Northwest Hazelnut Crinkle Cookies
- 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
How to Make Northwest Hazelnut Crinkle Cookies
- 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.