Irresistible Hazelnut Praline Christmas Cookies in 8 Steps

Nothing says Christmas like the smell of cookies baking in the oven, and these hazelnut praline Christmas cookies have been my family’s favorite holiday tradition for years. I still remember the first time I made them – my kitchen smelled like a cozy European Christmas market, with that irresistible mix of toasted hazelnuts and caramelized sugar filling the air.

What makes these cookies so special? That perfect crunch from roasted hazelnuts combined with sweet praline pieces creates magic in every bite. They’re buttery, nutty, and just sweet enough without being overwhelming. The golden edges and rustic cracks make them look as festive as they taste.

Every December, I bake batch after batch – some for our Christmas Eve dessert plate, others wrapped in pretty boxes for neighbors. My kids now associate that hazelnut aroma with holiday cheer, just like I did growing up. These cookies aren’t just treats; they’re edible memories that make our home feel like Christmas.

Why You’ll Love These Hazelnut Praline Christmas Cookies

Trust me, these cookies will become your new holiday obsession. Here’s why:

• That incredible crunch-meets-chew texture from roasted hazelnuts and caramelized praline pieces
• The warm, buttery aroma that makes your whole house smell like Christmas
• Simple enough for beginner bakers but impressive enough for cookie exchanges
• They stay fresh for days (if they last that long!)
• Perfect for gifting – I’ve never met anyone who didn’t beg for the recipe

Seriously, one bite and you’ll understand why these disappear faster than wrapping paper on Christmas morning.

Ingredients for Hazelnut Praline Christmas Cookies

Let’s talk ingredients – because these cookies are all about quality! I’ve learned through many batches that exact measurements and proper prep make all the difference. Here’s what you’ll need:

• 1 cup hazelnuts, roasted and chopped (trust me, roasting brings out their magic)
• 1/2 cup butter, softened (not melted! This is crucial for texture)
• 1/2 cup brown sugar, packed (dark brown gives the best caramel notes)
• 1 large egg, room temperature (cold eggs can make the dough stiff)
• 1 tsp vanilla extract (the real stuff, please!)

For the dry team:

• 1 1/2 cups all-purpose flour (spooned and leveled, not packed)
• 1/2 tsp baking powder (check it’s fresh!)
• 1/4 tsp salt (balances all that sweetness)
• 1/2 cup praline pieces (the star of the show!)

And here’s my golden rule: no margarine substitutes. I learned that the hard way when a batch turned out disappointingly flat. Real butter gives that perfect crumb we’re after.

Ingredient Notes & Substitutions

No hazelnuts? Almonds work in a pinch, but the flavor won’t be quite the same. If your praline is very sweet, reduce the brown sugar by 1-2 tablespoons. Store-bought praline pieces are fine (I often use them!), but homemade adds extra bragging rights. Just don’t skip the roasting step for the nuts – it’s what makes these cookies truly special.

How to Make Hazelnut Praline Christmas Cookies

Okay, let’s bake some magic! I’ve made these hazelnut praline Christmas cookies so many times I could probably do it in my sleep, but I’ll walk you through each step to make sure yours turn out perfect.

1. Preheat your oven to 350°F (175°C) – this gives it time to reach the perfect temperature while you prepare the dough.
2. Cream butter and sugar like you mean it! Beat them together for a good 2-3 minutes until light and fluffy. This creates those lovely little air pockets that give the cookies their perfect texture.
3. Add the egg and vanilla, mixing just until combined. Overmixing here can make cookies tough.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture – I do it in three additions to prevent flour explosions!
5. Now the fun part: gently fold in those gorgeous roasted hazelnuts and praline pieces. I use a rubber spatula and turn the bowl as I go to distribute them evenly without overworking the dough.
6. Drop by rounded tablespoons onto a baking sheet, spacing them about 2 inches apart. These cookies need room to spread their wings!
7. Bake for 12-15 minutes until the edges turn that perfect golden brown. The centers might look soft – that’s okay! They’ll firm up as they cool.
8. Let them rest on the baking sheet for 2 minutes before transferring to a wire rack. Resist temptation – hot cookies are fragile!

