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Gingerbread Hazelnut Cookies

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By Betty Crocker Kitchens
Updated Mar 11, 2014
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This Christmas treat your guests to these gingerbread hazelnut cookies - a wonderful dessert.

Gingerbread Hazelnut Cookies

  • Prep Time 55 min
  • Total 55 min
  • Servings 48
  • Ingredients 13
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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)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • Step 
    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).
  • Step 
    3
    Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
  • Step 
    4
    Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition

70 Calories
3g Total Fat
1g Protein
11g Total Carbohydrate

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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