recipe

Two-Ways Hazelnut Cream or Jam-Filled Cookies

Name: Two-Ways Hazelnut Cream or Jam-Filled Cookies
Total time: 30 min
Yield: 4-6
Ingredients: butter, 140g (1/2 cup); vanilla sugar, 12g (1 tbsp); sugar, 80g (1/2 cup); egg, 1; cornstarch, 30g (1/4 cup); flour, 250g (2 cups); baking powder, 8g (1/2 tbsp); salt, a pinch; hazelnut cream,; Jam,; powdered sugar,

Total time: 30 mins.

Difficulty: Low

Serves: 4-6

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By Ojonugwa Lawrence

These cookies take a simple homemade dough and create two filling options so everyone gets to pick a favourite. The dough is made with butter, sugar, egg, cornstarch, flour, and a few baking essentials before being rolled, cut into neat rounds, filled, sealed, and baked. They are ideal snacks for tea and coffee breaks.

What are Hazelnut Cream or Jam-Filled Cookies?

Hazelnut cream brings a rich, nutty sweetness, while jam adds a fruity contrast. Using the same dough for both versions also means you can create two different cookies without preparing two separate recipes. Cornstarch is another interesting player here. It helps create a softer, more delicate cookie texture while keeping the dough easy to handle. And because the cookies are sealed before baking, the filling becomes the little reward hidden inside each one.

Pro Tips for the Best Filled Cookies

Let the butter soften naturally before mixing rather than melting it completely. Soft butter blends more easily with the sugars and helps create a smoother dough.
Rolling between parchment paper is one of the easiest ways to keep the dough from sticking to your work surface or rolling pin.
A generous spoonful of filling may sound tempting, but too much can squeeze out when the second dough round is added. Keep the filling comfortably in the centre.

Frequently Asked Questions

Why is cornstarch added to the dough?

Cornstarch helps gives the cookies a softer texture. It also changes the feel of the dough slightly, making it pleasant to work with when combined with the flour.

Can I make the dough ahead of time?

You can prepare the dough ahead and keep it refrigerated until you're ready to use it. Wrap it well so it doesn't dry out or absorb unwanted smells from the refrigerator. Before rolling, allow it to soften slightly if it has become too firm to work with.

How to Store Any Leftovers

Store them at room temperature in a cool, dry area away from direct sunlight or heat. Avoid storing them while they are still warm, as trapped steam can affect their texture. The cookies can also be frozen in an airtight container or freezer bag.

Ingredients

butter

140g (1/2 cup)

vanilla sugar

12g (1 tbsp)

sugar

80g (1/2 cup)

egg

cornstarch

30g (1/4 cup)

flour

250g (2 cups)

baking powder

8g (1/2 tbsp)

salt

a pinch

hazelnut cream

Jam

powdered sugar

How to Make Hazelnut Cream or Jam-Filled Cookies

Step 1

Place a sheet of parchment paper on your work surface and transfer the dough onto it. Cover the dough with another sheet of parchment paper. Now grab your rolling pin and roll the dough.

Start by mixing the butter, vanilla sugar, and sugar with an electric mixer. Then add the egg and cornstarch, and continue mixing.

Step 2

Remove the top sheet of parchment paper, cut out circles using a round cookie cutter, and discard any excess.

Add the flour, baking powder, and salt, and mix with a spatula until a dough forms. Once the mixture becomes too firm for the spatula, use your hands to knead until you have a compact dough.

Step 3

Place hazelnut cream in the centre of one dough circle and cover it with another circle. Seal the edges of the cookies and use a round mold around the edge to trim away any excess dough. Repeat the same process with the jam.

Place a sheet of parchment paper on your work surface and transfer the dough onto it. Cover the dough with another sheet of parchment paper. Now grab your rolling pin and roll the dough.