Description
These Nutella Thumbprint Cookies are a delightful treat featuring a soft, buttery cookie base with a luscious dollop of creamy Nutella in the center. Perfectly sweet and chewy, they’re ideal for holiday cookie exchanges, special occasions, or simply indulging a Nutella craving. Enhanced with vanilla and almond extracts, these cookies come together easily and bake to a light golden perfection with a rich chocolate-hazelnut surprise.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened (228 g / 2 sticks)
- ¾ cup white sugar (166 g)
- ¼ cup brown sugar (53 g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon corn starch
- 2¾ cups all-purpose flour, spooned and leveled (343 g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Filling:
- ¾ cup Nutella (or your favorite chocolate hazelnut spread)
Instructions
- Cream 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, about 3 minutes. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract to the butter-sugar mixture, beating until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, corn starch, baking powder, and salt to evenly distribute the leavening and seasonings.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet ingredients, about one-third at a time, beating just until incorporated after each addition. Avoid overmixing to keep cookies tender. Once combined, gently pull the dough together if necessary.
- Shape Cookies: For best results and to minimize cracking, measure about 1½ tablespoons (22 g) of dough per cookie. Roll each ball in sugar to coat, then use the back of a teaspoon or your thumb to press a thumbprint indentation in the center.
- Chill Dough: Place the formed cookie dough balls on a parchment-lined cookie sheet and chill in the refrigerator for 30 minutes. Chilling helps maintain shape during baking and prevents spreading.
- Bake Cookies: Preheat oven to 350°F (175°C). Bake the cookies for 9-10 minutes until the edges are set and the bottoms are lightly golden. The edges may appear only slightly different in color to ensure softness.
- Cool and Fill: Allow cookies to cool on the sheet for 5-7 minutes. Then, spoon about 1 teaspoon of Nutella into each indentation. Optionally, decorate with sprinkles or chocolate drizzle for extra flair.
- Final Cooling: Transfer the cookies to a wire rack to cool completely, allowing the Nutella filling to set slightly before serving.
Notes
- These soft and chewy Nutella Thumbprint Cookies are perfect for Nutella lovers craving a rich, buttery treat.
- A generous dollop of Nutella in the center balances the subtly sweet cookie beautifully.
- Add a drizzle of white or dark chocolate or festive sprinkles for a decorative touch ideal for holidays or celebrations.
- The chilling step is key to preventing spreading and cracking, creating perfect thumbprint indentations.
- Use a light hand when mixing flour to keep the texture tender and soft.
- Store cookies in an airtight container at room temperature for up to 3-4 days for best freshness.
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
