Dutch Christmas Cookies - Jan Hagel Cookies
These Dutch Christmas Cookies - Jan Hagel Cookies are crisp cinnamon butter cookies topped with pearl sugar and almond shavings, then cut into rectangles while warm.
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Servings: 10 pieces
Ingredients
- 75 g butter softened
- 75 g sugar
- 125 g flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 medium egg
- 1 tbsp milk
- 25 g sprinkle sugar or fine pearl sugar
- 15 g almond shavings
- Pinch of salt
Instructions
- Preheat the oven to 175°C using top and bottom heat.
- Line a baking sheet with parchment paper.
- Place the softened butter and sugar in the bowl of a food processor or in a mixing bowl.
- Beat the butter and sugar together until the mixture is light, creamy, and almost white in color.
- In a separate bowl, combine the flour, baking powder, cinnamon, and a pinch of salt.
- Add the flour mixture gradually to the butter and sugar mixture.
- Mix until the ingredients are combined and a dough begins to form.
- In a small bowl, beat the egg together with the milk.
- Add half of the beaten egg and milk mixture to the dough.
- Mix until the dough comes together evenly.
- Reserve the remaining egg and milk mixture for brushing the top of the dough.
- Place the dough on the prepared sheet of parchment paper.
- Roll the dough into a rectangle approximately 1/2 cm thick.
- Brush the top of the rolled dough with the remaining beaten egg and milk mixture.
- Sprinkle the pearl sugar or sprinkle sugar evenly over the top.
- Scatter the almond shavings evenly over the sugared dough.
- Transfer the baking sheet to the preheated oven.
- Bake for 15 to 20 minutes, or until the cookie slab is golden brown and the almonds are lightly toasted.
- Remove the baking sheet from the oven.
- While the cookie slab is still warm, cut it immediately into rectangular cookies.
- Transfer the cookies to a cooling rack.
- Allow the cookies to cool completely before serving.
Notes
To make Dutch Christmas Cookies - Jan Hagel Cookies gluten free, replace the flour with a gluten-free all-purpose flour blend suitable for cookies.
Use a gluten-free baking powder, as some brands may contain gluten-based additives or cross-contact warnings.
Confirm that the pearl sugar or sprinkle sugar, almond shavings, cinnamon, butter, sugar, egg, milk, and salt are gluten free.
If the dough feels too delicate with gluten-free flour, chill it for 15 to 20 minutes before rolling.
Use clean utensils, bowls, parchment paper, and baking sheets to prevent cross-contamination.
If preparing these cookies for someone with celiac disease, choose certified gluten-free ingredients whenever possible.