Description
Welcome to a world of sweet indulgence! If you love snickerdoodles and Nutella, get ready for the ultimate dessert treat: Nutella-Stuffed Snickerdoodle Cookies. These mouth-watering cookies are a fusion of classic cinnamon-sugar-coated snickerdoodles and rich, creamy Nutella stuffed inside each delicious bite. Imagine breaking open a soft, chewy cookie to reveal a delightful melt-in-the-middle Nutella center! This easy-to-make recipe is perfect for dessert lovers, special occasions, or just satisfying a Nutella craving. Let’s dive into the step-by-step process and make your kitchen smell like cinnamon heaven.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup Nutella (chilled for stuffing)
- ¼ cup granulated sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Optional Substitutions:
- Gluten-Free Option: Swap all-purpose flour with a gluten-free baking blend.
- Dairy-Free Option: Use dairy-free butter in place of regular butter.
- Egg-Free Option: Substitute the egg with ¼ cup unsweetened applesauce or a flax egg.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps prevent the cookies from sticking and ensures even baking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and cream of tartar. Set this mixture aside for later. This dry mix provides the structure and softness that make snickerdoodles so fluffy.
Step 3: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy. This should take about 3 minutes. This creaming process is essential for creating soft, tender cookies.
Step 4: Add the Egg and Vanilla
Beat in the egg and vanilla extract to the butter mixture, ensuring everything is well combined. The vanilla enhances the flavor of the cookies, while the egg adds moisture.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft and chewy.
Step 6: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix together the additional ¼ cup of granulated sugar and 1 tablespoon of cinnamon. This coating is what gives snickerdoodles their iconic sweet-spicy flavor.
Step 7: Chill and Stuff the Dough
Scoop about 1 tablespoon of cookie dough and flatten it in your palm. Take about 1 teaspoon of chilled Nutella and place it in the center of the dough. Carefully fold the dough around the Nutella, sealing it inside, and roll it into a ball.
Step 8: Roll the Dough in Cinnamon-Sugar
Once the dough is stuffed with Nutella, roll the ball in the cinnamon-sugar mixture until fully coated. Repeat this process for each cookie.
Step 9: Bake
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as the cookies cool.
Step 10: Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the cookies slightly warm for a gooey Nutella center or at room temperature for a chewy, cinnamon-scented treat.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the Nutella: Before starting the recipe, spoon Nutella into a small dish and chill it in the fridge or freezer. This makes it easier to handle when stuffing the cookie dough.
- Don’t Overbake: Snickerdoodles should be soft and chewy. To achieve this, bake until the edges are golden, but the centers are still slightly underdone. They’ll continue to set as they cool.
- Make Ahead: You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to bring the dough to room temperature before baking.