delicious buttery cookies sandwiched with creamy Nutella – these Sandwich Cookies with Nutella will definitely be a favorite holiday or year-round cookie
Ingredients
salted butter, softened – I always always always use Kerrygold grass-fed Irish Butter. I like to use the salted butter here because the extra saltiness is the perfect counter to the sweetness of hte filling and glaze, and enhances the flavor of the cookies.
powdered sugar – this powdery sugar just melts right into the cookies for a very soft crumb
large egg, plus 1 egg yolk – For the most consistent results, use AA large organic eggs here. Organic eggs are usually richer, as you can see by the color of their vibrant yellow yolks.
pure vanilla extract – I only use pure vanilla extract in my bakes, because the flavor it adds is unparalleled and worth the investment in my opinion
finely ground almond flour, 75g – almond flour lends a bit of nuttiness and chewiness to the cookies, and works so well with the Nutella
unbleached all purpose flour, 270g – I recommend using unbleached all purpose flour for these sandwich cookies, and would not substitute whole meal flours here
baking powder – a bit of leavened to make the cookies puff up slightly
kosher salt – I always use Morton’s when I bake. If your’e using Diamond Crystal – use 1/2 teaspoon more
Nutella Hazelnut Spread – the one and only irresistible hazelnut cocoa spread that we all know and love. Fill free
How to Make Nutella Sandwich Cookies
- In a large mixing bowl, combine the softened butter and powdered sugar. Use a wooden spoon or spatula to combine until they are creamed together and very smooth. Add the egg and egg yolk, and the vanilla extract. Stir to combine.
- Add the almond flour, all purpose flour, baking powder and kosher salt to the bowl. Use a spatula or wooden spoon to gently fold all of the ingredients together until a dough forms and there are no dry patches of flour. The dough should still be soft and slightly sticky.
- Wrap the dough in plastic wrap, and chill for at least 45 minutes, or up to 2 days.
- Preheat the oven to 350°F.
- Dust your clean work surface well with flour. Divide the dough into two pieces and sprinkle the top of the dough with flour as well. Roll out the dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to stamp out as many circles as possible. Place the shaped cookies on a rimmed baking sheet lined with parchment paper, about 1-inch apart (they don’t spread much while baking).
- Then use a small round cutter (I used a piping tip) to stamp out a small hole from half of the cookies for the “window” on top of the sandwich cookies.
- Re roll your scraps of dough, handling and kneading the dough very minimally.
- Bake the cookies for 13-14 minutes until the edges are just slightly golden brown.
- Allow the cookies to cool completely, then use a knife or an offset spatula to spread about a tablespoon of Nutella hazelnut spread on top of the solid bottom cookies.
- Optional: dust the group of top cookies with powdered sugar, the place on top of the Nutella filled cookies.
- Enjoy!
- These cookies can be stored at room temperature for up to 3 days.
roll out the dough, and stamp out 2″ round cookies
Want more delicious cookie recipes? Check out:
Chocolate Dipped Hazelnut Shortbread Cookies
punch holes in half of the cookies for the “window”
spread Nutella on the bottom cookies
sandwich the “window” cookies on top
the cutest sandwich cookies!
Love these Sandwich Cookies with Nutella? Please rate the recipe and leave a comment below to let me know what you think!
Sandwich Cookies with Nutella
Delicious buttery cookies, sandwiched with creamy Nutella
Ingredients
- 13 tablespoons salted butter softened, 175g
- 1 cup powdered sugar 120g
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- ¾ cup finely ground almond flour 75g
- 2 cups unbleached all purpose flour 270g
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups Nutella Hazelnut Spread
Instructions
- In a large mixing bowl, combine the softened butter and powdered sugar. Use a wooden spoon or spatula to combine until they are creamed together and very smooth. Add the egg and egg yolk, and the vanilla extract. Stir to combine.
- Add the almond flour, all purpose flour, baking powder and kosher salt to the bowl. Use a spatula or wooden spoon to gently fold all of the ingredients together until a dough forms and there are no dry patches of flour. The dough should still be soft and slightly sticky.
- Wrap the dough in plastic wrap, and chill for at least 45 minutes, or up to 2 days.
- Preheat the oven to 350°F.
- Dust your clean work surface well with flour. Divide the dough into two pieces and sprinkle the top of the dough with flour as well. Roll out the dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to stamp out as many circles as possible. Place the shaped cookies on a rimmed baking sheet lined with parchment paper, about 1-inch apart (they don’t spread much while baking).
- Then use a small round cutter (I used a piping tip) to stamp out a small hole from half of the cookies for the “window” on top of the sandwich cookies.
- Re roll your scraps of dough, handling and kneading the dough very minimally.
- Bake the cookies for 13-14 minutes until the edges are just slightly golden brown.
- Allow the cookies to cool completely, then use a knife or an offset spatula to spread about a tablespoon of Nutella hazelnut spread on top of the solid bottom cookies.
- Optional: dust the group of top cookies with powdered sugar, the place on top of the Nutella filled cookies.
- Enjoy!
- These cookies can be stored at room temperature for up to 3 days.
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