Winter Spice Hazelnut Drizzle (Print Version)

Cozy sugar cookies with warm spices and a rich hazelnut drizzle for festive winter moments.

# List of Ingredients:

→ For the Sugar Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground ginger
06 - 1/4 tsp ground nutmeg
07 - 1/8 tsp ground cloves
08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 1 large egg
11 - 1 tsp pure vanilla extract

→ For the Hazelnut Drizzle

12 - 1/2 cup toasted hazelnuts, finely chopped
13 - 1/2 cup powdered sugar
14 - 2 tbsp milk (plus more as needed)
15 - 1/4 tsp vanilla extract

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
03 - In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly with the bottom of a glass or your palm.
07 - Bake for 11-13 minutes, until edges are just golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla until smooth and drizzle-able. Stir in the chopped hazelnuts.
09 - Drizzle over cooled cookies. Allow the drizzle to set before serving.

# Expert Advice:

01 -
  • The hazelnut drizzle adds the perfect nutty finish to spiced cookies
  • These cookies stay soft for days thanks to the buttery dough
  • The winter spice blend fills your kitchen with holiday warmth
02 -
  • Overmixing the dough makes tough cookies so stop as soon as flour disappears
  • The drizzle consistency should be thick but still flow off the spoon
  • These cookies continue firming up on the baking sheet so do not overbake
03 -
  • Toast hazelnuts at 350°F for 8 to 10 minutes watching closely so they do not burn
  • Chill the dough for 30 minutes if it feels too sticky to work with

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