If you’ve ever dreamed of a cookie that’s buttery, crumbly, and filled with luscious chocolate hazelnut goodness, then the Nutella Shortbread Sandwich Cookies Recipe is about to become your new obsession. These delightful little sandwiches bring together the rich, nutty flavor of toasted hazelnuts in a tender shortbread base, perfectly complemented by a creamy layer of Nutella. Whether you’re baking for a special occasion or simply craving a sweet treat to brighten your day, this recipe promises a crowd-pleasing dessert that feels both elegant and indulgently comforting.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create a shortbread cookie that is tender yet sturdy enough to hold the luscious Nutella filling. From the toasted hazelnuts giving a nutty crunch to the velvety butter that creates that classic shortbread texture, every component plays a vital role in crafting these irresistible cookie sandwiches.
- ½ cup hazelnuts: Toasted and ground, these add depth and a toasty flavor to the cookie dough.
- 2 cups all-purpose flour (spooned and leveled): The foundation of the shortbread, providing structure and that satisfying crumb.
- ½ teaspoon Kosher salt: Balances sweetness and enhances the overall flavor.
- 1 cup unsalted butter (room temperature): The key to soft, buttery shortbread texture and rich flavor.
- ½ cup granulated sugar: Adds just enough sweetness without overpowering the nuttiness.
- ½ teaspoon vanilla extract: Brings warmth and subtle sweetness to the dough.
- 13 ounces Nutella (chocolate hazelnut spread): The star filling that ties all the flavors together with creamy indulgence.
- Confectioners’ sugar (for dusting): For a pretty, delicate finish and a hint of extra sweetness.
How to Make Nutella Shortbread Sandwich Cookies Recipe
Step 1: Toast and Pulse the Hazelnuts
Start by warming the hazelnuts in a skillet over medium heat until they release their mouthwatering aroma—this toasting step is crucial as it unlocks their rich flavor. Once toasted, pulse the nuts in a food processor until finely ground, but be careful not to over-process into a paste. This texture brings a beautiful nutty dimension to your shortbread.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, and Kosher salt. This mix forms the dry base of your dough and ensures even distribution of the salt and hazelnut goodness in every bite.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and full of air—about three minutes. This process is what makes your cookies so tender and melt-in-your-mouth.
Step 4: Add Vanilla and Dry Ingredients
Stir in vanilla extract to the fluffy butter mixture for that warm aroma. Then, gradually add the dry ingredients, mixing just until everything comes together. The dough will be moist and slightly sticky, which means it’s perfectly ready—overmixing can toughen your cookies.
Step 5: Chill the Dough
Transfer the dough to plastic wrap and shape it into a half-inch-thick disk. Pop it in the refrigerator for at least one hour, or you can chill it for up to three days ahead. This chilling step firms up the dough, making it easier to roll out and also enhancing the flavors.
Step 6: Roll Out and Cut the Cookies
Lightly flour your work surface and rolling pin, then roll the chilled dough to a quarter-inch thickness. No worries if the dough cracks here and there—simply press it back together gently. Use a two-and-a-half-inch fluted round cutter for charming cookie shapes, and arrange them on parchment-lined baking sheets, leaving room to expand.
Step 7: Chill the Cut Dough Again
Cover the cookies with parchment and chill in the refrigerator for 30 minutes. This extra chill helps the cookies keep their beautiful shape during baking, so you’ll end up with perfectly delicate edges.
Step 8: Bake to Perfection
Preheat your oven to 350°F and bake the cookies for 9 to 11 minutes. They’ll be slightly golden around the edges but may still look pale on top—that’s a good sign of tender shortbread. For crunch lovers, an extra minute or two in the oven will deepen the texture subtly.
Step 9: Assemble Your Nutella Shortbread Sandwich Cookies Recipe
Once cooled, it’s time for the fun part! Pipe or spread a generous dollop of Nutella on half of the cookies, then gently press the remaining cookies on top creating dreamy sandwich treats. Give them a light dusting of confectioners’ sugar to finish with elegance and sweetness. Your Nutella Shortbread Sandwich Cookies Recipe is now ready to wow!
How to Serve Nutella Shortbread Sandwich Cookies Recipe
Garnishes
To dress these treats up for company or a special occasion, sprinkle a little extra toasted hazelnut pieces on top or add a drizzle of melted chocolate. A light dusting of cinnamon or a pinch of sea salt complements the sweetness beautifully, lending a gourmet touch with minimal effort.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, a frothy cappuccino, or even a chilled glass of milk. For afternoon tea, accompany them with fresh berries or a fruity compote to balance the rich chocolate and buttery shortbread flavors.
Creative Ways to Present
Consider stacking the sandwich cookies in a pretty jar tied with a ribbon for gifting, or arrange them on a tiered dessert stand at your next gathering. You could also set up a DIY sandwich station with additional spreads like berry jam or mascarpone for guests to customize their own Nutella Shortbread Sandwich Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Nutella Shortbread Sandwich Cookies in an airtight container at room temperature for up to five days. This keeps the shortbread tender and the Nutella creamy, so every cookie remains as delightful as the first.
