A recipe for homemade cookies: Nutella Shortbread Cookies We love their crispy yet melt-in-your-mouth texture with their Nutella filling... These are biscuits to bake with the family all year round, and also make a delicious Christmas gift! Plus, they keep for a long time in an airtight container.
The choice of ingredients
- all-purpose flour : I choose T45 flour for these Nutella shortbread cookies.
- almond powder This adds an even more indulgent flavor, and a truly melt-in-the-mouth texture.
- butter : soft, unsalted butter (you can leave it on the work surface for an hour before starting).
- vanilla I use it as a flavour enhancer, it adds a real plus.
- Nutella : feel free to use this brand or any other spread.
How to make Nutella shortbread cookies?
- We fight together wet ingredients
- Separately, we mix the dry ingredients
- Is the incorporates little by little
- We form a ball of dough
- We refrigerate 1 time
- We roll out the dough and we cutting with cookie cutters
- On bake
- Each base is topped with Nutella
- We cover with the second biscuit sprinkled with icing sugar
- The Nutella shortbread cookies are ready!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making perfect Nutella shortbread cookies
- Le cooling time Dough is mandatory: it's a butter dough, so if you want to be able to cut them easily and especially keep their nice shape in the oven, they need to be chilled.
- To easily roll out the dough, I put it between two sheets of baking paperThis prevents it from sticking to the rolling pin. The dough should not be more than 0,5cm high.
- Finally, when it's time to put the Nutella on the shortbread cookies, leave a small unfilled space around to prevent any overflow.
How to properly store your Nutella shortbread cookies?
These Nutella shortbread cookies keep very well, about a week Store at room temperature in an airtight container. Do not refrigerate them, they will lose their flavor.
They make perfect homemade Christmas gifts. Simply place them in a clear bag or a small cardboard box. You'll make someone very happy!
Other recipes to try
If you like homemade cookies, I also advise you to take a look at these other recipes from the blog:
- Shortbread jam
- Small cookies decorated with royal icing
- Cinnamon Christmas Cookies
- Chocolate crinkles
- Soft chocolate chip cookies
- Oatmeal and chocolate cookies
If you make this recipe, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful Nutella shortbread cookies!
- 220 g softened butter
- 130 g light brown sugar
- 1 medium egg
- 0,5 cc salt
- 1 cc natural vanilla extract
- 345 g all-purpose flour
- 100 g almond meal
- 180 g Nutella or other spread
- Icing sugar for decoration
- Beat the butter alone until it becomes very creamy. Then add the brown sugar and beat again for a few minutes. Next, add the egg and vanilla and mix well.
- Separately, mix together the flour, almond flour, and salt, then add to the dough. Mix well to incorporate everything. At this stage, the dough will be moist, and that's normal.
- Form a slightly flattened dough ball and wrap it in cling film. Refrigerate for at least 1 hour (up to a maximum of 2 days).
- Preheat the oven to 175 ° traditional heat. Line several baking sheets with parchment paper.
- Between two sheets of parchment paper, roll out the dough with a rolling pin to a thickness of no more than 0,5 cm. Cut out half of the dough with the first cookie cutter (mine is about 5 cm). Cut out the other half with the second cookie cutter (the one that creates the hollow space in the center).
- Place the cutouts on a baking sheet, spacing them apart, and bake for approximately 12-13 minutes, depending on their size. They should not be too brown and should remain a light color. Remove from the oven and let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Spread Nutella on the whole biscuits. Sprinkle icing sugar on those with a hole before placing them on the Nutella, pressing lightly.
Hello Lilie, I just received this new Nutella shortbread recipe, yum-yum!
I'd like to make small bags of cookies to give as Christmas gifts, with 5 cookies per person, and there are nine of us.
Should I increase the proportions in your recipe?
Knowing that I will need 45?
Thank you very much
cordially
By the way, I have two Christmas logs in the freezer: white chocolate, raspberry, and matcha tea, and pear, chocolate, and speculoos. I'll tell you...
Hi Catherine, you can double the recipe! See you soon :)
Hello, I tried your shortbread cookies without filling them with chocolate spread, but with cinnamon inside, and they were delicious! I'd like to make the same thing as Christmas gifts, but gluten-free.
Can I replace the flour with rice flour only? Or do I need to make a different mixture?
Thanks in advance :)
(And I'm going to make your coconut mango passion fruit yule log too, I can't wait to try it!)
Hi Sarah, no flour can exactly replace wheat. I recommend buying a gluten-free mix specifically made for baking. See you soon :)
A delicious recipe that was a huge hit during the holidays! My boys fought over the last piece :) I owe this success to you, so from the bottom of my heart, thank you. As always, your recipes are excellent!
Thank you Ernestia! See you soon :)