These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.
Nutella Lovers Unite!
Good choice clicking over here to our recipe; you’ve chosen a good one! Highlights:
–> Real Nutella flavor — a full jar of Nutella goes into the dough. The chocolate hazelnut flavor comes through in every single bite rather than just being a hint.
–> Toasted hazelnuts — toasting the hazelnuts before folding them in deepens their flavor dramatically. It’s an extra 10 minutes that makes a noticeable difference.
–> Classic crinkle look — rolling in powdered sugar before baking creates that beautiful cracked surface as the cookies spread in the oven. No decorating required.
–> Makes 48 cookies — perfect for cookie exchanges, holiday trays, bake sales, or any time you need a big batch that looks impressive without much effort.
Nutella Crinkle Cookie Ingredients
Nuts: Adding ½ cup chopped hazelnuts, toasted, gives the cookies nutty flavor and crunchy texture.
Nutella: Use one 13-ounce jar Nutella for rich chocolate-hazelnut flavor, moisture, and a chewy texture.
Shortening: Help the dough hold its shape during baking by using ¼ cup shortening.
Sugar: Sweeten the dough with 1 ⅓ cups sugar.
Eggs: Provide structure, moisture, and help bind the ingredients together with 2 eggs.
Extract: Enhance the overall flavor of the dough by adding 1 tsp vanilla extract.
Flour: 3 cups all-purpose flour forms the structure of the cookie through gluten development
Baking powder: You need 2 tsp baking powder to help the cookies rise and develop cracks on top.
Salt: ½ tsp salt balances sweetness and enhances the chocolate and hazelnut flavors.
Milk: Add ⅓ cup milk to help achieve a tender, chewy texture.
Powder sugar: Create the signature crinkle effect and a sweet, slightly crisp coating by rolling the cookies in 1 cup powdered sugar.
Helpful Tips & Tricks
Full instructions for the recipe are on the recipe card below; here are a few helpful tips.
- Chill the dough well: Refrigerating for at least 30 minutes firms up the Nutella-heavy dough, making it easier to roll into balls without sticking and helping the cookies maintain their shape during baking.
- Toast the hazelnuts first: Lightly toasting the chopped hazelnuts brings out their nutty flavor and adds crunch that contrasts beautifully with the soft, chewy cookie.
- Roll thoroughly in powdered sugar: Make sure each dough ball is fully coated in powdered sugar to achieve the classic crinkle appearance and a slightly sweet outer layer that highlights the cracks as the cookie bakes.
Troubleshooting~ Why Didn’t My Crinkle Cookies Turn Out Well?
My cookies didn’t crinkle. Two likely causes — the dough wasn’t chilled long enough, or the powdered sugar coating was too thin. Cold, firm dough holds its shape long enough for the surface to crack as the cookie spreads. Warm dough spreads too quickly and the powdered sugar melts in before a crack can form. Roll generously and chill the full 30 minutes.
My cookies spread too flat. The dough was too warm going into the oven. If your kitchen is warm, refrigerate the portioned dough balls for an extra 10-15 minutes after rolling and before baking. Also make sure your baking sheets are cool between batches — a warm pan starts softening the dough before it even reaches the oven.
My cookies are hard. Overbaked. Crinkle cookies look underdone when they’re actually done — the centers should look soft and slightly glossy when you pull them. The residual heat from the pan finishes the cooking. Reduce bake time by 1-2 minutes next time.
The powdered sugar melted into the cookies. The cookies were still too warm when stored, or were stacked before fully cooling. Let them cool completely on a wire rack before storing and layer with parchment paper in the container. The powdered sugar will reabsorb some moisture overnight — this is normal and they’ll still look beautiful.
My hazelnuts taste bitter. They weren’t toasted long enough, or the skin wasn’t removed. After toasting, rub the hazelnuts vigorously in a clean kitchen towel — the papery skins will come off and take most of the bitterness with them. The nuts underneath will be golden and fragrant.
Storage and Freezing
Room temperature: Store in an airtight container with parchment between layers for up to 5 days. These stay chewy longer than most cookies thanks to the Nutella — the high fat content keeps them soft.
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 for 20-30 minutes.
Freeze the dough: Roll into balls but don’t coat in powdered sugar yet. Freeze on a lined baking sheet until solid, transfer to a freezer bag, and store up to 3 months. When ready to bake, thaw in the refrigerator overnight, roll in powdered sugar, and bake as directed adding 1-2 minutes to bake time. Rolling in powdered sugar after thawing rather than before freezing gives you a much better crinkle effect.
Can I use butter instead of shortening?
Yes, but the cookies may spread more and be slightly less tender. Shortening helps them hold their shape better.
Can I skip toasting the hazelnuts?
You can, but toasting brings out more flavor and crunch. Untoasted nuts will taste milder.
Can I use a different nut or leave out the nuts entirely?
Yes! Pecans, almonds, or walnuts work well. If you omit nuts, the cookies will still be deliciously chewy but will lose a bit of the added texture and nutty flavor.
Why do the cookies crack on top?
The cracks form because the dough is chilled and rolled in powdered sugar. As the cookie expands in the oven, the surface cracks naturally.
Variations for Crinkle Cookies
No hazelnuts — simply leave them out for a nut-free version. The cookies are still delicious and the Nutella flavor is the star.
Add chocolate chips — fold in ½ cup of dark or semi-sweet chocolate chips with the hazelnuts for extra chocolate intensity.
Peppermint crinkle — add ½ teaspoon peppermint extract to the dough and substitute crushed candy cane pieces for the hazelnuts. A great Christmas variation.
Extra Nutella drizzle — warm 2 tablespoons of Nutella with a teaspoon of coconut oil and drizzle over the cooled cookies for a bakery-style finish.
Enjoy more of our favorite crinkle cookie recipes here:
- Treat yourself to Chocolate Pecan Crinkle Cookies—fudgy cake-mix cookies topped with a silky chocolate glaze and a crunchy pecan. They’re a holiday favorite you’ll want to make again and again!
- Enjoy Raspberry Chocolate Crinkle Cookies with a sweet-tart twist from raspberry preserves. Bursting with flavor, they’re a fun and delicious way to elevate a classic treat.
- Warm up your dessert table with Spiced Chocolate Crinkle Cookies—chewy chocolate cookies made from cake mix and infused with cozy notes of ginger, cinnamon, and cloves.
- Indulge in Caramel Chocolate Crinkle Cookies with gooey caramel, rolled in sweet powdered sugar for the perfect finish. A decadent twist on a classic treat that’s sure to be a crowd-pleaser!
- Savor Cinnamon Chocolate Crinkle Cookies—rich, chocolate cookies with warm cinnamon and brown sugar, then rolled in powdered sugar. With a crackly top and soft, fudgy center, they’re an irresistible treat for any occasion!
Delight in Nutella Crinkle Cookies—chewy, chocolatey cookies packed with rich Nutella flavor and crunchy toasted hazelnuts. A decadent twist on the classic crinkle cookie that’s perfect for any chocolate lover!
Leave a Reply