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COOKIES – JANUARY 16, 2019
Nutella Sandwich sugar cookies
These buttery sandwich sugar cookies are filled with Nutella, your favorite jam, or your favorite spread. This recipe is my staple sugar cookie base.
Jump to RecipeI know lately it is all about the cookies, but I still have the Christmas fever going on! I will be short with these. This is my master recipe for any kind of sugar cookie. So if you are looking for a simple sugar cookie you can make this recipe in any shape or cut out you desire, and top with sprinkles or dip in chocolate for a simpler version. However, if you’d like to sandwich them and make magic happen then just keep going with the entire recipe!
If you like these cookies, you may like to check our Cookie Recipes
Why you will love them?
These cookies are originally Linzer Cookies, with the difference that Linzer Cookies have grounded/chopped almonds in the dough. For this recipe, I’ve decided to leave them out and make them sandwich sugar cookies.
They are absolutely delicious. The buttery flavor truly comes true and you will love the flexibility when it comes to filling you can use. You can use Nutella, as this recipe, or you can use any jam or jelly, dulce de leche spread, or lemon curd.
They also freeze wonderfully. I’d recommend freezing them without the filling, basically baking the cookies, letting them cool, and storing them in a ziplock bag and the freezer. Thaw at room temperature once you are ready to enjoy and fill as desired.
Tips for making the best Nutella Sandwich Sugar Cookies:
- Keep the dough cold: Minimum handling of the dough, and rolling it out between two wax papers to prevent your hands from warming the cookie dough too much. Too warm and they will spread a lot. Too much handling and the gluten will develop, which will keep your cookies from being crisp. Besides, Cold cookie dough is much easier to handle than room-temperature cookie dough.
- Roll the dough between two sheets of wax paper or parchment paper: This helps them have an even thickness and allows you to lift the cookies more easily after they are cut. The wax paper also prevents the rolling pin from sticking to the dough and avoids extra flour going into your cookie which can make it hard and dry.
- Slightly freeze the cut cookies before baking: After placing the cut cookies on the sheet and before baking them, place them in the freezer for about 3-5 minutes until the cookies are frozen. Then they go straight into the preheated oven. This is extremely helpful because it helps the cookie keep its shape. This is especially useful for cookies with intricate shapes like animals, stars, etc.
- Get creative with fillings: Strawberry jam, peanut butter, dulce de leche, fruit preserves…anything you’d like that is thick enough to stay in between two cookies. Be mindful that if your filling is too runny it will just ooze out.
- Assemble before serving: Filled cookies will soften. If you prefer crisp cookies, assemble them the same day you will serve them.
- Use a light-colored cookie sheet: I like to use these ones because they keep my cookies from burning and allow for an even bake.
Nutella Sandwich Sugar Cookies:
These buttery sandwich sugar cookies are filled with Nutella, your favorite jam, or your favorite spread. This recipe is my staple sugar cookie base.
Ingredients
- 3 cups flour – 345 grams
- 1 tsp. baking powder
- 1 cup unsalted butter – 230 grams
- 1 cup sugar – 200 grams
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 tsp salt
- Nutella Strawberry Jam or filling of preference
- Powdered sugar for dusting the tops before filling
Instructions
Prepare the cookie dough:
- In a medium bowl mix dry ingredients: flour, baking powder and salt.
- In the bowl of an electric mixer with a paddle attachment beat together unsalted butter and sugar until light and fluffy, about 2 minutes. Add in egg and vanilla, mix until well combined.
- With the mixer on low speed, slowly add in dry ingredients 1 a cup at a time. Mix until dough forms and begins to come together and is well combined.
- Take it out on the table, roll it into a disc and wrap it in plastic wrap. Refrigerate for about 30 minutes. You want the dough to be firm and cold but not hard. If it is too hard let sit on the counter for a few minutes until it softens up and becomes easier to roll.
- Line a cooking sheet with parchment paper and preheat the oven to 350F.
- On a clean, lightly floured surface roll dough to 1/4 inch thickness. I usually work with one half of the disc at a time. Using your favorite 3 inch (7.5cm) cookie cutters, cut rounds, triangles or squares and place them about 1 inch apart on the prepared cookie sheet. Using a smaller cookie cutter with the same or different shape, cut the centers of half of the cookies on the baking sheet. It should be every other cookie so you can have even amounts of the bottom and top cookies. Working with the same dough, form a ball and roll again to cut out the remaining cookies. Repeat with the other half of the disc.
