These quick hazelnut cream cookies are made with eggs, sugar, vanilla sugar, oil, cornstarch, and flour. They have a soft, delicate texture with a sweet hazelnut cream center. The dough is rolled into small portions, shaped with an easy kitchen hack, baked until lightly golden, then finished with powdered sugar and a filling of hazelnut cream.
These cookies are perfect for anyone who loves homemade treats without spending an entire afternoon in the kitchen. They make a lovely addition to tea time, coffee breaks, dessert tables, holiday gatherings, or even a quick homemade snack when unexpected guests arrive.
What Are Quick Hazelnut Cream Cookies?
Home bakers often created simple cookie recipes using affordable ingredients like flour, eggs, sugar, and oil because they were easy to prepare and could be enjoyed throughout the week. These quick cookies follow that same practical baking tradition, focusing on smart ingredient combinations and simple shaping methods.
Whether filled with chocolate, jam, nuts, or cream, filled cookies have remained popular because they combine texture, flavor, and a little element of surprise.
Pro Tips for The Best Quick Hazelnut Cream Cookies
- Too much flour can make the cookies dry and difficult to shape. For the best texture, measure your flour accurately and avoid packing it tightly into the measuring cup.
- Once the flour and cornstarch are added, mix just until the dough comes together. Overmixing can make the cookies firmer instead of keeping them soft.
- When pressing the middle of each cookie with an orange juicer, avoid pressing too hard. You want a neat hollow for the hazelnut cream without flattening the cookie completely.
- Adding hazelnut cream while the cookies are still hot can make the filling melt too quickly. Let them cool slightly before decorating.
- If the dough feels too soft to shape, place it in the refrigerator for 10-15 minutes. This makes handling much easier.
Frequently Asked Questions
Can I Make These Cookies Without Hazelnut Cream?
Yes, the hazelnut cream can be replaced with other fillings depending on your preference. Chocolate spread, peanut butter, caramel sauce, or thick jam can all work well. The important thing is to use a filling with a similar consistency so it stays neatly inside the cookie centre. You can even leave the cookies plain and enjoy them with powdered sugar if you prefer a simpler version.
Why Do These Cookies Use Cornstarch?
Cornstarch helps create a lighter and softer cookie texture. It reduces the amount of gluten formed in the dough, giving the cookies a more delicate feel. It also helps the cookies hold their shape while baking.
Why Did My Cookies Spread During Baking?
Cookies may spread if the dough contains too much oil. Make sure your ingredient measurements are accurate, and chilling the dough briefly can help maintain a better shape.
How to Store Any Leftover Cookies
You can store leftover cookies for up to 5 days at room temperature. Keeping them covered helps prevent them from becoming dry. If your kitchen is warm, especially because of the hazelnut cream filling, storing them in the refrigerator may help maintain freshness. You can also freeze the baked cookies without filling them and add the hazelnut cream after thawing.
Ingredients
How to Make Quick Hazelnut Cream Cookies
Whisk eggs, vanilla sugar, and regular sugar in a mixing bowl. Add oil into the bowl and mix again.
Whisk eggs, vanilla sugar, and regular sugar in a mixing bowl. Add oil into the bowl and mix again.
Add the cornstarch and flour into the wet mixture, and mix everything until a soft dough forms.
Add the cornstarch and flour into the wet mixture, and mix everything until a soft dough forms.
Take portions of dough and roll them into small balls and place them on a baking sheet lined with baking paper.
Take portions of dough and roll them into small balls and place them on a baking sheet lined with baking paper.
Using an orange juicer, press into the centre of each dough ball to create a small hollow. Place the tray into a preheated oven and bake at 180°C (356°F) for 15 minutes.
Using an orange juicer, press into the centre of each dough ball to create a small hollow. Place the tray into a preheated oven and bake at 180°C (356°F) for 15 minutes.
Dust them with powdered sugar and fill each centre with hazelnut cream. Enjoy!
Dust them with powdered sugar and fill each centre with hazelnut cream. Enjoy!
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