Nutella Thumbprint Cookies (Easy & Buttery)
These Nutella thumbprint cookies are buttery, tender, and filled with a generous spoonful of creamy chocolate hazelnut spread. The dough is simple and uses basic pantry ingredients, and the Nutella goes in after baking so it stays smooth and glossy. They’re perfect for Christmas cookie platters, holiday gift boxes, or any time you want an easy chocolate treat.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Baking Sheet
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons Chocolate sprinkles optional
For the filling
- ½ cup Nutella chocolate hazelnut spread
- 2 tablespoons finely chopped toasted hazelnuts optional
Instructions
- Prepare the dough: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and creamy.
- Add wet ingredients: Add the egg yolks and vanilla extract. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Make the cookie dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
- Chill the dough: Cover the dough and refrigerate for 20 minutes, or until firm enough to roll without sticking.
- Preheat the oven: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop approximately 1 tablespoon of dough per cookie and roll into smooth balls. Spread the chocolate sprinkles on a plate, then roll each cookie dough ball in the sprinkles until evenly coated. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Make the indentations: Using your thumb or the back of a rounded measuring spoon, gently press an indentation into the center of each cookie. If the edges crack, smooth them with your fingers.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. If the indentations puff up during baking, gently press them again immediately after removing the cookies from the oven.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Fill with Nutella: Transfer the Nutella to a piping bag or a small zip-top bag with the corner snipped off. Pipe approximately 1 teaspoon into the center of each cooled cookie. Allow the filling to settle before serving.
Notes
- Use softened butter: The butter should be soft but not melted so the cookies hold their shape while baking.
- Measure flour carefully: Spoon and level the flour to avoid dry or crumbly cookies.
- Don’t overmix: Mix the dough only until combined to keep the cookies tender.
- Make a deep enough indent: Use your thumb or the back of a small measuring spoon to create a well that will hold the Nutella after baking.
- Cool completely before filling: Warm cookies can cause the Nutella to melt and become runny.
- Use a piping bag for neat filling: Piping the Nutella gives the cookies a cleaner, more polished appearance.
- Warm Nutella slightly if needed: If it’s too thick to pipe, microwave it for just a few seconds until easier to handle.
- Storage: Store in an airtight container at room temperature for up to 3–4 days.
- Make ahead: The cookie dough can be refrigerated for up to 24 hours before shaping and baking.
