Cozy Baking, Delicious Results
These hazelnut shortbread cookies with Nutella ganache for Christmas bring such warmth to holiday baking. We love how they turn a simple afternoon into something special.
- Elegant Simplicity – The method is straightforward, perfect for bakers of any level.
- Make-Ahead Magic – They keep beautifully, so you can bake them days before your gathering.
- Crowd-Pleasing Flavor – The combination of buttery shortbread and rich chocolate hazelnut is always a hit.
- Festive & Giftable – Package them in a tin for a thoughtful homemade present.
What You’ll Need for hazelnut shortbread cookies with nutella ganache for christmas
For the shortbread
- All-purpose flour – This is the base of your cookie, so make sure it’s fresh and measured correctly.
- Cornstarch – Adds that perfect tender crumble to the shortbread.
- Salt – Just a pinch to balance the sweetness.
- Unsalted butter – Softened at room temperature is key for the right texture.
- Powdered sugar – Gives the cookies their smooth, melt-in-your-mouth quality.
- Vanilla extract – Pure vanilla is always the way to go for the best flavor.
- Finely chopped toasted hazelnuts – Toasting them brings out their nutty richness.
For the ganache
- Heavy cream – The base for the ganache, so it’s important to use the real deal.
- Nutella – Chocolate-hazelnut spread is the star here; store-bought works perfectly.
- Additional finely chopped toasted hazelnuts – These add a crunchy, nutty garnish that ties everything together beautifully.
A Peaceful Hour in the Kitchen
I find the rhythm of baking these buttery hazelnut cookies dipped in chocolate to be so grounding.
You’ll spend about 20 quiet minutes getting everything ready, then the pan bakes for 40 minutes, filling your home with the most wonderful aroma. In just about an hour, you’ll have a pan of these hazelnut shortbread cookies with Nutella ganache for Christmas ready to share. It’s the perfect pace for a slow weekend cooking ritual where you can truly enjoy the process.
If you’re looking for more simple and satisfying projects, our collection of easy cookie recipes is a wonderful place to find inspiration.
hazelnut shortbread cookies with nutella ganache for christmas
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter softened at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup finely chopped toasted hazelnuts
- 1/2 cup heavy cream
- 1 cup Nutella or other chocolate-hazelnut spread
- 1/4 cup finely chopped toasted hazelnuts for garnish
Equipment
- electric mixer
- 9-inch square baking pan
- offset spatula
Method
- Preheat your oven to 325°F (165°C). In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined.
- In a separate large bowl, use an electric mixer on medium speed to beat the softened butter and powdered sugar together for 2-3 minutes until the mixture is light and fluffy. Beat in the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, mixing on low speed just until the dough starts to come together. Stir in the 3/4 cup of finely chopped hazelnuts by hand until fully incorporated. The dough will be soft but not sticky.
- Press the dough evenly into an ungreased 9-inch square baking pan. Use a fork to prick the dough all over to prevent it from puffing up. Bake for 35-40 minutes, or until the edges are just beginning to turn a light golden brown.
- While the shortbread bakes, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place the Nutella in a heatproof bowl and pour the hot cream over it. Let it sit for one minute, then whisk until the mixture is completely smooth and glossy.
- As soon as the shortbread comes out of the oven, pour the warm ganache over the hot shortbread and spread it into an even layer using an offset spatula. Immediately sprinkle the top with the remaining 1/4 cup of chopped hazelnuts.
- Allow the shortbread to cool completely in the pan on a wire rack, then refrigerate for at least 1 hour to set the ganache firmly before cutting into squares.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tweaks for Gentle Baking
I always believe that everyone should be able to enjoy a sweet treat during the holidays, and with a few gentle tweaks, these festive homemade cookies with ganache topping can be more sugar conscious. For a lower glycemic option, you could experiment with a natural sweetener alternative like xylitol in the shortbread base. Just remember, baking is about joy, so find what works best for you and your body.
My Pro-Tips for Cookie Success
Over the years, I’ve learned a few little secrets that make all the difference with these rich chocolate hazelnut Christmas treats.
- Flavor Boost: For a deeper nutty flavor, try gently roasting your hazelnuts before chopping them.
- Dietary Twist: To make these gluten-free, a 1-to-1 gluten-free flour blend works wonderfully in place of the all-purpose flour.
- Texture Tip: Be sure your butter is properly softened—it should leave a slight indentation when pressed—for the perfect crumb.
- Storage Secret: These keep beautifully in an airtight container at room temperature for several days, making them perfect for Christmas cookie platters. The ganache sets firmly, so they stack well.
For another fantastic nut-based cookie, my almond shortbread cookies use a similar, soothing method.
A Gentle Note on Nourishment
While these holiday cookies with roasted hazelnut filling are certainly a decadent treat, it’s lovely to appreciate the simple ingredients within. Hazelnuts offer healthy fats and a bit of protein, and choosing a quality chocolate-hazelnut spread can make a difference. Everything in moderation is my philosophy.
For more ideas on balancing indulgence and wellness, our guide to healthy Christmas desserts is full of inspiration. You can also find general healthy baking recipes that focus on wholesome ingredients. For trusted information on dietary fats, the USDA Food Guidelines provide a helpful resource.
