Ingredients for Ginger Hazelnut Cookies
- Unsalted Butter
- Brown Sugar
- Vanilla Extract
- 2 large eggs
- 2 tablespoons fresh ginger, zested and finely grated (or 1 tablespoon ground ginger)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Toasted Hazelnuts
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How to Make Ginger Hazelnut Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Zest and finely grate 2 tablespoons of fresh ginger (or 1 tablespoon ground ginger). Stir into the wet ingredients.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped hazelnuts.
- Shape the dough into a log, approximately 14 inches long and 2 inches wide. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, slice the dough into ¼-inch thick rounds.
- Place cookies onto prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
5g
Carbs
4g
