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.
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.
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!
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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
- 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.
- Once the Nutella has frozen, preheat oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
- 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.
- 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.
- 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
Leave a comment and rate this recipe!
Hello!
I just made your gingersnap nutella cookies and they are amazing! Adding fresh ginger is such a good idea 🙂
How long do these keep for? I am hoping to pack some up for friends but will not see them until later this week.
Thanks & Happy holidays!
★★★★★
Yay! So so happy to hear that you enjoyed scrumptious cookies! These start to get it a little dry after a few days, so I’d recommend freezing them until you see them! Enjoy 🙂
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/
★★★★★
Aww thank you so much Felicia! I’m SO glad people enjoyed them 🙂
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Gingersnaps and Nutella… OMG what an amazing combination!!! I want one, or two, or three in my hand right now 🙂
The struggle is real 🙂