Nutella Cookies

I made these Nutella Cookies a couple of weeks ago for a function I attended and they were pretty much a big hit. They are great to prepare ahead and them just slice and bake the day of. I didn’t ice them as the original recipe called for, because that just seemed too over the top, but instead chose to decorate them with a little powered sugar.

Nutella Cookies
adapted from Vegetarian Times

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa
½ tsp. baking soda
¼ tsp. salt
1 cup Nutella
4 oz. (1 stick) unsalted butter, softened
¾ cup brown sugar
1 large egg
½ tsp. almond extract
powered sugar for decoating, optional

1. Sift together flour, cocoa, baking soda, and salt in bowl.

2. Beat Nutella and butter with electric mixer until smooth and combined. Beat in brown sugar, then egg and hazelnut extract, if using. Beat in flour mixture with mixer on low speed until dough forms.

3. Transfer dough to large sheet of plastic wrap or wax paper. Shape dough into 2-inch-diameter log with plastic wrap. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round. Transfer slices to greased or parchment paper–lined baking sheet. Bake 9 to 11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.

5. Sprinkle on powdered sugar.


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