Hand-shaped hazelnut butter ovals with cinnamon in the dough and a plain, finely speckled surface.
Cinnamon Hazelnut Butter Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 131 minutes: 35 hands-on, 30 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Measuring ruler
Hand-shaped hazelnut butter ovals with cinnamon in the dough and a plain, finely speckled surface.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the spiced nut dough
- 1Mix the spiced nut doughWhisk flour, hazelnuts, cinnamon and salt. Stir butter with sugar until smooth, then mix in yolk, milk and vanilla. Fold in the dry mixture just until a cohesive dough forms. The hazelnuts are already roasted and cool.
Shape short ovals
- 2Shape short ovalsDivide into 24 portions of about 22 g. Roll into short thick ovals about 2 inches long, then flatten to approximately 1/2 inch thick. Keep the ends rounded. Put 12 per lined sheet with 1 inch gaps and refrigerate for 30 minutes.
Bake
- 3BakeHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake each sheet separately on the middle rack for 16–18 minutes, allowing 36 minutes for both. Look for dry set surfaces and light golden bases, not dark brown cinnamon-colored edges.
Cool completely
- 4Cool completelyRest each batch on its sheet for 10 minutes, then transfer to a rack for 20 minutes. Allow 30 minutes of cooling after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Dry finely ground nuts blend better than hazelnut paste.
Technique & texture
Keep cinnamon in the dough; these ovals have no exterior sugar coating.
Finishing & serving
Short rounded ends bake more evenly than sharply tapered tips.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Keep fully cooled cookies airtight in a cool dry room, separate from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped unbaked dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze completely cool cookies airtight with parchment separators. |
| Restoring | Before serving | Thaw inside the closed container at room temperature. |
Notes
- Use dry roasted hazelnut meal and shape all ovals to the same thickness. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Do I roll them in cinnamon sugar?
No. The cinnamon is mixed into the dough and the baked surface stays uncoated.
Can I use whole hazelnuts instead of ground?
No. Ground nuts supply part of this dough's structure; whole nuts would require a different formula.
Must I toast the nuts first?
Use already roasted ground hazelnuts as listed. Roasting raw nuts would add cooking and cooling time.
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