Happy summer, sweet friends! I’ve happily been experimenting and sampling more new recipes – look out for a bunch coming your way. This first one, yummy Hazelnut Rollout Sugar Cookies, incorporates one of my favorite flavour profiles… hazelnut, of course. Anything chocolate hazelnut easily makes it to a go-to sweet for me (here is my Chocolate Hazelnut Cut Out Cookie in case you’re interested), so the vanilla combination was next in line.
You’ll notice I also played around with my new Embossed Rolling Pin, such an easy way to elevate any cookie if you’re not decorating it with icing. More on the rolling pin below.
Because I noticed the embossed pattern showed up better with one version of the recipe than another, I’ll be sharing the two options in my notes and within the recipe.
If you incorporate actual ground hazelnuts into the recipe, as pictured above and below, it was harder to see the embossed pattern.
It does still work, but I choose to go without seeing the nutty texture in the dough, as can be seen in the rest of the photos.
The pretty rolling pin is from embossedco.com. They have other beautiful designs to choose from, and thought this one was perfect for summer. I’m happy to share that I have a coupon code for you if you’d like to get one too. It’s SWEETOPIA15 for 15% off your order at checkout.
A few things to note… Definitely flour your rolling pin with each roll to prevent the dough from sticking to the rolling pin. Dust it by sprinkling flour onto all surfaces and then give it a gentle tap to shake off the excess.
For my next batch, I will put a little more pressure on the cookie dough while rolling, to create a deeper embossed pattern.
Once you’ve embossed your entire dough, dust the excess flour on the dough with a pastry brush. Emobossedco.com also has an FAQ page here.
Now onto the recipe, below!
Hazelnut Cut Out Sugar Cookie Recipe
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 Tbs hazelnut extract
- 1 tsp vanilla extract
- 1 cup hazelnut flour optional – if not using, add in another 1/2 cup flour
- 5 cups all-purpose flour
- Note that you can make the recipe using just hazelnut extract to add the hazelnut flavour, or you can add both the hazelnut extract and hazelnut flour (also known as hazelnut meal). If making the hazelnut meal, grind hazelnuts in a food processor, blender or crush with a meat mallet. Try not to grind so long that it turns into a paste or that it turns into a fine powder (Depending on the method you're using). If using a meat mallet, place the cooled nuts in a ziplock back, place between tea towels, and crush.
- Cream the butter and sugars together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add hazelnut extract and vanilla extract, mix, and add hazelnut flour if you are using it. Mix until just incorporated.
- Add the flour in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, I have basic cookie decorating tutorials with everything you’ll need to know to begin on my blog. Have fun!