Real Recipes From Real Home Cooks ®

northwest hazelnut crinkle cookies

(1 rating)
review
Private Recipe by
Annacia *
Moose Jaw, SK

If you plan to make ahead the cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.

(1 rating)
yield serving(s)
prep time 8 Hr 15 Min
cook time 15 Min
method Bake

Ingredients For northwest hazelnut crinkle cookies

  • 3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    nutella
  • 4 Tbsp
    butter, at room temperature
  • 1 1/3 c
    granulated sugar
  • 2
    eggs, at room temperature
  • 1 tsp
    vanilla extract
  • 1 tsp
    instant coffee
  • 1/3 c
    milk
  • 2 c
    hazelnuts, toasted and finely chopped
  • 1 c
    powdered sugar

How To Make northwest hazelnut crinkle cookies

  • 1
    Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside.
  • 2
    In another bowl, beat the Nutella, butter, and granulated sugar for about 2 minutes with an electric beater. Add the eggs, vanilla, coffee and mix until incorporated.
  • 3
    Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition.
  • 4
    Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.
  • 5
    Preheat oven to 160 C (320 f). Line your baking trays with baking paper.
  • 6
    Place the remaining hazelnuts and the powdered sugar in two separate bowls. Take about a tablespoon of the mixture and roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar.
  • 7
    Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a little soft, about 13-15 minutes.
  • 8
    Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Just before serving, to jazz them up, drizzle with some melted Nutella.
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