A thick and chewy gingersnap cookie with a gooey Nutella center.

This Nutella-Stuffed Gingersnap Cookie is my new good friend. And by good friend, I mean good friends. Four good friends that are now in my belly.

Hey, it’s that time of year.

Gingersnap cookies are a quintessential part of the holidays. So this year, I encourage you to wow your friends with gingersnap cookies STUFFED WITH NUTELLA. It’s pure deliciousness.

gingersnap cookies on a cooling rack

Tips on making these chewy gingersnap cookies

These Nutella-stuffed cookies are easier to make than you’d think, but to avoid making a huge mess with all that Nutella you should keep these things in mind:

Freeze the Nutella first — The secret to successfully stuffing these gingersnap cookies with Nutella is to first freeze the Nutella in tablespoon-sized balls. This will harden the Nutella just enough to prevent it from running all over the place in the oven or seeping into the cookies. (You can use this same trick for stuffing cookies with caramel as well).

Use freshly grated ginger — If you want these gingersnap cookies to really wow people, you need to use freshly grated ginger in the cookie dough. The flavor is more vibrant, and yet not overpowering.

Pinch the edges of the cookies shut — To stuff the Nutella inside the cookies, you basically have to make a cookie dough sandwich. Make sure to tightly seal the edges of the cookie dough to prevent the Nutella from oozing out!

Bake for exactly 10 minutes — If you want chewy gingersnap cookies, you shouldn’t bake these cookies for more than 10 minutes. They might not look done, but you have to remember that they’ll continue cooking on the baking sheet after they’re pulled out of the oven.

gingersnap cookie ingredients on countertop

One of my favorite parts of baking is working with awesome ingredients. It’s what gives all food its pizzaz; you can’t have good food without first having good ingredients.

Rodelle is a (primarily) vanilla extract company that I’ve been working with for over a year. They have absolutely amazing products made with integrity and in good taste (literally!). Any time I get a package from them I jump for joy because I can’t wait to see what fun and exciting new things they have created. One of my new favorites? Pumpkin spice extract.

I know, amazing, right? But that’s another story.

So for the second day of Broma Bakery’s 12 Days Of Giveaways, I’m partnering with Rodelle to offer one lucky reader a package of Rodelle goodies, including dutch-processed baking cocoa, Madagascar vanilla beans, organic chocolate extract, gourmet vanilla extract, wassail mulling spice blend, cinnamon sticks, and a tote bag!

Simply follow the instructions on the giveaway below to enter to win. Good luck, friends!

Print

Nutella Stuffed Gingersnap Cookies

  • Author: Sarah Fennel
  • Yield: 18 cookies 1x
Scale

Ingredients

For the cookies

  • 1 cup plus 2 tablespoons Nutella
  • 1/2 cup salted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup dark molasses
  • 1 large egg, room temperature
  • 1 teaspoon Rodelle Pure Vanilla Extract
  • 2 teaspoons fresh ginger
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves

For the coating

  • 1/2 cup granulated sugar
  • 1 teaspoon powdered ginger

Instructions

  1. Line a large flat plate with parchment paper. Scoop 18 tablespoons of Nutella onto cookie sheet, forming flat-ish balls. Freeze for at least 15 minutes before stuffing into cookies. This will ensure the Nutella does not seep into the cookie when baked.
  2. Once the Nutella has frozen, preheat oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
  3. In a large bowl, combine butter, sugar, molasses, egg, vanilla extract, and fresh ginger. In a separate bowl, combine flour, baking soda, cinnamon, salt, and cloves. Fold the dry ingredients into the wet, stirring until combined. Using a 1 ounce cookie scoop, make heaping scoops (go for 1.5 oz) of dough and break in half. Flatten both halves slightly into thick pancakes. Place frozen Nutella on top of one pancake, then place other pancake on top of Nutella. Working between your hands, pinch the edges of the cookie batter together and flatten the entire ball of dough slightly more so it is about ¾ of an inch thick at the center.
  4. In a small bowl, combine granulated sugar and powdered ginger. Dip each flattened cookie into the coating, then place on prepared cookie sheet. Do not place more than 10 cookies into the oven at a time, as they will not crack as well.
  5. Bake for 10 minutes and no longer. This will keep the cookies nice and soft! Serve.

More easy cookie recipes from Broma Bakery:

Oatmeal Raisin Snickerdoodle Cookies

Sea Salted Olive Oil Chocolate Chip Cookies

White Chocolate Ginger Oatmeal Cookies

Nutella-Stuffed Red Velvet Cookies

Soft Batch Brown Butter Snickerdoodles

45 comments

Joanne
Reply

Must make these. Thanks, Sarah!

