Biscoff Nutella Thumbprint Cookies

The recipe Biscoff Nutella Thumbprint Cookies could satisfy your Southern craving in approximately 45 minutes. This dessert has 98 calories, 1g of protein, and 5g of fat per serving. This recipe serves 40 and costs 22 cents per serving. It is brought to you by Handle the Heat. 163 people found this recipe to be tasty and satisfying. A mixture of egg, baking soda, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns an improvable spoonacular score of 4%. Try Nutella Thumbprint Cookies, Nutella Thumbprint Cookies, and Chocolate Nutella Thumbprint Cookies for similar recipes.

Servings: 40

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350°F. Line large baking sheets with parchment or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, and salt.In the bowl of an electric mixer beat the Biscoff spread and butter on medium speed until smooth. Add the sugars and beat until light in color and well combined. Add the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Bake until the cookies are puffy, about 10 minutes. Remove from oven and made indentations in the center of each cookie with the end of a wooden spoon. Return to the oven and continue to bake until the edges are just lightly golden, about 5 to 6 minutes more. Transfer the sheets to wire racks and let the cookies cool completely. Spoon or pipe the Nutella evenly among the cookie thumbprints. Serve or store in an airtight container at room temperature for up to 3 days.

 

Step by step:

1. Preheat the oven to 350°F. Line large baking sheets with parchment or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, and salt.In the bowl of an electric mixer beat the Biscoff spread and butter on medium speed until smooth.

2. Add the sugars and beat until light in color and well combined.

3. Add the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Scoop tablespoon-sized balls of dough onto the prepared baking sheet.

4. Bake until the cookies are puffy, about 10 minutes.

5. Remove from oven and made indentations in the center of each cookie with the end of a wooden spoon. Return to the oven and continue to bake until the edges are just lightly golden, about 5 to 6 minutes more.

6. Transfer the sheets to wire racks and let the cookies cool completely. Spoon or pipe the Nutella evenly among the cookie thumbprints.

7. Serve or store in an airtight container at room temperature for up to 3 days.

Nutrition Information:

covered percent of daily need