Save to Pinterest These German hazelnut butter cookies are the kind of treat that makes any afternoon coffee or holiday plate feel extra special. They are crisp at the edges, rich with real hazelnut flavor, and come together with just a few bowls and a short bake time. If you love classic butter cookies but want something with a nutty twist, this is a recipe that quickly becomes a seasonal staple.
I first baked these cookies to fill gift tins for my neighbors at coffee time. Now every year, my family asks when hazelnut cookie season is starting, they disappear in days.
Ingredients
- All-purpose flour: Brings structure and keeps the crumb light
- Ground hazelnuts: Infuse every bite with deep, roasted flavor. Look for nuts that are fragrant and not stale, store-bought ground hazelnuts or freshly blitzed at home both work well
- Baking powder: Provides just enough lift for a tender yet crisp texture
- Fine sea salt: Sharpens the buttery sweetness
- Unsalted butter (at room temperature): Ensures a creamy, melt-in-your-mouth base, always opt for European-style butter if you can for the richest dough
- Granulated sugar: Gives crunch and the right touch of sweetness
- Vanilla extract: Rounds out both the aroma and the flavor profile. Use pure extract, not imitation
- Large egg yolk: Binds the dough and adds richness
- Chopped hazelnuts: Add crunch and more toasted nut flavor
- Coarse sugar: Creates that sparkly bakery look finished with a little extra crunch
Instructions
- Prepare the Baking Sheet:
- Line your best large baking sheet with a piece of parchment paper. This keeps the cookies from sticking and makes cleanup breezy
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, ground hazelnuts, baking powder, and sea salt until absolutely evenly combined so every cookie bakes up tender and flavorful
- Cream Butter and Sugar:
- Using an electric mixer or sturdy whisk, beat the soft butter with sugar for about two or three minutes. You are looking for the mixture to become light, fluffy, and pale in color (this step gives the cookies their aerated, melt-in-your-mouth bite)
- Add Vanilla and Egg Yolk:
- Mix in vanilla extract and egg yolk just until the dough is smooth. Overmixing here is not your friend so stop once the yellow disappears
- Combine Wet and Dry:
- Gradually add the dry ingredients to your butter mixture. Stir gently and thoroughly until a soft dough forms and no streaks of flour remain
- Shape the Dough:
- Scoop out tablespoon-sized portions of dough and roll them into small even balls with your hands. Place them on your baking sheet spaced at least five centimeters apart for even baking
- Add Toppings and Flatten:
- Gently press each dough ball down with the back of a spoon to slightly flatten and help the cookies bake evenly. Sprinkle with chopped hazelnuts and a pinch of coarse sugar if you love extra crunch and sparkle
- Bake to Perfection:
- Slide your tray into the middle of the oven and bake for twelve to fourteen minutes. Watch for the edges to turn a light golden hue, the kitchen will start to smell nutty and buttery
- Cool:
- Remove cookies from the oven and let them sit on the tray for five minutes. This rest helps them set. Use a spatula to move them gently to a wire rack so they finish cooling and turn dreamily crisp
Save to Pinterest My favorite ingredient has always been the fresh ground hazelnuts, they turn the dough into something so cozy and aromatic. Last year, while baking with my kids, we ended up giggling over doughy hands and sneaking tastes of the raw dough. These little moments, and the nutty smell filling the kitchen, make this recipe special for me every time.
Storage Tips
Store these cookies in a well-sealed tin or container at room temperature. They stay crisp and flavorful for up to one week. If your climate is very humid, tuck a sheet of parchment between each cookie layer to prevent sticking.
Ingredient Substitutions
No ground hazelnuts available Grind whole toasted hazelnuts in a food processor until fine. Can not do dairy Use a quality plant-based butter. No coarse sugar Replace topping with sanding sugar or skip for a subtler finish.
Serving Suggestions
Serve these cookies with a hot cup of coffee or strong black tea. Crumble them over vanilla ice cream for a crunchy dessert. Wrap a few in a festive paper bag as a thoughtful homemade gift.
Cultural and Historical Context
Hazelnut cookies are a holiday classic in Germany where hazelnuts have been used in baking for centuries. These cookies borrow their spirit from Christmas market pastries and gemütlich family gatherings, making them especially good for sharing.
Seasonal Adaptations
Swap ground hazelnuts with ground almonds for a delicate variation. Add a light dusting of powdered sugar during the holidays. Double the batch since these are always the first to disappear at cookie swaps.
Success Stories
Since sharing this recipe with friends I have heard from several who say it has become part of their own family celebrations. Some add chocolate chips or dip the edges in melted chocolate. Others use the dough for thumbprint cookies with a spoonful of jam in the center. The base is versatile and never fails to make a great impression.
Freezer Meal Conversion
Shape the dough balls and freeze them raw on a tray. Once solid, transfer to a freezer bag. When ready to bake, let them thaw at room temperature for fifteen minutes and bake as instructed. The finished cookies can also be frozen in layers between wax paper for up to two months. Defrost at room temp before serving.
Save to Pinterest Enjoy these cookies with someone you love or tuck them away for a perfect afternoon snack. Their aroma and taste bring instant cheer to any occasion.
Common Recipe Questions
- → How do I toast hazelnuts without burning them?
Spread ground hazelnuts on a baking sheet and toast at 160°C (325°F) for 5–8 minutes, stirring occasionally until fragrant.
- → Can butter be replaced for a lighter texture?
Yes, substitute half the butter with margarine to yield a softer, lighter cookie while maintaining buttery flavor.
- → Is it necessary to use coarse sugar on top?
No, the coarse sugar adds extra crunch but is optional. Omit or replace with regular sugar if preferred.
- → How should I store these cookies for freshness?
Keep cookies in an airtight container at room temperature. They stay crisp for up to one week.
- → Are there alternatives for those allergic to hazelnuts?
Swap hazelnuts for almonds or omit nuts entirely, noting this will change the flavor profile and texture.
- → What gives these cookies their crisp texture?
The ratio of butter to flour and the brief baking time at 175°C helps create a crisp, tender bite.