Dutch Christmas Cookies – Jan Hagel Cookies

Close-up of flaky Jan Hagel cookies sprinkled with powdered sugar and sliced almonds on a baking tray.

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Classic Dutch Christmas Cookies made with butter, sugar, almond extract, and sliced almonds. Crisp, buttery, and festive—a must for the holidays!

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You know how certain recipes just feel like Christmas? For me, that’s Jan Hagel Cookies. I discovered them a few years ago while hunting for something new to add to my holiday cookie platter. Let’s face it, we all love sugar cookies, but sometimes you just want something a little different—something with a story.

The first time I made these, I didn’t know much about their Dutch roots, but one bite in, I knew they were special. The buttery crispness, the subtle almond flavor, and the crunch of those sliced almonds—it was like the holidays wrapped up in a single cookie.

What makes them even more special for me is how they’ve become a family tradition. My kids love helping sprinkle the almonds (and let’s be honest, stealing a few), and there’s always that cozy moment when the house smells like butter and sugar. If that’s not the magic of Christmas, I don’t know what is.

Why You’ll Love This Dutch Christmas Cookies – Jan Hagel Cookies Recipe?

  • Ridiculously Easy: No rolling, no chilling—just press, bake, and enjoy.
  • Festive Flair: The almond topping makes them look fancy without extra effort.
  • Perfectly Balanced: They’re sweet but not overly so, with just enough crunch.
  • International Charm: Who doesn’t want to bring a little Dutch tradition to their holiday spread?

Close-up of flaky Jan Hagel cookies sprinkled with powdered sugar and sliced almonds on a baking tray.

Ingredient Notes:

Every ingredient in Jan Hagel Cookies serves a purpose, and here’s why:

  • Unsalted Butter: This is where the magic starts. It’s the base of the dough and gives the cookies their rich flavor.
  • Sugar: Sweetens the dough and adds a slight crispness. You’ll also sprinkle a little on top for a sparkly finish.
  • Eggs: The yolk adds richness, while the white helps hold those almonds in place.
  • Almond Extract: Just a teaspoon transforms the cookies from good to amazing.
  • Flour and Salt: The foundation that keeps everything together, with a pinch of salt to balance the sweetness.
  • Sliced Almonds: The pièce de résistance. They add texture, flavor, and a festive look.

Pro Tip: If you want to take these up a notch, toast the almonds lightly before adding them. It adds a deeper, nuttier flavor that’s so worth the extra step.

Jan Hagel cookies arranged in rows, showcasing their buttery texture and festive almond topping.

How To Make Dutch Christmas Cookies – Jan Hagel Cookies?

This isn’t one of those fussy cookie recipes where you need a million tools or hours of prep time. Here’s how to get it done:

  1. Prep Your Pan and Oven:
    Start by preheating your oven to 325°F. Line a quarter sheet pan with parchment paper or lightly grease it with butter. Trust me, this will save you from any sticky situations later.
  2. Cream the Butter and Sugar:
    In a large mixing bowl, beat the butter and sugar together until it’s light and fluffy. This takes about two minutes, and it’s the key to getting that melt-in-your-mouth texture.
  3. Mix in the Egg Yolk and Almond Extract:
    Add the yolk and almond extract and mix until it’s all beautifully combined. That almond scent? It’s going to make your kitchen smell incredible.
  4. Add the Dry Ingredients:
    Gradually mix in the flour and salt until a soft dough forms. Don’t overmix—just bring it together.
  5. Press the Dough into the Pan:
    Transfer the dough to your prepared pan and press it out evenly. Using a piece of parchment paper or the back of a spoon can help smooth it out.
  6. Top with Almonds:
    Beat the egg white with a splash of water and brush it over the dough. Then sprinkle the sliced almonds generously on top and finish with a light dusting of sugar.
  7. Bake to Perfection:
    Pop the pan in the oven and bake for 30–35 minutes, or until the edges are just golden brown. Your house will smell like a bakery—don’t say I didn’t warn you.
  8. Cool and Slice:
    Let the cookies cool in the pan for 15–20 minutes before slicing them into squares or triangles. They’ll firm up as they cool, so don’t rush this step.

