Northwest Hazelnut Crinkle Cookies
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- 3 c
- all-purpose flour
- 2 tsp
- baking powder
- 1/2 tsp
- 1 c
- 4 Tbsp
- butter, at room temperature
- 1 1/3 c
- granulated sugar
- eggs, at room temperature
- 1 tsp
- vanilla extract
- 1 tsp
- instant coffee
- 1/3 c
- 2 c
- hazelnuts, toasted and finely chopped
- 1 c
- powdered sugar
1Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside.
2In 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.
3Reduce 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.
4Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.
5Preheat oven to 160 C (320 f). Line your baking trays with baking paper.
6Place 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.
7Place 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.
8Transfer 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.