Nutella reveals a holiday cookie recipe that puts you on top of Santa’s nice list

From a dollop on pancakes to sneaking a spoonful when no one is looking, Nutella is always a delectable treat. Just in time for holiday baking, the Holiday Cutout Cookies with Nutella will become a new seasonal favorite recipe.

Holiday cookies are always a popular treat throughout December. While some people love a simple sugar cookie and others prefer an over the top, ingredient heavy treat, the reality is that even people who rarely step into the kitchen are called to bake.

Since Nutella is a favorite ingredient in a variety of recipes, the popular chocolate hazelnut spread has partnered with Hallmark to offer a special cookie that will receive cheers all around. Whether enjoyed with the Deck the Walls movie or just on any given day, these cookies are delicious in their simplicity.

Here’s how to make Holiday Cutout Cookies with Nutella.

Ingredients:

3 cups all-purpose flour

½ tsp. salt

1 cup granulated sugar

1 ¼ cup salted butter at room temperature

1 large egg

2 tsp. vanilla extract

1 tbsp. Nutella per cookie

Directions:

In a medium bowl, whisk together flour and salt.

In the bowl of an electric mixer, beat sugar and butter on medium speed until light and fluffy (about three minutes). Beat in egg and vanilla until well combined.

With the mixer on low speed, gradually add the flour mixture to the bowl, mixing until combined.

Turn the dough out onto a work surface and divide it in half. Shape each piece into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour, until cold, or up to three days.

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of dough to a thickness of ¼ inch (½ cm). Using a cookie cutter, cut out shapes and carefully transfer them to the cookie sheet, space shaped cookies about one inch (2 ½ cm) apart. Repeat the process with more dough until both cookie sheets are full.

Bake for 12 to 15 minutes. Switch positions of cookie sheets halfway through, then remove when cookies are lightly browned. Let cookies cool on cookie sheets for 10 minutes, then carefully transfer cookies to wire racks to cool completely before decorating.

Once completely cooled, spread Nutella on one cookie and top with a cutout cookie like a sandwich. Repeat for each cookie and enjoy!

A couple of things to consider when making these cookies. First, the butter choice is important. While this recipe uses salted butter, a butter with a higher fat content, like a Kerry Gold, Pulgra, or other European butter can offer a more robust flavor. From a slightly different texture to the creaminess, a better butter does make a difference in baking recipes.

Keeping the dough chilled before rolling and cutting is important. Cold dough helps during the baking process.

Also, the cutout size does matter. While that idea is about the visual, too big of a cutout can make the cookie fragile. The idea is to give a window to the Nutella center, but not complete disregard the cookie. The balance between cookie and filling is key.

Lastly, do not waste the cutout pieces. While those pieces could be baked on their own as a little treats, the dough can be combined and re-rolled. Never let any cookie dough go to waste.

While this recipe does not necessarily discuss a garnish, a slight dusting of powdered sugar would be nice. Not only would it capture the winter wonderland feel, but it would also add to the sweetness.

Ready to upgrade that simple sugar cookie recipe with some Nutella? Have a great holiday cookie recipe to share? Tag #FoodSided with your amazing recipe.