Ginger Hazelnut Cookies - The Recipe

Tulip Chocolate


  • 100 grams Butter
  • 40 grams Sugar
  • 125 grams All-purpose flour
  • 10 grams Dried ginger
  • 0.5 grams Lemon zest
  • 1.5 grams Salt
  • 7.5 grams Ginger powder
  • Tulip Dark Compound Chocolate
  • Tulip Hazel Delight


  1. Cream together the butter and sugar until light and fluffy.
  2. Add the lemon zest, salt, dried ginger, and ginger powder and mix.
  3. Add the all-purpose flour and mix until well combined.


  1. Roll out the dough to a thickness of about 2 mm and cut into rounds.
  2. Place the dough on a baking sheet lined with parchment paper and bake at 165°C for 12-15 minutes.
  3. Let the cookies cool completely.
  4. Pipe Tulip Hazel Delight onto one cookie and sandwich with another cookie.
  5. Dip the top of the cookies in Tulip Dark Compound Chocolate and decorate as desired.


  • For a richer flavor, you can use brown sugar instead of granulated sugar.
  • You can also add a pinch of cinnamon to the dough for extra warmth.
  • If you don't have a piping bag, you can simply spread the Tulip Hazel Delight on the cookies with a knife.

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