A Lighter Take, If You Prefer
If you’re looking for a slightly lighter version of these baked shortbread with creamy Nutella ganache, a few small changes can help. You might use a light cream cheese frosting in place of the ganache, or simply drizzle the chocolate rather than spreading a thick layer. Reducing the sugar in the shortbread by a tablespoon or two still yields a lovely, tender cookie.
For other dessert ideas that focus on simplicity, our Danish oatmeal cookies are a wonderful option. You might also enjoy these Amish sugar cookies for their soft, classic texture.
Sharing These Cookies with Love
I love serving these hazelnut shortbread cookies with Nutella ganache for Christmas on my favorite vintage platter with a pot of peppermint tea. They pair beautifully with a hot coffee or a glass of cold milk, making them a perfect treat for an afternoon visit or a cozy evening by the tree. They truly are the ultimate festive Nutella desserts.
I remember one particularly hectic Christmas Eve when I stayed up late to bake these. The quiet kitchen, the warm glow of the oven, and the satisfaction of creating something beautiful turned a stressful night into a peaceful memory. Now, it’s a ritual I look forward to every year.
Common Mistakes We Can Avoid Together
Even the most experienced bakers can have an off day, so let’s walk through a few common hiccups with these hazelnut shortbread cookies with Nutella ganache for Christmas.
First, using cold butter is a big one. Your shortbread won’t cream properly, leading to a dense texture. Always let your butter soften on the counter first. Second, over-baking the shortbread base will make it crumbly and dry. Pull it from the oven when the edges are just barely golden. Lastly, pouring cool ganache onto a cooled shortbread will make it impossible to spread smoothly. The warmth from both components is what creates that perfect, glossy layer.
For more troubleshooting tips, especially with chocolate, our chocolate chip cookies guide has great advice. And if you love the combination of chocolate and peanut butter, our peanut butter cookies are a must-try. For additional pairing ideas from the source, the Official Nutella Recipes site offers wonderful inspiration.
I’ve made each of these mistakes myself, and I can tell you, the cookies are always still delicious—it’s all part of the learning process in a warm kitchen.
Storing Your Holiday Treats
One of the best things about these hazelnut shortbread cookies with Nutella ganache for Christmas is how well they keep. I always make a double batch to have some on hand for last-minute guests or a sweet treat with afternoon tea. Once the ganache is fully set, layer them between sheets of parchment paper in an airtight container. They’ll stay perfectly fresh at room temperature for up to five days.
For longer storage, you can freeze the baked and ganache-topped squares for up to three months. Just thaw them in the container at room temperature to prevent condensation. If you’re looking for more make-ahead breakfast ideas for the holiday hustle, our Christmas breakfast ideas can help you plan a stress-free morning. Another fantastic make-ahead cookie is our snickerdoodle cookie mix that you can prepare in a jar.
Your Next Baking Adventure Awaits
I truly hope you feel inspired to make your own batch of these comforting hazelnut shortbread cookies with Nutella ganache for Christmas. There’s something so deeply satisfying about creating these festive nutella desserts from scratch and sharing them with people you love. I’d love to hear how your baking goes!
If you enjoyed this recipe, you might find more inspiration in our collection of cookie recipes. For another festive twist, our Andes mint cookies are a cool, refreshing option. If brown butter is your passion, our brown butter chocolate chip cookies are a must-try. For a classic snickerdoodle without cream of tartar, this snickerdoodle recipe is a reader favorite.
Cozy Christmas Cookie Recipes to Bake This Year
Fill your kitchen with the warm, inviting scents of the season with these beloved recipes.
Almond Shortbread Cookies – Buttery, delicate, and perfect with a cup of tea.
Andes Mint Cookies – A cool, minty chocolate burst in every soft, chewy bite.
Brown Butter Chocolate Chip Cookies – Deep, nutty, and rich flavors make these utterly irresistible.
Amish Sugar Cookies – Wonderfully soft, cake-like cookies that are simple and supremely comforting.
Frequently Asked Questions
Can I make hazelnut shortbread cookies ahead of time?
Absolutely, and I highly recommend it! These cookies are fantastic for making ahead. The shortbread base can be pressed into the pan, covered, and refrigerated overnight before baking. Alternatively, you can bake, ganache, and fully set the cookies a few days before you need them. They store beautifully in an airtight container, making your holiday prep so much smoother.
What is the best way to toast hazelnuts?
The simplest way is to spread them in a single layer on a baking sheet. Toast them in a 350°F oven for 8-10 minutes, giving the pan a shake halfway through. You’ll know they’re done when they’re fragrant and the skins are starting to crack. Let them cool slightly before chopping. Rubbing them in a clean kitchen towel can help remove some of the bitter skins.
Can I use a different nut instead of hazelnuts?
You certainly can, though the flavor will be different. Almonds or pecans would be lovely substitutes. If you use almonds, try them with the skin on for a rustic look and texture. Just be sure to toast whichever nut you choose to maximize its flavor, a tip I always follow for my peanut butter cookies as well.
Why did my shortbread turn out too crumbly?
A crumbly shortbread is often a sign of over-baking or under-measuring. Be sure to pull the pan from the oven as soon as the edges show the faintest hint of gold. Also, make sure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, which can pack in too much flour.
