Hazelnut Butter Ball Cookies

butter ball cookies
Butter ball cookies with nuts and powdered sugar. MKucova / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 60 servings

These buttery hazelnut cookies are shaped into balls and rolled in more finely chopped hazelnuts.

You could make these cookies with other finely chopped nuts as well, and change the flavoring to almond extract or butternut extract. See the tips and variations for how to toast nuts and a few more flavor suggestions.

From a Reader: " I liked the high ratio of nuts, buttery flavor and also found them to be very crisp, but not hard. I shared some with my extended family and they loved them too. Be sure you toast the hazelnuts prior to use so they maintain the crispness and toasted nut flavor." — Lydia

What You'll Need

  • 2 cups all-purpose flour (9 ounces)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup butter (room temperature)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely chopped hazelnuts (or filberts, divided, toasted (see below))
  • 1/2 cup sifted powdered sugar (for rolling half of the cookies)

How to Make It

Heat the oven to 350 F.

Grease baking sheets or line with parchment paper.

Sift flour, sugar, and salt together; work in butter and vanilla.

Add 2 cups of the finely chopped hazelnuts; mix well.

Shape the cookie dough into 1-inch balls. Roll half of the balls in remaining chopped hazelnuts; place on greased baking sheets.

Bake in the preheated oven for about 25 minutes. Roll plain half of the hazelnut cookies in sifted confectioners' sugar while still slightly warm.

Makes about 5 dozen hazelnut butter cookies.

You might also like these hazelnut butter cookies, which are similar, or these nut crescent cookies

Tips and Variations

  • To toast the chopped hazelnuts, spread them out in a single layer on a large rimmed baking sheet. A jelly roll pan or half sheet pan are good choices. Bake them in a preheated 350 F oven for about 7 to 12 minutes, or until they are just lightly browned. Stir them frequently, and watch closely. They will darken even more after you remove them from the oven, so take them out when they are light brown. Pour them onto another large plate or pan to cool and stop the cooking. 
  • Use chopped pecans, macadamia nuts, almonds, or walnuts instead of hazelnuts in these cookies.
  • Replace about one-quarter to one-half of the 2 cups of chopped nuts in the cookie dough with mini semisweet chocolate chips or brickle chips.

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