Hazelnut Crinkles
Sink your teeth into these irresistibly soft and fudgy Hazelnut Crinkles, a delightful twist on the classic crinkle cookie. Infused with the rich nuttiness of finely ground hazelnuts and a luscious hint of cocoa, these cookies boast a tender texture and striking crinkled appearance, thanks to their powdered sugar coating. Perfect for holiday baking or everyday indulgence, this recipe is easy to follow, with a quick prep time and a luxurious dough that benefits from a chill in the fridge. Whether served with a cup of coffee or shared as an edible gift, Hazelnut Crinkles are a crowd-pleaser guaranteed to elevate your cookie game. Keywords: hazelnut crinkles, hazelnut cookies, crinkle cookie recipe, chocolate hazelnut cookies, holiday baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Hazelnut meal (finely ground hazelnuts)
- 0.25 cups Cocoa powder
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar (for coating)
Instructions
In a medium mixing bowl, whisk together the flour, hazelnut meal, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop tablespoon-sized portions of dough and roll into small balls. Roll each ball generously in powdered sugar, ensuring they are fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have crinkled. The centers may look slightly underbaked, but they will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft, chocolatey hazelnut crinkles!
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 427.2 g | 155% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 261.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
