Hazelnut Star cookies are the only cookies I have been baking during the Holidays. Why? Because they are so easy to make and everybody love them! And they look so festive don’t you think?
To make these hazelnut cookie stars, I used my Nutella linzer cookie recipe but I added Dutch-processed cacao powder to the dough and I replaced the Nutella with Hazelnut cream.
Of course, I used a large and small star-shaped cookie cutters to get them shaped like this!
Introduction about Hazelnut Star cookies
I also used the cookie stars to make a New Year’s snack board! I love that they gave such a festive look to the board!Check the photos!
As you can see, I also made a round version of them, so feel free to use any shape you like!
This recipe works well with vegan butter too. I prefer using plant butter sticks instead of regular margarine that comes in a box because it solidifies better and keeps the shape of the cookies better.
For best results, I highly recommend taking your butter out of the fridge at least a couple hours before making the cookies, to make sure it is slightly softened and at room temperature. Please don’t microwave it! Melted butter doesn’t work for this recipe!
Another very important step is to cream the butter with the sugar until veeeery pale in color, almost white! Don’t skip this step. It takes about 5-7 minutes with a stand mixer fitted with paddle attachment.
If you want to replace eggs in this recipe, use 1 flax egg =1 tbsp freshly ground flax seed+3 tbsp water OR reduce flour to 150g and add 1tbsp plant milk. The final result may be a little bit different.
For the filling I used store-bought hazelnut cream, because I didn’t have enough hazelnuts to make my homemade cream. If you’re making homemade hazelnut cream, feel free to mix different nuts, like Macadamia or cashew + Hazelnut for a milder taste and don’t forget to toast them in the oven for 5 minutes to peel them easily and to get plenty of flavor!
Hazelnut cookie stars
- 110 g (1/2 cup) unsalted butter/ plant butter, softened at room temp
- 60 g (1/4 cup) powdered sugar
- 50 g (1/4 cup) caster sugar
- 1 egg or flax egg see blogpost for replacement
- tsp vanilla bean paste
- 1/8 tsp fine salt
- 70 g (1/2) cup hazelnut flour
- 190 g (1 1/2 cups) all purpose flour
- 1 1/2 tbsp cacao powder
- 1/4 tsp baking powder
- powdered sugar, for dusting
- 1/2 cup hazelnut spread
To make the cookie dough
- In the bowl of a stand mixer, beat butter until smooth (1 min).Add sugars and beat until fluffy and light in color (5 min).
- Scrape down the sides of the bowl and beat in the egg and vanilla until well combined.
- Mix in the hazelnut meal just until combined.In another bowl whisk together flour with cacao, baking powder and salt.Slowly mix in the flour mixture until just combined.
- Turn the dough out onto plastic wrap, and shape into a disk.Refrigerate for at least 1 hour.
- Preheat oven to 180C degrees.Roll out dough into 4mm height on a lightly floured surface.
- Cut out an even number of cookies with a cookie cutter.
- Use a smaller, decorative cutter to cut a shape out of the center of half of the cookies.
- For perfect cookies, I suggest refrigerating the cut out cookies for 15 minutes.
- Bake for 8 minutes, until they are lightly browned on the bottom.
- Let cool down a few minutes on baking tray then transfer to a cooling rack to cool completely.
- Spread 1 tsp of hazelnut spread onto the bottom cookies and sandwich the cut-out cookie on top. Then, dust with powdered sugar.