Freezing
If you want to prepare these cookies ahead or save extras, freeze the assembled cookies in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They’ll keep well for up to a month, making it easy to enjoy a sweet moment anytime.
Reheating
When ready to enjoy frozen cookies, simply let them thaw at room temperature for about 20 minutes. If you like a slightly warm treat, pop them in a 300°F oven for 5 to 7 minutes—the Nutella will soften but not melt away.
FAQs
Can I substitute hazelnuts with another nut?
Absolutely! While hazelnuts give the most authentic flavor to the cookies, toasted almonds or walnuts can also work nicely. Just keep the toasting step to deepen the nut flavor.
What if my dough is too sticky to roll out?
If your dough is sticky, give it a bit more time in the refrigerator. Chilling firms the butter and makes rolling much easier without sticking or tearing.
Can I use store-bought Nutella or should I make my own?
Store-bought Nutella works perfectly and is conveniently delicious. Making your own chocolate hazelnut spread is a fun project but not necessary for this recipe.
How do I ensure my cookies don’t spread too much while baking?
Always chill your dough before rolling and again after cutting to help the cookies keep their shape. Also, avoid using melted butter, and measure your flour carefully to maintain dough consistency.
Can I make the dough ahead of time?
Yes! The dough can be wrapped and refrigerated for up to three days before baking. This makes your Nutella Shortbread Sandwich Cookies Recipe very flexible for busy schedules.
Final Thoughts
There is something truly special about biting into a Nutella Shortbread Sandwich Cookie—the tender, buttery cookie melding with the creamy chocolate hazelnut spread is pure magic. I wholeheartedly encourage you to try this Nutella Shortbread Sandwich Cookies Recipe. Once you do, you’ll have a new favorite to share with friends, family, or simply treat yourself to a moment of sweet joy whenever you need it.
Print
Nutella Shortbread Sandwich Cookies Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 sandwich cookies
Description
These Nutella Shortbread Sandwich Cookies are a delightful treat made with buttery hazelnut-infused shortbread and filled with rich, creamy Nutella. Perfectly crisp yet tender, the cookies are lightly dusted with confectioners’ sugar for an elegant finish. Ideal for tea time, gifting, or any occasion that calls for a decadent homemade cookie.
Ingredients
Shortbread Cookies
- ½ cup hazelnuts
- 2 cups all-purpose flour (spooned and leveled)
- ½ teaspoon Kosher salt
- 1 cup unsalted butter (at room temperature, equivalent to 2 standard sticks)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Filling & Garnish
- 13 ounces Nutella (chocolate hazelnut spread)
- Confectioners’ sugar (for dusting)
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment paper or a silpat mat to prevent sticking. Set them aside for later use.
- Toast and Grind Hazelnuts: Warm the hazelnuts in a skillet over medium heat until fragrant, which enhances their flavor. Transfer to a food processor and pulse until they are finely ground but not fully powdered. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the finely ground hazelnuts, all-purpose flour, and Kosher salt to ensure even distribution.
- Make Shortbread Dough: Using a stand mixer or electric mixer, beat the room-temperature unsalted butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add vanilla extract and mix briefly. Slowly incorporate the dry ingredient mixture and continue mixing on medium speed just until combined to avoid overworking the dough. The dough should be moist and slightly sticky.
- Chill the Dough: Transfer the dough onto plastic wrap. Place another sheet of plastic wrap on top and roll the dough into a ½-inch thick disk. Wrap tightly and refrigerate for at least 1 hour or up to 3 days to firm up.
- Roll Out Dough: Lightly dust your working surface and rolling pin with flour. Roll the chilled dough out to a ¼-inch thickness. If the dough cracks, gently press it back together; it’s forgiving. Use a 2½-inch fluted round cookie cutter or your preferred cutter to cut out cookies. Arrange them carefully on the prepared baking sheets, spacing them slightly as the cookies will expand a bit during baking.
- Chill Cut Cookies: Cover the cut-out dough on the baking sheets with parchment paper and chill in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 9 to 11 minutes until they are set and slightly golden around the edges. The tops may remain pale; this is normal. For a crunchier texture, bake for an additional 1 to 2 minutes. Remove from oven and allow cookies to cool completely on a wire rack.
- Assemble Sandwich Cookies: Once cooled, spread or pipe Nutella on the flat side of half the cookies. Top with the remaining cookies to create sandwiches. Finish by dusting the assembled cookies with confectioners’ sugar. Serve and enjoy!
Notes
- You can substitute hazelnuts with almonds or pecans if desired, but it will alter the flavor profile.
- If the dough feels too sticky after chilling, lightly flour your hands or rolling pin when rolling out.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For extra decoration, drizzle melted chocolate over the assembled cookies before dusting with confectioners’ sugar.
- If you don’t have a food processor, finely chop toasted hazelnuts instead, though the texture will be slightly different.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
