Ginger Hazelnut Cookies

READY IN: 25mins
Recipe by Diana Adcock

Use the fresh ginger if you can-very good Holiday cookie.

Top Review by Charishma_Ramchanda

I halved this recipe and made it yesterday, kept it overnight and served it with tea today. It was the most beautiful cookie I have ever made - it had this professional appearance that everyone went crazy about. I used margarine instead of butter and almonds instead of hazelnuts. I had forgotten to toast the almonds, but, no regrets really, because these were really tasty and good as they were. These are my FIRST ever ginger cookies and I shall always hold the recipe and memory of making this in my heart, forever.... Before baking this, I did not grease my baking dish as there was no mention in the recipe, as to whether to grease the dish or not. The cookies stuck a bit to the base of the baking dish and I guess, next time, I will grease the baking dish lightly. I baked these for 20 minutes at 200C (400F). They are truly wonderful cookies and I sincerely hope you receive many many good reviews for this recipe. Thanks, again, and again, Auntie Di, for sharing!

Ingredients Nutrition


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

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