Indulgent Nutella Shortbread Sandwich Cookies: A Cookie Lover’s Dream
Whenever I think about comfort food, I can’t help but reminisce about the time my grandmother and I spent in her warm, inviting kitchen during the holidays. The air filled with the sweet scent of freshly baked cookies always signaled that something magical was about to happen. One recipe that stands out from those cherished memories is the Nutella Shortbread Sandwich Cookies we created together. These delightful treats are not just cookies; they are miniature moments of happiness sandwiched between two delicate shortbread layers, generously filled with rich chocolaty Nutella.
What makes my version of Nutella Shortbread Sandwich Cookies so special is the marriage of buttery shortbread and the velvety smooth chocolate-hazelnut spread that creates an unparalleled flavor experience. Unlike store-bought versions that can taste overly processed, these homemade delights burst with authentic flavor and love, making them the ultimate crowd-pleaser.
Today, I promise to guide you step-by-step in making these delicious cookies that evoke memories and create new ones with your loved ones. So, put on your apron and get ready to bake something extraordinary!
What Are Nutella Shortbread Sandwich Cookies?
Nutella Shortbread Sandwich Cookies are a celebration of simple ingredients coming together to create a masterpiece. Originating from the European tradition of shortbread, these cookies are made with only a handful of pantry staples: flour, butter, sugar, and, of course, Nutella. The combination of buttery crispness and the rich, creamy chocolate-hazelnut filling creates an indulgent treat that tempts the tastebuds with every bite.
The taste is a delightful contrast of crunchy and smooth. The subtle sweetness of the shortbread complements the intense and luxurious Nutella perfectly, making each sandwich not just a sweet treat, but a satisfying moment as well. Whether you’re preparing for a festive occasion or simply indulging on a quiet afternoon, these cookies are an excellent choice for any time of the year.
You can whip them up for family gatherings, surprise your friends, or pamper yourself—it’s hard to go wrong with these delightful bites!
Why You’ll Love This Recipe
Irresistible Flavor: The rich chocolate hazelnut spread serves as a divine centerpiece that elevates the flavor of these cookies. Unlike any store-bought alternatives, the freshness of homemade cookies shines through every delicious bite.
Cost-Effective: Imagine treating your family and friends with gourmet cookies without breaking the bank! Making these Nutella Shortbread Sandwich Cookies at home is a fraction of the cost of gourmet bakery options, without sacrificing quality.
Customizable: Want to switch things up? You can easily create different flavor profiles! Try adding a hint of espresso powder to the dough or swapping Nutella for peanut butter—endless options await!
Fun to Make: Baking is a bonding activity! Invite your children to help with cutting and assembling the cookies, creating a playful and memorable experience in the kitchen.
Simple Yet Sophisticated: This cookie takes just a little time and effort, and your guests will think you’ve worked for hours! With a beautiful dusting of confectioners’ sugar, presentation is effortlessly elegant!
Whether you’re a seasoned baker or just starting, this recipe is straightforward yet rewarding, making it a must-try in your baking repertoire!
Ingredients
- ½ cup hazelnuts: Toasted for richness! I recommend using high-quality hazelnuts, preferably organic. If you have nut allergies, you can substitute with finely chopped oats.
- 2 cups all-purpose flour: Measured by spooning and leveling for accuracy.
- ½ teaspoon Kosher salt: Enhances the flavors.
- 1 cup unsalted butter (at room temperature; equivalent to 2 standard sticks): The key to a flaky texture! Always make sure your butter is soft enough to cream easily.
- ½ cup granulated sugar: For sweetness!
- ½ teaspoon vanilla extract: Please use pure vanilla; it makes a world of difference!
- 13 ounces Nutella (chocolate hazelnut spread): The star of the show! Remember to store it in a cool and dry place.
- Confectioners’ sugar (for dusting): Adds a beautiful finishing touch.
Prep Notes
- Make sure to soften your butter naturally at room temperature; this helps in achieving that perfect creaminess.
Step-by-Step Instructions
Prep the Baking Sheets: Line two large baking sheets with parchment paper or a Silpat mat. Set aside while we prepare the dough.
Toast and Pulse the Hazelnuts: In a skillet over medium heat, toast the hazelnuts until they are fragrant, about 5-7 minutes. Transfer to a food processor and pulse until finely ground. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the pulsed hazelnuts, flour, and Kosher salt. Set this mixture aside.
Make the Dough: In a stand mixer or electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla extract. Gradually mix in the dry hazelnut-flour mix until just incorporated—be careful not to overmix! The dough will be moist and slightly sticky.
Chill the Dough: Transfer the dough onto a piece of plastic wrap. Using another piece, press and roll it into a ½-inch-thick disk. Wrap securely and chill in the fridge for at least 1 hour or up to 3 days ahead for better flavor development.
Roll Out Dough: When you’re ready to bake, dust your working surface with flour. Take out the chilled dough and roll it out to about ¼-inch thickness with a floured rolling pin. The dough is quite forgiving—if it breaks, simply press it back together.
Cut Out Cookies: Use your preferred cookie cutter—a 2½-inch fluted round cutter works beautifully. Carefully place the cut-out cookies on the lined baking sheets, spacing them out to allow for slight expansion.
Chill Again: Cover the baking sheets with parchment paper and let the cut-out cookies chill in the fridge for 30 minutes for best results in retaining their shape.
