Sugar cookies don’t have to be boring. Liven them up with Nutella and espresso buttercream frosting. These stuffed cookies are decadent and delicious.
Ingredients for cookies:
1/2 cup butter, softened
3 – cups powdered sugar
1 – large egg
1 1/2 – cups all-purpose flour
3/4 – tsp. baking powder
2 – tsp. vanilla extract
Nutella Hazelnut Spread
Add the softened butter and 1 cup powdered sugar to a large mixing bowl, and beat until creamy about 5 minutes.
Add the egg and vanilla and continue to mix until incorporated, about 30 seconds.
Next add the baking powder and flour, slowly mix until well incorporated.
Remove the cookie dough to a bowl, cover with plastic wrap and chill in the refrigerator for 15 minutes. This will make the dough easier to roll out.
While the dough is chilling, preheat the oven to 375°
Remove the dough from the refrigerator and turn out onto a lightly floured piece of parchment paper. Roll the dough to a 1/4” thickness.
Using a 2” cooking cutter, cut rounds and place them on a cookie sheet lined with parchment paper. If the dough is sticking, dip the cookie cutter into the flour.
Remove the excess dough from around the cookies, and roll it out and repeat the process until you use up all the dough.
Place the cookies about 2” apart and bake for 10 – 12 minutes until lightly browned.
Set aside to cool completely.
While the cookies are cooling, make the buttercream frosting. The key to a smooth and creamy buttercream icing is not to be in a hurry. Take the time to whip the butter for at least 5 minutes before adding in the sugar, and an additional 4-5 minutes after adding the sugar.
Ingredients for frosting:
1 1/2 – cups butter, softened
2 1/2 – cups powdered sugar
2 – tsp. vanilla extract
1 1/2 – tsp. instant espresso
Put the softened butter into a large mixing bowl and blend on high for about 5 minutes to make smooth and creamy. Stop the mixer a few times to scrap down the sides to be sure to incorporate everything.
Add the powdered sugar 1 cup at a time and mix about 2 minutes on high with each cup.
In a small bowl, add the instant espresso and vanilla. Stir to dissolve the coffee. When the powdered sugar is completely incorporated and the icing is smooth and creamy, add the espresso mixture and blend one minute more. Half way through, stop the mixer and scrape down the sides of the bowl.
Assemble the cookies:
Make the cookie sandwiches by spreading the Nutella on the bottom of a cookie and top with another. Once all the sandwiches are made, ice the tops. You can use an icing piping bag or applicator or simply spread the icing on the tops with a butter knife.
Sprinkle the tops with Cacoa or chopped chocolate pieces (optional).
Makes 16 cookie sandwiches.