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Hazelnut Cookies with White Chocolate

30 minutes


36 cookies

Festive and delicious Hazelnut Cookies with White Chocolate. These cookies are made with butter, sugar, flour, spices and covered in a white chocolate and cream cheese frosting. The cookies are then decorated with more chocolate and sprinkles, making them decadent and delicious. You can make these cookies as festive cookies or as a cute gift idea. Who wouldn’t want more cookies to dive into?

About this recipe

What started as an idea for white chocolate Linzer cookies, turned into de-constructed cookies covered in white chocolate, more chocolate, and sprinkles. I honestly love these as individual cookies instead of sandwiched Linzer cookies. The result is cookies that are so soft to bite into, with the right amount of holiday spice and the deliciously sweet white chocolate topping. Decorating the cookies with some dark chocolate and sprinkles makes them extra special! 

You may be wondering why I am making festive cookies – after Christmas. Well, in Serbia, we celebrate Christmas (Božić) on the 7th of January. So, while most people celebrate on the 25th, our festive season is a little over a week away. On top of that we are big on New Year’s Eve celebrations. This means that more festive food is always needed. I still follow these traditions in New Zealand, so I am making these cookies as a part of our treats. Hazelnut cookies covered with white chocolate sound pretty good to me!

The hazelnut cookie

Start off by mixing the dry ingredients into a large bowl. Add the flour, salt, cinnamon, nutmeg, ground hazelnuts, and baking powder to a bowl and stir together with a wooden spoon or spatula. In a separate mixing bowl, or in the bowl of a stand mixer, add the softened butter and beat on medium speed. Gradually add the granulated sugar until it incorporates with the butter. Next, add one whole egg, two egg yolks and the vanilla essence.

Bring everything together by gradually adding the dry ingredients into the butter, sugar, and egg mixture. Add one tablespoon of the dry mixture at a time until a nice dough forms. Shape the dough into a disk, cover and refrigerate for 20 minutes.

Whenever I make cut-out cookies, I prefer to roll out the dough, cut the cookies, and then refrigerate them on a baking sheet for 10 or 15 minutes. Since the dough has butter and is handled while cutting out the shape, the butter may soften too much. Refrigerating it ensures that the cookies hold their shape while baking. To cut the cookies, I used a simple circle cookie cutter, but any round shape will do!

Onto the chocolate

Onto the best part of this recipe, the chocolate! It’s best to use the best quality white chocolate that you can find. We want the cookies to taste amazing! Melt the white chocolate either in a microwave (in 30 second intervals) or using a double boiler. Then add warmed heavy cream and mix. The mixture may look a little grainy but don’t worry! Next, add the cream cheese and using a hand mixer, mix it all together until smooth. Gradually add in the powdered sugar and the vanilla essence. Ta-daaa! The chocolate frosting is complete.

I covered the white chocolate frosting with cling wrap and set aside until it is ready to use. Once the cookies are baked, let them cool completely before adding the frosting. Since I made this recipe the night before, I did not decorate them until the next day. So, once you are ready, spread a layer of white chocolate on top, drizzle some melted dark chocolate over top and sprinkle with any decorations of your choice. Refrigerate the cookies for 30 minutes so that the white chocolate frosting sets!

All that is left is to eat these delicious Hazelnut Cookies with White Chocolate or store them in an airtight container until you are ready to serve them.

Looking for more?

If you are looking for more ideas, try one of the recipes below:

White Chocolate & Nutmeg Truffles

Walnut Meringue Crescents / Orasnice

Dark Chocolate Truffles

I hope that you enjoy these delicious Hazelnut Cookies with White Chocolate If you do make this delicious dessert, leave a comment, and let me know how it turns out for you. If you get a moment, please leave this recipe a rating or tag me over on Instagram.



Adjust Servings
400g all purpose flour
1/4tsp salt
1/2tsp cinnamon
1/2tsp nutmeg
70g ground hazelnuts
1/2tsp baking powder
200g unsalted butter, room temperature
100g granulated sugar
1 whole egg
2 egg yolks
1tsp vanilla extract
150g white chocolate, chopped
20ml heavy cream, warmed
50g cream cheese
50g powdered sugar
1/2tsp vanilla essence
100g dark chocolate, melted
sprinkles of your choice


The cookie dough
In a large bowl, add the flour, salt, cinnamon, nutmeg, ground hazelnuts, and baking powder. Using a wooden spoon or spatula, give this mixture a stir. Set it aside.
In a separate bowl, or the bowl of a stand mixer, add the softened, unsalted butter. Mix the butter on medium speed until creamy. Then gradually add the granulated sugar (a tablespoon at a time), until the sugar and butter have combined. Next add one whole egg and two egg yolks. Mix until everything is combined. If you have a dough hook, swap it over to that. Gradually add the flour mixture (a tablespoon at a time). Mix until a nice dough forms. Shape the dough into a disc, cover with plastic wrap and chill for 20 minutes.
Mark as complete
Shaping the cookies
Line 2 baking sheets with baking paper. Once the dough has chilled. Lightly flour the surface and roll out the dough into a 3mm thickness. Using a circle cookie cutter, cut-out each cookie and place on the baking sheet. Chill the dough for a further 10 or 15 minutes. In the meantime, preheat the oven to 180°C.
Bake the cookies for 11-13 minutes, or until the bottom begins turning a golden brown colour. Rest the cookies until they have completely cooled.
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For the white chocolate
In a heat-safe bowl, add 150g of white chocolate and melt in a microwave or by using the double boiler method. Gently heat the heavy cream until warm (not boiled), add to the melted white chocolate and combine. The texture may look strange, but it will come together. Using a hand mixer, mix the cream cheese into the white chocolate until smooth. Next, add the powdered sugar, a tablespoon at a time, and add the vanilla essence.
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Once the cookies have completely cooled, cover the top layer of each cookie with a layer of white chocolate and cream cheese frosting. Decorate with drizzled, melted dark chocolate. Add sprinkles on top.
Chill the cookies in the fridge for at least 30 minutes and serve. Store the cookies in the fridge or in an airtight container.
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