Easy Christmas Cookie Recipe – Hazelnut & Sea Salt Perfection

Alright, friend, if you’re after a Christmas cookie that goes beyond the same old sugar or gingerbread stuff (don’t get me wrong, I love those too, but…) let’s talk about these hazelnut cookies sprinkled with sea salt. There’s a good chance you’ll get requests for seconds before the first batch has even cooled. The first time I made these, I was trying to impress my in-laws, and, well, long story short, it worked—my mother-in-law still asks for the “fancy nut cookies with the salt” every December. Oh, and if you accidentally drop a couple on your way to the serving plate, that’s kitchen tax!

Why I Think You’ll Love These (And Why I Keep Baking Them)

I make these when I want that proper ‘Christmas is here!’ aroma drifting through the house. My family goes crazy for these—sometimes my partner tries to sneak a couple off the tray before they’re cool (she’s not sly, by the way; I always catch her). This recipe just works when you’re tight on time but still want to look like you’ve pulled off a minor Christmas miracle. Plus, I used to struggle with fussy doughs that stuck to everything—this one is way more forgiving (usually).

The Ingredients List (Plus a Few Swaps)

• 1 cup (about 130g) toasted hazelnuts, finely chopped (truth be told, I’ve swapped in almonds once when I ran out—honestly not bad!)
• 1 and 1/2 cups (185g) all-purpose flour (my gran swears by King Arthur, but just use what’s in your cupboard)
• 1/2 tsp baking powder
• Pinch of salt (regular is fine, fancy flaked is better)
• 1/2 cup (115g) unsalted butter, at room temp (though, on occasion I’ve melted it in a pinch and things turned out fine… ish)
• 3/4 cup (150g) white sugar (brown sugar gives a nuttier flavour if that’s your jam)
• 1 egg (large or whatever size you’ve got—no need to stress)
• 1 tsp vanilla extract (sometimes I just use a glug—measuring spoons go missing here)
• 1/2 tsp flaky sea salt, for topping (don’t skip, but regular salt if you must)
• Optional: a handful of chocolate chips (pretty decadent, but worth it!)

How I Make ‘Em (and Sometimes Go Off-Book)

1. Toast the Hazelnuts: Preheat your oven to 350°F (180°C). Spread the nuts on a baking tray, roast till fragrant—about 8 minutes. (Sometimes I throw them in cold and just wait for the smell—I’m easily distracted.) Let them cool, then rub off as much skin as you can. Chop or blitz them up (I use my old food processor, but a big knife works too).
2. Mix Dry Stuff: In one bowl, flour, baking powder, pinch of salt, chopped nuts. Give it a lazy whisk (or just a fork).
3. Cream It: In another bowl, beat the softened butter and sugar till kinda fluffy. Don’t panic if it’s still a bit grainy. Crack in the egg and vanilla—mix till smooth-ish.
4. Bring Together: Dump the dry mix into the butter mix. Stir till it barely holds—overmix and they turn tough (trust me; I learned the hard way one sleep-deprived Christmas Eve). If you’re tossing in chocolate chips, now’s the moment!
5. Scoop & Roll: Scoop out tablespoons of dough, roll into balls (about walnut size), and space them out on a parchment-lined tray. They do spread a bit, but not crazy so. Sprinkle the flaky salt on top. This is where I usually sneak a taste of dough—no shame.
6. Bake: Pop in the oven for 10-12 minutes; edges set but middles can look a bit soft (they’ll firm as they cool). If they look a bit pale, give ‘em a minute more. Or two, but don’t wander off for a cuppa now.
7. Cool & Eat: Let them hang out on the tray for 5 minutes, then move to a rack (or just a plate, who’s judging?).

Stuff I Wish I’d Known (Notes from the Trenches)

• If you over-toast the hazelnuts, they get bitter—stick to that 8 minute window, or at least try to.
• The dough is a bit sticky; that’s normal. Wet your hands for rolling—it stops dough from gluing to your palms (learnt that after a sticky disaster).
• I always think they taste better the day after, but in truth, they rarely survive that long. Oh well.

Other Ways I’ve Tweaked This (and One Flop)

• Tried a spoonful of orange zest once—tasted like Christmas in a bite. Would totally recommend.
• Swapped hazelnuts for pecans—totally fine, just less… sophisticated? You know what I mean.
• One time I misread and chucked in double butter—result: flat puddle cookies. Not my finest hour.

Do I Need Fancy Equipment?

Nothing wild required, honestly—a baking sheet, two mixing bowls, and a fork does the job. If you haven’t got a food processor, just bash those nuts up in a zipped bag with a rolling pin (or the bottom of a mug—done that too).

How to Store Them (AKA, the Bit I Rarely Need)

Airtight tin, cookie jar, or even a ziplock—just don’t let them sit in the open air; they’ll turn soft. But honestly, in my house these cookies don’t last more than a day, so storage is mostly wishful thinking.

How We Serve Them (Our Family Ritual)

We pile them high on a battered old cake stand, then dust a little extra salt across the mound. Sometimes I sneak one (or two) to go alongside my afternoon coffee—beats anything from the bakery, if you ask me.

Nuggets I’ve Learned (Pro Tips, the Hard Way)

• Don’t rush the creaming stage—tried it once in a panic and ended up with hard cookies. Take your time here. It matters. (Just count to 30 and breathe, honestly.)
• If you use melted butter, chill the dough for a bit before baking so they don’t spread everywhere. Ask me how I learned that one.

FAQ (Stuff People Actually Ask Me)

• Can I freeze the dough? Absolutely! Scoop balls onto a tray, freeze ‘til solid, then stash in a bag; you can bake straight form frozen but maybe add a minute or two to the time.
• Can I leave out the nuts (allergy)? Sure, but you’ll get something closer to a shortbread—with extra sea salt, still delish.
• Why do mine bake up flat? Could be too much butter, warm kitchen, or maybe your baking powder is a bit tired. Try popping the dough in the fridge for half an hour.
• Where do you get good sea salt? I like Maldon—worth tracking down, even if it means an extra shop! (Here’s a good overview if you want to geek out: Serious Eats sea salt guide.)
• Hazelnuts—skinned or not? I always rub off as much skin as I can (chefs recommend it too: here’s a trick I use) but really, a bit of skin never hurt anyone. Adds character, right?

Anyway, don’t take it all too seriously. If you’re happy with your cookies, that’s a win; and if not, it’s a good excuse for another batch. Merry Christmas—save me one!

★★★★★ 4.80 from 120 ratings

Easy Christmas Cookie Recipe – Hazelnut & Sea Salt Perfection

yield: 24 cookies

prep: 20 mins

cook: 14 mins

total: 34 mins

Celebrate the holidays with these easy Christmas cookies featuring rich hazelnuts and a touch of sea salt for the perfect sweet-and-savory bite. Crunchy on the edges, chewy in the middle, and wonderfully festive!

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Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup chopped toasted hazelnuts
• 1/2 cup dark chocolate chips
• 1/2 teaspoon flaky sea salt, for topping

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 3
   Add eggs one at a time, then stir in vanilla extract until incorporated.
4. 4
   In another bowl, whisk together flour, baking soda, and fine sea salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. 5
   Fold in chopped hazelnuts and dark chocolate chips. Scoop tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
6. 6
   Sprinkle dough balls with flaky sea salt. Bake for 12-14 minutes or until the edges are golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 140 caloriescal

Protein: 2gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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