These Nutella shortbread sandwich cookies are a must for all my Nutella lovers! Made with toasted hazelnuts, two buttery shortbread cookies come together to sandwich a layer of decadent hazelnut chocolate spread in every bite.
With flavors that feel cozy, and irresistibly chocolatey, these Nutella shortbread cookies are not to be missed in this year’s holiday baking lineup!
I first published my Nutella shortbread sandwich cookies in 2018, and today it’s getting a glow-up! Each buttery shortbread cookie is made with finely pulverized hazelnuts in the dough for extra nutty flavors, which pairs wonderfully with the hazelnut chocolate spread.
These festive sandwich cookies are perfect for the holiday season, whether you’re gifting homemade treats, stuffing a Christmas cookie box, or baking something decadent for friends and family.
If you’re serving an assortment of cookies, I recommend adding these favorites: Pistachio Shortbread Cookies, Raspberry Thumbprint Cookies, or even more hazelnut-inspired treats like my Nutella Stuffed Cookies!
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Why I Love This Recipe
- A Nutella lover’s dream. The chocolate and hazelnut combination is on full display!
- Amazing texture. Buttery, melt-in-your-mouth cookie crumb with a velvety smooth filling.
- Easy and impressive. Nothing complicated here. My Nutella shortbread cookie recipe is straightforward and make-ahead friendly.
Ingredient Notes
You only need simple pantry ingredients and toasted hazelnuts to make this recipe. Below, I included a few notes from recipe testing that I hope you find helpful.
- Chocolate hazelnut spread: Can’t have Nutella shortbread cookies without it! You can use any brand you prefer. For 12 sandwich cookies, you need a 13-ounce jar.
- Hazelnuts: Toasted. Finely crushed hazelnuts add incredible hazelnutty flavors right into the shortbread cookies. Substitution: Almonds.
- All purpose flour: Measure using the spoon-and-level method. It’s important not to overuse the flour, otherwise your cookies will end up dry and crumbly.
- Unsalted butter: Bring 2 standard sticks out to room temperature to soften well.
- Granulated sugar: For sweetness and texture.
- Vanilla extract and salt: Just a little to enhance the taste of the shortbread cookie dough. Salt brings out flavors in baked goods.
- Confectioner’s sugar: A snowy dusting at the end!
Ingredient quantities are listed in the recipe card down below, as always. Love Nutella? Why not make a gorgeous Nutella banana bread too?!
How to Make Nutella Shortbread Cookies
For these cookies, be sure to start with room temperature ingredients, especially the softened butter so it mixes well. Let’s make it!
Step 1 | Pulse hazelnuts and whisk ingredients
Toast the hazelnuts in a skillet over medium heat until fragrant, then transfer them to a food processor and pulse until finely ground. Then, add the ground hazelnuts to the flour and salt and whisk to combine. Also, line two baking sheets with parchment paper and set them aside.
Step 2 | Make the dough and chill
In a stand mixer or using an electric mixer, beat the softened butter and sugar using medium-high speed for about 3 minutes until light and fluffy, scraping the sides of the bowl. Mix in the vanilla, and then add the dry ingredients from the previous step. Mix to combine without over-mixing, until you get a dough.
Transfer the dough onto a sheet of cling wrap. Wrap semi-loosely, then use a rolling pin to roll it into a disk, about ½-inch thick. Chill in the fridge for at least an hour or up to 3 days.
Step 3 | Roll and cut out the dough
When ready, flour a rolling pin and roll out the chilled dough on a lightly floured work surface to a ¼-inch thinness. Use a cookie cutter to cut the cookies out of the dough. It’s a very forgiving dough. If it breaks as you roll it out, pinch it back together.
Carefully arrange them on the prepared baking sheets. Cover with parchment paper and let them chill in the fridge for 30 minutes or overnight.
Step 4 | Bake shortbread cookies
As the cookie dough is chilling, preheat the oven to 350°F. Then, place the cookie sheet in the oven to bake for 8-10 minutes until they’re set. They should be slightly golden brown around the edges and look a bit pale on top.
Step 5 | Assemble
Allow them to cool completely before assembling. Pipe the Nutella onto half of the cookies. Use the remaining cookies to place on top to make sandwich cookies.
Dust your Nutella shortbread sandwich cookies with confectioner’s sugar (like Christmas snow!) and enjoy.
