These cookies bring together the warm spices of gingerbread with a deliciously creamy Nutella® center for a festive treat everyone will love. Perfect for sharing during the holidays or any cozy occasion.
Start by mixing the butter, honey, and brown sugar together in a bowl until well combined. Then, stir in the egg yolk. In another bowl, whisk together the flour, baking soda, gingerbread spice mix, and salt. Gradually add the dry ingredients to the butter mixture and knead the dough for about a minute. Wrap it up in plastic wrap and pop it in the fridge for an hour to chill.
When you're ready, preheat the oven to 320°F. Roll the dough out between two sheets of parchment paper until it’s about 1/6-inch thick. Use a small gingerbread man cookie cutter (or something similar like a glass) to cut out your shapes. Arrange the cookies on a parchment-lined baking sheet and bake them in the middle of the oven for 8 to 9 minutes, until they just start to turn golden around the edges.
Let the cookies cool completely on a wire rack. Once cooled, spread about a teaspoon and a quarter of Nutella on the back of one cookie, then sandwich it with another. For the icing, mix confectioners’ sugar with lemon juice a little at a time until you get a smooth paste. Spoon this into a piping bag and decorate your cookie sandwiches however you like. Enjoy!
- Chill the dough before rolling to prevent it from sticking or spreading too much.
- Use cookie cutters dipped in flour to get clean shapes without sticking.
- Bake the cookies just until the edges turn golden to keep them soft inside.
These cookies combine the warm spices of gingerbread with the rich, creamy taste of hazelnut spread. They are fun to make and perfect for sharing during the holiday season. The soft texture and sweet flavor will delight both kids and adults.
Serve these cookies with a glass of cold milk, hot chocolate, or a warm cup of tea. They also make a lovely gift when wrapped in clear bags tied with festive ribbons. Adding a sprinkle of powdered sugar can give them a pretty finishing touch.
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, place a slice of bread in the container to maintain moisture. You can also freeze the baked cookies for up to three months and thaw before serving.
