Nutella Thumbprint Cookies – Easy and Unique Recipe

Nutella Thumbprint Cookies Are more than just a sweet treat; They’re a nostalgic embrace in cookie form, a guaranteed smile-maker and a delightful trip for your taste buds. There’s something inherently magical about these soft, buttery cookies, encased in a molten heart of rich, decadent Nutella. It’s no wonder they’ve become a beloved classic for bakers of all ages and skill levels. The unique combination of a tender cookie that practically melts in your mouth and the intense chocolate-hazelnut flavor of Nutella really sets these apart. They’re perfect for the holiday cookie platter, an afternoon pick-me-up, or just when you’re craving a moment of pure, unadulterated joy. Get ready to make a batch of these incredibly satisfying Nutella Thumbprint Cookies that everyone will be asking about the recipe for!

Material:

2¼ cups flour
1 tablespoon cornstarch
2 teaspoons baking powder
½ tsp baking soda
½ tsp fine sea salt
⅓ cup hazelnuts, finely chopped (for dough)
½ cup unsalted butter, softened
8 ounces cream cheese, softened
1½ cups granulated sugar
1 whole egg
1 egg yolk
2 teaspoons vanilla bean paste or extract
⅓ cup hazelnuts, finely chopped (for rolling)
1 tablespoon granulated sugar (for rolling)
Nutella, for filling

Preparing Cookie Dough

In a medium bowl, whisk together the dry ingredients: 2¼ cups flour, 1 tablespoon cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Cornstarch is a little secret ingredient that helps make these cookies extra soft and delicate. Beating them together ensures that the leavening agents and salt are evenly distributed throughout the flour, which will result in more consistent baking. Keep this bowl aside.
In a large mixing bowl, mix together softened ½ cup unsalted butter and softened 8 ounces cream cheese. You want these to be at room temperature so they can mix easily without any lumps. Beat these using an electric mixer on medium speed until the mixture becomes light and fluffy. This process usually takes about 2-3 minutes. Next, gradually add 1½ cups of granulated sugar, continuing to beat until well combined and the mixture becomes a more light and non-alcohol-colored ale. This creaming process incorporates air into the dough, which contributes to the texture of the cookies.
Now it’s time to add the wet ingredients to the creamed mixture. Beat in the whole eggs and egg yolks one at a time, mixing well after each addition. Don’t worry if the mixture looks a little thick at this stage; It should come together when you add the dry ingredients. Add 2 teaspoons vanilla bean paste or extract. Vanilla bean paste will give you lovely little black spots and a more intense vanilla flavour, but good quality vanilla extract works beautifully too. Mix until completely mixed.
Gradually add the dry ingredients from Step 1 to the wet ingredients in the large mixing bowl. Mix on low speed or stir with a sturdy spatula until completely combined. Be careful not to overmix the flour at this stage, as overmixing can cause gluten to develop in the flour, which will make the cookies tough. You should still see some streaks of dough, which is perfectly fine. Finally, gently fold in the reserved ⅓ cup finely chopped hazelnuts for the dough. These will provide a lovely nutty crunch within the cookie itself.
Once the dough is completely mixed, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle. Chilling the dough is an important step. This relaxes the gluten, makes the dough easier to shape, and keeps the cookies from spreading too much during baking. You can make the dough a day or two in advance and keep it in the refrigerator.

Shaping and Baking Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small shallow bowl, combine remaining ⅓ cup finely chopped hazelnuts and 1 tablespoon granulated sugar. This mixture will be used to coat the outside of the cookies before baking, adding another layer of nutty flavor and a light crunch.
Remove chilled cookie dough from the refrigerator. Take out round tablespoons of dough and roll them in the shape of a circle. If the dough is too stiff to roll out easily, leave it at room temperature for a few minutes. Then, gently roll each dough ball in the hazelnut-sugar mixture, coating the entire surface. Place coated dough balls on prepared baking sheets about 2 inches apart.
Now for the “thumbprint” part! Using your thumb or the back of a small spoon, gently press down to make a depression in the center of each dough ball. Be careful not to press the cookie all the way down. This well is where the delicious Nutella filling will be placed. You want the indentation to be deep enough to hold a sufficient amount of filling, but shallow enough so that the Nutella doesn’t fall out during baking.
Before baking, gently re-dig the wells if they have collapsed slightly. Then, bake the cookies for 10-12 minutes, or until the edges are light golden brown and the center is set but still looks slightly soft. Baking times may vary depending on your oven, so keep an eye on them, especially during the first batch. You don’t want to overcook them, as they will continue to harden even as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to be installed properly. Then, carefully transfer the cookies to a wire rack to cool completely. Once the cookies have cooled completely, it’s time to fill in the thumbprints. Spoon or pipe about ½ teaspoon Nutella into each indentation. You can adjust the amounts to your liking, but a little goes a long way to create that rich chocolate-hazelnut burst. If the Nutella is too hard, you can warm it a little to make it easier to fill the cookies.

conclusion:

There you have it – a foolproof guide to delicious Nutella Thumbprint Cookies It will definitely impress! We’ve walked you through every step, from creaming the butter and sugar to the satisfying pressure of your thumbs to creating the perfect little nest for the luscious Nutella. These cookies are wonderfully versatile, offering a delightful balance of buttery shortbread and rich chocolate hazelnut filling. They’re perfect for the holidays, for baking non-alcoholic ales, or simply as a delightful afternoon treat with a cup of coffee or milk. Don’t be afraid to get creative with your toppings; A sprinkle of sea salt or some chopped hazelnuts can amp them up even more!

Now, let’s look at some common questions:

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! Nutella Thumbprint Cookies Stores exceptionally well in an airtight container at room temperature for up to 3-4 days. Often they taste even better the next day as the flavors meld together.

What if I don’t have Nutella? Can I use a different filling?

While Nutella is the star here, feel free to experiment! Other popular fillings include raspberry jam, caramel, or even a simple chocolate ganache. Just make sure the filling isn’t too liquid before baking.

My cookies spread too much. what went wrong?

This usually happens if your butter was too soft when you started creaming, or if you mixed the flour in too much after adding the flour. Make sure your butter is soft but not melted, and mix just until combined. Chilling the dough for at least 30 minutes before shaping can also help prevent over-stretching.