Sarah | Broma Bakery
Reply

Oh you’d love. Enjoy the giveaway :)!

Erica
Reply

You just totally upped the gingersnap game. I love this idea!!! So perfect for the holidays!

Sarah | Broma Bakery
Reply

Ahaha, thank you Erica!!

Karen O
Reply

This look absolutely yummy. I will be making them soon.

Sarah | Broma Bakery
Reply

You must, Karen! Let me know what you think!

Abby @ The Frosted Vegan
Reply

Oh I LOVE basically everything from Rodelle, what a sweet giveaway girlfriend!

Sarah | Broma Bakery
Reply

They’re just a stellar company. Thanks, Abby!

rebecca | DisplacedHousewife
Reply

Ohhh…I love the freezing tip. I’m stuffing cookies today and I’m going to try that. Happy Holidays!! xoxo

Sarah | Broma Bakery
Reply

It makes ALL the difference!! Can’t wait to see yours 🙂

Michelle
Reply

Wow these look divine!

Sarah | Broma Bakery
Reply

Thank you Michelle! You HAVE to try em!

Linda | The Baker Who Kerns
Reply

When I woke up this morning and saw this post on my feed I was like HELLOO. There was like this immediate alert in my brain going like must. make. these. now. I love the idea of having nutella in my gingersnaps! I mean seriously any instance where you are putting melted nutella in anything must be a good idea!

Sarah | Broma Bakery
Reply

Gah, you’re so cute! Thank you Linda!

Jennifer @ Seasons and Suppers
Reply

Oh yes please! And I’d have more than 4 of these in my belly 😉

Sarah | Broma Bakery
Reply

You understand the struggle. it is so real.

Katrina
Reply

Umm..yes, please! What a dream! These are seriously super duper creative. I can taste them from here!

Sarah | Broma Bakery
Reply

Thank you lady!!

jen
Reply

Trying these for my cookie party this year!

Sarah | Broma Bakery
Reply

Oh my god that will be fantastic! Let me know how people like them, Jen!!

jessica
Reply

where do i enter?

Sarah | Broma Bakery
Reply

Hi Jessica! Apologies, the giveaway was being wonky. It’s working now!

Monique @ Ambitious Kitchen
Reply

Yes. This is why we’re friends. I love gingersnap cookiessssss.

Sarah | Broma Bakery
Reply

Yes yes yes <3

Rachel @ Bakerita
Reply

Oh my goodness. These are EVERYTHING I want in a cookie. And I’m jealous of your Rodelle packages – sounds like a super fun care package to get! 🙂

Sarah | Broma Bakery
Reply

Oh man they’re the best! Thank you Rachel 🙂

Medha @ Whisk & Shout
Reply

These look absolute UNREAL. Seriously delicious! Pinned 🙂

Sarah | Broma Bakery
Reply

Thank you lady!!

Gaby Dalkin
Reply

nutella anything is delicious but in addition to the ever lovely gingersnap?! yesssss

Sarah | Broma Bakery
Reply

Sweet and spice and everything nice 🙂

traci | vanilla and bean
Reply

Stuffed Gingersnap Cookies!? Hello!! Absolutely love these, Sarah. Santa will be pleased!

Sarah | Broma Bakery
Reply

Thank you Traci! And we’ll see if they even make it to Santa before I eat them all. Hehehheh

Lisa @ Healthy Nibbles & Bits
Reply

I’m dreaming about having one of these cookies when they’re fresh out of the oven. Mmmmm, looks and sounds amazing!

Sarah | Broma Bakery
Reply

Oh you know it! That warm Nutella center? Mmmmm

Thalia @ butter and brioche
Reply

These photos just have me drooling.. the nutella centers are AMAZING.

Sarah | Broma Bakery
Reply

Thank you Thalia! So appreciated 🙂

Stef
Reply

Gingersnaps and Nutella… OMG what an amazing combination!!! I want one, or two, or three in my hand right now 🙂

Sarah | Broma Bakery
Reply

The struggle is real 🙂

Felicia
Reply

These were fabulous! I made them for a cookie swap and they were such a hit. Your gingersnap base is my new favorite, even without the Nutella in there. Such a great spicy kick! I wrote about these on my own blog today-thanks for the great recipe!
https://sugarsmith.wordpress.com/2016/12/07/nutella-gingersnaps/

Sarah | Broma Bakery
Reply

Aww thank you so much Felicia! I’m SO glad people enjoyed them 🙂

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