Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!
Soft and chewy sugar cookies with a sweet twist: they are made with Nutella! Nutella sugar cookies put a chocolatey hazelnut twist on the classic cookie.

Soft and chewy sugar cookies with a sweet twist: they are made with Nutella! Nutella sugar cookies put a chocolatey hazelnut twist on the classic cookie.

How could you possibly go wrong with a chocolate version of sugar cookies? You just can’t! Make it Nutella and you have an irresistible cookie I tell ya. These sugar cookies are divine. You can definitely tell they are sugar cookies, but with the addition of nutella it just takes it over the top. You can decorate these cookies with icing, your just shove them in your face one after another. I won’t judge you as long as you don’t judge me!
 

Why do I have to refrigerate the dough before I roll it out?

Refrigerating the dough will cause the fats in the dough to harden. The dough will get stiff making it easier to roll out. Cold dough also affects the cooking process as the cold fat hits the heat at a high temperature. We can get pretty scientific with this as fat provides numerous chemical functions when it comes to baking. The important thing to remember is that temperature matters. If a cookie recipe says to refrigerate, make sure you do it, otherwise you won’t end up with the right results.

Nutella sugar cookie cut out to look like a gingerbread man
Soft and chewy sugar cookies with a sweet twist: they are made with Nutella! Nutella sugar cookies put a chocolatey hazelnut twist on the classic cookie.
Soft and chewy sugar cookies with a sweet twist: they are made with Nutella! Nutella sugar cookies put a chocolatey hazelnut twist on the classic cookie.
Prep Time 10 minutes
Cook Time 36 minutes
Total Time 46 minutes
Ingredients
  • 1 cup butter softened
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese
  • 2 TB. light corn syrup
  • 1 tsp vanilla extract
  • 1/4 tsp. hazelnut extract
  • 1 large egg
  • 2/3 cup Nutella
  • 3.5 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
Instructions
  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment.
  • Mix in the corn syrup, vanilla, hazelnut extract, egg, and Nutella scraping the sides and bottom of the bowl so that everything gets mixed in.
  • Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
  • Remove the dough from the mixing bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line with parchment paper.
  • On a lightly floured surface, roll dough out to 1/4 inch thick. Use cookie cutters to cut out desired shapes, re-rolling the dough as necessary.
  • Place cookies on the prepared baking sheets. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a wire cooling rack.
Notes

Nutrition

Calories: 1875kcal | Carbohydrates: 245g | Protein: 22g | Fat: 90g | Saturated Fat: 62g | Cholesterol: 238mg | Sodium: 1250mg | Potassium: 657mg | Fiber: 7g | Sugar: 128g | Vitamin A: 2225IU | Calcium: 210mg | Iron: 10.2mg
Course: Dessert
Cuisine: American
Keyword: Nutella Sugar Cookies
Subscribe
Notify of
5 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Ayesha
January 16, 2017 11:40 pm

Hhi chef plz tell me , if we dont put corn syrup what is the substitute ??, can we put golden syrup or anything else. Plz reply soon

November 25, 2014 6:46 am

inte ingredient list it says hazelnut extract, but in the description it says almond extract. Witch one is the right igredient?

November 25, 2014 3:23 pm
Reply to  iisaii

Aha, you caught me! I actually tested it with both in case someone asked if they could substitute it. The answer is that both work, though the hazelnut extract gives a little more enhancement to the nutella flavor while the almond extract mutes it to more of just a chocolate flavor.

November 26, 2014 10:47 am
Reply to  iisaii

Thank you! I guessed both worked. I only have bitter almond extract at home, but realy want to bake right now! So thinking about skipping the extrackt altogether this first time.

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.