Nutella Stuffed Gingersnap Cookies

5 from 4 reviews


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


    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.