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Yields:
20
Prep Time:
25 mins
Total Time:
2 hrs
The Nutella in the center makes these Christmas cookies extra wonderful! Play around with the sprinkles—you can roll the dough in some, or just sprinkle them on top after filling for a different look. I like to do some of both!
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- White nonpareils or other sprinkles, for decorating
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
Directions
- Step 1Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Step 2In a separate large bowl, beat together the butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, mixing well and scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, mixing until just combined after each addition.
- Step 3Pour a layer of nonpareils or other sprinkles onto a large flat plate (or use a few different kinds of sprinkles on multiple plates). Scoop the dough into 20 portions, about 2 tablespoons each. Roll into balls, then roll half of the balls in nonpareils or sprinkles and arrange 2 inches apart on the baking sheets. Using your thumb, make a small indentation in the center of each dough ball, pressing about three-quarters of the way down (do not press all the way to the baking sheet). Refrigerate until firm, about 1 hour.
- Step 4Preheat the oven to 350°F. Bake the cookies, rotating the pans halfway through, until the centers have puffed up slightly and the edges are set, 12 to 15 minutes. Using the back of a small measuring spoon, gently press the centers of the cookies to indent them again. Let cool 5 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
- Step 5Using 2 small spoons or a piping bag, fill the center of each cookie with about 1 teaspoon of Nutella. Sprinkle the filling of the undecorated cookies with nonpareils or sprinkles.
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