15 Hazelnut Christmas Cookie Recipes (Nutella‑Vibes)

Classic Hazelnut Butter Cookies

Classic Hazelnut Butter Cookies are a delightful treat that perfectly captures the flavors of Christmas. These tender and crumbly cookies are enriched with the rich, nutty taste of hazelnuts and have a buttery finish that makes them irresistible. They are perfect for sharing with family and friends during the holiday season or for enjoying with a warm cup of tea.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will prevent the cookies from sticking to the sheets.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add the Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
4. Mix the Dry Ingredients: In another bowl, combine the all-purpose flour, ground hazelnuts, baking powder, and salt. Stir to mix thoroughly.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
7. Flatten the Cookies: Gently flatten the dough balls with the bottom of a glass or your palm to create a thicker cookie shape.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up while cooling.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies are completely cool, you may choose to dust them lightly with powdered sugar for a festive touch.
11. Store and Enjoy: Store the cookies in an airtight container at room temperature for up to a week. Enjoy these delicious cookies with friends and family during the holiday festivities!

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Nutella-Stuffed Hazelnut Cookies

Nutella-Stuffed Hazelnut Cookies are a delicious and indulgent twist on classic hazelnut cookies. This recipe combines the rich, nutty flavor of hazelnuts with the creamy, chocolatey goodness of Nutella, making for a perfect holiday treat that is certain to impress family and friends. These cookies not only look beautiful, but they also offer a delightful surprise with the molten Nutella center when you take a bite.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
3. Add the Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter mixture, mixing until well combined. Scrape down the sides of the bowl as necessary.
4. Mix the Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt until thoroughly combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to guarantee a tender cookie.
6. Prepare Nutella Center: Using a small spoon or cookie scoop, drop rounded teaspoons of Nutella onto a plate and freeze for about 15 minutes until set.
7. Shape the Cookies: With the cookie dough, scoop out a tablespoon-sized ball, flatten it in the palm of your hand, and place a frozen Nutella ball in the center. Enclose the Nutella with the dough, rolling it into a ball.
8. Roll in Chopped Hazelnuts: (Optional) Roll the cookie dough ball in chopped hazelnuts for added texture and flavor before placing it on the baking sheet.
9. Bake: Place the stuffed cookie dough balls on the prepared baking sheets, ensuring there is enough space between them. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
10. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving. Enjoy your delicious Nutella-Stuffed Hazelnut Cookies!

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Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies are a delightful blend of classic chocolate chip cookies with the added richness of ground hazelnuts. These cookies not only offer a crave-worthy chocolate experience but also deliver the nutty flavor and crunchy texture of hazelnuts. Perfect for holiday gatherings or just a sweet treat, these cookies are sure to become a family favorite.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, making sure to scrape down the sides of the bowl to include all ingredients.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking soda, and salt until well blended.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture while mixing on low speed until just combined. Be careful not to overmix as this can affect the texture of the cookies.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips with a spatula, allowing the chocolate to evenly distribute throughout the dough.
7. Shape the Cookies: Use a tablespoon to scoop out dough and roll it into balls. Place each ball onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
8. Add Toppings: (Optional) If desired, sprinkle the tops of each cookie ball with chopped hazelnuts for extra crunch and flavor.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, as they will continue to cook while cooling.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely before serving. Enjoy your delicious Hazelnut Chocolate Chip Cookies!

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Crunchy Hazelnut Meringue Cookies

Crunchy Hazelnut Meringue Cookies are light, airy confections made from whipped egg whites and finely chopped hazelnuts. These delightful cookies are crispy on the outside and slightly chewy on the inside, showcasing the rich, nutty flavor of hazelnuts with a subtle sweetness. Perfect for holiday celebrations or as a delightful dessert, these meringue cookies are certain to impress!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper to guarantee the meringues do not stick.
2. Prepare Egg Whites: In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Make sure the bowl and mixing utensils are free from grease and moisture, as this can affect the whipping process.
3. Whip the Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become foamy. Add the cream of tartar and continue whipping until soft peaks form.
4. Gradually Add Sugar: Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed. This helps stabilize the meringue. Continue to whip until stiff peaks form and the mixture is glossy.
5. Incorporate Vanilla and Hazelnuts: Gently fold the vanilla extract and chopped hazelnuts into the whipped meringue using a spatula. Be careful not to deflate the meringue; this step should be done gently but thoroughly.
6. Pipe or Spoon Meringues: Using a piping bag fitted with a large round tip or a spoon, drop or pipe small mounds of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart (they won’t spread much).
7. Dust with Powdered Sugar: If desired, lightly sift powdered sugar over the tops of the meringue cookies for an added touch of sweetness.
8. Bake: Place the baking sheets in the preheated oven and bake for 1 hour. After an hour, turn off the oven and leave the meringues inside to cool completely for another hour or until they are dry and crisp.
9. Cool and Store: Once cooled, gently remove the meringue cookies from the parchment paper. Store them in an airtight container at room temperature to maintain their crunchiness. Enjoy your delightful Crunchy Hazelnut Meringue Cookies!

