Nutella Thumbprint Cookies
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photo by Andrea Loret de Mola
These simple, buttery thumbprint cookies allow the filling, a dollop of rich Nutella, to truly shine. The dough is scooped, then rolled into spheres before getting a little impression with a wooden spoon to hold the filling- a perfect job for little hands to help with!
- Recipe Card
Recipe Card
ingredients
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Nutella
Method
Step 1
Preheat oven to 375F. Line a baking sheet with parchment paper.
Step 2
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add egg and mix until well combined, scraping down sides of the bowl as necessary.
Step 3
Whisk flour, baking powder and salt in a medium bowl. Slowly add flour mixture to butter mixture until almost combined.
Step 4
Turn dough onto a floured surface and knead the dough by hand until soft and well combined.
Step 5
Portion the dough into 1 tablespoon and roll into balls. Place dough one inch apart on prepared baking sheet. Press each ball with your hand to flatten it slightly, then, using the bottom of a wooden spoon, make round indentations (a small well) into each cookie.
Step 6
Bake for 10-12 minutes. Cookies should be slightly brown on the bottom and pale on top. Transfer to a wire rack to cool completely.
Step 7
Spoon 1 1/2 teaspoons Nutella into each cookie and serve.