Nutella Hazelnut Snowball Cookies: Bake Yours Now! -

A recipe for rich, buttery snowball cookies that are flavored with Nutella and chopped hazelnuts, then rolled in powdered sugar.

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In a large bowl, cream together the softened butter, Nutella, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the chopped toasted hazelnuts.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes.
While the cookies are still warm, roll them generously in the powdered sugar.
Let the cookies cool completely on a wire rack.
Once cooled, roll the cookies in powdered sugar a second time for a thicker ‘snowball’ coating.

To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, until fragrant and skins are starting to crack. Rub them with a clean kitchen towel to remove the skins before chopping.
Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
Rolling the cookies twice in powdered sugar (once warm, once cool) ensures the best ‘snowball’ appearance and texture.