In a stand mixer, cream together 1 cup of room-temperature unsalted butter and ½ cup of powdered sugar on medium speed until light and fluffy, about 3–5 minutes.

Add a pinch of salt and 1 teaspoon of vanilla extract, mixing briefly until combined. Gradually sift in 1 ¾ cups of all-purpose flour and ½ cup of Dutch-processed cocoa powder, mixing until nearly incorporated, then gently fold in 1 cup of chopped toasted hazelnuts.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 350°F (175°C).

Scoop out chilled dough and roll it into 1-inch balls, placing them on parchment-lined baking sheets.

Bake for 10-12 minutes. Allow cookies to cool on sheets for a few minutes before transferring to a wire rack.

Once cooled, roll cookies in powdered sugar for a snowy finish.

Store in an airtight container for up to one week or freeze for up to three months.