Gingerbread Hazelnut Cookies Recipes

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GINGERBREAD MEN COOKIES WITH NUTELLA® HAZELNUT SPREAD



Gingerbread Men Cookies with Nutella® hazelnut spread image

Making gingerbread men cookies is a must-do holiday tradition and brings joy to people of all ages! These tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 2h10m

Yield 20

Number Of Ingredients 11

¼ cup butter, softened
¼ cup honey
3 tablespoons brown sugar
1 egg yolk
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon gingerbread spice mix
1 pinch salt
½ cup Nutella® hazelnut spread
3 tablespoons confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
  • In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
  • Preheat oven to 320 degrees F.
  • On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
  • Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
  • Let cool on rack for 15 minutes.
  • Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
  • Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 18.2 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 59.9 mg, Sugar 10.9 g

GINGERBREAD HAZELNUT COOKIES



Gingerbread Hazelnut Cookies image

This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 13

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:

  • Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • 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).
  • Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg

GINGER HAZELNUT COOKIES



Ginger Hazelnut Cookies image

Make and share this Ginger Hazelnut Cookies recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 60 cookies

Number Of Ingredients 9

1/2 cup unsalted butter, at room temp
2 cups brown sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup minced ginger or 2 teaspoons ground ginger
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toasted hazelnuts, chopped

Steps:

  • In a large bowl beat butter, sugar and vanilla until creamy.
  • Beat in the eggs one at a time.
  • Stir in ginger.
  • In another bowl, stir flour with baking soda and salt.
  • Add flour mixture and nuts to butter mixture.
  • Stir until a soft dough forms.
  • Shape dough into a log, 14 inches long and 2 inches wide.
  • Refrigerate overnight.
  • At this point you can also freeze.
  • To bake preheat oven to 400*.
  • Cut dough into 1/4 inch rounds.
  • Bake for 10 minutes or until golden.
  • Cool on a rack.

Nutrition Facts : Calories 78.5, Fat 2.8, SaturatedFat 1.1, Cholesterol 11.1, Sodium 36.3, Carbohydrate 12.5, Fiber 0.4, Sugar 7.2, Protein 1.2

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

Steps:

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

FROSTED GINGERBREAD NUT COOKIES



Frosted Gingerbread Nut Cookies image

I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. -Karyn Rogers, Hemet, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
1/2 cup molasses
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup buttermilk
1/2 cup chopped walnuts
FROSTING:
1-1/2 cups confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream
Walnuts halves, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERBREAD HOUSE COOKIES



Gingerbread House Cookies image

This is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. -Karen Haen, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 cup molasses
1 to 1-1/2 teaspoons grated orange zest
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Optional: Royal icing or frosting and food coloring of your choice

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

HAZELNUT-VANILLA SHORTBREAD



Hazelnut-Vanilla Shortbread image

Although made with a nontraditional flour, these gluten-free hazelnut shortbread bars are comfortingly familiar and crumbly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 18

Number Of Ingredients 6

3 ounces (6 tablespoons) unsalted butter, softened
1/2 vanilla bean, split and scraped, pod reserved for another use
1/2 cup sugar
1 cup brown-rice flour
3 ounces blanched hazelnuts, finely ground (1 cup)
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.
  • Cream butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts, and salt. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold using overhang. Let cool on a wire rack. Cut into pieces. Shortbread will keep, covered, for up to 3 days.

Nutrition Facts : Calories 115 g, Cholesterol 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 32 g

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