Nutella Shortbread Thumbprint Cookies
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Nutella Shortbread Thumbprint Cookies are simple shortbread cookies with a pool of chocolate hazelnut spread in the center and a crisp edge. The dough is easy to shape and holds the filling well during baking.
Estimated reading time: 3 minutes
Key Takeaways
- Nutella shortbread thumbprint cookies feature a chocolate hazelnut spread center and have a crisp edge.
- Chilling the dough helps the cookies maintain their shape while baking, making them ideal for various occasions.
- You can substitute different spreads for allergies, and using a silicone mat prevents overbrowning.
- Store the cookies in an airtight container for several days, and they freeze well without additional toppings.
- These cookies are easy to make and work well for make-ahead baking.
Nutella Shortbread Thumbprint Cookies
This recipe uses a classic thumbprint method to keep the Nutella in the center. Chill the dough before baking to help the cookies keep their form and bake evenly.
These cookies work for holidays, bake sales, or casual treats at home.
Cooking Tips and Substitutions
We like Nutella Shortbread Thumbprint Cookies because it comes together fast and does not require special tools.
A small spoon or a rounded measuring spoon helps make even wells for the filling.
Shape the dough while it is cold for less mess.
A different chocolate spread or seed-based spread can be used for allergies or preference.
Baking on a silicone mat helps prevent overbrowning on the bottom.
Try Nutella brownies too!
Nutella Shortbread Thumbprint Cookies FAQ
Chilling for 30–60 minutes is highly recommended to help the cookies maintain their shape and prevent excessive spreading.
It is best to bake the cookies empty and fill them after baking. Filling before baking can make the Nutella dry or messy.
The cookies keep well in an airtight container for several days.
Conclusion
Nutella Shortbread Thumbprint Cookies store well and keep their shape after cooling. They also work well for make-ahead baking.
Nutella Shortbread Thumbprint Cookies
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Ingredients
- 2 cups butter salted, cold and cut into pieces
- 1 cup light brown sugar packed
- 4 and ½ cups all-purpose flour divided
- ¾ cup Nutella cold
Instructions
- In the bowl of a stand mixer, add butter and brown sugar. Mix on medium-high for several minutes until fluffy and light.2 cups butter, 1 cup light brown sugar
- Add 3½ cups of the flour and mix on medium-low speed until combined.4 and ½ cups all-purpose flour
- Sprinkle ½ cup of flour on your clean countertop. Knead dough for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should be soft but thick, not sticky. (You may not end up using all the flour, depending on how your dough feels.) Divide the dough in half, wrap tightly, and chill for at least 30 minutes or until firm enough to roll.
- When you're ready to bake the cookies, preheat the oven to 325℉. Line your baking sheets with a silicone mat. Place enough Nutella in a sandwich-size Ziploc bag to fill it about halfway. Carefully snip off the corner to make a piping bag.¾ cup Nutella
- Work with your two batches. Keep one refrigerated while you're working with the first one. Roll the chilled dough into about a 1-inch ball. Place the ball on your cookie sheet. Using the back of a spoon, form a well in the center of your cookies. Place the cookies 2 inches apart on the baking sheet. Bake for 8 to 10 minutes – They won't get very brown. You can depress the centers again if needed. Fill the well with the Nutella you add to the zip-top bag.
- You can add sprinkles to the top if desired. Store in an airtight container. You can refrigerate the dough for up to a week or freeze it up to a month.