Go Back

Hazelnut Sandies

These delightful cookies offer a perfect balance of nutty flavor and sugary sweetness, combining a crispy exterior with a crumbly interior that's simply irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup hazelnuts, toasted and chopped
  • 1 cup unsalted butter, softened For ease of mixing
  • 1 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your baking sheets or line them with parchment paper.
Mixing
  1. In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, about 3-5 minutes with an electric mixer.
Combine Ingredients
  1. Mix in the vanilla extract, followed by the flour and salt. Combine until everything is well incorporated and the dough is slightly sticky but manageable.
Incorporate Hazelnuts
  1. Gently fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the dough.
Shape Cookies
  1. Using a tablespoon, scoop portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly.
Bake
  1. Bake in the preheated oven for 12-15 minutes or until lightly golden on the edges.
Cool
  1. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For nut substitutions, you can swap hazelnuts with chopped almonds or walnuts. Chill the dough if working in a warm kitchen for easier shaping. Customize with chocolate chips or a sprinkle of sea salt.