This is my all-time favorite gingersnap recipe. Yup, I said it: I’m playing favorites.
I’ve made many ginger cookies over the years, but this one takes the proverbial cake (cookie cake, maybe?). Because when it comes to gingersnaps, I like ’em spicy. And thanks to a generous dose of fresh ginger, this gingersnap gives a good bit of bite in every, well, bite. Fresh ginger, cloves and cinnamon work together for a truly excellent dough. Then you roll these cookies in sugar and ground ginger so they get a nice crackly top.
All that goodness… and we haven’t even talked about the Nutella middles yet! The gingersnap dough would be great on its own, but Broma Bakery blogger Sarah didn’t stop there: she also stuffed the dough with balls of Nutella. So every time you chomp into a cookie, you get your spicy ginger base and then a surprise wallop of hazelnut, chocolatey goodness.
Now, if you read this blog regularly, you know I love stuffing cookies. I’ve stuffed cookie butter, caramels, Thin Mints–all winners! And yet, this Nutella-Stuffed Gingersnap is one of my favorite cookies of 2016. I brought these to a cookie swap last week, and my friends commented that it’s an unusual combo, but just makes so much sense when you think about it. So why don’t you think about it for a minute… then race to the store for some fresh ginger, and make these cookies!
Make sure to follow the step where you freeze your Nutella for a bit. This makes it much easier to stuff the cookies, since room temp Nutella can be a nightmare to work with. You can play around with the size of Nutella balls to achieve your desired cookie/Nutella ratio.
One last tip: If you have extra ginger when you’re done with these, go make these Chocolate Ginger Cookies next. You’ll be the hit of your next cookie exchange!
Original recipe: Broma Bakery. I’ve rewritten things a bit and added commentary.
Yield: 18 cookies if you use 1/2 tablespoon of Nutella per cookie. Depending on your cookie/Nutella ratio, you’ll get a different number of cookies out of this.
Total Time: 50 minutes, including the time to freeze your Nutella balls
Cook Time: 9-10 minutes
- 1 cup plus 2 tbsp Nutella
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup dark molasses
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 tsp chopped, peeled fresh ginger
- 2 cups flour
- 1½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- ¼ tsp cloves
- ½ cup granulated sugar
- 1 tsp powdered ginger
Prep your Nutella
Line a flat plate with parchment paper. Scoop 1/2 tablespoon balls of Nutella onto the cookie sheet, squishing down each ball a bit so it’s a little flatter. Repeat until you’re out of Nutella. Put your plate in the freezer at least 15 minutes, until the balls are fully firm.
Make your cookies
- Preheat your oven to 350F
- Prep your ginger: peel it, then chop it into tiny bits and measure it out
- In a large bowl, combine butter, sugar, molasses, egg, vanilla and fresh ginger
- Use a separate bowl to mix your flour, baking soda, cinnamon, salt and cloves
- Fold your dry ingredients into the bowl with the wet ingredients, stirring with a wooden spoon until combine
- Take out your plate of Nutella balls, and let’s start stuffing!
- Scoop out about an ounce of dough and break it apart into two halves, then put the Nutella ball inside. Pinch around the edges so the Nutella is totally sealed in the middle. You might need to “patch” your dough with additional dough to get the Nutella totally sealed in there. Once it’s sealed, roll it in your hands a little to make sure it’s round. Then, place the dough mound on your cookie sheet and press down flatten it slightly. Each mound should be about 3/4 inch thick
- Repeat this process until you’re out of Nutella or dough… whichever comes first. I got 18 cookies, but had a couple extra Nutella balls because of the dough/Nutella ratio
- Mix together your sugar and ground ginger topping
- Dip each flattened cookie into the coating, then place it back on your prepared baking sheet. Try to do 1 cookie sheet at a time so your cookies crack properly
- Bake each sheet of cookies for 9-10 minutes. Mine took 9. Watch your bake time so the cookies stay soft!
Straight out of the oven, the Nutella is warm and gooey. These keep really well–the Nutella firms up a bit over time, but you can always pop it back in the microwave for a gooey center. These also freeze nicely so you can keep a few around for later!
I’ll share more cookie ideas next week, but you can check out my Cookie Swap Season Pinterest board in the meantime!