Frosted Hazelnut Drizzle Cookies (Print Version)
Delight in soft, buttery cookies with creamy vanilla frosting and a rich hazelnut chocolate drizzle.
# List of Ingredients:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ For the Vanilla Frosting
08 - 2 cups powdered sugar, sifted
09 - 3 tablespoons unsalted butter, softened
10 - 2-3 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Pinch of salt
→ For the Hazelnut Drizzle
13 - 1/2 cup chocolate-hazelnut spread
14 - 1 tablespoon milk
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add egg and vanilla; mix until combined.
04 - Gradually add flour mixture, mixing until just incorporated.
05 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Flatten gently with your palm or the bottom of a glass.
06 - Bake for 10-12 minutes, until edges are just golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat powdered sugar, butter, milk, vanilla, and salt until smooth and spreadable. Add extra milk if needed for creamy consistency.
08 - Once cookies are completely cool, spread a generous layer of frosting on each.
09 - Combine chocolate-hazelnut spread and milk in a small microwave-safe bowl. Microwave in 10-second bursts, stirring, until smooth and pourable.
10 - Drizzle mixture over frosted cookies using a spoon or piping bag. Allow drizzle to set before serving or storing.
# Expert Advice:
01 -
- The combination of soft vanilla frosting with rich chocolate hazelnut creates layers of flavor that keep people coming back for seconds
- These cookies look fancy enough for gift giving but come together with pantry staples you probably already have
02 -
- Completely cool cookies before frosting or the frosting will melt into sad puddles instead of staying fluffy and white
- Let the hazelnut drizzle cool slightly after microwaving so it ribbons beautifully instead of running right off the cookies
03 -
- Rotate your baking sheets halfway through baking for even browning since oven temperatures can vary
- If your kitchen is warm chill the scooped dough for 10 minutes before baking to prevent excessive spreading