Ginger Hazelnut Cookies
Indulge in the warm, spiced flavors of these delightful Ginger Hazelnut Cookies—a perfect balance of cozy and nutty decadence! Featuring a rich combination of ground ginger, cinnamon, and nutmeg, each cookie is elevated with crunchy hazelnuts and chewy bites of finely chopped crystallized ginger. A dash of molasses adds depth and a soft, chewy texture, while the buttery base ensures a melt-in-your-mouth experience. Ready in under 30 minutes, these handmade cookies are ideal for holiday gatherings or as an everyday treat with tea or coffee. Whether you're craving a festive dessert or a unique twist on classic ginger cookies, this recipe is sure to impress while being irresistibly easy to make.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.75 cup hazelnuts, chopped
- 0.5 cup crystallized ginger, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg, molasses, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped hazelnuts and crystallized ginger until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spaced about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your hand.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 18.3 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
