Holiday Hazelnut Cookies with Sea Salt – A Sweet & Salty Recipe Idea
Let Me Tell You About These Hazelnut Cookies
If you’d told me years ago that I’d be the person who brings cookies to every holiday thing, I would’ve laughed (hard). Baking and I weren’t exactly a match made in heaven. But one December—cousin’s house, fireplace roaring, children pelting each other with those orange chocolate segments—I accidentally improvised these hazelnut cookies with a dash of flaky sea salt. Suddenly, I went form ‘person who forgets to bring wine’ to ‘cookie legend.’ Go figure. So now, year after year, I have to make double—because let me tell ya, hiding a stash in the back of the bread box doesn’t actually work around here. Oh, and if you see a hazelnut rolling under the fridge, don’t judge—gravity’s not my strong suit.
Why You’ll Love These (And Why I Make ‘Em)
I make these whenever I’ve got people around who peek into the kitchen and ask, ‘Is there anything to nibble?’ They’re the type of cookies that disappear when you turn your back for two seconds, and everyone shrugs like they have no idea where they went (my kid’s got crumbs on his shirt—busted). My family goes mad for that salty finish—like, properly competitive about who gets the last one. I used to get all fussy about toasting the hazelnuts perfectly, but honestly, half the time I just toss ’em in straight from the bag. If you’ve ever spent an hour shelling nuts and wondered, ‘Is this worth it?’—I feel ya. These cookies don’t care if you skip a step here or there. They just sort of work.
What You’ll Need (Plus Some Swaps That Actually Work)
- 1 cup hazelnuts, toasted and roughly chopped (or, honestly, almonds if that’s what’s hanging out in your pantry—works fine)
- 1/2 cup unsalted butter, room temp (I’ve used salted in a pinch, just skip the pinch of salt later)
- 1 cup brown sugar, packed (sometimes I’m out, so I’ll sub half white sugar, don’t @ me)
- 1 large egg (farm eggs if you’ve got ’em—they look almost orange, so pretty)
- 1 tsp vanilla (I once forgot, and they were fine, but vanilla’s like a cozy blanket)
- 1 1/2 cups all-purpose flour (got whole wheat? Throw in a quarter cup for a little nuttiness, but it’s your call)
- 1/2 tsp baking soda
- 1/4 tsp salt (plus flaky sea salt for topping—Maldon if you fancy, supermarket brand otherwise)
How I Make ‘Em – And You Can Too
- Heat oven to 175°C (350°F)—if yours runs hot, maybe nudge it down a touch. Line a tray with parchment. Don’t have any? Just butter the pan and hope for the best, I say.
- Toast the hazelnuts if you can. Seriously, 8 minutes max, then rub them in a tea towel to get the skins off, but it’s not a crisis if they keep their jackets. Chop ’em rough—you want chunks not dust.
- Cream butter with your sugar in a bowl. I use a hand mixer when I can find it, but honestly, sturdy wooden spoon’s fine (elbow grease—good for the soul). Beat ’til it’s a bit fluffy. This is where I sneak a taste. You should too.
- Toss in your egg and vanilla, beat again. If it looks split or weird, just keep going; it comes together.
- Sift flour with baking soda and salt in another bowl—or don’t, sometimes I just dump it all in and sift with a fork mid-chop. Add dry stuff to wet stuff, stir ’til just mixed. Don’t overthink it, don’t overmix it.
- Work in those hazelnuts, but save a handful for popping on top if you’re feeling artsy. I sometimes forget and just eat the spare ones.
- Scoop tablespoon-ish blobs onto your tray. Flatten a bit; they spread, but not too crazily. Sprinkle with sea salt—be gentle, less is more, unless you’re my mum, in which case you apparently want a salt lick (kidding, I love you mum).
- Bake 10-12 minutes. They’re done when the edges look golden and the centers are a bit pale. Don’t panic if they seem soft; they firm up while cooling.
