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Hazelnut shortbread cookies with maple glaze on a plate decorated with red Japanese maple leaves.

Hazelnut Shortbread Cookies with Maple Glaze

  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Cuisine: American


Melt-in-your-mouth buttery, hazelnut shortbread cookies dipped in a sweet maple glaze. These autumn cookies are simply delicious.



Hazelnut Shortbread Cookies:

10 tbsp unsalted butter, room temperature

1/2 cup powdered sugar

1 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup ground, toasted hazelnuts

Maple Glaze:

1/2 cup powdered sugar

2 tbsp maple syrup

1 tbsp butter, room temperature


Hazelnut Shortbread Cookies:

Prepare hazelnuts first. See my post on how to toast and peel hazelnuts. Follow those steps, then grind them into small bits in a food processor. Set aside.

Sift the flour and salt into a small bowl, and sift the powdered sugar into another small bowl. Set aside.

Beat room temperature butter with vanilla until light and fluffy. I used a stand mixer with a paddle attachment on medium speed for about four minutes, however, you can also do this by hand or with a hand mixer. Reduce your mixer speed to slow and add in the sifted powdered sugar. Mix together well, scraping down the sides of the bowl with a rubber spatula as needed. Mix in vanilla extract. 

Slowly add in the sifted flour and salt mixture, again scraping down the bowl as needed. Mix until just incorporated, being very careful to not overmix. Stir in the ground hazelnuts until evenly spread throughout the dough (don’t overmix). The dough will be very crumbly.

On a lightly floured surface, roll or press the dough into two equal cylinders, about 1″ or so in diameter. Wrap each well in plastic wrap. Use the wrap to help you squeeze the crumbly dough into the correct shape. Try to get the cylinders to be as round as possible. Place them in the fridge until firm, at least a couple hours.

Preheat oven to 350°F / 177°C. Carefully cut the cookie dough cylinders into slices about 1/2″ thick. I got 15 cookies from each, for a total of 30 cookies. Place cookie slices on a parchment paper covered baking sheet. They won’t spread too much, but leave some space between them. Bake for 10 minutes without letting them get to the point that they start to brown.

Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack to cool the rest of the way. The cookies should be completely cooled before adding glaze.

Maple Glaze:

Ideally, for dipping purposes, mix the glaze in a small bowl with tall sides. Sift the powdered sugar into the bowl to help make your glaze smooth. 

Whisk in the melted butter (not too hot) and maple syrup. Then thin to a nice glaze consistency by whisking in water, just 1/8 tsp at a time. It should be glossy and smooth. If you accidentally make the glaze too thin, you can thicken it again by adding more powdered sugar.

Dip the cooled hazelnut shortbread cookies halfway into the glaze. Wipe the bottom of the cookie on the side of the bowl to remove excess glaze (otherwise the extra glaze will pool around the cookie as it sets). Set the dipped cookies on parchment paper until the glaze has set and becomes firm and dry to the touch.


Store these cookies in an airtight container for up to two weeks.

These cookies can be frozen, but I recommend not adding the glaze until after they have been thawed.

Keywords: hazelnut shortbread cookies, shortbread cookies