Jan Hagel Koekjes zijn een typisch Hollands koekje. Een heerlijk bros koekje met een vleugje kaneel, bedekt met amandelen en parelsuiker.
Jan Hagel Cookies
Jan Hagel Cookies are delicious traditional Dutch shortbread cookies spiced with cinnamon, topped with almonds and pearl sugar.
Jan Hagel Koekjes zijn een typisch Hollands koekje. Een heerlijk bros koekje met een vleugje kaneel, bedekt met amandelen en parelsuiker.
Jan Hagel Cookies
Jan Hagel Cookies are delicious traditional Dutch shortbread cookies spiced with cinnamon, topped with almonds and pearl sugar.
Servings Prep Time
24cookies 20minutes
Cook Time
20minutes
Servings Prep Time
24cookies 20minutes
Cook Time
20minutes
Ingredients
Dough
Topping
Additional tools
Instructions
  1. Preheat the oven to 175 °C / 350 °F. Set two pieces of parchment paper the size of your baking sheet aside.
  2. In a bowl, mix baking powder with all-purpose flour and set aside.
  3. Add butter and sugar to a bowl and mix till incorporated. Add the cinnamon and salt and mix till incorporated followed by half of the whisked egg. Mix till incorporated.
  4. Add the flour mixture and briefly mix till the dough starts to form. Don’t over mix. Take out the dough as soon as it starts to come together and place it on a work surface.
  5. Using your hands form a ball of the dough and place the dough onto some parchment paper that’s big enough to fit your baking sheet. Place another sheet of parchment paper on top and roll out the dough in between the sheets into a rectangular shape of 12 x 14 inch (30 x 35 cm).
  6. Brush the rolled out dough with the other half of the whisked egg. Sprinkle the Jan Hagel cookie dough with slivered almonds and pearl sugar. Place the second sheet of parchment paper on top again and lightly roll the sugar and almonds into the dough.
  7. Transfer the dough, with the parchment paper still on the bottom to a baking sheet. And bake in the oven for approximately 15-20 minutes till golden. When the big cookie sheet is nice and golden it’s ready to take out of the oven.
  8. Once out of the oven, immediately use a knife to cut into cookies of  1 x 3 inch (3 x 8 cm) while still hot. Make sure to use oven gloves, the baking sheet will still be hot. Leave the cookies to cool slightly on the sheet, don’t pick them up yet while still hot or they will break. Once they’re cool enough to pick up you can transfer them to a wire rack to cool down further.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • If you can’t find pearl sugar, you can use crystallized sugar or coarse sugar as an alternative. I haven’t tried making these cookies with crystallized sugar or another coarse sugar yet though.