Pro Tips for Perfect Cookies

• Toast those hazelnuts! Just 8-10 minutes in the oven before chopping deepens their flavor amazingly.
• Use a cookie scoop for evenly sized cookies that bake uniformly. No more “some burnt, some doughy” disasters!
• Let the baking sheets cool between batches. Hot pans make the dough spread too fast.
• For extra crispness, leave the cooled cookies uncovered for an hour before storing. This lets any residual moisture escape.

Storing and Serving Hazelnut Praline Christmas Cookies

These beauties keep wonderfully in an airtight container at room temperature for about a week – if they last that long! For longer storage, freeze them in layers separated by parchment paper; they’ll stay perfect for up to a month. I love serving them with strong coffee or packaging them in holiday tins – they make the most thoughtful homemade gifts. Just be prepared for recipe requests!

Hazelnut Praline Christmas Cookies Variations

Once you’ve mastered the classic version, try these fun twists that keep the holiday spirit alive while adding new flavors. My family can never decide which variation they love most!

• Chocolate-Dipped Delight: Melt some dark chocolate and dip half of each cooled cookie – the bittersweet chocolate cuts through the sweetness beautifully. Let them set on parchment paper for that professional bakery look.
• Caramel Swap: Out of praline? Chop up soft caramel candies instead. The gooey pockets that form while baking are pure magic. Just reduce the sugar slightly since caramels are sweeter.
• Espresso Kick: Add 1 teaspoon instant espresso powder to the dry ingredients for grown-up cookies with a subtle coffee note that pairs perfectly with the hazelnuts.

My personal favorite? The chocolate-dipped version with a sprinkle of sea salt on top – it’s become our Christmas Eve tradition. But no matter how you tweak them, these cookies always bring that festive joy!

Hazelnut Praline Christmas Cookies FAQs

Over the years, I’ve gotten so many questions about these cookies – here are the ones that pop up most often with my tried-and-true answers!

Can I use pre-ground hazelnuts instead of chopping them myself?
Oh honey, don’t do it! Pre-ground hazelnuts turn to dust in the cookies. You want those satisfying little nuggets of crunch. I chop mine by hand to get perfect uneven pieces – some big, some small – that make every bite interesting.

Why did my cookies spread too much and turn flat?
I feel your pain! This usually happens when the butter’s too soft. It should be cool enough that your finger leaves a slight indent – not so soft it looks shiny. Also, make sure your baking powder isn’t expired. And never skip chilling the dough if your kitchen’s warm!

Can I freeze the cookie dough for later?
Absolutely! I always stash extra dough in the freezer during the holidays. Shape it into balls first, freeze on a tray, then transfer to a bag. They’ll keep for 1 month – just add 1-2 minutes to the baking time when you’re ready.

My praline pieces melted into the cookies – what went wrong?
This happens if the pieces are too small. Look for praline with decent-sized chunks, or break up larger pieces yourself. The bigger bits stay distinct in the baked cookies, giving you those wonderful caramelized surprises.

Can I make these without eggs?
I haven’t tried egg substitutes myself, but my vegan friend swears by flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture changes slightly – they’re more crumbly – but still delicious. Let me know if you experiment!

Nutritional Information

Just so you know what you’re indulging in (because let’s be honest, no one stops at just one!), here’s the nutritional breakdown per cookie. Keep in mind these are estimates – your exact numbers might vary depending on your specific ingredients and brands.

• Calories: 120
• Fat: 7g (3g saturated)
• Carbohydrates: 12g
• Sugar: 8g
• Protein: 2g
• Sodium: 50mg

Now, if you’re anything like me, you’ll rationalize that second (or third) cookie by remembering all those healthy hazelnuts packed with good fats. At least that’s what I tell myself every December!

I’d love to hear how your hazelnut praline Christmas cookies turn out! Snap a photo of your cookie tray and tag me – nothing makes me happier than seeing your holiday baking adventures. Now go enjoy those cookies with someone you love!

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