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Double Hazelnut Biscotti

Double Hazelnut Biscotti are a delightful variation of the classic Italian pastry, characterized by a rich combination of flavors and a satisfying crunch. With the use of both ground hazelnuts and whole hazelnuts, these twice-baked cookies are perfect for dipping in coffee, tea, or hot chocolate, making them a wonderful treat for the holiday season.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, ground hazelnuts, baking powder, and salt until well combined.
3. Mix Sugar and Wet Ingredients: In another bowl, mix the granulated sugar, eggs, vanilla extract, and almond extract (if using) until smooth and well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the whole hazelnuts gently.
5. Shape the Dough: Transfer the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, ensuring they are spaced apart.
6. First Bake: Bake the logs in the preheated oven for about 25 minutes, or until they are lightly golden and firm to the touch.
7. Cool Slightly: Remove the baking sheet from the oven and let the logs cool on the sheet for about 10 minutes. This will make them easier to slice.
8. Slice the Biscotti: Using a sharp knife, slice the logs diagonally into 1/2 inch thick pieces. Be careful as they may be slightly fragile.
9. Second Bake: Arrange the biscotti slices back on the baking sheet, cut side up. Return to the oven and bake for an additional 10-15 minutes, or until they are dry and golden brown.
10. Cool Completely: Remove the biscotti from the oven and let them cool on the baking sheet. Once cooled, store them in an airtight container to keep them fresh.

Enjoy your homemade Double Hazelnut Biscotti as a perfect accompaniment to your favorite holiday beverages!

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Hazelnut Snowball Cookies

Hazelnut Snowball Cookies are delightful bite-sized treats that are perfect for the holiday season. Soft and buttery, these cookies are rolled in powdered sugar, giving them a snow-dusted appearance that is as enchanting as their taste. The inclusion of finely chopped hazelnuts adds a delicious nutty flavor and a delightful crunch, making them a festive favorite among many.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the unsalted butter and powdered sugar together using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes on medium speed.
3. Add Vanilla: Mix in the vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely chopped hazelnuts, and salt until evenly distributed.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should hold together.
6. Form the Cookies: Use your hands to roll the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, making sure to space them about 2 inches apart.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The cookies should remain soft, so be cautious not to overbake.
8. Cool and Dust: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Once slightly cooled, gently roll the warm cookies in extra powdered sugar to coat them generously.
9. Final Dusting: Allow the cookies to cool completely on a wire rack. After they have cooled, you can roll them once more in powdered sugar for an extra dusting if desired.
10. Storage: Store the Hazelnut Snowball Cookies in an airtight container at room temperature. They can last for up to a week, but they are likely to be eaten much sooner!

Enjoy your delightful Hazelnut Snowball Cookies as a sweet addition to your holiday festivities!

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Chewy Hazelnut Oatmeal Cookies

Chewy Hazelnut Oatmeal Cookies are a delicious and satisfying treat that perfectly combines the wholesome flavor of oats with the rich nuttiness of hazelnuts. These cookies are soft and chewy in the center, with a slight crispness on the edges, making them an ideal snack for the holiday season or any time you crave a sweet, comforting dessert.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal of cookies.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix.
6. Stir in Oats and Hazelnuts: Gently fold in the rolled oats and finely chopped hazelnuts (and chocolate chips, if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
7. Scoop the Cookies: Use a cookie scoop or tablespoon to drop rounded dough balls about 2 inches apart on the prepared baking sheet.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
9. Cool on Baking Sheet: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This will allow them to firm up before transferring.
10. Transfer to Wire Rack: Using a spatula, transfer the cookies to a wire rack to cool completely. This guarantees even air circulation and prevents sogginess.
11. Storage: Once cooled, store the Chewy Hazelnut Oatmeal Cookies in an airtight container at room temperature. They can last up to a week, but they’re best enjoyed fresh!

Enjoy your delicious Chewy Hazelnut Oatmeal Cookies!

