Name: Hazelnut Shortbread Sandwich Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 35 min
Cuisine: European
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/4 cups all-purpose flour; 1/2 cup finely ground hazelnuts; 1/2 cup hazelnut spread (like Nutella or similar); 2 tbsp butter, softened; 1/4 cup powdered sugar (optional, for thicker texture); Pinch of salt

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Delicate, buttery, and filled with a rich hazelnut cream, these Hazelnut Shortbread Sandwich Cookies are my go-to for the holidays or a cozy afternoon tea. The nutty aroma of toasted hazelnuts paired with melt-in-your-mouth shortbread creates a decadent treat that's as elegant as it is irresistible.

Hazelnut Shortbread Sandwich Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup unsalted butter, softened

⅔ cup powdered sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 ¼ cups all-purpose flour

½ cup finely ground hazelnuts

For the hazelnut cream filling:

½ cup hazelnut spread (like Nutella or similar)

2 tablespoon butter, softened

¼ cup powdered sugar (optional, for thicker texture)

Pinch of salt

Directions

I start by creaming the softened butter and powdered sugar together in a large bowl until it’s light and fluffy.

Then, I mix in the vanilla extract and salt.

I add the flour and finely ground hazelnuts and stir until a soft dough forms.

I wrap the dough in plastic wrap and let it chill in the fridge for at least 1 hour.

Once chilled, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I roll out the dough on a lightly floured surface to about ¼ inch thickness.

Using a small round or fluted cookie cutter, I cut out the cookies and place them on the prepared baking sheet.

I bake them for 10-12 minutes, just until the edges are lightly golden, then let them cool completely.

While they cool, I prepare the filling by mixing hazelnut spread, butter, powdered sugar (if using), and a pinch of salt until smooth and creamy.

I spread or pipe a bit of filling onto the flat side of half the cookies and top with the remaining cookies to make sandwiches.

For an extra festive touch, I sometimes dust the tops with powdered sugar or dip the edges in melted chocolate and chopped hazelnuts.

Servings and timing

Servings: 20 sandwich cookies

Prep time: 20 minutes

Chill time: 1 hour

Bake time: 10–12 minutes

Total time: About 1 hour 35 minutes

Calories: Approximately 180 kcal per sandwich cookie

Variations

I sometimes add a bit of orange zest to the dough for a citrusy twist.

For a deeper flavor, I toast the ground hazelnuts before adding them to the dough.

Instead of hazelnut spread, I’ve used dark chocolate ganache for a more bittersweet bite.

A pinch of cinnamon or espresso powder in the filling makes for a subtle but delicious change.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the unfilled cookies and add the filling later. Once filled, I refrigerate them if the room is too warm, but I always let them come back to room temperature before serving for the best texture. There’s no need to reheat, as they’re perfect as is.

FAQs

How can I make these cookies gluten-free?

I substitute the all-purpose flour with a 1:1 gluten-free flour blend. I make sure it contains xanthan gum for structure.

Can I use store-bought hazelnut flour instead of grinding my own?

Yes, I often use hazelnut flour for convenience. It saves time and gives a consistent texture.

What’s the best way to grind hazelnuts for the dough?

I pulse them in a food processor until they’re finely ground. I make sure not to overprocess them into a paste.

Can I freeze the dough?

Absolutely. I wrap the dough tightly in plastic and freeze it for up to 1 month. I let it thaw in the fridge overnight before using.

What’s a good alternative to hazelnut spread?

If I want something different, I use almond butter with a bit of powdered sugar, or I make a quick chocolate ganache with cream and chocolate chips.

Conclusion

These Hazelnut Shortbread Sandwich Cookies have become a favorite in my kitchen, especially during the holidays. They combine classic buttery shortbread with the irresistible flavor of hazelnuts and chocolate — a match I can never resist. Whether I’m baking for a cookie exchange, hosting tea with friends, or just indulging myself, these little treats always make an elegant and delicious statement.

📖 Recipe:

Hazelnut Shortbread Sandwich Cookies

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 20 sandwich cookies
Diet: Vegetarian

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Description

Delicate, buttery Hazelnut Shortbread Sandwich Cookies filled with rich hazelnut cream. Perfect for holidays, tea time, or gifting, these cookies combine melt-in-your-mouth shortbread with nutty, chocolatey indulgence.

Instructions

Cream the softened butter and powdered sugar together in a large bowl until light and fluffy.
Mix in the vanilla extract and salt.
Add the flour and finely ground hazelnuts, stirring until a soft dough forms.
Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to about ¼ inch thickness.
Use a small round or fluted cookie cutter to cut out cookies and place them on the prepared baking sheet.
Bake for 10–12 minutes, until the edges are lightly golden. Let cool completely.
Prepare the filling by mixing hazelnut spread, softened butter, powdered sugar (if using), and a pinch of salt until smooth.
Spread or pipe the filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.
Optional: Dust tops with powdered sugar or dip edges in melted chocolate and chopped hazelnuts for decoration.