It’s been a beautiful week here in New York, and I’m so happy that I’ve been able to get outside and enjoy it. I’ve had the windows open, too, which kind of blows my mind because it’s not even the middle of February! I’m not complaining, though – they say we’re supposed to get some snow over the next few days, but you can’t phase me because Kramer and I are heading out to Aruba next week and I can’t wait. I honestly kind of hope that it snows a lot over the next few days; I want to get on that plane and fly away staring at piles of snow, only to end up in a land of beaches, palm trees, and drinks with those little umbrellas in them. After all, isn’t that what we all want?
I suppose this is now officially Sugar Cookie Week, although I don’t see a real problem with that, do you? These do take a pretty sharp left turn from the theme of the week, though, which has been Star Wars, what with my Meyer Lemon Yoda Sandwich Cookies and the Storm Trooper Sugar Cookies. I figured that, with Valentine’s Day coming up and all, I should make something for that, and nothing says “I love you” like Nutella! These are some of my favorite sugar cookies; they’re big, chewy, and best of all, they really do taste exactly like Nutella. Sometimes when you bake a flavored sugar cookie, that flavor doesn’t really come through, but these cookies are just bursting with Nutella flavor – it’s truly incredible and you’ll find yourself back again and again for “just one more”. Get ready to Valentine’s Day next week with these – you can even make them this weekend, as they will keep well in an airtight container until the big day.
What you’ll need.
Beat together your butter and sugar, then beat in your egg.
Add in your Nutella, vanilla, and flour mixture, and beat until just combined.
Separate the dough into 2 parts, wrap in plastic, and chill for at least 3 hours.
Cut your dough into your desired shapes on a lightly floured work surface, and bake at 375 degrees F for 10-11 minutes.
Allow to cool completely before icing – hey, nobody’s perfect! I bought this awful new parchment paper that started to roll as it heats (I know, right?), so a few of my cookies became causalities. I figure, hey, at least I get a few chef’s cookies out of it!
Whisk together your icing ingredients.
And drizzle away!
Allow the icing to set and enjoy.
Happy Valentine’s Day!
- 1⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temperature and cubed
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 egg, room temperature
- ¾ cup Nutella
- ¾ teaspoon vanilla extract
- icing, for decoration (recipe follows)
- 3 cups powdered sugar, sifted
- 2 teaspoons heavy cream or milk (you can also use water or lemon juice, but I wanted something creamier to go with the Nutella)
- 3-4 drops food coloring (optional)
- Whisk together your flour, salt, and baking soda. In the bowl of your mixer, beat together your cubed butter, brown sugar, and granulated sugar, then beat in your egg, scraping down the bowl as needed. Beat in your Nutella, then your vanilla, and finally, gradually beat in your flour mixture, until just moistened. Separate the dough into 2 balls, wrap in plastic wrap, and chill in the refrigerator for a minimum of 3 hours, or as long as overnight. This is important, or else the dough will be too soft to cut out (alternatively, if you don't plan to cut out your dough, you can just go ahead and bake it).
- When you are ready to bake, preheat your oven to 375 degrees F. Lightly flour a work surface, and roll out 1 ball of dough at a time to about ¼ to ½ inch thick, depending on how big you want your cookies to be. Cut them out into your desired shapes, and place on parchment lined baking trays. Bake for 10-11 minutes, or until mostly set (they may still be a bit soft looking in the middle, but that's okay because you want these to be sort of chewy).
- Allow the cookies to cool completely before icing. When they are cool, whisk together your powdered sugar and cream, water, or lemon juice. If you need the icing to be more fluid, add a few more drops of water at a time (not cream, as the icing won't set if you use too much) and whisk until it is the desired texture (you can also add more powdered sugar if it needs to be thicker). I wanted to use 2 different colors of icing, so at this point, I separated the white icing into two bowls, then colored one pink and one red. I simply placed my icing in a plastic baggie, cut off the tip, and drizzled the icing over the heart shaped cookies in a zig-zag pattern. Allow the cookies to sit out for a few hours to harden completely, then place in a sealable container, separated by sheets of parchment, and keep at room temperature or in the refrigerator for up to 3 days.