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Gingerbread Hazelnut Cookies
Gingerbread Hazelnut Cookies
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Prep Time:
55 minutes
Total Time:
55 minutes
Indulge in festive gingerbread hazelnut cookies for a delightful holiday dessert.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1/3 cup vegetable oil
  • 1 cup finely chopped toasted hazelnuts (filberts)
  • 1/3 cup turbinado sugar (raw sugar)
Instructions:
  • Preheat oven to 350°F and gently spray cookie sheets with cooking spray.
  • Combine the flour, baking powder, cinnamon, salt, ginger, cloves, and nutmeg in a medium bowl; set aside. In a large bowl, mix granulated sugar, molasses, egg, and oil until combined. Add the flour mixture and stir until a stiff dough forms. Gently fold in hazelnuts; expect the dough to be slightly crumbly.
  • Roll dough into 1-inch balls, coating them in turbinado sugar for a sweet crunch. Arrange the balls on cookie sheets, leaving 2 inches of space between each one to ensure even baking.
  • Bake for 13 to 15 minutes until edges are set. Let cool for 2 minutes, then transfer from cookie sheets to cooling racks.

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