Northwest Hazelnut Crinkle Cookies

Annacia *

By
@Annacia

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.


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Rating:

Comments:

Serves:

makes abour 6 dozen cookies (the 8 hrs prep is chill time.)

Prep:

8 Hr 15 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Vegetarian, Soy Free