These gingerbread cookies aren't your average grandma's recipe. Oh no, we've added a delightful twist—a subtle hint of hazelnut that elevates the classic flavor profile to new heights! Imagine the warm, comforting spice of gingerbread, perfectly complemented by the nutty richness of hazelnuts. It's a match made in baking heaven! And I'm not just saying that because I love hazelnuts (which I do, a lot!).

This recipe is surprisingly simple, perfect for both seasoned bakers and enthusiastic beginners. Even if your previous attempts at baking cookies ended up resembling… well, let's just say 'rustic,' you'll find this recipe easy to follow. I've included detailed, step-by-step instructions to guide you through each stage, with useful tips and tricks along the way, because even I make mistakes sometimes! It's all part of the fun, really.

Gingerbread Cookies with a hint of Hazelnut

Name: Gingerbread-Cookies-with-a-hint-of-Hazelnut
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
Cuisine: Winter
Ingredients: 1 cup (2 sticks) Unsalted butter; ¾ cup Light brown sugar; 1 Large egg; 1 teaspoon Vanilla extract; 2 ½ cups All-purpose flour; 1 teaspoon Ground ginger; ½ teaspoon Ground cinnamon; ¼ teaspoon Ground cloves; ¼ teaspoon Ground nutmeg; ½ teaspoon Baking soda; ½ teaspoon Salt; 1 cup Finely chopped hazelnuts

Experience the delightful fusion of classic gingerbread and the nutty richness of hazelnuts in these irresistible cookies. Simple to make, yet incredibly rewarding!

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and ¾ cup of packed light brown sugar until light and fluffy. Don't rush this step; it makes a huge difference in the texture of your cookies. Think of it like a workout for your butter!
Beat in 1 large egg and 1 teaspoon of vanilla extract. Scrape down the sides of the bowl to make sure everything is nicely combined. I sometimes forget this step...oops!
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of salt. It's kinda like making a spice cloud!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough cookies which is a tragedy!
Stir in 1 cup of finely chopped hazelnuts. The smell at this point is intoxicating; just sayin'.
Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use your favorite cookie cutters to make shapes, or simply use a knife to cut out squares or rectangles. I usually just go with a knife, it's less fuss.
Place the cookies onto the prepared baking sheets, leaving some space between them for spreading. About 2 inches apart is a good rule of thumb. Don't overcrowd them!
Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking times can vary, so keep an eye on them. My oven is ancient, so mine always take a little longer.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them while they're still warm. Though, who am I kidding?
Once the cookies are completely cool, you can decorate them with icing, sprinkles, or anything else your heart desires! Get creative, it's your cookie masterpiece!

📝 Notes

For a richer flavor, use dark brown sugar.
Feel free to experiment with different cookie cutters or shapes.
Store cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
If your dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency. If it's too sticky, add a tablespoon of flour at a time!