Mini Hazelnut Sea Salt Cookies

Is there anything more comforting than a perfectly baked cookie, especially one that balances the richness of hazelnut with a delicate sprinkle of sea salt? These Mini Hazelnut Sea Salt Cookies are an ode to simple pleasures, perfect for a cozy afternoon treat or a delightful addition to your holiday baking. The nutty aroma, the buttery texture, and that addictive sweet-and-salty combination – these cookies are guaranteed to disappear fast! With the holidays right around the corner, these miniature delights are perfect for gifting, cookie exchanges, or simply enjoying with a warm cup of cocoa. Plus, their small size makes them irresistibly poppable! It’s a timeless recipe with a modern twist.

I’ve been baking for over 15 years, and my passion lies in creating recipes that are both accessible and deeply satisfying. This recipe for mini hazelnut sea salt cookies is born from my love of experimentation, and countless iterations to get the perfect balance of flavors and textures. I’ve tested these cookies with different types of flour, varying degrees of hazelnut toasting, and a multitude of sea salt brands, all to ensure that you can replicate this recipe with ease and achieve perfect results every time.

Ingredients: The Building Blocks of Flavor

Let’s break down the ingredients that make these mini cookies so special. Understanding each ingredient’s role helps you customize and troubleshoot if needed.

• All-Purpose Flour: Provides structure and body to the cookies. Bleached or unbleached works fine. You can also experiment with pastry flour for an even more tender crumb. Too much flour will make your cookies dry and crumbly.
• Unsalted Butter: The fat that adds richness and flavor. Using unsalted butter allows you to control the salt level in the recipe. Make sure it’s softened to room temperature for easy creaming. Butter that is too cold will result in uneven mixing, while melted butter will lead to flat cookies.
• Granulated Sugar: Sweetens the cookies and helps create a crispy edge. Caster sugar is a fine sugar and works as a great substitute.
• Brown Sugar: Adds moisture, chewiness, and a caramel-like flavor. Light or dark brown sugar can be used. Dark brown sugar will impart a more intense molasses flavor.
• Eggs: Binds the ingredients together and adds richness. Use large eggs at room temperature for best results.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best flavor. Vanilla bean paste is a decadent substitute.
• Hazelnuts: The star of the show! Toasted hazelnuts provide a nutty, earthy flavor. Ensure the nuts are toasted and cooled before chopping for maximum flavor. Raw hazelnuts lack the depth of flavor and aroma that comes from toasting.
• Baking Soda: A leavening agent that helps the cookies rise and spread. Make sure your baking soda is fresh for optimal results.
• Salt: Balances the sweetness and enhances the other flavors.
• Sea Salt Flakes: For sprinkling on top. Adds a burst of salty flavor and a beautiful visual appeal. Maldon sea salt flakes are a great choice.

Expert Tips for Hazelnut Cookie Perfection

Achieving perfect cookies is all about paying attention to the details. These are some insights I’ve learned from countless batches of these mini treats:

• Toast Your Hazelnuts: Toasting intensifies the hazelnut flavor and makes them easier to chop. Spread the hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant and the skins begin to crack. Allow to cool slightly before rubbing off the skins with a clean kitchen towel.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough for at least 30 minutes (or up to 24 hours) allows the flavors to meld and prevents the cookies from spreading too much during baking.
• Use a Cookie Scoop: A cookie scoop ensures uniform size, which helps the cookies bake evenly.
• Underbake Slightly: For soft and chewy cookies, underbake them slightly. They will continue to bake as they cool on the baking sheet. The edges should be golden brown, but the center should still look slightly soft.
• Sea Salt Placement: Sprinkle the sea salt flakes on the cookies immediately after they come out of the oven. This helps them adhere to the cookies.

Storage & Substitutions

Here’s how to keep your cookies fresh and some ideas for making swaps.

Storage

Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.

Substitutions

• Flour: For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
• Nuts: You can substitute the hazelnuts with other nuts like almonds, walnuts, or pecans.
• Sugar: Coconut sugar can be used as a substitute for granulated sugar, but it will slightly alter the flavor and texture.
• Dairy-Free: Use a plant-based butter alternative for a dairy-free version.

FAQ: Your Mini Hazelnut Cookie Questions Answered

Got questions? I’ve anticipated some of the most common queries and provided answers to help you bake with confidence.

Why are my cookies flat?

Flat cookies can be caused by several factors, including using melted butter, not chilling the dough, or overmixing the dough. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and mix until just combined. Also ensure your baking soda is fresh and active.

Why are my cookies dry?

Dry cookies are often the result of using too much flour or overbaking. Measure your flour accurately (spoon and level method), and don’t overbake the cookies. The edges should be golden brown, but the center should still look slightly soft.

Can I use pre-ground hazelnut flour instead of chopping toasted hazelnuts?

While you can use hazelnut flour, the texture and flavor will be different. Chopped toasted hazelnuts add a delightful crunch and a more intense nutty flavor. If using hazelnut flour, reduce the amount of all-purpose flour slightly to compensate.

Can I make the dough ahead of time?

Yes, the dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out. Let the dough sit at room temperature for about 15-20 minutes before scooping and baking.

What’s the best way to toast hazelnuts?

Spread the hazelnuts on a baking sheet in a single layer and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant and the skins begin to crack. Watch them carefully to prevent burning. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into individual balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. The dough can be frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Bake, Share, and Savor!

These Mini Hazelnut Sea Salt Cookies are more than just a recipe; they’re an invitation to slow down, enjoy the process of baking, and share something delicious with loved ones. The delightful combination of nutty hazelnuts and flaky sea salt is a guaranteed crowd-pleaser, perfect for any occasion. I hope this recipe inspires you to create your own batch of these irresistible treats. Don’t forget to leave a comment below and share your baking adventures! And if you’re looking for more delicious cookie recipes, check out my other posts on Classic Chocolate Chip Cookies, Peanut Butter Blossoms, and Gingerbread Spice Cookies!

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