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Spiced Hazelnut Gingerbread Cookies

Spiced Hazelnut Gingerbread Cookies are a delightful holiday classic that combines the warm spices of gingerbread with the rich, buttery flavor of hazelnuts. These cookies have a soft, chewy texture and are fragrant with spices like ginger, cinnamon, and nutmeg, making them a perfect treat to enjoy during the festive season or to share as gifts with family and friends.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Molasses and Egg: Add the molasses and egg to the creamed mixture, mixing well until all ingredients are fully combined and smooth.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt to guarantee they are evenly mixed.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix as this can make the cookies tough.
6. Fold in Hazelnuts: Gently fold in the finely chopped hazelnuts using a spatula or wooden spoon, making sure they are evenly distributed throughout the dough.
7. Scoop the Cookies: Using a cookie scoop or tablespoon, scoop out rounded balls of dough and place them about 2 inches apart on the prepared baking sheets.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set, but still soft.
9. Cool on Baking Sheets: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them to firm up before transferring.
10. Transfer to Wire Rack: Carefully use a spatula to transfer the cookies to a wire rack, allowing them to cool completely. If desired, dust with powdered sugar once cooled for a festive touch.

Enjoy your Spiced Hazelnut Gingerbread Cookies with a warm cup of cocoa or tea during the holiday season!

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Hazelnut and White Chocolate Cookies

Hazelnut and White Chocolate Cookies are a delightful treat that combines the rich, nutty flavor of hazelnuts with the creamy sweetness of white chocolate. These cookies have a deliciously chewy texture and a beautiful golden color, making them an irresistible addition to your holiday cookie platter or a sweet snack any time of the year.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a couple of baking sheets by lining them with parchment paper to keep the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, typically about 2-3 minutes.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating well until everything is thoroughly blended and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to guarantee even distribution in the cookie dough.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients in the mixing bowl, mixing on low speed until just combined. Be careful not to overmix to maintain a soft texture.
6. Fold in Hazelnuts and White Chocolate: Gently fold in the finely chopped hazelnuts and white chocolate chips using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, scoop out rounded portions of dough and place them about 2 inches apart on the prepared baking sheets.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden yet the centers appear set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Hazelnut and White Chocolate Cookies!

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Nutella Swirl Hazelnut Biscuit Bites

Nutella Swirl Hazelnut Biscuit Bites are delectable little treats that combine the rich flavor of hazelnuts with the creamy, chocolatey goodness of Nutella. These bite-sized cookies are perfect for festive gatherings during the holiday season or simply as a sweet indulgence. With a beautiful swirl of Nutella, they are as pleasing to the eye as they are to the palate.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined and smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, chopped hazelnuts, and salt. This will help facilitate even distribution of the dry ingredients in your batter.
5. Mix Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be cautious not to overmix, as this can affect the texture.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Add Nutella Swirl: Using a small spoon or toothpick, create a small indent in the center of each cookie and add a dollop of Nutella. Swirl the Nutella gently into the cookie dough without fully combining to create a marbled effect.
8. Bake the Cookies: Transfer the baking sheet to the preheated oven and bake for 10-12 minutes or until the edges are lightly golden.
9. Cool the Cookies: Once baked, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Nutella Swirl Hazelnut Biscuit Bites!

Hazelnut Linzer Cookies

Hazelnut Linzer Cookies are a delightful twist on the classic Linzer tart. These beautiful sandwich cookies feature two layers of buttery, nutty dough incorporating finely ground hazelnuts, all held together with a sweet layer of fragrant raspberry jam. The cookies are not only visually appealing with their cutout designs on top, but they also deliver a wonderful mix of flavors that make them a perfect treat for the holiday season.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 3-5 minutes.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture. Beat until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt. This guarantees that the leavening agent and salt are evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to maintain a tender cookie texture.
6. Chill the Dough: Divide the dough into two equal halves, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
7. Roll Out the Dough: Once chilled, take one disk of dough and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter to cut out shapes for the cookies. For half of them, use a smaller cutter to create a window for the jam.
8. Bake the Cookies: Place the cut-out cookies on the prepared baking sheets and bake for 10-12 minutes or until they are lightly golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
9. Assemble the Cookies: Once the cookies are completely cool, spread a teaspoon of raspberry jam on the solid cookie halves. Place the cut-out halves on top to create a sandwich.
10. Dust with Powdered Sugar: Finally, dust the tops of the cookies with powdered sugar for a festive touch. Enjoy your Hazelnut Linzer Cookies with friends and family this holiday season!

