Cinnamon Sugar Nutella Cookies

It’s the holidays. During the holidays, I feel like cooking and baking a lot more than I usually do, especially baking. I don’t know what it is. Maybe it’s because it’s cold outside and baking means you’re warm by the oven smelling the sweet aroma of some delicious cakes, cupcakes or cookies. I love to change around recipes and this stemmed from a Jam Thumbprint Cookie recipe that a coworker of mine baked. It gave me the idea to create this!

Cinnamon Sugar Nutella Cookies

What you need:

nutella (This is the hazelnut and chocolate spread. Yum! my fave!)

3 sticks of unsalted butter (melt)

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups flour

cinnamon sugar

1 egg mixed with a little water and beaten

1. Preheat oven to 350 degrees F.

2. Mix your melted butter, sugar and vanilla extract with a blender.

3. Add in your flour into your butter, sugar and vanilla extract.

4. Mix and knead dough thoroughly. If the dough feels dry add a little water or milk.

5. Spread on a baking sheet or board with some loose flour. Cover it with a plastic wrap and chill in the fridge for about 25-30 minutes.

6. Remove from fridge and start making your cookies. Roll the dough into small 1 inch balls. Press lightly in the palm of both your hands to flatten a little.

7. Dip cookie ball into the egg wash lightly then roll it in the cinnamon sugar.

8. Place balls on an ungreased baking sheet  or line it with aluminum foil.

9. Make an indentation at the top, middle of your cookie with your finger or another round object.

10. Bake for 10-15 minutes. Remove from oven and add Nutella to the indentation you created earlier.

11. Bake again for an additional 10 minutes. Enjoy!

* I experimented with the filling in the indentation and tried strawberry jam and sweet coconut jam. Be creative and try other fillings!