Jan Hagel Cookie Recipe
One of the best-known Dutch cookies is Jan Hagel. These crisp cinnamon cookies topped with pearl sugar and sliced almonds are a classic you definitely need to try.
Servings: 21 cookies
Ingredients
- 160 grams unsalted butter softened
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 large egg beaten (use half in the dough and half for brushing)
- 40 grams pearl sugar
- 30 grams sliced almonds
Equipment
- Baking tray 16 x 10 inches / 40 x 25 cm
- parchment paper
Instructions
- Cream the butter and sugar until light and fluffy.
- Add the flour, baking powder, salt, cinnamon, and half of the beaten egg. Mix until a firm dough forms.
- Line a baking sheet (approximately 16 x 10 inches / 40 x 25 cm) with parchment paper. Place the dough on the parchment and roll it out until it's almost the same size, leaving about 1/2 inch (1 cm) around the edges. Trim the dough into a neat rectangle.
- Transfer the parchment and dough to the baking sheet. Brush with the remaining beaten egg. Sprinkle evenly with the pearl sugar and sliced almonds, gently pressing the toppings into the dough.
- Bake in a 350°F/180°C (conventional oven) for about 20 minutes, or until golden brown.
- Remove from the oven and immediately cut into smaller cookies using a sharp knife. Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to store
Store the cookies in a cookie tin or airtight container for up to 2 weeks.