- If before baking the cookies you see they are TOO soft and shiny, place the baking sheets in the freezer for a couple of minutes to chill the dough. This will help the cookie keep its shape and not spread so much when baking.
- Depending on the size and thickness of your cookies, bake for about 12 minutes or until lightly browned around the edges. Remove from oven and let it cool on a wire rack.
Assembly:
- Place the baked cut out cookies (top cookies with smaller cut on the center) on a baking sheet and with the help of a sieve, dust them lightly with powdered sugar. On another tray, spread a thin layer of Nutella on the bottom cookie (full cookie!). Gently sandwich both cookies together, being careful not to touch the powdered sugar too much. If your cookies are too thick, you can use a small piping bag and piping tip to fill out the center of the cookie to make it look filler. In my case they were very thin so I did not do this step.
- Store the cookies in an air tight container in the fridge or enjoy immediately
Notes
Notes:
– You can change the Nutella to dulce de leche, any kind of fruit jam, peanut butter, or any spread of your liking!
– Filled cookies will soften when stored. If you prefer crisp cookies, assemble them the same day you will serve them.
– Sugar cookies can be made in advance, you can freeze the dough, freeze the shaped cookies, or freeze baked cookies. When wrapped tightly with minimum air, they will last for a bit longer than 3 months without filling, just the cookie.
– You can change the Nutella to dulce de leche, any kind of fruit jam, peanut butter, or any spread of your liking!
– Filled cookies will soften when stored. If you prefer crisp cookies, assemble them the same day you will serve them.
– Sugar cookies can be made in advance, you can freeze the dough, freeze the shaped cookies, or freeze baked cookies. When wrapped tightly with minimum air, they will last for a bit longer than 3 months without filling, just the cookie.
Ingredients
- 3 cups flour (Do not pack firm)
- 1 tsp. baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 tsp salt
- Nutella, Strawberry Jam or filling of preference
Instructions
- In a medium bowl mix dry ingredients: flour, baking powder and salt.
- In the bowl of an electric mixer with a paddle attachment beat together unsalted butter and sugar until light and fluffy, about 2 minutes. Add in egg and vanilla, mix until well combined.
- With the mixer on low speed, slowly add in dry ingredients 1 a cup at a time. Mix until dough forms and begins to come together and is well combined.
- Take it out on the table, roll it into a disc and wrap it in plastic wrap. Refrigerate for about 30 minutes. You want the dough to be firm and cold but not hard. If it is too hard let sit on the counter for a few minutes until it softens up and becomes easier to roll.
- Line a cooking sheet with parchment paper and preheat the oven to 350F.
- On a clean, lightly floured surface roll dough to 1/4 inch thickness. I usually work with one half of the disc at a time. Using your favorite 3 inch (7.5cm) cookie cutters, cut rounds, triangles or squares and place them about 1 inch apart on the prepared cookie sheet. Using a smaller cookie cutter with the same or different shape, cut the centers of half of the cookies on the baking sheet. It should be every other cookie so you can have even amounts of the bottom and top cookies. Working with the same dough, form a ball and roll again to cut out the remaining cookies. Repeat with the other half of the disc.
- If before baking the cookies you see they are TOO soft and shiny, place the baking sheets in the freezer for a couple of minutes to chill the dough. This will help the cookie keep its shape and not spread so much when baking.
- Depending on the size and thickness of your cookies, bake for about 12 minutes or until lightly browned around the edges. Remove from oven and let it cool on a wire rack.
Assembly
- Place the baked cut out cookies (top cookies with smaller cut on the center) on a baking sheet and with the help of a sieve, dust them lightly with powdered sugar. On another tray, spread a thin layer of Nutella on the bottom cookie (full cookie!). Gently sandwich both cookies together, being careful not to touch the powdered sugar too much. If your cookies are too thick, you can use a small piping bag and piping tip to fill out the center of the cookie to make it look filler. In my case they were very thin so I did not do this step.
- Store the cookies in an air tight container in the fridge or enjoy immediately 🙂
- Notes:
- - You can change the Nutella to dulce de leche, any kind of fruit jam, peanut butter, or any spread of your liking!
- - Filled cookies will soften when stored. If you prefer crisp cookies, assemble the same day you will serve them.
- - Sugar cookies can be made in advance, you can freeze the dough, freeze the shaped cookies, or freeze baked cookies. When wrapped tightly with minimum air, they will last for a bit longer than 3 months (unfilled! just the cookie!)