Preheat and Bake: While the cookies chill, preheat your oven to 350°F (175°C). Bake these beauties for 9-11 minutes or until they are just set and slightly golden around the edges. Allow them to cool completely on a wire rack.
Assemble the Cookies: Once cooled, pipe Nutella onto half of the cookies and sandwich with the remaining cookies. Dust the assembled cookies with confectioners’ sugar and admire your handiwork before indulging!
Chef’s Tips
- Want a little extra crunch? Bake for an additional 1-2 minutes until desired crispiness.
- You can also use a spatula to help transfer the cut-out cookies to the baking sheet without deforming them.
Be sure to use 
here to showcase these stunning cookies!
Expert Tips & Tricks
Quality Ingredients Matter: For the best flavor, always choose high-quality butter and Nutella. The flavor will reflect in your finished cookies!
Storage for Freshness: These cookies can last in an airtight container at room temperature for up to one week. They also freeze well; simply layer them with parchment paper to prevent sticking.
Make Ahead: The dough can be prepared ahead of time and frozen for up to 3 months. Thaw overnight in the fridge before rolling and baking.
Troubleshooting Sticky Dough: If your dough seems too sticky after chilling, lightly dust with flour while rolling out to facilitate handling.
Freezing Baked Cookies: To keep them fresh, you can freeze the assembled cookies! It’s perfect for last-minute occasions. Just let them thaw at room temperature.
Serving Suggestions
I love serving these Nutella Shortbread Sandwich Cookies alongside a steaming cup of coffee or a glass of cold milk. You could also present them beautifully on a platter with fresh fruit for a delightful contrast. They make a charming addition to holiday dessert trays or as homemade gifts—just tuck a few into a clear bag and tie them with a ribbon!
Variations & Substitutions
Flavored Shortbread: Consider infusing the dough with a teaspoon of orange zest or a splash of almond extract for a twist.
Nut-Free Version: Replace hazelnuts with ground sunflower seeds or pumpkin seeds for a nut-free alternative.
Seasonal Themes: For winter, try peppermint extract in the Nutella filling or even gently fold in crushed candy canes for a holiday cookie treat!
Chocolate Shortbread: For a more decadent cookie, mix 1/4 cup of cocoa powder into the dry ingredients and adjust the sugar slightly to balance the bitterness.
Nutrition & Storage Info
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour and 30 minutes (includes chilling)
- Yield: Approximately 16-20 cookies (depending on size)
- Estimated Calories: About 150 calories per cookie
Storage Instructions:
- Store at room temperature in an airtight container for up to 7 days.
- They can be frozen for up to 3 months; just make sure to layer with parchment to prevent sticking.
FAQ Section
Can I use a different nut for the shortbread?
Yes, feel free to use almonds or walnuts as alternatives! Toasting them enhances the flavor.Can I make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are certified gluten-free.What can I use instead of Nutella?
Peanut butter or cookie butter can be delicious substitutes. You could even make your own chocolate spread!I don’t have a food processor. Can I still make this recipe?
Yes! You can finely chop the hazelnuts with a knife and then mix them by hand into the dough.How do I prevent the cookies from spreading?
Ensure that you chill the cut-out cookies before baking. The colder the dough, the less likely they are to spread.Can I use store-bought shortbread instead?
While it’s not the same, if you’re in a pinch, you can sandwich the Nutella between store-bought shortbread.How can I tell when the cookies are done baking?
Look for a light golden edge while the top remains pale. They will continue to firm up as they cool.Is it necessary to chill the dough?
Yes, chilling allows the butter to firm up and ensures that the cookies hold their shape while baking.Can I flavor the Nutella?
Absolutely! Adding a dash of espresso powder or liqueur can give your filling an exciting twist.Could I make these in advance for an event?
Yes! They hold their flavor well and can be prepared ahead of time, making them ideal for gatherings.
Include 
here to highlight delectable cookie creations!
Conclusion
Baking these Nutella Shortbread Sandwich Cookies is not just about satisfying your sweet tooth; it’s about creating an experience that fosters connection and joy. Whether you’re indulging solo with a book or sharing them with friends at a gathering, one bite will surely warm your heart.
I encourage you to give this recipe a try! I’d love to hear your thoughts and see how your cookies turned out. Share your results in the comments below, and don’t forget to check out more delicious recipes on the blog that celebrate the joy of baking. Happy baking!
Nutella Shortbread Sandwich Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or a Silpat mat.
- In a skillet over medium heat, toast the hazelnuts for about 5-7 minutes until fragrant, then pulse in a food processor until finely ground.
- In a medium bowl, whisk together the ground hazelnuts, flour, and kosher salt.
- In a stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla extract.
- Gradually mix in the dry hazelnut-flour mixture until just incorporated.
- Transfer the dough onto plastic wrap, form into a ½-inch thick disk, wrap securely, and chill in the fridge for at least 1 hour.
- Dust the working surface with flour and roll out the chilled dough to about ¼-inch thickness.
- Cut out cookies with a 2½-inch fluted round cutter and place on the lined baking sheets.
- Chill the cut-out cookies in the fridge for 30 minutes.
- Bake for 9-11 minutes until just set and slightly golden around the edges. Allow to cool completely on a wire rack.
- Once cooled, pipe Nutella onto half of the cookies and sandwich with the other half.
- Dust assembled cookies with confectioners' sugar before serving.
