Gingerbread Hazelnut CookiesDecember 4, 2014 4 By EngineerMommy
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
- 1/2 cup gingerbread cookie mix
- 1 tbsp. hazelnut spread
- 1 tbsp. vegetable oil
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!
If you loved this recipe, be sure to check out some of my other favorite sweet dessert recipes!
Delicious Green Sandwich Cookies
Carrot & Zucchini Cupcakes