café tonia

Honey Gingerbread Hazelnut Cut-Out Cookies

These cookies are wonderfully simple and quick to make, needing only a short time in the oven and hardly any effort. Thanks to the gingerbread spice and honey, they develop a beautifully warm, festive flavour that feels instantly Christmassy. Perfect for a spontaneous baking session — and even better for sharing! 🍪

Ingredients

(makes about 40 cookies)

  • 300 g all-purpose flour
  • 100 g finely ground hazelnuts
  • 100 g granulated sugar
  • 1 tbsp gingerbread spice mix
  • 1 tsp ground cinnamon (optional)
  • 1 tsp baking powder
  • 1 pinch of salt
  • 150 g unsalted butter
  • 80 g honey
  • 1 medium egg
  • 1 tsp vanilla extract (or 1 packet vanilla sugar)

Instructions

  1. Make the dough
    In a large bowl, mix together the flour, ground hazelnuts, sugar, gingerbread spice, cinnamon, baking powder and salt. Add the butter, honey, egg and vanilla. You can easily mix and knead the dough with your hands for a couple of minutes until a smooth dough forms.
    Shape the dough into a ball, wrap it in cling film, and chill for at least 1 hour (2 hours for best results).
  2. Roll & cut
    Preheat the oven to 180°C / 350°F (top and bottom heat).
    Lightly flour your work surface and roll out the dough to 3–4 mm (⅛ inch) thickness.
    Cut out cookies with your favourite cutters and place them on a baking sheet lined with parchment paper.
  3. Bake
    Bake for 8–10 minutes, until the edges turn lightly golden.
  4. Decoration
    I melted some dark chocolate and topped the cookies with crushed pumpkin seeds, which added a lovely crunch and contrast.
    You can also drizzle them with a simple icing made from powdered sugar and a little lemon juice or water, or sprinkle them with chopped hazelnuts. Of course, they’re delicious even left plain — the warm spices and honey shine on their own.
    Enjoy! 😋

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