Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache

If you’ve ever wanted to bottle up the feeling of cozy holiday magic and serve it on a plate, these Hazelnut Shortbread Sandwich Cookies are it. We’re talking melt-in-your-mouth buttery cookies, toasted hazelnut goodness, and a silky milk chocolate ganache that feels like a warm hug. They’re elegant enough for a cookie exchange, yet easy enough for a casual weekend baking project.

Picture this: you bite into a tender shortbread cookie, and suddenly, you’re greeted with the rich, creamy center of milk chocolate ganache. It’s nutty, chocolaty, and totally irresistible—basically, the kind of cookie that disappears fast. Trust me, you’re going to want to hide a few for yourself before they’re all gone.

So grab your apron, preheat that oven, and let’s make something delicious together. These cookies are the perfect blend of cozy and classy—a total game-changer.

Why You’ll Love Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a holiday party, gifting a sweet treat, or indulging in a little self-care-by-cookie, this recipe fits the vibe. Here’s why it’s a keeper:

Versatile: Whether it’s a cookie platter star or an everyday treat with tea, these little sandwiches shine. You can even dress them up with a drizzle of extra ganache or a dusting of powdered sugar.
Budget-Friendly: No fancy ingredients here—just a few pantry staples and a touch of hazelnut magic. You probably already have most of what you need!
Quick and Easy: The dough comes together in a snap, and the ganache is basically chocolate + cream (aka heaven). Even if you’re new to baking, you’ll feel like a pro.
Customizable: Not into hazelnuts? Swap in almonds or pecans. Prefer dark chocolate over milk? Go for it. These cookies love a personal twist.
Crowd-Pleasing: Who doesn’t love a cookie that looks bakery-fancy but tastes like grandma’s best? These are kid-approved, adult-adored, and always a hit.

Ingredients in Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache

Here’s what makes these cookies so special—each component brings a little something extra to the party.

Hazelnuts

Toasted and finely ground, hazelnuts bring a warm, nutty richness to the shortbread that’s completely swoon-worthy. They add just the right texture and depth of flavor.

Butter

Unsalted and oh-so-creamy, butter is what gives shortbread its iconic tender crumb and melt-in-your-mouth texture. Room temperature is key for easy mixing.

All-Purpose Flour

Simple and reliable, flour gives structure to the cookies without overshadowing their delicate flavor.

Powdered Sugar

This helps create a smooth, tender texture—plus, it adds a gentle sweetness that pairs beautifully with the ganache.

Vanilla Extract

A splash of vanilla brings warmth and rounds out the nuttiness. It’s a small addition that makes a big difference.

Salt

Just a pinch to balance out the sweetness and enhance the buttery, nutty flavors.

Milk Chocolate

For the ganache filling, milk chocolate melts into a luscious, creamy center. It’s sweet, smooth, and pure comfort in every bite.

Heavy Cream

To create that glossy, rich ganache that sandwiches the cookies together so perfectly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies bake evenly and don’t stick.

Combine Ingredients

In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla, salt, and ground hazelnuts, then mix until combined. Slowly add the flour and mix just until the dough comes together. Don’t overmix—you want that tender, shortbread texture!

Prepare Your Cooking Vessel

No fancy prep needed here—just make sure your baking sheet is lined and ready to go.

Assemble the Dish

Roll the dough into small balls or gently flatten into rounds, depending on your preferred cookie shape. Place on the baking sheet with a bit of space between each one.

Cook to Perfection

Bake for 10–12 minutes, or until the edges are just barely golden. Let them cool completely before moving on to the ganache.

Finishing Touches

To make the ganache, warm the cream just until it starts to steam (don’t let it boil!). Pour it over the chopped chocolate and let sit for a minute, then stir until smooth and glossy. Let it thicken slightly before spreading onto half the cookies and topping with the rest.

Serve and Enjoy

Enjoy these with a cup of tea, wrap them up as a gift, or sneak one straight from the cookie tin—we don’t judge.

Nutrition Facts

Servings: About 18 sandwich cookies
Calories per serving: [Insert calorie count]

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: About 40 minutes

How to Serve Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache

These cookies are a treat on their own, but if you want to go the extra mile, here are some dreamy pairing ideas:

Afternoon Tea: Serve alongside Earl Grey or chamomile for a cozy moment of indulgence.
Holiday Dessert Platter: Add them to a festive spread with fudge, truffles, and peppermint bark for the ultimate cookie board.
Gift Box Favorite: Wrap a few in parchment and tie with twine—instant homemade gift magic.
With Ice Cream: Sandwich around a scoop of vanilla bean ice cream for a cold-weather-meets-summer mashup.

Additional Tips

Toast Those Nuts: Don’t skip this step—lightly toasting the hazelnuts deepens their flavor and adds a toasty complexity.
Chill the Dough: If your dough feels soft, pop it in the fridge for 15–20 minutes before shaping. It makes handling easier.
Make Ahead: Both the dough and the ganache can be made a day in advance. Just store separately and assemble when you’re ready.
Storage Tips: Store in an airtight container at room temperature for up to 5 days. They also freeze well!
Batch It Up: Double the recipe and freeze half for later. Future-you will thank you.

FAQ Section

Q1: Can I use dark chocolate instead of milk chocolate?
A1: Absolutely! Dark chocolate will give the ganache a more intense, slightly bitter flavor that pairs beautifully with the sweet shortbread.

Q2: Can I make these cookies gluten-free?
A2: Yes, just swap the all-purpose flour for a 1:1 gluten-free baking blend.

Q3: How should I store these cookies?
A3: Keep them in an airtight container at room temp for up to 5 days, or freeze for up to a month.

Q4: Can I make the dough ahead of time?
A4: Yep! Make the dough, wrap it tightly, and chill in the fridge for up to 3 days or freeze for longer.

Q5: How do I toast hazelnuts?
A5: Spread them on a baking sheet and bake at 350°F for 8–10 minutes. Let cool, then rub in a kitchen towel to remove the skins.

Q6: What if I don’t have hazelnuts?
A6: Almonds or pecans are great substitutes. You can even go nut-free and still get a delicious cookie.

Q7: Can I use a different filling?
A7: Totally! Try raspberry jam, Nutella, or even a citrus curd for something a little different.

Q8: What’s the best way to get uniform cookies?
A8: Use a small cookie scoop or weigh the dough balls to keep things consistent.

Q9: How do I make the ganache thicker?
A9: Use less cream, or let it cool longer before spreading. You can also refrigerate it for a few minutes.

Q10: Do these cookies ship well?
A10: They sure do! Pack them snugly in a tin with parchment layers between. Perfect for holiday gifting.

Conclusion

There’s something undeniably magical about these Hazelnut Shortbread Sandwich Cookies with Milk Chocolate Ganache. They’re cozy, classy, and just the right amount of indulgent. Whether you’re treating yourself or sharing with loved ones, they bring joy in every bite. So go ahead—pour a cup of something warm, turn on your favorite baking playlist, and let the sweet, nutty aroma fill your kitchen. Happy baking!

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