Skip to content

“Nutcracker” Nutella Crackle Cookies

2012 December 19

I have this habit of giving everything around me some sort of nickname. I guess it’s a sort of language of mine…a world filled with randomly named things all just slightly off. When I first came across this recipe for Nutcrackle Nutella Cookies, I immediately renamed them Nutcrackers. It was just so much more, ME! There I go again…hide your babies else they may be renamed!


When it comes to Christmas cookies, these little Nutcrackers have all the qualities needed for a show stopping dessert. Festive name (thankyouverymuch), lots of nuts, crowd-pleasing Nutella flavor, and last but certainly not least, stunningly good looks. How much more gorgeous could one little Christmas cookie be? I love their crackly white snowy shells.


As if you need more convincing of how truly delicious they are; did I mention the Nutella? Thank you little Nutcrackers for becoming yet another Christmas cookie to crave!

Nutcraker-nutella-crackle-cookies-3photos by Freutcake

Nutcracker Cookies– adapted from Hungry Rabbit & Cook’s Illustrated
makes 36 cookies

3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1-1/4 cups Nutella
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
1/3 cup whole milk
1 cup hazelnuts, toasted and chopped fine
1 cup (4 ounces) confectioners’ sugar


1. In a large bowl combine flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk alternating (ending with flour), and mix until just combined. Fold in chopped hazelnuts and refrigerate dough until firm, about 1 hour in mixing bowl.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl and set aside. One at a time, roll dough into 1-inch balls (using a cookie scoop if desired), then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets. Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.
Variations I’ve tried: If you want to make these cookies even nuttier, try rolling them in a toasted coconut, chopped toasted almonds or even more chopped toasted hazelnuts before rolling in powdered sugar and baking. All variations are delicious!
Related Posts Plugin for WordPress, Blogger...

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

17 Responses Post a comment
  1. December 19, 2012

    No! I like Nutcrackle 🙂 So cute – these cookies sound like they’re tasty, but it’s the lovely crackly texture highlighted by the confectioner’s sugar that creates that enticing look …perfect! One question – does the confectioner’s sugar not melt into the cookie dough before baking? Did you have to do anything afterwards to touch them up and enhance the white bits?

    • freutcake permalink*
      December 19, 2012

      No touch up needed! Just make sure to roll them in a generous amount of powdered sugar before baking and they will look just like this!

  2. December 19, 2012

    These sound ridiculous!!

  3. December 19, 2012

    Well I know what I am making for my Christmas cookie’s this year!!! They look delicious, thanks Leah! Wishing you a wonderful holiday!

    Best wishes,


    • freutcake permalink*
      December 19, 2012

      Happy Holidays to you Sheri! Enjoy the cookies. 🙂

  4. December 19, 2012

    I really, really want to eat these. Really.

    • freutcake permalink*
      December 19, 2012

      Haha Christin…you have to make them. So good.

  5. December 19, 2012

    Love the nickname! They look so delicious and I love that each one is a little different, kind of like a snowflake.

    • freutcake permalink*
      December 19, 2012

      Definitely like snowflakes!

  6. December 19, 2012

    I love nutella! Yum yum yum. I hope you bake me some 🙂

    • freutcake permalink*
      December 19, 2012

      I’m bringing some over tonight! 😉

  7. December 19, 2012

    Cute! They look delicious too!

  8. COMMODORE permalink
    December 19, 2012

    Especially good dunked in milk

Leave a Reply