Nutella Sugar Cookies

I love making cookies. It's kind of a curse, but it's fun!

Here's my latest :)










Chewy Nutella Sugar Cookies




props to:  Crepes of Wrath



Total Prep and Baking Time: 1 hours, plus an additional 3 hours to chill the dough
Yield: 25 2-1/2 inch sugar cookies

1 2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature and cubed
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 egg, room temperature
3/4 cup Nutella
3/4 teaspoon vanilla extract
icing, for decoration (recipe follows)

For the Icing:
3 cups powdered sugar, sifted
2 teaspoons heavy cream or milk (you can also use water or lemon juice, but I wanted something creamier to go with the Nutella)
3-4 drops food coloring (optional)

1. Whisk together your flour, salt, and baking soda. In the bowl of your mixer, beat together your cubed butter, brown sugar, and granulated sugar, then beat in your egg, scraping down the bowl as needed. Beat in your Nutella, then your vanilla, and finally, gradually beat in your flour mixture, until just moistened. Separate the dough into 2 balls, wrap in plastic wrap, and chill in the refrigerator for a minimum of 3 hours, or as long as overnight. This is important, or else the dough will be too soft to cut out (alternatively, if you don’t plan to cut out your dough, you can just go ahead and bake it).

2. When you are ready to bake, preheat your oven to 375 degrees F. Lightly flour a work surface, and roll out 1 ball of dough at a time to about 1/4 to 1/2 inch thick, depending on how big you want your cookies to be. Cut them out into your desired shapes, and place on parchment lined baking trays. Bake for 10-11 minutes, or until mostly set (they may still be a bit soft looking in the middle, but that’s okay because you want these to be sort of chewy).
 
3. Allow the cookies to cool completely before icing. When they are cool, whisk together your powdered sugar and cream, water, or lemon juice. If you need the icing to be more fluid, add a few more drops of water at a time (not cream, as the icing won’t set if you use too much) and whisk until it is the desired texture (you can also add more powdered sugar if it needs to be thicker). I wanted to use 2 different colors of icing, so at this point, I separated the white icing into two bowls, then colored one pink and one red. I simply placed my icing in a plastic baggie, cut off the tip, and drizzled the icing over the heart shaped cookies in a zig-zag pattern. Allow the cookies to sit out for a few hours to harden completely, then place in a sealable container, separated by sheets of parchment, and keep at room temperature or in the refrigerator for up to 3 days.

These were super delicious! I hope that you like them too!