Nutella Stuffed Gingerbread Cookies

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Molasses
  • 1 cup Nutella

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 2 tbsp Cornstarch
  • 1 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on thefoodcharlatan.com

Ingredients

• 1 cup unsalted butter, softened (2 sticks)
• 1 cup brown sugar, packed
• 1/4 cup molasses
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 3 1/2 cups all purpose flour, spooned and leveled
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• about 1 cup nutella, or other hazelnut spread

Directions

• Start by freezing the nutella. Clear out some space in your fridge and line a baking sheet with wax paper. Use 2 spoons to dollop nutella on the sheet. You want them to be about a tablespoon and a half. It doesnt have to be exact.
• Freeze for 2 hours, or until firm. Or 25 minutes like me, and deal with melty nutella oozing out of your cookie dough.
• In a large bowl or stand mixer, beat the butter and sugar together until they are combined. Scrape down the sides, then continue to beat for 2-3 minutes.
• Add the molasses and beat until combined completely.
• Add the eggs one at a time, mixing well and scraping sides.
• Add the vanilla, ginger, cinnamon, nutmeg, and cloves. Beat well.
• Add the spooned and leveled flour, but dont mix it in. Make a well in the flour, carefully add the cornstarch, baking soda, and salt, and mix it in with the flour with a small spoon. Then beat in the flour, using 1-second pulses so that you dont shoot flour everywhere.
• Beat until just barely combined. You might need to use a wooden spoon to mix it in.
• Cover the bowl and chill in the fridge for at least 45 minutes, or up to 4 days. The longer the better.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with a silpat or parchment paper.
• Form balls out of the dough that are a little larger than 1 tablespoon. Take 2 balls and smoosh them around a frozen dollop of nutella. Seal it well. Place on the baking sheet and continue until the dough is gone. I lined up 8 cookies per pan.
• Bake in a preheated 350 degree oven for 10-12 minutes, or until they are no longer shiny on top and the edges are set.
• Remove from the oven. Let them set on the pan for about 5 minutes, then remove to a wire rack to cool. Eat warm! With milk!

Nutrition