Hazelnut Shortbread Cookies

Hazelnut shortbread cookies are rich, buttery, and wonderfully crisp with a nutty twist that I can’t get enough of. These cookies melt in my mouth and have just the right balance of sweetness and toasted hazelnut flavor. Whether I’m enjoying them with coffee, serving them at a holiday gathering, or gifting a homemade treat, these cookies always feel special.

Why You’ll Love This Recipe

I love how easy and elegant these cookies are. The dough comes together with just a few ingredients, and the toasted hazelnuts give the classic shortbread a warm, earthy depth. They keep well, taste even better the next day, and have that perfect snap I expect from shortbread. Plus, they’re easy to shape, slice, or cut into festive designs depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Toasted hazelnuts (finely ground or chopped)
• Salt
• Optional: dark chocolate for dipping or drizzling

Directions

1. I start by toasting the hazelnuts in a dry skillet or oven at 350°F (175°C) for about 8–10 minutes, then I rub off the skins and finely chop or grind them once cooled.
2. I cream the softened butter and powdered sugar together until light and smooth.
3. I mix in the vanilla extract and a pinch of salt.
4. I stir in the flour and ground hazelnuts until a soft dough forms.
5. I shape the dough into a log (for slice-and-bake style) or flatten it into a disk to roll out.
6. I chill the dough for at least 30 minutes to make it easier to handle and to help the cookies hold their shape.
7. I slice the log or roll out the dough and cut into shapes, then place the cookies on a lined baking sheet.
8. I bake at 325°F (160°C) for 12–15 minutes, or until the edges are lightly golden.
9. I let the cookies cool completely before serving—or dipping in melted chocolate if I want to dress them up.

Servings and timing

This recipe makes about 24–30 cookies depending on the size. It takes me around 15 minutes to prep the dough, 30 minutes to chill, and about 15 minutes to bake—so I usually have them ready in just over an hour.

Variations

Sometimes I dip half of each cookie in dark chocolate and sprinkle them with crushed hazelnuts for an elegant finish. I’ve also added a touch of orange zest or espresso powder to the dough for extra flavor. If I want a gluten-free version, I use a 1:1 gluten-free flour blend and they turn out just as tasty.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either the baked cookies or the raw dough—so I can keep a batch on hand for whenever I want a quick treat. No reheating is needed; they’re perfect as-is.

FAQs

Can I use hazelnut flour instead of ground hazelnuts?

Yes, I can. Hazelnut flour works well and gives a smoother texture. I just make sure to adjust the amount slightly if needed, since it’s finer than chopped nuts.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and keeps them from spreading too much in the oven. I always chill the dough before slicing or cutting.

Can I make these cookies ahead of time?

Definitely. I often make the dough a day in advance and keep it in the fridge, or freeze the logs to slice and bake later.

What kind of chocolate is best for dipping?

I prefer dark or semi-sweet chocolate for a rich contrast to the buttery cookie, but milk chocolate works if I want something sweeter.

Are these cookies good for gifting?

Absolutely. I pack them in a tin or clear bag with a ribbon, and they make a beautiful, homemade gift—especially during the holidays.

Conclusion

Hazelnut shortbread cookies are one of my favorite ways to enjoy a nutty, buttery bite with minimal effort. They’re crisp, flavorful, and endlessly customizable. Whether I serve them plain, dipped in chocolate, or flavored with something extra, they always feel like a luxurious little treat.

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