Flourless Hazelnut Chocolate Cookies

Flourless Hazelnut Chocolate Cookies are a delightful, gluten-free treat that combines rich chocolate flavor with the nutty taste of hazelnuts. These chewy cookies are perfect for those looking for a decadent dessert without using flour. With just a handful of ingredients, they can be whipped up quickly and are guaranteed to impress your holiday guests.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the ground hazelnuts, cocoa powder, granulated sugar, baking powder, and salt. Verify that all the dry ingredients are thoroughly mixed to create a uniform batter.
3. Combine Wet Ingredients: In another bowl, beat the egg and add the vanilla extract. Mix until well combined, and then fold this mixture into the dry ingredient mixture until just combined.
4. Add Chocolate Chips: Stir in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
5. Scoop the Dough: Using a tablespoon or a cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving about 2 inches between each scoop as they will spread while baking.
6. Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes. The cookies are done when the edges are set, and the centers look slightly soft and glossy.
7. Cool the Cookies: Once done, remove the baking sheet from the oven and allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Once the cookies are cooled, enjoy them as a delightful treat with a cup of coffee or hot cocoa! Store any leftovers in an airtight container at room temperature.

Hazelnut Peppermint Chocolate Cookies

Hazelnut Peppermint Chocolate Cookies are a festive twist on a classic cookie, blending the rich flavor of hazelnuts with invigorating peppermint and decadent chocolate. These cookies are perfect for holiday parties or cozy family gatherings, offering a delightful balance of flavors and aromas that capture the spirit of the season.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a stand mixer until the mixture is light and fluffy.
3. Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, and salt until well blended.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. Incorporate Chocolate Chips: Fold in the semi-sweet chocolate chips and crushed candy canes until evenly distributed throughout the dough.
7. Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes. The cookies should be set around the edges but still soft in the center.
9. Cool the Cookies: Once the cookies are done, remove the baking sheets from the oven and let the cookies cool on the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy these delicious Hazelnut Peppermint Chocolate Cookies with a festive beverage. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week.

Chocolate-Dipped Hazelnut Cookies

Chocolate-Dipped Hazelnut Cookies are a delightful treat that combines the nutty flavor of hazelnuts with rich chocolate. These melt-in-your-mouth cookies are perfect for the holiday season, making them an ideal addition to any festive gathering or as a sweet treat to enjoy by the fireplace. Whether shared with family or wrapped as gifts, these cookies are sure to impress.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream Butter and Powdered Sugar: In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until the mixture is light and fluffy.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, mixing until combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the ground hazelnuts, all-purpose flour, baking powder, and salt until well blended.
5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
6. Scoop the Dough: Use a tablespoon or a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges start to turn golden. The cookies should be soft but set.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Melt the Chocolate: While the cookies cool, melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth.
10. Dip Cookies in Chocolate: Once the cookies are cool, dip one half of each cookie into the melted chocolate, allowing any excess to drip off.
11. Add Whole Hazelnuts: Place the dipped cookies on a wire rack or parchment paper and immediately press a whole hazelnut onto the chocolate before it sets.
12. Let Chocolate Set: Allow the chocolate to harden at room temperature or place the cookies in the fridge for about 15-20 minutes to speed up the process.
13. Serve and Enjoy: Once the chocolate is fully set, enjoy your delicious Chocolate-Dipped Hazelnut Cookies with friends and family!

Hazelnut Coconut Macaroons

Hazelnut Coconut Macaroons are a delightful twist on the classic macaroon, combining the rich, nutty flavor of hazelnuts with the sweet, chewy texture of coconut. These cookies are perfect for holiday gatherings or as a sweet treat to enjoy throughout the season. Whether you’re a fan of coconut or just looking to try something new, these macaroons are sure to please.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Mixture: In a large mixing bowl, combine the sweetened shredded coconut, ground hazelnuts, granulated sugar, salt, and vanilla extract. Mix well until all ingredients are evenly distributed.
3. Whip the Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form. This can be done by hand or with an electric mixer. Be careful not to overbeat, as you just want them to hold their shape.
4. Combine Mixtures: Gently fold the whipped egg whites into the coconut and hazelnut mixture. Use a spatula to incorporate the egg whites without deflating them, ensuring a light and airy texture.
5. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the mixture and form small mounds on the prepared baking sheet. Leave about 2 inches between each mound, as they will spread slightly during baking.
6. Garnish: Press a whole hazelnut into the center of each mound for added flavor and presentation.
7. Bake the Macaroons: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the macaroons are golden brown on the edges and lightly browned on top.
8. Cool the Cookies: Once done, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, your Hazelnut Coconut Macaroons are ready to enjoy! They can be stored in an airtight container for several days, making them perfect for holiday sharing.