Nutella Thumbprint Cookies
A delicious twist on a classic holiday cookie, these Nutella Thumbprint Cookies are buttery shortbread-like cookies filled with luscious hazelnut spread and coated in chopped hazelnuts!
December rolled in so quickly after Thanksgiving and now we are less than 3 weeks away from Christmas! I was not in a festive mood at all prior to Thanksgiving, but as soon as it was over something switched and I went into full-on Christmas mode. Last weekend we got our tree, decorated the house and did all of our Christmas shopping. So now it’s time for some holiday baking!
I’d like to think these Nutella Thumbprint Cookies are a treat to be enjoyed year-round! But they come in especially handy this time of year with holiday parties and cookie exchanges. For me, part of the fun of Christmas cookie baking is making tons of different kinds of cookies. These Nutella Thumbprint Cookies are a small batch recipe that makes just 1 dozen cookies. They are just like the jam version your grandma used to make, but better, because they are filled with a giant puddle of Nutella that has been known to melt hearts ♥️
How to Make Nutella Thumbprint Cookies
The recipe is super simple. The cookie is an easy, buttery shortbread-like cookie made from just 6 ingredients – butter, sugar, egg yolk, vanilla extract, flour and a dash of salt. That batter comes together quickly in an electric mixer and it does not need to be chilled before baking, making them a quick go-to recipe done in just about 35 minutes.
Once the cookie dough is mixed, use clean hands to form the dough into 12 evenly sized balls, you may need to work the dough a little bit at this stage. When your dough balls are ready to go, dip them in egg white and then in chopped hazelnuts, this will give you the pretty ring of hazelnuts around the edges of the cookie once it’s baked.
Now it’s time to make the thumbprints! Space the dough balls evenly on a parchment lined baking sheet. Using a clean thumb, press into the center of each dough ball making a shallow hole where the Nutella will go.
Bake the cookies for 14-16 minutes at 350°F. The cookies are done when they are golden brown on the bottom and cooked through. Be carefully not to let them brown too much on the tops.
Remove them from the oven and allow them to cool for about 5 minutes. Then fill each cookie with about a tablespoon of Nutella to fill up the thumbprint hole. And voilà, you have Nutella Thumbprint Cookies!
Can I freeze Nutella Thumbprint Cookies?
Just a quick note – you have to try at least 1 of these Nutella Thumbprint Cookies while they are still warm! The combination of the soft, buttery cookie and the melty Nutella is to die for!
But… yes you can absolutely freeze them! I have some in my freezer right now 😉 Make sure you cool the cookies completely before freezing. Wrap them up tightly and they will last in the freezer for up to 3 months.
Nutella Thumbprint Cookies
- Total Time: 35 minutes
- Yield: 12 Cookies 1x
Description
A delicious twist on a classic holiday cookie, these Nutella Thumbprint Cookies are buttery shortbread-like cookies filled with luscious hazelnut spread and coated in chopped hazelnuts!
Ingredients
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup white sugar
1 large egg, yolk and white divided
1 tsp vanilla extract
2 cups + 2 tbsp white all-purpose flour
dash of salt
1 tbsp water
1/3 cup finely chopped hazelnuts
3/4 cup Nutella
Instructions
Preheat oven to 350°F
Add the butter and sugar to the bowl of your electric mixer fitted with blade attachment
Beat on high until butter is smooth and mixture is fluffy, about 2 minutes
Separate the egg yolk and egg white, set the white aside in a small bowl
Add the yolk to the mixing bowl, beat
Add the vanilla extract, mix
Slowly mix in the flour and salt
Mix until flower is fully combined*
Use clean hands to work the dough into 12 evenly sized, round balls
Add the water to the egg white, whisk with a fork until mixture is smooth
Pour the chopped hazelnuts onto a plate and spread out in an even layer
Dip each dough ball first in the egg white mixture and then in the hazelnuts to coat half
Lay the cookies on a parchment lined baking sheet, evenly spaced with the hazelnut covered side up
Using clean hands, press your thumb into the middle of the top of each dough ball, press about halfway into the ball to form a shallow hole**
Bake for 14-16 minutes until the bottom of the cookies are lightly browned***
Remove from oven and let cool 5 minutes
Fill the thumbprint hole on the top of each cookie with about 1 tbsp of Nutella
Transfer to a wire rack to cool
Notes
*dough may be a little flakey, that is ok
**this is where the Nutella will go once the cookies are baked
***the tops of the cookies should still be white
Cookies can be stored covered on the countertop for up to 3 days or they may be tightly wrapped and stored in the freezer up to 3 months
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
Keywords: #christmascookies, #nutellathumbprintcookies, #nutellathumbprints, #cookieexchange, #thumbprintcookies
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If you make these Nutella Thumbprint Cookies let me know how you like them! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
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