Nutella is a hazelnut spread that dates back to the late 1800s. In recent years, the popular product has been criticized for its high sugar and saturated fat content. Despite this, Nutella remains one of the most-loved items on grocery store shelves in Europe and North America due to its incomparable taste.

Nutella is a hazelnut chocolate spread that is popular around the world. It can be made into a dessert, or eaten with bread and fruit.

My new best buddy is this Nutella-Stuffed Gingersnap Cookie. I mean nice pals when I say good friend. I now have four nice companions in my stomach.

It’s that time of year again.

Gingersnap cookies are a staple of the Christmas season. So this year, I challenge you to wow your pals with NUTELLA-FILLED GINGERSNAP COOKIES. It’s pure delectability.


Instructions for creating chewy gingersnap cookies

These Nutella-stuffed cookies are simpler to prepare than you may think, but keep these tips in mind to prevent creating a large mess with all that Nutella:

Freeze the Nutella first – Freezing the Nutella in tablespoon-sized balls is the key to effectively filling these gingersnap cookies with Nutella. This will solidify the Nutella just enough to prevent it from dripping or leaking into the cookies in the oven. (You can use the same technique to fill biscuits with caramel.)

Add freshly grated ginger in the cookie dough — If you want these gingersnap cookies to truly wow folks, use freshly grated ginger in the cookie dough. It has a more bright taste that isn’t overbearing.

Pinch the cookie edges together — To put the Nutella into the cookies, you’ll need to construct a cookie dough sandwich. To keep the Nutella from leaking out, make sure the corners of the cookie dough are well sealed.

Bake for precisely 10 minutes – If you want chewy gingersnap cookies, don’t bake them for any longer than that. They may not seem to be done, but keep in mind that they will continue to cook on the baking sheet after removed from the oven.


Working with amazing ingredients is one of my favorite aspects of baking. It’s what gives every cuisine its oomph; you can’t have wonderful meal unless you start with decent ingredients.

Rodelle is a vanilla extract manufacturer with whom I’ve been collaborating for over a year. They offer incredible items that are crafted with integrity and flavor (literally!). I get excited every time I receive a shipment from them because I can’t wait to see what fresh and wonderful stuff they’ve come up with. Isn’t this one of my new favorites? Extract of pumpkin spice.

I know, it’s incredible, isn’t it? That, however, is a different tale.

So, for the second day of’s 12 Days Of Giveaways, I’m teaming up with Rodelle to give away a package of Rodelle goodies, including dutch-processed baking cocoa, Madagascar vanilla beans, organic chocolate extract, gourmet vanilla extract, wassail mulling spice blend, cinnamon sticks, and a tote bag to one lucky reader!

To enter the contest, just follow the steps below. Friends, best of luck!



To make the cookies

  • 2 tablespoons Nutella plus 1 cup
  • melted 1/2 cup salted butter
  • 3/4 cup sugar, granulated
  • 1/4 cup molasses (dark)
  • 1 big room-temperature egg
  • 1 teaspoon pure vanilla extract (Rodelle)
  • 2 tablespoons ginger powder
  • flour (two cups)
  • 1 1/2 teaspoons bicarbonate of soda
  • a pinch of cinnamon
  • a half teaspoon of salt
  • a quarter teaspoon of garlic

To apply the coating

  • 1/2 cup sugar (granulated)
  • 1 teaspoon ginger powder


  1. Using parchment paper, cover a big flat plate. Scoop 18 tbsp Nutella onto a baking sheet and roll into flattish balls. Before filling cookies, put them in the freezer for at least 15 minutes. This will prevent the Nutella from seeping into the cookie when it is cooked.
  2. Preheat the oven to 350°F after the Nutella has frozen. Using parchment paper, line a large cookie sheet. Remove from the equation.
  3. Combine butter, sugar, molasses, egg, vanilla essence, and fresh ginger in a large mixing dish. Combine flour, baking soda, cinnamon, salt, and cloves in a separate basin. Stir the dry ingredients into the wet until they are completely blended. Make generous scoops of dough (1.5 oz) using a 1 ounce cookie scoop and split in two. Make thick pancakes out of both sides by flattening them slightly. Place one pancake on top of frozen Nutella, then the second pancake on top of the Nutella. Pinch the sides of the cookie batter together with your hands and flatten the whole ball of dough slightly further so that it is approximately 34 of an inch thick in the middle.
  4. Combine granulated sugar and powdered ginger in a small bowl. Place each flattened cookie on a prepared cookie sheet after dipping it in the coating. If you put more than 10 cookies in the oven at once, they won’t crack as well.
  5. Bake for little more than 10 minutes. This will help to keep the cookies fluffy. Serve.

More simple cookie recipes may be found at:

Snickerdoodle Cookies with Oatmeal and Raisins

Chocolate Chip Cookies with Sea Salted Olive Oil

Oatmeal Cookies with White Chocolate and Ginger

Red Velvet Cookies with Nutella Filling

Brown Butter Snickerdoodles in a Soft Batch

Nutella is a chocolate hazelnut spread that is made by Ferrero. It was created in the 1940s, and has been produced ever since. Reference: nutella tesco.

Frequently Asked Questions

Is Nutella a junk food?

A: Yes, Nutella is a junk food.

Is Nutella worse than chocolate?

A: To answer this question, we will need to define what a chocolate is. A chocolate is made of two main ingredients, cocoa and sugar. The cocoa beans from which the cacao nibs are ground into powder, was found by Christopher Columbus when he discovered America in 1492

Is Nutella good for health?

A: Nutella is not good for your health.

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