Hazelnut Crinkle Cookies Recipes

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HAZELNUT COOKIES



Hazelnut Cookies image

These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.

Provided by Sierra

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 35m

Yield 40

Number Of Ingredients 9

1 cup butter, at room temperature
½ cup white sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
  • Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
  • Bake in the preheated oven until lightly browned, 10 to 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g

HAZELNUT CAPPUCCINO CRINKLES



Hazelnut Cappuccino Crinkles image

Are you a coffee lover? Add a little java to classic crinkly chocolate cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 30

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3 tablespoons vegetable oil
2 tablespoons hazelnut-flavored syrup
2 teaspoons instant coffee granules or crystals
1 egg
1/2 cup powdered sugar
30 coffee bean chocolate pieces

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
  • Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
  • Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g, TransFat 0 g

HAZELNUT CRINKLES



Hazelnut Crinkles image

Cookie jar empty? See how long these homemade treats last.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 9

3/4 cup granulated sugar
3/4 cup Nutella® hazelnut spread with cocoa (from 13-ounce jar)
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white decorator sugar crystals or granulated sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, hazelnut spread, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
  • Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
  • Bake cookies 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 55 mg

CHOCOLATE HAZELNUT CRINKLE COOKIES



Chocolate Hazelnut Crinkle Cookies image

These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.

Categories     Cookies     Food Processor     Mixer     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Christmas     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 7 dozen cookies

Number Of Ingredients 16

2/3 cup hazelnuts
2 tablespoons granulated sugar
6 oz fine-quality bittersweet
chocolate (no more than 60% cacao if marked), finely chopped
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners sugar
Special Equipment
Parchment paper

Steps:

  • Make dough:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
  • Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
  • Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  • Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
  • Form and bake cookies:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
  • Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
  • While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

HAZELNUT CRINKLES



Hazelnut Crinkles image

This is a Chocolate Crinkle cookie made with Chocolate Hazelnut spread and toasted chopped hazelnuts. It is a STAR in my Christmas cookie line-up. Very flavorful! Time to make includes 2 hour chilling time.

Provided by KWB5015

Categories     Dessert

Time 4h40m

Yield 24 serving(s)

Number Of Ingredients 11

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (13 ounce) jar chocolate hazelnut spread (like Nutella)
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla
2 eggs
1/3 cup milk
1/2 cup hazelnuts, toasted and finely chopped
powdered sugar

Steps:

  • Preheat oven to 375°F.
  • Mix flour, baking powder and salt in a medium-sized bowl; set aside.
  • Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
  • Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
  • Chill dough 2 hours.
  • Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
  • Place 2" apart on a parchment-lined cookie sheet.
  • Bake about 10 minutes then remove to cooling rack.
  • If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!

Nutrition Facts : Calories 228.3, Fat 9.1, SaturatedFat 5.3, Cholesterol 16, Sodium 93, Carbohydrate 33.4, Fiber 1.5, Sugar 19.6, Protein 3.5

HAZELNUT CRINKLE COOKIES



Hazelnut Crinkle Cookies image

I enjoy trying new recipes and always have willing "taste testers" in my house. After sampling these sugar-dusted goodies, my family's response was unanimous-an enthusiastic thumbs-up! -Janel Andrews, Jerome, Idaho

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7 dozen.

Number Of Ingredients 11

1 jar (13 ounces) Nutella
1/4 cup shortening
1-1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup 2% milk
2-1/2 cups chopped hazelnuts, toasted, divided
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm., Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

NUTELLA CRINKLE COOKIES



Nutella Crinkle Cookies image

This is from recipegoldmine.com. I was looking for Nutella recipes and no one has posted this one. I made a variation of this with walnuts instead of hazelnuts and didn't roll in nuts just the confecioners sugar. They turned out great but I did find I had to bake them about 15 minutes to get the middle done and to crackle on top. I didn't count my cookies so maybe I made them too big. I think you could make them with any nuts you have on hand, the Nutella flavour is still there.UPDATE..In the picture I made them with hazelnuts but I didn't notice any difference in taste than when I made them with walnuts. Walnuts I get free and hazelnuts are so expensive to buy.

Provided by Dorel

Categories     Dessert

Time 25m

Yield 70 cookies

Number Of Ingredients 12

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar nutella
1/4 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped toasted hazelnuts
2 cups finely chopped hazelnuts
sifted icing sugar

Steps:

  • Preheat oven to 375*F Stir together flour, baking powder and salt in a medium mixing bowl.
  • Beat Nutella and shortening in a large bowl until combined.
  • Add sugar and mix until combined, beat in eggs and vanilla.
  • Add flour and milk alternately and mix until just combined.
  • Stir in 1/2 cup toasted hazelnuts.
  • Cover and chill several hours until firm.
  • Shape into walnut-sized balls.
  • Roll in finely chopped hazelnuts, then in confectioners sugar.
  • Place on greased cookie sheet and bake 8-10 minutes-surface should be cracked and cookies set.
  • Makes about 70.

Nutrition Facts : Calories 98.1, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 31.6, Carbohydrate 11.6, Fiber 0.8, Sugar 6.5, Protein 1.7

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