Buttery Hazelnut Shortbread Cookies Recipe

Crisp, melt-in-your-mouth Hazelnut Shortbread Cookies made with toasted hazelnuts and just four simple ingredients.

If you love shortbread and the warm, toasty flavor of hazelnuts, this easy four-ingredient recipe will become a favorite. The dough is straightforward to make, versatile to adapt, and ideal for cookie cutters or sandwich cookies filled with a hazelnut spread. If you prefer, swap the nuts for pistachios, almonds, or pecans for a different but equally delicious result.

Ingredients for Hazelnut Shortbread Cookies

• Roasted hazelnuts – toasting enhances the nutty flavor and aroma.
• All-purpose flour – the structure of the shortbread.
• Butter – use “playable” butter (soft but not greasy). About 68°F / 20°C is ideal so it holds its shape when pressed.
• Sugar – for sweetness and a tender crumb.

I filled these cookies with a hazelnut spread, but that is optional and not listed as a required ingredient. Use your favorite brand or experiment with jams, curds, or flavored spreads. You can also leave them plain—the shortbread itself is delicious on its own.

If you want to make other hazelnut recipes, you might enjoy the related hazelnut cakes and breads often shared alongside this cookie recipe.

Method: How to Make Hazelnut Shortbread Cookies

1. Place the toasted hazelnuts in a food processor and pulse until finely ground. You want a coarse meal rather than a paste. Add the sugar and pulse again briefly to combine.

2. Add the flour and the soft butter and process just until the mixture comes together into a dough. Avoid over-processing—shortbread is best when still crumbly but clings together when pressed.

3. Turn the dough onto a clean surface and lightly press it to bring it together. Sandwich the dough between two sheets of parchment paper and roll to about 1/4″ (6 mm) thick. Chill in the refrigerator for about 1 hour, or longer if you prefer.

4. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a 2″ cookie cutter (or your preferred size) to cut shapes from the chilled dough. For sandwich cookies, cut half of the rounds with a small center “window” to show the filling.

Note: You can prepare this dough in a food processor, by hand with a pastry cutter, or in a stand mixer. If using a mixer, make sure the butter is soft but not overly warm; overly soft butter can produce a less tender cookie.

Tips for Cutting and Handling the Dough

• The dough is delicate and can crumble. Work gently and, if it warms, use an offset spatula to lift shapes onto the baking sheet.
• When cutting the small “window” or inner shapes, cut the small shape first and then the outer circle to reduce the chance of breakage.

Baking and Cooling

Bake on the middle rack at 350°F (175°C) for about 10–12 minutes. The cookies will take on a very light golden edge when ready. Because shortbread contains no eggs, liquids, or chemical leaveners, color changes are subtle; the safest indicators are a light golden rim and a firm edge. Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack—moving them too soon can cause breakage.

Pro tip: When your kitchen starts to smell like sweet toasted hazelnuts, the cookies are usually close to done.

Filling, Serving and Storage

To assemble sandwich cookies, spread about 1 teaspoon of hazelnut spread (or your preferred filling) on the underside of a full cookie and top with a cookie that has a small cutout. If you use a soft filling, add it close to serving time so the cookies remain crisp.

Store cookies in an airtight container at room temperature for up to 7 days. You can refrigerate them for up to two weeks; bring them to room temperature before serving for best texture.

HAPPY BAKING!!!

If you make these, tag @OneSarcasticBaker on Instagram—I would love to see your cookies.

Here are a couple of other recipes you might enjoy:

• Hazelnut Butter Cake
• Chocolate Halva Cookies

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