Nutella Swirl Sugar Cookies
Most of my cookies are created by accident. I wish I could say that I spend days and days thinking about combinations and recipes formulas… but, I’m not that smart. Usually what happens is I have an overwhelming craving for cookies late at night… and I just throw some stuff into one of my tried and true cookie base recipes and cross my fingers that it turns out ok. Sometimes it works – case in point… the Nutella Swirl Sugar Cookie.
One night I happened to have Nutella (duh), some goat cheese and some hazelnut extract… and this cookie was born. You’re welcome, world.
I know Nutella is a “thing” these days and it may just be a “thing” that is on it’s way out, like any other culinary fad. But I’ll never accept that – it’s just too damn good to NOT be in regular rotation in your kitchen. And by regular rotation, I mean a spoonful of Nutella a day never hurt anyone.
This recipe is a simple sugar cookie base kicked up a notch with goat cheese and both vanilla and hazelnut extracts. YUM.
I am a nut about baking measurements and always weigh out my main ingredients so that my cookies turn out the same every time. Everyone measures differently and the slightest variance in the amount of flour/sugar, etc can drastically change the end product. So, I will give you both weight and measure amounts in this recipe – but I strongly encourage you to find an inexpensive kitchen scale that allows you to zero out amounts after each ingredient addition.
Here’s what you need to do:
In the bowl of your mixer, measure out your room temperature butter, sugar and goat cheese.
Beat on medium high speed for 2-3 minutes, until the mixture is pale and fluffy.
At this point, add the egg, vanilla and hazelnut extracts. Beat on medium high speed for 8 minutes. The longer mix time is so that the sugar has time to bore thousands of little holes into the butter and create an unbelievably light and fluffy cookie. After the 8 minutes, add the flour, baking soda, baking powder and salt to the mixing bowl.
Mix in the dry ingredients ONLY until just combined. Do not overmix this step or you will start to develop the gluten in the flour and your cookies will come out more chewy than fluffy. NOT good… don’t mess this up.
Remove the bowl from the mixer and scrape down the sides with a spatula. Add the Nutella and gently fold into the cookie dough. Be careful to not mix it all the way in, you want the Nutella to form ribbons in the dough.
Using a 1/4 cup scoop, place the prepared cookie dough about 2 inches apart on a parchment lined baking sheet. I can fit 6 cookies on each sheet.
And this is the best part – right? Kids know when the bowl is ready to be licked – they come running like a dog who hears the peanut butter jar being opened.
Or – like Luna when she smells cookie batter…
Who am I kidding, Luna lives in the kitchen. For moments just like this one.
Bake at 375 degrees for 16-18 minutes, just until the bottom edge starts to brown slightly. Remove from the oven and allow to cool completely on the baking sheet.
It’s pretty obvious how my kids feel about this cookie. Especially my son, Reagan. He HATES posing for pictures, but it was the only way he was going to get a cookie… so you KNOW he loves these babies.
My Rylee, loves the cookies AND the camera. So, no issues there.
Gosh, I sure love my babies – aren’t they beautiful?
You should definitely make these cookies ASAP. They’ll make your life better… I promise.
Nutella Swirl Sugar Cookies
*makes about 16 large cookies
For a printable version of this recipe, click this link: Nutella Swirl Sugar Cookies
227 grams butter, at room temperature (2 sticks)
248 grams sugar (1 ¼ cups)
57 grams goat cheese (1/4 cup)
1 lg egg
1 tsp vanilla extract
¼ tsp hazelnut extract
361 grams all purpose flour (3 cups)
1 tsp baking powder
¼ tsp baking soda
¾ tbsp kosher salt
½ cup Nutella
- Preheat your oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and goat cheese on medium high speed for 2-3 minutes, until light and fluffy.
- Add the egg, vanilla and hazelnut extract to the bowl and beat, starting on low and gradually moving up to medium high speed, for 8 minutes.
- In a medium bowl, combine the flour, baking powder, baking soda and salt and whisk to combine. Add to the mixing bowl and beat on medium speed just until combined. Do not over-mix this step!
- Remove the bowl from the mixer and scrape down the sides with a spatula. Add the Nutella to the bowl and fold in gently. Do not stir… use your spatula to fold from the bottom, combining the Nutella and cookie dough until there are ribbons of Nutella throughout.
- Using a ¼ cup measuring cup or ice cream scoop, scoop the cookie dough onto your prepared baking sheets, placing about 1-2 inches apart. I can fit six cookies on one baking sheet.
- Bake for 16-18 minutes until the cookies just start to brown around the bottom edge. Remove from the oven and allow to cool completely on the baking sheet.
*These cookies can be prepared in advance and frozen on the baking sheets and covered well in plastic wrap. Bake straight from the freezer and add a minute or two to the baking time.
Food styling by Abbye and Lindsey. All photos ©Lindsey Edwards.