Soft and chocolaty sandwich cookies filled with a creamy chocolate-hazelnut filling and topped with sparkling sugar.
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla
- Sparkling sugar, for topping (optional)
- 1/2 cup Nutella chocolate-hazelnut spread
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder until well-combined. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in egg and vanilla until just combined.
- Reduce speed to low; stir in dry ingredients until dough just comes together. Divide in half; pat each half into a rough disk, then wrap tightly in plastic wrap. Refrigerate 30 minutes to 1 hour or until dough is still pliable but no longer sticky.
- Transfer one chilled dough disk to a large sheet of parchment paper; sprinkle top lightly with flour. Use a floured rolling pin to roll dough out to approximately 1/8-inch thickness, sprinkling top with just enough flour as needed to keep rolling pin from sticking. Top dough with another sheet of parchment; transfer to a baking sheet. Repeat with second dough disk, placing on top of first rolled-out dough on baking sheet (so they are stacked). Refrigerate dough 1 hour until very firm.
- Heat oven to 350°F. Line two large baking sheets with parchment paper. Remove chilled dough from refrigerator. Using a 2-inch round cookie cutter, cut cookies out of dough. Use a smaller cookie cutter to cut out centers from half of cookies. Transfer to prepared baking sheets, spacing cookies about 1 inch apart. Sprinkle tops of cut-out (not whole) cookies with sparkling sugar, if desired.
- Bake cookies 7 to 10 minutes or until edges are set. Let cool completely on baking sheets. Repeat process with remaining cookie dough (keep dough chilled while baking first batch).
- Once cookies are fully cooled, spread about 1 teaspoon Nutella on bottom side of whole cookies; top with cut-out cookies to form cookie sandwiches.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Recipe adapted from Bon Appetit.
- If you don’t have a linzer cookie cutter set, you can also use assorted 2- to 3-inch cookie cutters and 1- to 1.5-inch cookie cutters instead — or, just use whatever cookie cutters you have on hand and leave the centers whole.
Keywords: nutella cookies, nutella sandwich cookies, chocolate cookie dough, nutella filling