Categories: Recipe

Jan Hagel Cookies: Dutch Buttery Sand Cookie with Cinnamon and Almond

Name: Jan Hagel Cookies: Dutch Buttery Sand Cookie with Cinnamon and Almond
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100 g All-purpose flour; 100 g Self-rising flour; 100 g Sugar; 150 g Unsalted Butter (Cold); 1 tsp Ground cinnamon; 1 pinch Salt; 45 g Pearl Sugar; 35 g Slivered almonds; 1 tsp Ground cinnamon

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These cookies were one of my favorites, growing up. And, since it is a basic sand cookie with some toppings, it was quick to make, and a fun project for kids to do with their parents. I remember eating the cookie dough before my mom got to put it in the oven!

Learn how to make these Dutch Buttery Sand Cookies with Cinnamon & Almond named “Jan Hagel.” These cookies date back to the 17th century, and are still being sold today! This recipe is probably the quickest recipe on my channel. You can put the dough together very quickly, and it will then just need a bit of time in the fridge before you can bake it! The cookie is unbelievably butter, has a nice cinnamon flavor, and is topped with pearl sugar and almonds. If you make it, it’ll surely become a family favorite!

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Jan Hagel Cookies: Dutch Buttery Sand Cookie with Cinnamon and Almond

Learn how to make these Dutch Buttery Sand Cookies with Cinnamon & Almond named "Jan Hagel." These cookies date back to the 17th century, and are still being sold today! This recipe is probably the quickest recipe on my channel. You can put the dough together very quickly, and it will then just need a bit of time in the fridge before you can bake it! The cookie is unbelievably butter, has a nice cinnamon flavor, and is topped with pearl sugar and almonds. If you make it, it'll surely become a family favorite!

Course Dessert, Snack

Cuisine Dutch

Keyword almond, Baking, cinnamon, Cookie, Dutch Food

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 103kcal

Equipment

Ingredients

Cookie Dough

100 g All-purpose flour
100 g Self-rising flour
100 g Sugar
150 g Unsalted Butter Cold
1 tsp Ground cinnamon
1 pinch Salt

Topping

45 g Pearl Sugar
35 g Slivered almonds
1 tsp Ground cinnamon

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Instructions

Make the dough

Cut the cold butter into pieces.
Add all the cookie dough ingredients to the food processor, and pulse until it resembles wet sand.
Dump the contents out on a board, and with your hands shape it into a ball. You may have to put some pressure on it.
Wrap the ball in cling film, and place it in the fridge for 45 Minutes

Shape the dough and bake the cookies

Preheat the oven to 160ºC (320F), in non convection mode.
Roll the dough ball out until it's 3mm (⅛") on top of a sheet of parchment paper. The dough is a bit sticky, so frequently dust your rolling pin with flour, or put a light dusting of flour on the dough.
Dust the top of the dough evenly with cinnamon. Make sure it's not too much.
Cover the top with pearl sugar and almonds. You want to make sure it's evenly distributed, and there are no big gaps of cookie dough without toppings. Press the toppings down a little bit, to make sure they "stick" to the dough.
Transfer the parchment paper with the cookie dough to a cookie sheet. If the dough feels really soft, you can refrigerate it for 30 minutes.
Once the oven is preheated, bake the cookie on the middle rack for 20-25 minutes.