Notes from the Cookie Trenches
- Actually, I find they taste better the next day—if you can wait.
- One time I forgot to put in baking soda; cookies still edible, just… flatter and kind of chewy. Not the end of the world.
- If you accidentally double the nuts (been there), they get super crunchy. It’s not bad, but have water handy.
Fun Experiments (The Good, The Bad)
- I swapped in pecans once—pretty tasty, but not as toasty as hazelnuts, in my opinion.
- Chucked in a handful of chocolate chips—basically everyone was thrilled and now my kids ask for it every time. Try white choc if you fancy. Or don’t, I’m not the boss of you.
- Used coconut oil instead of butter once. Eh… let’s just say it wasn’t the best. Cookies got weirdly soft. Wouldn’t bother again.
What If I Don’t Have That Gadget?
You do not need a fancy stand mixer—my aunt Betty uses a soup spoon and she makes these by the dozens. If you don’t have a sifter, just use a whisk or even your (clean) fingers to break up lumps. Parchment paper’s great but honestly, foil or a totally bare baking sheet (with lots of butter) works if you keep an eye out. Oh! And if your only measuring cup is a teacup…just fill it not quite to the brim. You’ll probably be fine.
Keeping ‘Em Fresh — If You Can
They keep in an airtight tin for about a week, but truthfully, in my house these barely last past the first evening. If it’s humid, shove in a slice of bread to keep them from getting all weird and soft. Freezer? Yeah, you can freeze the dough balls, then bake from frozen (just add a couple extra minutes).
How We Eat These Cookies
I like them best with ridiculous amounts of tea, honestly. My family piles ’em up on a plate and plops them in the middle of the sofa, contesting who gets the chewiest one. I have a cousin who swears they’re perfect for dunking in coffee, but I find that a bit sacrilegious. Then again—I put cheese on toast, so who am I to judge? At Christmas, these cookies occasionally double as edible tree decorations (until the dog finds them).
Real Pro Tips (I Learned The Hard Way)
- Don’t try to speed-chill the dough in the freezer for ‘just a minute’—I did this and spent half an hour hacking it out of the bowl. Not clever.
- Tried baking two trays at once—turned out the top one was perfect and the bottom was almost raw. So, actually, do them one tray at a time or swap positions halfway.
- Resist the urge to overdo the salt sprinkle. Been there—tasted less like a cookie, more like the seaside.
Questions People Always Ask Me
- Can I use store-bought chopped hazelnuts?
- Yep, do it! Less mess. Just try to toast them a bit if they aren’t already, the flavor really pops.
- They turned out too soft. Did I mess up?
- Nope, that’s normal. They set as they cool. And if you can’t wait, just eat ’em warm; they’re dreamy that way.
- Do I really have to use sea salt?
- You don’t have to, but a sprinkle just before baking makes them special. Kosher salt could sorta do it, but regular table salt? A bit too harsh if you ask me.
- How do I make them gluten-free?
- I’ve had luck using a gluten-free flour blend like Bob’s Red Mill 1-to-1, though they spread a touch more.
- What’s the best way to chop hazelnuts without them flying everywhere?
- I use a big chef’s knife and sort of clobber them. Food processor works—just pulse or you’ll get nut dust.
By the way, if you want to up your nut game, I found King Arthur Baking’s nut primer oddly reassuring. Also worth checking out if you get the urge to nerd out about nut butters.
So, that’s it. If you try these, drop a note and let me know how they turned out—or if you ended up with a kitchen coated in sugar. You’re not the only one, trust me.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup roasted hazelnuts, chopped
- 1 teaspoon vanilla extract
- Flaky sea salt, for sprinkling
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
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4In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually add this to the wet ingredients, mixing just until incorporated.
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5Fold in the chopped roasted hazelnuts. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 10-12 minutes or until edges are golden. Remove from oven and immediately sprinkle each cookie with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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