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Nutella Thumbprint Cookies

Nutella thumbprint cookies are small, round cookies with a tender, crumbly texture and a rich chocolate-hazelnut flavor. The cookies are shaped into a disk, filled with a dollop of Nutella, and baked until golden edges develop, resulting in a gooey center and crisp exterior. The final appearance features a slightly cracked surface with a generous Nutella filling peeking through the indentations.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Nutella for filling

Equipment

  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat softened butter and granulated sugar together until creamy and light, about 2-3 minutes. This helps develop a smooth, fluffy base for the cookies.
  3. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, about 1 minute. The mixture should be slightly puffy and uniformly combined.
  4. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture into the wet ingredients, mixing on low speed until just combined. The dough will start to come together and be slightly crumbly but hold when pressed.
  5. Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball, about 1 inch in diameter. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Gently press your thumb or the back of a small spoon into the center of each dough ball to create an indent about 1/2 inch wide and 1/4 inch deep. The cookies should look like little cups ready for filling.
  7. Place a small spoonful of Nutella into each indentation, ensuring it fills the center with a generous dollop. The Nutella should sit just above the dough surface, ready to melt during baking.
  8. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the Nutella appears slightly melted and glossy.
  9. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely, which helps set the Nutella and keeps the cookies crisp.
  10. Once cooled, enjoy the cookies as they are, or add a light dusting of powdered sugar for a festive touch. The cookies should have a crumbly, tender texture with a gooey Nutella center and slightly cracked surface.

Notes

Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.