Servings: 20 cookies servings Prep: 10 min Cook: 10 min

If you are from the South, then you know we Southerners love vibrant recipes and decadent sweets. Living in South Carolina, I’m all too familiar with the soulful, rich dishes that the low country is famous for. These ginger cookies are a variation on an old family recipe that I grew up with, and my twist is adding the hazelnut middle. The mixture of these two strong flavors absolutely puts it over the top in tastiness! They go well together, and the softness of the gingerbread really meshes with the texture of hazelnut stuffing! Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Jess from A Million Moments.

Servings

20 servings

Prep time

10 minutes

Cook time

10 minutes

Passive time

n/a

Ingredients

2 1/4 cups Organic Unbleached White All-Purpose Flour
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup softened Butter
1 cup Brown Sugar
1/3 cup Molasses
1 Egg
Hazelnut Spread chocolate, caramel or any other filling you would like
Granulated Sugar for sprinkling

Instructions

Preheat oven to 375°F. To make your cookies, first combine dry ingredients in a bowl and set aside. Next, mix butter, sugar, molasses and the egg in a large bowl.
Add in the dry ingredients slowly while mixing. Continue mixing until everything is evenly blended. Your dough might get a little thick/stiff, but that’s what makes it stay so pillowy through baking!
Once that is finished, grab a cookie sheet lined with a silicone baking mat and spray it with a little nonstick spray. Now, take little handfuls of dough (about 2 tablespoons each) and roll them into balls. If you don’t want to stuff them, go ahead and put them on your baking sheet. If you do want to stuff them, take each individual ball and poke a finger in the middle, making a “bowl” shape. Spoon in a bit of your hazelnut spread (or squeeze in with a corner cut off of a zip top bag). You don’t want to add too much, so make sure none is spilling out.
Next, just close up your ball by pressing both sides together. Once closed, roll it a few times to make it back into a ball, and then dip in some sugar.
Place on your baking sheet and bake for 10 minutes. When they come out, they will be light, fluffy little pillows of goodness! Let them cool, and then serve.