter, brown sugar, and vanilla extract. This recipe will make about 30 cookies. Store the remaining shortbread at room temperature for about a week, or freeze them.

These cookies are easy to make and definitely worth making!

Here’s another cookie recipe for you: Chewy Oatmeal Cookies Recipe

Easy Hazelnut Shortbread Cookies Ingredients

• 1 cup of raw and peeled hazelnuts
• 2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1 cup of unsalted butter (room temperature)
• 2/3 cup of light brown sugar (firmly packed)
• 1 teaspoon of pure vanilla extract

How to Make Hazelnut Shortbread Cookies

Step 1:

Preheat your oven to 350F with the rack placed in the center. Line two baking sheets with parchment paper.

Step 2:

Spread hazelnuts on a baking sheet and bake for 13 to 15 minutes until brown or fragrant. Once done, place on a wire rack to cool completely, then chop coarsely.

Step 3:

Get a small bowl, and add flour and salt. Whisk to combine.

Step 4:

In a bowl, add butter and sugar, and beat on medium speed until well combined using a hand mixer. Alternatively, you can use a stand mixer fitted with the paddle attachment. Beat in the vanilla extract. Make sure to scrape down the sides and bottom if needed.

Step 5:

Add the flour mixture and chopped hazelnuts and mix until well incorporated.

Step 6:

Divide the dough in half, then roll each half between two sheets of parchment paper or until about 1/4 inch thick. Smoothen out any wrinkles on the sheets. Chill in the refrigerator for 30 to 60 minutes or in the freezer for about 15 to 20 minutes until firm.

Step 7:

Once chilled, remove from the refrigerator and remove the top piece of parchment paper. Using a 3-inch round cookie cutter, cut out the cookies. Place on prepared baking sheets, spacing them about 2 inches apart. Place them in the refrigerator while preheating the oven to 350F.

Step 8:

Gather leftover dough and roll. Refrigerate before cutting out cookies cookies.

Step 9:

Bake for about 13 minutes or until deep golden brown color. Remove from the oven and cool completely on a wire rack.

Hazelnut Shortbread Cookies Recipe