Hazelnut Butter Cookies

by - June 06, 2018

Hazelnut Butter Cookies

Hazelnut Butter Cookies

I believe most people would love a crispy, crunchy and light butter cookie like this one.  I just made these Hazelnut Butter Cookies last weekend using my Pandan Butter Cookies Recipe and they disappeared the next day.  You may also replace with other nuts like almonds or probably even peanuts.

This is low sugar cookies and I feel no guilty of eating a lot of them.

I have another Crispy Butter Cookies recipe that you may like to try.


When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread.  During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes.  If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger. 

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

Cake Flour has a lower protein content and make the cookies a bit softer.  All purposed flour make the cookies more crispy as it content more protein.  

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Hazelnut Butter Cookies

Yiedls:  Approximately 40 cookies


170g butter, room temperature (Cut the butter into smaller pieces and leave sit out for 15 minutes)
60g brown sugar (Please add more sugar if you prefer sweeter)
1 egg (Large egg, 60g and above)
200g plain flour
¼ tsp salt
1 1/2 tsp baking powder
½ tsp vanilla extract
100g hazelnuts, toasted and crushed

Baking trays
Piping bag
Wilton 6B noozle

  1. Preheat oven to 180C.  Line the baking tray with parchment paper.  Set aside.
  2. Sift flour and baking powder into a bowl, stir in salt and hazelnuts.  Set aside.
  3. In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment. Crack in egg, add in vanilla extract and beat till well combine.
  4. Lower the speed, gradually add in flour mixture and mix until form a smooth dough.
  5. Transfer the dough to a pipping bag fitted with Wilton 6B noozle and pipe cookie dough into ring shape.
  6. Bake at preheated oven for 15 minutes, or until golden brown.
  7. Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

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