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Nutella Stuffed Gingerbread Cookies

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Nutella Stuffed Gingerbread Cookies
Growing up, my family had this tradition of cutting down a mammoth Christmas tree straight from the hillside every year. If Christmas trees were Harry Potter characters, ours would be Hagrid. “Simply too big to be allowed.”
Prep Time 15
Cook Time 38
Servings
Ingredients
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 3 1/2 cups all purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • about 1 cup nutella, or other hazelnut spread
Prep Time 15
Cook Time 38
Servings
Ingredients
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 3 1/2 cups all purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • about 1 cup nutella, or other hazelnut spread
Instructions
  1. Start by freezing the nutella. Clear out some space in your fridge and line a baking sheet with wax paper. Use 2 spoons to dollop nutella on the sheet. You want them to be about a tablespoon and a half. It doesn't have to be exact.
  2. Freeze for 2 hours, or until firm. Or 25 minutes like me, and deal with melty nutella oozing out of your cookie dough.
  3. In a large bowl or stand mixer, beat the butter and sugar together until they are combined. Scrape down the sides, then continue to beat for 2-3 minutes.
  4. Add the molasses and beat until combined completely.
  5. Add the eggs one at a time, mixing well and scraping sides.
  6. Add the vanilla, ginger, cinnamon, nutmeg, and cloves. Beat well.
  7. Add the spooned and leveled flour, but don't mix it in. Make a well in the flour, carefully add the cornstarch, baking soda, and salt, and mix it in with the flour with a small spoon. Then beat in the flour, using 1-second pulses so that you don't shoot flour everywhere.
  8. Beat until just barely combined. You might need to use a wooden spoon to mix it in.
  9. Cover the bowl and chill in the fridge for at least 45 minutes, or up to 4 days. The longer the better.
  10. Preheat the oven to 350 degrees F.
  11. Line a baking sheet with a silpat or parchment paper.
  12. Form balls out of the dough that are a little larger than 1 tablespoon. Take 2 balls and smoosh them around a frozen dollop of nutella. Seal it well. Place on the baking sheet and continue until the dough is gone. I lined up 8 cookies per pan.
  13. Bake in a preheated 350 degree oven for 10-12 minutes, or until they are no longer shiny on top and the edges are set.
  14. Remove from the oven. Let them set on the pan for about 5 minutes, then remove to a wire rack to cool. Eat warm! With milk!

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