Nutella Stuffed Gingerbread Cookies Recipes

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NUTELLA-STUFFED COOKIES



Nutella-Stuffed Cookies image

Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

Steps:

  • Whisk together the flour, salt, baking powder and baking soda in a large bowl.
  • Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
  • Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

GINGERBREAD MEN COOKIES WITH NUTELLA® HAZELNUT SPREAD



Gingerbread Men Cookies with Nutella® hazelnut spread image

Making gingerbread men cookies is a must-do holiday tradition and brings joy to people of all ages! These tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 2h10m

Yield 20

Number Of Ingredients 11

¼ cup butter, softened
¼ cup honey
3 tablespoons brown sugar
1 egg yolk
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon gingerbread spice mix
1 pinch salt
½ cup Nutella® hazelnut spread
3 tablespoons confectioners' sugar
1 tablespoon lemon juice

Steps:

  • In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
  • In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
  • Preheat oven to 320 degrees F.
  • On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
  • Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
  • Let cool on rack for 15 minutes.
  • Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
  • Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 18.2 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 59.9 mg, Sugar 10.9 g

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