There are still a few days left until Halloween, and if you are looking for a cute idea for your children’s themed party, here is the recipe for Halloween Nutella cookies.
Success is guaranteed!!
They are easy and quick to make and, I would add, also a lot of fun.
I used Decora cutters (affiliate links to tools are provided) in the shape of pumpkin, ghost, and skull, but there are many other spookily beautiful ones that you can color or decorate in countless different ways.
Now take a minute to read the recipe and then… let’s COOK and EAT!!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day 21 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar (+ extra for dusting)
- 2/3 cup butter (chopped into small pieces and cold)
- 1 egg (at room temperature)
- 1 packet vanillin
- as needed Nutella®
- A few drops food coloring (orange)
Tools
- 1 Rolling Pin with spacers
- Cookie Cutters Halloween themed
- 1 Baking Sheet
- Parchment Paper
- 1 Cooling Rack
- 1 Knife
Steps
To prepare the shortcrust pastry for the Halloween cookies, mix all the ingredients together (except for the Nutella and food coloring), until perfectly combined. Work quickly with your fingertips to avoid warming the dough too much.
Once the dough is ready, separate 1/3 from the main portion, add a few drops of food coloring, and knead until the color is uniform.
Wrap both portions of dough in plastic wrap and refrigerate for 30 minutes.
After refrigeration, dust your work surface with a thin layer of flour and roll out the colored dough to a thickness of 1/12 inch, then use a cookie cutter to shape pumpkin cookies. For half of the cookies, cut out eyes, nose, and mouth according to the pre-formed lines.
As you go, transfer the cookies to a baking sheet lined with parchment paper.
Roll out the uncolored dough and use skull and ghost cutters to form additional cookies. As with the pumpkins, for half of the cookies in each shape, cut out the pre-formed lines according to the cutter used.
Place the ghosts and skulls on the baking sheet lined with parchment paper and refrigerate for 15 minutes. This rest in the fridge helps maintain the shape during baking.
After this time, remove the baking sheet from the fridge and transfer it directly to a preheated oven.
Bake the Halloween cookies in a static oven at 356°F for 10-12 minutes.
Once baked, transfer them to a cooling rack to speed up the cooling process.
Finally, once cool, spread Nutella on the uncut cookies and top with the corresponding cut-out cookie so that Nutella oozes through the holes. Dust the ghosts and skulls with sugar.
Happy Halloween!! 👻👻
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