Description
These Nutella Thumbprint Cookies are soft, chewy, and perfect for Nutella lovers. With a buttery base and a rich chocolate hazelnut center, these cookies are topped with a generous dollop of Nutella, making them a delightful treat for any occasion. Their tender texture and sweet filling make them an irresistible snack or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (228 g / 2 sticks)
- 3/4 cup white sugar (166 g)
- 1/4 cup brown sugar (53 g)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp corn starch
- 2 3/4 cups all-purpose flour, spooned and leveled (343 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
Filling
- 3/4 cup Nutella (or your favorite chocolate hazelnut spread)
Instructions
- Beat butter and sugars: Using an electric hand mixer or stand mixer, beat the softened butter and both sugars together until the mixture is light and fluffy, approximately 3 minutes. This aerates the dough for a tender cookie.
- Add egg and extracts: Beat in the egg, vanilla extract, and almond extract until fully incorporated, ensuring a smooth cookie dough.
- Combine dry ingredients: In a small bowl, whisk together the flour, corn starch, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry into wet: Slowly add the flour mixture into the butter mixture in about three additions, beating just until incorporated after each addition. Avoid overmixing to keep the cookies tender. Pull the dough together as needed to form a cohesive mass.
- Form dough balls and create indentations: For best results, roll the dough into balls about 1 1/2 tablespoons or 22 grams each. Coat each ball by rolling in sugar, then press down gently with the back of a teaspoon or your thumb to create a thumbprint indentation without cracking the dough.
- Chill the dough: Place the dough balls on a parchment-lined baking sheet and chill in the refrigerator for about 30 minutes to help the cookies maintain their shape and reduce spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (177°C). Bake the chilled cookies for 9 to 10 minutes, or until the edges are set and the bottoms turn a light golden brown. The cookies will remain fairly pale on the top.
- Cool and fill: Let the cookies cool on the baking sheet for 5 to 7 minutes to firm up slightly, then spoon about 1 teaspoon of Nutella into each thumbprint indentation.
- Final cooling: Transfer the cookies to a wire rack to cool completely. Optionally, add chocolate drizzle or sprinkles on top for decoration.
Notes
- These soft and chewy Nutella Thumbprint Cookies are perfect for Nutella lovers craving a buttery, tender cookie with a rich chocolate hazelnut center.
- Rolling the dough balls in sugar before pressing thumbprints helps prevent cracking and adds a slight crunch.
- Chilling the dough is important to help maintain cookie shape and texture during baking.
- Feel free to customize with additional toppings like chocolate drizzle or sprinkles for extra fun and flavor.
- Perfect for holiday cookie exchanges, gift-giving, or anytime treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 138 kcal
- Sugar: 9 g
- Sodium: 22 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
