Nutella Snowball Cookies

Why make this recipe

Nutella Snowball Cookies are a delightful treat that combines rich chocolatey Nutella with the crunch of hazelnuts and a soft, buttery cookie. They are perfect for any occasion, whether it’s a cozy family gathering, a holiday celebration, or just a sweet indulgence for yourself. The best part? The cookies look like little snowballs, making them a fun addition to any dessert table!

How to make Nutella Snowball Cookies

Ingredients :

• 6 Tbsp. Nutella
• 3/4 cup hazelnuts
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups (145 g) confectioners’ sugar, divided
• 1 tsp kosher salt
• 1 tsp pure vanilla extract
• 2 1/4 cups (270 g) all-purpose flour

Directions :

1. Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds.
2. Spread hazelnuts on a baking sheet and toast on the top rack, tossing occasionally until golden brown, about 8 minutes. Allow to cool, then finely chop.
3. Use a 1/2-tsp measuring spoon to scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes, to make filling easier to handle.
4. In a large bowl, beat the butter and 1/2 cup of the confectioners’ sugar with a handheld or stand mixer on medium speed until thoroughly combined and creamy, approximately 2 minutes.
5. Add the kosher salt, vanilla extract, and chopped hazelnuts to the butter mixture and beat until nuts are evenly distributed. Reduce mixer speed to low.
6. Add the flour in two batches, mixing on low speed just until blended after each addition. Scrape down the sides of the bowl to ensure even mixing.
7. Scoop 1 tablespoon of dough and create a deep indentation using your thumb. Place one frozen Nutella dollop into the indentation, cover with dough, and roll carefully into a ball. Place on a parchment-lined baking sheet. Repeat until all dough is used, making 36 cookies total (18 per two sheets).
8. Bake the cookies at 350°F, rotating baking sheets front to back and top to bottom halfway through baking, until golden brown on the bottom, about 10 to 12 minutes. Transfer cookies to a wire rack to cool.
9. Pour the remaining 3/4 cup confectioners’ sugar into a bowl. Roll cooled cookies in the sugar until fully coated, creating their characteristic snowball appearance.
10. Nutella dollops can be portioned and frozen up to 1 week ahead; wrap tightly if freezing longer than a few hours. Cookies can be baked 1 week in advance and stored in an airtight container at room temperature.

How to serve Nutella Snowball Cookies

These cookies are best served at room temperature. You can place them on a nice plate and sprinkle some extra confectioners’ sugar on top for a pretty presentation. Pair them with a cup of coffee, tea, or hot chocolate for a delightful treat!

How to store Nutella Snowball Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. You can also freeze the cookies for up to 3 months if you want to save them for later. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to make Nutella Snowball Cookies

• Make sure your butter is at room temperature for the best mixing results.
• Don’t skip the chilling step for the Nutella dollops; this makes them easier to handle.
• You can use any other nut you like instead of hazelnuts if you have a preference!

Variation

If you want a different flavor, try adding some cocoa powder to the dough for a chocolate version of these cookies. You can also experiment with adding spices like cinnamon for a warm twist.

FAQs

1. Can I use any other type of chocolate spread instead of Nutella?
Yes, you can use any chocolate spread you like. Just keep in mind that the flavor may vary.

2. How long do these cookies take to bake?
They usually take about 10 to 12 minutes to bake until they are golden brown on the bottom.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough and keep it in the refrigerator for a few days before baking. Just make sure to let it sit at room temperature for a bit before rolling into balls.

Nutella Snowball Cookies

Print Recipe

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Delightful cookies filled with rich Nutella, hazelnuts, and a soft, buttery dough that look like little snowballs.

• Author: kaoucheegmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 6 Tbsp. Nutella
• 3/4 cup hazelnuts
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups (145 g) confectioners’ sugar, divided
• 1 tsp kosher salt
• 1 tsp pure vanilla extract
• 2 1/4 cups (270 g) all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds.
2. Spread hazelnuts on a baking sheet and toast on the top rack, tossing occasionally until golden brown, about 8 minutes. Allow to cool, then finely chop.
3. Use a 1/2-tsp measuring spoon to scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes.
4. In a large bowl, beat the butter and 1/2 cup of the confectioners’ sugar until creamy, approximately 2 minutes.
5. Add the kosher salt, vanilla extract, and chopped hazelnuts to the butter mixture and beat until nuts are evenly distributed.
6. Reduce mixer speed to low and add the flour in two batches, mixing just until blended.
7. Scoop 1 tablespoon of dough and create an indentation using your thumb. Place one frozen Nutella dollop into the indentation, cover with dough, and roll into a ball.
8. Place on a parchment-lined baking sheet and repeat until all dough is used, making 36 cookies total.
9. Bake at 350°F for 10 to 12 minutes, until golden brown on the bottom. Transfer to a wire rack to cool.
10. Roll cooled cookies in the remaining confectioners’ sugar until fully coated.

Notes

Make sure your butter is at room temperature for best results. Nutella dollops can be frozen for up to 1 week. Cookies can be stored at room temperature in an airtight container for about a week.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: cookies, Nutella, dessert, holiday treats, baking