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Hazelnut Cookies

Total Time

Prep: 15 min. + chilling Bake: 15 min.


3 dozen

Hazelnuts, or filberts, are by far the most important nut crop grown commercially in the Pacific Northwest. This tasty hazelnut cookie showcases their so goodness well. —Hollis Mattson, Puyallup, Washington
Hazelnut Cookies Recipe photo by Taste of Home
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  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cardamom
  • 1/2 cup finely chopped hazelnuts


  1. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and cardamom; add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  2. Shape into 1-in. balls; roll in chopped nuts. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.

Hazelnut Cookie Tips

What are some variations of this hazelnut cookie recipe?

To switch up this recipe, you can dip your hazelnut cookies in a chocolate ganache or drizzle some on top. You could also make hazelnut sandwich cookies using that very same ganache. Yum!

How do you store hazelnut cookies?

Like most other cookie recipes, you can store hazelnut cookies in an airtight container at room temperature for up to five days.

What is the best way to chop hazelnuts?

If you can't find pre-chopped hazelnuts at the store, you can chop hazelnuts by hand or in a food processor. Have leftover nuts to spare? Use them up in these hazelnut dessert recipes.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cookie: 62 calories, 4g fat (2g saturated fat), 12mg cholesterol, 40mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

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