Nutella shortbread cookies are irresistibly simple, buttery, and delightfully addictive. When you pair classic shortbread with creamy Nutella, the result is a cookie that’s crisp at the edges, tender in the center, and filled with chocolate-hazelnut bliss.
After a busy month away while I moved The Sophisticated Gourmet to a new site, I spent a lot of time catching up on favorite blogs. While I still have many to go through, I did come back with these Nutella shortbread sandwich cookies. They’re an easy treat to make when you want something special but uncomplicated.
A friend invited me to join a shortbread challenge, and I decided to use my tried-and-true shortbread base with a small but delicious twist: sandwiching Nutella between two shortbread cookies. The rich, creamy chocolate-hazelnut spread complements the delicate, buttery shortbread perfectly. I also like sprinkling turbinado sugar on top for a subtle crunch and a pretty finish that photographs well.
Nutella-Filled Shortbread Sandwich Cookies
I used my basic shortbread cookie dough and filled it with Nutella for a simple sandwich cookie. Instead of granulated sugar, I sprinkled turbinado sugar on top before baking to add texture and a lovely sparkle. These Nutella shortbread sandwich cookies are rich, elegant, and seriously addictive—perfect for gifting, sharing, or enjoying with a cup of coffee.
10 minutes
10 minutes
35 minutes
55 minutes
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup powdered sugar (icing sugar, confectioners’ sugar)
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon milk
- Turbinado sugar for sprinkling
- Nutella, for sandwiching
Instructions
1. Sift the flour and salt together and set aside. In a large bowl, cream the softened butter and powdered sugar with an electric mixer until light and fluffy. Add the vanilla and blend.
2. Gradually stir the sifted flour and salt into the creamed butter and sugar until combined. Add the tablespoon of milk and mix until the dough comes together.
3. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for about an hour, or until firm.
4. Preheat the oven to 350°F and position a rack in the middle. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Cut into rounds, rectangles, or any preferred shapes.
6. Arrange the cut cookies on the prepared sheets and chill them in the refrigerator for 10 minutes to help them hold their shape during baking. Before baking, sprinkle each cookie lightly with turbinado sugar.
7. Bake for about 10 minutes, or until the edges are very lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
8. Once cooled, spread a thin layer of Nutella on the flat side of half the cookies, then top with the remaining cookies to form sandwiches. Serve at room temperature.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 125
Total Fat: 2g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 4mg
Sodium: 46mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 8g
Protein: 2g