Description
These cookies are packed with toasty hazelnuts and festive sprinkles.
Ingredients
Units
Scale
- 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