Nutella shortbread cookies are an irresistible temptation. Ideal for breakfast, a snack, or a sweet moment of indulgence, these cookies combine the simplicity of homemade shortcrust pastry with the unmistakable flavor of the world’s most beloved hazelnut spread.
Making them is simple and fun, perfect for doing together with kids. Just a few genuine ingredients like flour, sugar, eggs, butter, and, of course, a generous heart of Nutella. You can create many different shapes, like delicious sandwich cookies, cute pinwheels, or charming filled turnovers, and customize them with powdered sugar or chopped hazelnuts to make them even more special.
All that’s left is to turn on the oven and get ready to win everyone over with this delightful recipe!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Nutella Shortbread Cookies:
- 2 cups all-purpose flour
- 1 medium egg
- 2 medium egg yolks
- 2/3 cup softened butter
- 1/2 cup granulated sugar
- 1 tsp fine salt
- 1/2 lemon (zest)
- as needed Nutella
- as needed powdered sugar
Tools for Nutella Shortbread Cookies:
- 2 Bowls glass
- 1 Work surface
- 1 Baking sheet nonstick
- 1 Spatula
- 1 Knife
Steps for Preparing and Baking Nutella Shortbread Cookies:
First, prepare the shortcrust pastry (you can also prepare it the day before). In a bowl, mix the sifted flour with granulated sugar, salt, and lemon zest, or alternatively with orange zest, and stir well.
Now add the softened butter cut into pieces and start working the ingredients. When they begin to blend, add the previously beaten eggs.
Work the ingredients until you get a fairly homogeneous mixture, then transfer it to a work surface and knead it well until smooth and homogeneous. Cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
After the rest time, roll out a thin sheet and form rectangles about 11×7 inches. Place the rectangle with the long side in front of you, put spoonfuls of Nutella in the center and form a rectangle. Fold one side of the shortcrust pastry over the Nutella, then overlap the other side.
Cut the Nutella-filled pastry into pieces about 1.5 inches long, place them on a baking sheet, and continue with making the other cookies. Place the baking sheet in the refrigerator for 30 minutes.
Bake in a preheated oven at 350°F for about 15 minutes. Let the cookies cool, then dust with powdered sugar before serving.
FAQs (Frequently Asked Questions)
Can I use oil-based shortcrust pastry?
Absolutely, the result remains unchanged.
I don’t like Nutella. What can I use instead?
Pistachio cream, custard, or simply jam.
How long do Nutella cookies last?
When stored in an airtight container, they stay fresh for about 3-4 days.
Can I prepare the shortcrust in advance?
Absolutely! The shortcrust pastry can be prepared in advance and kept in the refrigerator for up to 2 days before use.
