These rich and delicious cookies are a Swiss tradition and a family favorite. It’s a GLUTEN-FREE cookie that’s crisp on the outside and tender on the inside. Schoggichugälä, pronounced shock-ie-coo-gala, is the original name for this chocolate sugar cookie. These are incredibly simple to make and are ideal for holiday gifts! All you have to do is wrap them in parchment paper, place them in a holiday tin, tie a bow around them, and give them to friends and family for a special treat everyone will enjoy!

Sugalie Cookies

Ingredients

3 eggs*
1 ¼ cup granulated sugar
3 cups ground hazelnuts (or almonds)
1 ⅔ cup cocoa powder
Powdered sugar

Instructions

Lightly beat the eggs* (see notes below) and stir in the granulated sugar, ground hazelnuts, and cocoa powder.

Roll a heaping teaspoon of the mixture into a small round ball in the palm of your hand.

Next, roll the balls in a dish of powdered sugar to coat them, then shake off the excess sugar before placing them on a baking sheet lined with parchment paper. Bake for 15 minutes at 350º.

Notes

*If the eggs are extra large, start with only two. If the mixture is too moist, the balls will run flat in the oven; if it is too dry, the balls will fall apart. Add the third egg if the mixture is too dry. However, two large eggs may suffice.