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Gingerbread Hazelnut Cookies

Gingerbread Hazelnut Cookies
  • Prep 55 min
  • Total 55 min
  • Servings 48
This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.
Updated March 11, 2014
Make With
Make With
Gold Medal Flour

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 egg
  • 1/3 cup vegetable oil
  • 1 cup finely chopped toasted hazelnuts (filberts)
  • 1/3 cup turbinado sugar (raw sugar)

Steps

  • 1
    Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • 2
    In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside. In large bowl, stir together granulated sugar, molasses, egg and oil. Add flour mixture; stir until stiff dough forms. Stir in hazelnuts (dough may be crumbly).
  • 3
    Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
  • 4
    Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

  • To toast hazelnuts, spread whole nuts in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Total Fat
3g
0%
Saturated Fat
1/2g
0%
Sodium
45mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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