Would you believe these delicious Gingerbread Hazelnut Cookies were made from only three ingredients?! Yes, not including the sprinkles, which I consider optional, these yummy cookies were a breeze to make, and they feature the seasonal and decadent flavors of Gingerbread & Hazelnut!

I love how these cookies are made from a boxed mix. With two young kids occupying my every moment, I don’t have time to engage in marathon cooking sessions in the kitchen. I like kitchen shortcuts – ways to be more efficient in the kitchen and save time (and money, if possible). By using a box of Gingerbread Cookie Mix, I can whip together these easy and delicious Gingerbread Hazelnut Cookies in no time!

These cookies are a treat for the palate. They are both soft and slightly crumbly. They are chocolate-y, thanks to the hazelnut spread, but they also have that spice typical of gingerbread. It’s truly a lovely balance of flavors!

I have already made this recipe twice since my first attempt at these cookies (about 2 weeks ago), as my kids are absolutely in love with them. Well, mostly Sophia (3 years old) is absolutely in love… Charlotte (16 months old) is a bit pickier and hasn’t really developed a taste for chocolate and ginger yet! 🙂 I’m working on her.  😉

This recipe was invented by me one day when I wanted to make some cookies. I had this gingerbread cookie mix in the pantry, but didn’t want to follow the traditional recipe. I decided to improvise and try to incorporate a chocolate-y flavor to the mix. This recipe is so simple and straightforward… and so full of flavor I’m sure you’ll love it!

Gingerbread Hazelnut Cookies

Ingredients:

• 1/2 cup gingerbread cookie mix
• 1 tbsp. hazelnut spread
• 1 tbsp. vegetable oil
• sprinkles

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl, combine the cookie mix, hazelnut spread and oil. Combine well. The texture will be very crumbly- that’s normal.

Using a teaspoon, scoop out small spoonfuls of this mix onto a greased cookie sheet.

Bake for ~12 minutes. Let the cookies cool on a cookie rack for at least 10 minutes.

Once cool, spread the tops of the cookies with a bit more of the hazelnut spread. Top with sprinkles!

Enjoy!

If you loved this recipe, be sure to check out some of my other favorite sweet dessert recipes!

Pineapple & Coconut Gingerbread Cupcakes

Delicious Green Sandwich Cookies

Carrot & Zucchini Cupcakes

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