Hazelnut Wedding Cookies
This is another one of those classic cookies, like peanut blossoms, that are a staple in everyone’s cookie exchange or party. The dough freezes well, and the baked cookies last a good amount of time when sealed up. Loaded with festive sprinkles, these hazelnut wedding cookies are your next Christmas bake!
Shaping
Many wedding cookie recipes ask you to smooth the balls of dough between your hands before roll them in the powdered sugar. And that’s okay, but I actually like leaving them with the little bumps and crevices that they have right after you scoop them. The powdered sugar has more nooks and crannies to get into, making the cookies just a little better!
If you’d rather smooth them, then do it!
Chill out
Like the peanut blossoms, Christmas chip cookies, and red velvet cut outs, these hazelnut wedding cookies need time to chill down before baking. Giving the butter time to cool down after mixing keeps the cookies from over spreading.
Letting the dough chill also lets the flavors mix and mingle a little more, adding an extra bump to these cookies.
Go nuts
You could really use any nuts in wedding cookies, although I really really recommend hazelnuts! They’re seasonal for Christmas (at least in my grocery store) and are just as good as pecans, if not better.
Something kind of different in these cookies are the red and green sprinkles. I wasn’t going to add them in originally, but then decided to at the last minute. I’m so glad I did! They lend a nice crunch along with the hazelnuts and make the cookies look adorable.
You can leave out the sprinkles with no consequences. But that’s just Scrooge behavior.
Hazelnut Wedding Cookies
- Prep Time: 5 minutes
- Chilling Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour + 25 minutes
- Yield: 24–30 cookies 1x
- Category: Dessert, Cookies & Brownies
- Method: Oven
- Cuisine: American
Description
These cookies are packed with toasty hazelnuts and festive sprinkles.
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar, plus another 1 1/2 cups for rolling
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup roasted, unsalted hazelnuts, finely chopped (measured after chopping)
- 2/3 cup Christmas sprinkles
Instructions
- Line 2 baking sheets with parchment paper and set aside. Don’t preheat the oven just yet.
- In the bowl of a stand mixer, combine the butter and powdered sugar. Use the paddle attachment to cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the bowl and add the vanilla extract. Beat for another 30 seconds to combine well.
- Scrape the bowl again and add the flour and salt all at once. Mix on low speed until the dough begins to come together. Finally, add the hazelnuts and sprinkles and continue to mix until fully incorporated.
- Use a medium cookie scoop (1 1/2 TB) to portion out the dough onto the baking sheets. Each sheet can fit 12 cookies, since these don’t spread very much.
- Don’t roll the dough balls between your hands to smooth them out, just drop them right into the powdered sugar and coat them. Place them back onto their baking sheets and refrigerate them for an hour.
- After 30 minutes of chilling, preheat the oven to 350 degrees. After the cookies have chilled for the remaining 30 minutes, bake them for 18-20 minutes or until the tops are barely browned.
- Remove the cookies from the oven and allow to cool for about 20 minutes before rolling in the powdered sugar one more time.
- Serve the cookies right after rolling in the powdered sugar. Store any leftovers at room temperature in a sealed container or zip top bag for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 10.3 g
- Sodium: 60.2 mg
- Fat: 9.5 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 18.9 g
- Fiber: 0.4 g
- Protein: 1.6 g
- Cholesterol: 16.3 mg
