Gingerbread Cookies
Deliciously spiced gingerbread cookies filled with Nutella, perfect for the holiday season or year-round enjoyment.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup molasses
Filling and Decoration
- 1 cup Nutella (for filling)
- red and green sprinkles (for decorating)
Instructions
Preparation
- Start by gathering all your ingredients and measuring them accurately.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, and salt.
- In another bowl, cream the softened butter with brown sugar and granulated sugar until fluffy.
- Add the egg and molasses to the butter mixture and mix until fully combined.
- Gradually fold the dry mixture into the wet ingredients until a soft dough forms.
Chill and Roll
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to about ¼-inch thickness.
- Cut out shapes using cookie cutters and place them on a parchment-lined baking sheet.
Baking and Decorating
- Bake in the preheated oven for 8-10 minutes until edges are firm but centers remain soft.
- Once cooled, fill half of the cookies with Nutella and sandwich them with another cookie.
- Decorate the tops with sprinkles for a festive touch.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.