Christmas is almost here! Are you guys excited? I’m definitely excited!

Today I’m sharing another cookie from my cookie tray. After my easy Nutella Cookies, my flavorful Orange Almond Cookies and my Gingerbread Christmas Brownies, it’s time for Maple Hazelnut cookies!

These Maple Hazelnut Cookies are so cute, aren’t they?! The ends are dipped in dark chocolate and topped with festive sprinkles. They are formed like little logs and make a pretty addition to every cookie tray!

I really love maple flavor! I often use it to caramelize nuts for topping muffins or sweet bread like my Banana Bread with Maple Walnut Topping. Maple and nuts are a great flavor combination and make everything more delicious in my opinion.

For this cookie recipe, I use maple syrup and ground hazelnuts together. The maple syrup gives flavor and sweetness and the hazelnuts add texture. This cookie tastes like a mix of a butter cookie and a shortbread cookie. The dough is quite soft so it should be chilled overnight otherwise it will spread in the oven and you won’t have little logs.

Normally I wouldn’t use so much maple syrup in cookies but because these aren’t cut out cookies it’s perfectly fine!

  • 2 1/2 cups all-purpose flour 300g
  • 1/4 tsp baking powder
  • 1 cup confectioners' sugar 120g
  • 3/4 cup ground hazelnuts 75g
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 1/3 cup maple syrup 100g
  • 2 sticks cold butter, cubed 220g
  • 8 ounces dark chocolate, coarsely chopped 200g


  1. In the bowl of a stand mixer fitted with the paddle attachment combine flour, baking powder, confectioners' sugar, ground hazelnuts, cinnamon, and salt. Add maple syrup and cubed cold butter.
  2. Mix on medium speed for about 1-2 minutes until you have a smooth dough. Wrap the dough in plastic foil and let it rest in the refrigerator overnight.
  3. Preheat the oven to 350°F (177°C) and line two large baking sheets with silicone mats or parchment paper.
  4. Remove dough from the refrigerator and divide it into eight pieces. On a lightly floured work surface roll each one into a 1/2-inch thick log. Slice each log into 2-inch long logs and place log cookies on baking sheets about 2 inches apart. Don't let the dough get too warm!
  5. Bake the cookies for 11-12 minutes or until lightly brown around the edges. Allow to cool for 5 minutes on the baking sheet, then transfer to cooling rack to cool completely.
  6. Melt the chopped dark chocolate in a double boiler or use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15-second increments, stirring after each increment until completely melted and smooth.
  7. Dip each completely cooled cookie 1/4 into the chocolate from both sides and place onto a baking sheet lined with a silicone baking mat. Top with sprinkles. To help the chocolate set you can place the baking sheet into the refrigerator.

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