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Brown Sugar Hazelnut Cookies

    I was feeling like something a bit more grown-up and sophisticated.
    Well, that and I wanted to make something that my husband would eat.
    You see, he doesn’t like fruit! Or Coconut!
    He likes chocolate. And peanut butter. And nuts.
    So, with the treat HE won’t eat, I end up either:
     – 1. eating them myself (so not good for the diet).
    – 2. giving them away (the neighbors really like it).
    – 3. sometimes throwing them away (a very, very sad day).
    So, I made these Brown Sugar Hazelnut Cookies for BOTH of us.
    Here’s What You Need:
    Ingredients (apx 60 cookies)
    • 1/2 Cup Shortening
    • 1/2 Cup Butter
    • 1 1/4 Cup Brown Sugar, packed
    • 1/2 tsp Baking Soda
    • 1/4 tsp Salt
    • 1 Egg
    • 1 tsp Vanilla
    • 3/4 Cup Hazelnuts, toasted and coarsely ground
    • 2 1/2 Cup Flour
    • 1/3 Cup Hazelnuts, toasted and finely ground
    • Melted Chocolate for dipping
    Here’s What You Do:
    1. Cream Shortening and Butter in mixer. Add Brown Sugar, Baking Soda, and salt and combine. Add Egg and vanilla and mix until combined. Mix in flour and 3/4 cup coarsely ground hazelnuts.
    2. Divide dough in half and roll into a log shape approximately 10 inches ling and 2 inches round. If desired, roll long into 1/3 cup finely ground hazelnuts. Wrap with wax paper or plastic wrap and refrigerate for 4 hours.
    PS+Brown Sugar+Hazelnuts+Cookies+(1)
    3. Preheat oven to 375 deg F. Cut rolls into 1/4 inch thick slices and place on a cookie sheet. Bake for 10 minutes until edges are firm.
    4. Allow cookies to cool and then dip into melted chocolate and add some extra hazelnuts. Or, place melted chocolate into baggie and pipe on in an overlapping design.
    NOTE – The dough logs can also be wrapped in foil and stored in the freezer for 3 months. Just thaw in fridge overnight before slicing.
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    These weren’t as soft as I thought they would be with all the brown sugar. They had a shortbread type of crunch to them. Mr. Quart liked them crunchy, however, I wanted them a bit softer.
    To soften them up, I popped them into an air tight container with a slice of bread. Totally did the trick!

    Also, they weren’t super sweet.
    They paired up nicely with a cup of coffee or tea.
    Add the chocolate any way you like or skip the extra calories and leave them plain.

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    29 thoughts on “Brown Sugar Hazelnut Cookies”

    1. Hi Karyn,
      These cookies would be great for my coffee break, yum! Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

    2. These cookies sound very good! I have never made log or roll cookies before. I have always been a "drop" girl! I love the cookies you made for your daughter. Thank you so much for linking up to Foodie Friends Friday!

    3. We are so glad you shared these yummy cookies on our Strut Your Stuff Saturday! We are like your husband….we love peanut butter and chocolate too! These cookies looks amazing. Thanks for sharing and come back soon! -The Sisters

    4. I have a similar recipe that's been passed down through the family, and we call them Refrigerator Cookies. LOL! The dough is so good I could be happy not even baking them up! Anyhow, ours uses pecans so I love the idea of using Hazelnuts. I love how you drizzled the chocolate on them!

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