Nutella Sandwich Cookies are the perfect little bite. Tender hazelnut cookies are sandwiched with chocolate-hazelnut filling. Just a hint of rum gives the cookie a special flavor.
These cookies are a simple variation of my traditional Linzer Cookies. The main switch I made was using ground hazelnuts instead of almonds and instead of filling the cookies with raspberry preserves, these babies are filled with my homemade Nutella.
Of course you can use store-bought Nutella, but once you try the homemade stuff, you’ll never go back.
A pinch of cinnamon highlights the chocolate and hazelnut flavors and the rum kick everything up a notch.
As I’ve said a million and one times, alcohol enhances other flavors. It doesn’t take much. We don’t need a boozy flavor (not that there’s anything wrong with boozy flavor!).
Tips for making Nutella Sandwich Cookies (Chocolate Hazelnut Cookies)
- You can use store bought Nutella to fill these cookies, but I urge you to give the homemade stuff a try. It’s super easy to make and tastes world’s better. The recipe is at the bottom of the page.
- To work ahead, you can make the dough and refrigerate it several days before rolling.
- The unbaked cookies can be layered with parchment paper then refrigerated for several days or frozen for several months.
- Frozen unbaked cookies can go straight from the freezer to the oven. Add 1-2 minutes to the baking time.
- Make sure to roll dough very thin, 1/8″. Otherwise the sandwiched cookies will be too thick.
- Bake just until the edges are golden brown. Keep an eye on them. Because they’re so thin they brown very quickly.
- Let the cookies cool before handling. They are quite fragile when warm.
- In a covered container, the cookies will keep up to a week. In fact, I like them best after a day when they’ve had time to soften and meld with the filling.
- 3/4 cup (3.75 oz, 105g) all-purpose flour, plus more for rolling
- 1/8 teaspoon of salt
- 1/8 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (3 oz, 84g) unsalted butter, softened
- 3/4 cup (3 oz, 84g) confectioners' sugar
- 1/4 cup (1 oz, 28g) finely ground hazelnuts
- 1 large egg yolk
- 1/2 tablespoon dark rum
- 1/2 teaspoon vanilla extract
- 1 cup homemade or store bought Nutella
- Sift together the flour, baking soda and cinnamon. Set aside
- Cream the butter and sugar until the mixture lightens in color and is aerated, about 2 minutes. Scrape the bowl thoroughly. Add the ground hazelnuts. Add the egg yolk, vanilla and rum and mix just until combined. Scrape the bowl thoroughly. With the mixer running on low speed, slowly add the flour mixture.
- Turn the dough out onto a lightly floured surface and knead lightly to finish combining the ingredients. Form the dough into a disc. Wrap and refrigerate for several hours until chilled and firm.
- Preheat the oven to 350°F. Line two 1/2 sheet pans with parchment paper.
- Remove the dough from the refrigerator. Knead the dough briefly to soften just a bit. Roll the dough to 1/8" thick and use a cookie cutter (whatever shape you prefer) to cut out cookies. Set the cookies onto one of the prepared sheet pans, spaced 1/4" apart.
- Reroll the scraps and continue cutting until the dough is gone. If the dough gets too soft to roll return it to the refrigerator to firm up.
- Bake until lightly golden around the edges, about 7-8 minutes. Turn the trays after 5 minutes through the baking time. Cool completely.
- Flip half the cookies over so the flat side is facing up. Spread or pipe a layer of Nutella over each cookie bottom.
- Carefully place a cookie top onto each cookie bottom to form a sandwich and press together.
The cookies keep for several days in a covered container at room temperature. I actually prefer them the second day when they've softened just a bit.
The yield will vary based on the shape and size of the cookie cutter.
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