In case you forgot, there is like 10 days until Christmas.
Which means it’s the perfect time to make cookies! Yay!
Especially ones that are wonderfully filled with Nutella that are absolutely the best for dunking in hot cocoa, and that look festive with their snowy dusting of powdered sugar. Perfect for snowy days in. When you have holiday music blaring, Christmas lights on, and a fire going ( or at the very least a candle).
This is a cookie I fiddled with after Mr Ginge saw it on Pinterest and has basically begged me to make them for him. For weeks.
A few notes before you start.
While super delish and worth the work, these are a bit fiddly and time consuming. Because I wanted a super soft cookie, the dough is very soft and you’ll want to be generous with the flour when you go to roll them out. Also, I used a dumpling maker to fold these over. If you don’t have one of those, then I recommend going the full moon route and just stuffing Nutella between two rounds. These also freeze wonderfully, so if you have any leftovers after the holidays, these will last in the freezer.
Nutella Half Moons
inspired by these cookies by kokocooks
makes about 5 dozen cookies
- 1 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 4 1/2 cups flour, plus more for rolling
- 2 tsp baking powder
- 1 tsp baking soda
- about 1 cup of nutella
- icing sugar for dusting
- 1. In a large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time, or until well combined. Add in the sour cream and the vanilla.
- In another bowl, combine the flour, baking powder, and soda. Gradually add it to the butter mixture or until well combined. The dough will be very soft, a bit thicker than cake batter. Cover it in plastic wrap and stick it in the fridge for several hours, or if you want to speed things up a bit, in the freezer for 30 minutes to an hour.
- Once the dough has chilled, preheat the oven to 350°F . Line your cookie pans with parchment paper.
- Working in batches so that your chilled dough stays firm, roll it out to about 4mm/ 1/8 in thick. Cut with a round cutter about 3in/ 8 cm in diameter. I used a dumpling maker, so I cut it with the base. If doing half moons, place 1 tsp nutella in the centre of the round then fold over, pressing lightly to seal. If making full moons place about 2 tsp nutella in the centre of a round, top with another, then seal with a fork. Carefully transfer the cookies to your prepared sheets. Repeat with the rest of the dough
- Bake in the preheated oven for about 10 minutes. While still warm, dust lightly with icing sugar, then transfer to a wire rack to cool completely.