Hazelnut Crinkle Cookies Recipe

4.5 3 3
Hazelnut Crinkle Cookies Recipe
Hazelnut Crinkle Cookies Recipe photo by Taste of Home
Publisher Photo

Hazelnut Crinkle Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
84 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 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

Directions

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. Yield: 7 dozen.
Originally published as Hazelnut Crinkle Cookies in Country Woman Christmas Annual 2009, p68

Nutritional Facts

1 each: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 27mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 7 dozen.
Originally published as Hazelnut Crinkle Cookies in Country Woman Christmas Annual 2009, p68

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Reviews forHazelnut Crinkle Cookies

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tiger642 User ID: 1884611 244352
Reviewed Feb. 23, 2016

"Made these last night. Made sure the dough was chilled well, and they baked up super nice, just like the photo. Rather than using vanilla extract used 1 teaspoon of "hazelnut extract" to pump up the nut flavor. Also after baking I sprinkled with additional powered sugar for my sweet tooth! Cookies have a slight crunch and soft center. This recipe makes lots of cookies so I got to share "bakers dozen" with 4 other families."

MY REVIEW
jmkasprak User ID: 2880256 243918
Reviewed Feb. 16, 2016

"This recipe makes a really good chocolate cookie. It didn't have much hazelnut flavor in my opinion, which makes me not want to use a whole jar of nutella."

MY REVIEW
rascal4268 User ID: 5396923 66776
Reviewed Feb. 14, 2011

"A new family favourite. Worth the extra labour."

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