Today I’m sharing the recipe for one of the Netherlands’ most beloved traditional cookies: Jan Hagel cookies! These crisp, buttery cookies are topped with pearl sugar and sliced almonds, making them an irresistible treat with coffee or tea.
There are already quite a few traditional Dutch cookies on the site but I have many more I want to share with you. And these Jan Hagel cookies are a favorite of mine, so it was about time I shared them here as well. They’re really easy to make and deliciously crunchy.
Whenever I make a traditional Dutch recipe like this, I love reaching for my Dutch Pastry Dictionary by René Dings. It’s always fascinating to read about the history behind these old-fashioned recipes.
According to Dings, Jan Hagel has been baked in the Netherlands for well over 200 years. The earliest known mention dates back to a newspaper advertisement from 1792, while the oldest written recipe he found is from 1851. Those early recipes didn’t yet include pearl sugar or sliced almonds, but it’s remarkable that these cookies have remained a Dutch favorite for so long.
As for the name? Even René Dings can’t fully explain it, and neither can I. Historically, Jan Hagel referred to the lower social classes and was later even used as a derogatory term. My best guess is that these cookies were enjoyed by everyone, making them a true “people’s cookie.” But that’s just speculation.
For making these delicious Dutch Jan Hagel cookies you need the following ingredients. Make sure to always double check the recipe card for the exact measurements and ingredients.
Making the cookie dough is slightly different from other cookies. You start the same by creaming the butter and sugar together until light and fluffy.
Add the flour, baking powder, salt, cinnamon and half of the beaten egg. Mix this together until a firm dough forms.
Now line a baking sheet (approx. 16 x 10 inches or 40 x 25 cm) with parchment paper. Place the dough on the parchment paper and roll it out until it is almost the same size as the baking sheet but leave about 1 cm/ 1/2 inch of space around the edges. Trim it into a neat rectangle.
Transfer the paper with the dough onto the baking sheet and brush with the remaining egg. Sprinkle the pearl sugar and sliced almonds over the top and press it into the dough gently.
Bake for about 20 minutes or until golden brown.
Now as soon as it is out of the oven, immediately cut it into smaller cookies using a sharp knife. Let them rest on the baking sheet for a few minutes before transferring it into a wire rack to cool down completely.
You can store these Jan Hagel cookies for about 2 weeks in an airtight container or cookie jar.
These cookies freeze very well too. You can store them in the freezer for up to three months.
There are so many wonderful Dutch cookies to discover! I certainly haven’t baked them all yet, so if there’s one you’d love to see, let me know in the comments.
Some other classic Dutch favorites include:
Pearl sugar is essential for the authentic flavor and texture of Jan Hagel cookies. It’s simply compressed sugar that comes in small, crunchy pieces. In Dutch it’s also called suikerparels or greinsuiker.
Pearl sugar comes in different sizes. Coarse pearl sugar is typically used for Belgian Liège waffles, while Jan Hagel cookies call for the smaller variety.
Pearl sugar isn’t commonly stocked in most U.S. grocery stores, but it’s easy to find online or at specialty baking stores. Look for Swedish pearl sugar or small Belgian pearl sugar. If you can’t find it, you can crush sugar cubes into small pieces for a similar crunch, or use coarse decorating sugar as a substitute.
That’s exactly how they’re supposed to be! They need to be soft enough to slice immediately after baking. Work quickly, because they’ll firm up as they cool and become wonderfully crisp.
That’s usually a sign that they retained just a little too much moisture. Try baking them for an extra minute or two next time.
Interestingly, cookies often stay crisp longer in a cookie tin that isn’t completely airtight. Traditional cookie tins allow a tiny bit of airflow, which helps excess moisture escape.
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