These Nutella Crinkle Cookies are chewy and fudgy, bursting with toasted hazelnuts and rich Nutella flavor. Rolled in powdered sugar for the classic crinkle finish, they come together in under an hour.
Nutella Lovers Unite!
You’ve landed on a great recipe. Why these cookies stand out:
–> Authentic Nutella flavor — the recipe uses a full jar of Nutella so the chocolate-hazelnut taste is unmistakable in every bite.
–> Toasted hazelnuts — toasting intensifies the nuts’ flavor and adds a welcome crunch that contrasts the soft cookie.
–> Classic crinkle look — a generous coating of powdered sugar produces the signature cracked surface as the cookies spread.
–> Makes about 48 cookies — a large batch ideal for parties, cookie exchanges, or gifting.
Nutella Crinkle Cookie Ingredients
Hazelnuts: ½ cup chopped, toasted — adds nutty flavor and texture.
Nutella: One 13-ounce jar (about 1⅓ cups) — provides flavor, moisture, and chewiness.
Shortening: ¼ cup — helps the cookies hold their shape during baking.
Sugar: 1⅓ cups — sweetens the dough.
Eggs: 2 — provide structure and moisture.
Vanilla extract: 1 tsp — enhances overall flavor.
All-purpose flour: 3 cups — forms the cookie structure.
Baking powder: 2 tsp — helps the cookies rise and crack on top.
Salt: ½ tsp — balances sweetness and brings out the chocolate and hazelnut notes.
Milk: ⅓ cup — yields a tender, chewy texture.
Powdered sugar: 1 cup — for rolling the dough to create the crinkle effect and a slightly crisp outer coating.
Helpful Tips & Tricks
The full recipe is below, but these tips help ensure the best results:
- Chill the dough: Refrigerate for at least 30 minutes. The Nutella-rich dough firms up and is easier to roll, plus chilling helps the cookies keep their shape while baking.
- Toast the hazelnuts: Lightly toasting chopped hazelnuts enhances their aroma and adds a pleasant crunch.
- Roll generously in powdered sugar: Make sure each ball is well coated so the powdered sugar highlights the cracks as the cookies bake.
Troubleshooting — Why Didn’t My Crinkle Cookies Turn Out?
No crinkle: The dough likely wasn’t chilled long enough or the powdered sugar coating was too thin. Cold dough and a thick sugar coating create the cracked surface.
Too flat: Warm dough spreads more. If your kitchen is warm, chill portioned dough balls an extra 10–15 minutes before baking and make sure baking sheets are cool between batches.
Too hard: Overbaking causes dryness. Crinkle cookies can look slightly underdone at the center when they are ready; remove them when centers still look soft and glossy and let residual heat finish them.
Powdered sugar melted: Store cookies only after they cool completely and layer with parchment if stacking. Powdered sugar will soften a bit overnight — that’s normal.
Bitter hazelnuts: Either they weren’t toasted long enough or the skins were left on. After toasting, rub nuts in a towel to remove skins and reduce bitterness.
Storage and Freezing
Room temperature: Store in an airtight container with parchment between layers for up to 5 days. The Nutella keeps these cookies soft longer than many cookies.
Freeze baked cookies: Cool completely, freeze in a single layer until solid, then transfer to a freezer bag with parchment between layers. Freeze up to 3 months. Thaw at room temperature 20–30 minutes.
Freeze the dough: Portion into balls and freeze on a lined sheet until solid, then transfer to a freezer bag. Don’t coat in powdered sugar before freezing. Thaw in the refrigerator overnight, roll in powdered sugar, and bake, adding 1–2 minutes to the bake time. Coating after thawing yields a better crinkle.
Nutella Crinkle Cookies
Ingredients
- ½ cup chopped hazelnuts toasted
- 13 oz Nutella about 1⅓ cups
- ¼ cup shortening
- 1⅓ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- 1 cup powdered sugar
Instructions
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Toast chopped hazelnuts in a skillet over medium-high heat for 8–10 minutes, stirring often, until fragrant. Set aside to cool.
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In a large bowl, cream Nutella, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla.
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Whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with milk, mixing well after each addition.
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Fold in ½ cup toasted hazelnuts, cover, and refrigerate the dough for 30 minutes or until firm.
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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Place powdered sugar in a shallow bowl. Portion the dough using a medium cookie scoop, roll into balls, and coat thoroughly in powdered sugar.
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Arrange dough balls about 1 inch apart on prepared sheets. Bake 10–12 minutes until set and cracked on top. Cool 1 minute on the pan, then transfer to a wire rack to finish cooling. Serve and enjoy.
Notes
For longer storage, freeze in an airtight container or bag for up to 3 months and thaw before serving.
Nutrition
Can I use butter instead of shortening?
Yes. Butter will work, but the cookies are more likely to spread and may be slightly less tender. Shortening helps preserve shape.
Can I skip toasting the hazelnuts?
You can skip toasting, but toasting enhances flavor and crunch. Untoasted nuts are milder.
Can I use a different nut or leave out the nuts entirely?
Yes. Pecans, almonds, or walnuts are good substitutes. Omitting nuts still yields chewy, flavorful cookies but with less texture.
Why do the cookies crack on top?
The cracks appear because chilled dough coated in powdered sugar spreads in the oven while the surface sets, creating the characteristic crinkled pattern.
Variations for Crinkle Cookies
No hazelnuts: Leave them out for a nut-free version that still highlights the Nutella.
Add chocolate chips: Fold in ½ cup dark or semi-sweet chips for extra chocolate intensity.
Peppermint crinkle: Add ½ tsp peppermint extract and swap hazelnuts for crushed candy canes for a festive version.
Extra Nutella drizzle: Warm 2 tablespoons Nutella with 1 tsp coconut oil and drizzle over cooled cookies for a bakery touch.
Delight in Nutella Crinkle Cookies — chewy, chocolatey cookies with deep Nutella flavor and crunchy toasted hazelnuts. A delicious twist on the classic crinkle cookie for any chocolate lover.