A stack of golden Dutch Christmas cookies topped with almond slivers and dusted with sugar.

Storage Options:

  • Room Temperature: Store in an airtight container for up to a week.
  • Freezer: These cookies freeze beautifully. Just layer them with parchment paper in a freezer-safe container, and they’ll keep for up to three months.

Variations and Substitutions:

Feel like experimenting? Here are a few ideas:

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  • Nut Swap: Try pistachios, hazelnuts, or pecans instead of almonds.
  • Citrus Twist: Add a little orange or lemon zest to the dough for a fresh, zesty flavor.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend—it works beautifully.
  • Spices: Add a pinch of cinnamon or cardamom to the dough for a warm, spiced touch.

A crisp Jan Hagel cookies with a snowy layer of powdered sugar and crunchy almonds.

What to Serve with Dutch Christmas Cookies – Jan Hagel Cookies?

Jan Hagel Cookies are great on their own, but if you want to get fancy:

  • With Coffee or Tea: The perfect mid-afternoon treat.
  • On a Dessert Board: Pair with chocolates, fruit, and maybe a dollop of whipped cream.
  • With Ice Cream: Sandwich a scoop of vanilla between two cookies for a fun twist.

Frequently Asked Questions:

Can I make these ahead of time?

Absolutely! They actually taste even better a day or two later as the flavors settle.

Why did my cookies come out too soft?

Make sure you bake them until the edges are golden. They crisp up as they cool, so patience is key.

Can I use vanilla extract instead of almond?

You can, but the almond extract is what gives these cookies their signature flavor.

Jan Hagel Cookies aren’t just cookies—they’re a little piece of holiday magic. They’re simple, buttery, and just fancy enough to make you feel like a pro baker without the stress. Whether you’re adding them to your Christmas cookie tray or sneaking one with your morning coffee, these cookies are bound to bring a smile.

So, what do you think? Ready to try them out? Let me know how they turn out—I’d love to hear your take!

Overhead view of traditional Dutch Jan Hagel cookies, decorated with sugar crystals and almonds for a holiday treat.

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A stack of golden Dutch Christmas cookies topped with almond slivers and dusted with sugar.

Dutch Christmas Cookies - Jan Hagel Cookies

Classic Dutch Christmas Cookies, Jan Hagel, feature buttery dough topped with almond slices and a hint of almond extract for a crisp, festive treat.
10 Servings

Ingredients

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar plus 1 tablespoon for topping
  • 1 large egg separated (yolk and white)
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup sliced almonds

Instructions
 

Prepare the Oven and Pan:

  1. Preheat the oven to 325°F (165°C). Lightly grease a quarter sheet pan or line it with parchment paper to prevent sticking.

Cream the Butter and Sugar:

  1. In a large mixing bowl, combine the butter and sugar. Using an electric mixer, beat the mixture until it is light and fluffy, approximately 2–3 minutes.

Incorporate the Wet Ingredients:

  1. Add the egg yolk and almond extract to the creamed mixture. Beat until fully combined and smooth.

Mix in the Dry Ingredients:

  1. Gradually add the flour and salt, mixing on low speed until a cohesive dough forms. Be careful not to overmix, as this can affect the cookies' texture.

Press the Dough into the Pan:

  1. Transfer the dough to the prepared sheet pan. Use a spatula or your hands to press the dough into an even layer, ensuring it reaches all edges of the pan.

Prepare the Almond Topping:

  1. In a small bowl, whisk the egg white with a splash of water. Brush this mixture evenly over the surface of the dough. Sprinkle the sliced almonds evenly across the top, pressing them gently to adhere. Finish with a light sprinkling of the reserved granulated sugar for a sparkling finish.

Bake the Cookies:

  1. Place the pan in the preheated oven and bake for 30–35 minutes, or until the edges turn a light golden brown. The center should be set but not overly firm.

Cool and Slice:

  1. Remove the pan from the oven and allow the cookies to cool in the pan for 15–20 minutes. Using a sharp knife, slice the cookies into squares or triangles while they are still slightly warm. Allow them to cool completely before serving.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum or a similar binding agent for optimal texture. Verify that your almond extract and other ingredients are certified gluten-free.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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