⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup (2 sticks) Unsalted butter
• ¾ cup Light brown sugar
• 1 Large egg
• 1 teaspoon Vanilla extract
• 2 ½ cups All-purpose flour
• 1 teaspoon Ground ginger
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Ground cloves
• ¼ teaspoon Ground nutmeg
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• 1 cup Finely chopped hazelnuts

📖 Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and ¾ cup of packed light brown sugar until light and fluffy. Don't rush this step; it makes a huge difference in the texture of your cookies. Think of it like a workout for your butter!
3. Beat in 1 large egg and 1 teaspoon of vanilla extract. Scrape down the sides of the bowl to make sure everything is nicely combined. I sometimes forget this step...oops!
4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, ¼ teaspoon of ground nutmeg, ½ teaspoon of baking soda, and ½ teaspoon of salt. It's kinda like making a spice cloud!
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough cookies which is a tragedy!
6. Stir in 1 cup of finely chopped hazelnuts. The smell at this point is intoxicating; just sayin'.
7. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use your favorite cookie cutters to make shapes, or simply use a knife to cut out squares or rectangles. I usually just go with a knife, it's less fuss.
8. Place the cookies onto the prepared baking sheets, leaving some space between them for spreading. About 2 inches apart is a good rule of thumb. Don't overcrowd them!
9. Bake for 10-12 minutes, or until the edges are lightly golden brown. Baking times can vary, so keep an eye on them. My oven is ancient, so mine always take a little longer.
10. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them while they're still warm. Though, who am I kidding?
11. Once the cookies are completely cool, you can decorate them with icing, sprinkles, or anything else your heart desires! Get creative, it's your cookie masterpiece!

📝 Notes

• For a richer flavor, use dark brown sugar.
• Feel free to experiment with different cookie cutters or shapes.
• Store cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
• If your dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency. If it's too sticky, add a tablespoon of flour at a time!