Tips for Success
- Don’t skip the chilling time. Shortbread should always be baked chilled to prevent spreading and to ensure the cookies hold their crisp edges.
- Roll the dough evenly. Make sure the dough is an even thickness so all cookies bake evenly.
- I use fluted round cookie cutters for a classic, elegant look, but any shape works.
- Wait until the baked shortbread cookies are fully cooled down before assembling, otherwise it can get messy.
- If you prefer to spread the nutella, rather than pipe, use a knife or offset spatula and work gently to ensure the cookies don’t break.
Recipe FAQs
I use 2-2.5 inch round fluted cookie cutters. Metal gives the cleanest edges. However, any size or shape will work.
The best way is to ensure it’s been chilled, but not too cold, it should still be easy to roll. Flour your rolling pin and roll out the dough on a lightly floured surface. If it does break, however, just push it back together and continue rolling. It’s a very forgiving dough.
This is one of the reasons that chilling the dough is so important. It helps keep the structure so they don’t spread.
This is most likely due to too much flour, the hazelnuts being too coarse, or the butter wasn’t creamed enough. Use fine crumbs and whip the butter long enough until it’s light and fluffy.
Holiday Gifting and Storage Tips
Gifting: Nutella shortbread cookies look great stacked in adorable treat boxes. I would layer them with parchment paper to prevent sticking. You could also wrap them in decorative bags tied with a festive ribbon. Don’t forget to include our classic Graham Cracker Toffee in your box!
Storage: These cookies will stay fresh when kept airtight at room temperature for up to 4 days. It’s best to keep them in a cool dry area so the filling doesn’t get too soft.
Freezing: Freeze them for up to 2 months, with parchment paper in between each cookie so they don’t stick. When you’re ready to eat, thaw for about 1-2 hours and enjoy!
More Holiday Treats
Include some of these treats in your holiday baking rotation! I like them all, but I gotta say, the sea salt chocolate chip cookies are a classic favorite!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Nutella Shortbread Sandwich Cookies
Equipment
- Sheet pan use 2
- Cookie cutters
Ingredients
- ½ cup hazelnuts
- 2 cups all-purpose flour - spooned and leveled
- ½ teaspoon Kosher salt
- 1 cup unsalted butter - at room temperature, equiv to 2 standard sticks
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 13 ounces Nutella (chocolate hazelnut spread)
- Confectioners' sugar - for dusting
Instructions
- Line two large baking sheets with parchment paper or silpat mat. Set aside.
- Toast and pulse the hazelnuts: Warm them in a skillet over medium heat until fragrant. Then, transfer to a food processor and pulse until finely ground. Set aside.
- Dry ingredients: In a medium bowl, whisk together the the pulsed hazelnuts, all-purpose flour and and salt. Set aside.
- Make dough: In a stand mixer or electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 3 minutes, then mix in the vanilla extract. Next, add the prepared dry ingredients and continue mixing over medium speed just until incorporated, don’t overmix. The dough will be moist a a bit sticky.
- Chill dough: Transfer the dough onto plastic wrap. With another sheet of plastic wrap on top, roll it into a ½-inch-thick disk. Wrap and chill for at least 1 hour or up to 3 days ahead.
- Roll out dough: Dust some flour on your working surface. Using a floured rolling pin, roll the chilled dough to ¼-inch thickness. If the dough breaks, just press it back together – it’s a very forgiving dough. Cut out cookies using your preferred cutter (a 2½-inch fluted round cutter works well). Carefully arrange on the lined baking sheets, making sure they are spaced out since they will expand a little.
- Chill again: Cover with parchment paper and let the cut out dough chill in the fridge for 30 minutes. This will help them maintain their shape.
- Meanwhile, preheat your oven to 350°F.
- Bake: Bake the cookies for 9-11 minutes, or until set and slightly golden brown around the edges. They may look a bit pale on top, that’s fine. Let them cool completely on a wire rack before assembling. Tip: If you want them a little crunchier, bake for an additional 1-2 minutes.
- Assemble: Pipe Nutella or chocolate hazelnut spread onto half the cookies and sandwich with the remaining cookies. Dust them with confectioners’ sugar and enjoy!
Notes
- Hazelnuts: If you can’t find hazelnuts, you can use almonds.
- Chilling matters: Chill the dough before rolling and again after cutting. This prevents spreading and keeps the shape of the edges.
- This is a forgiving dough. If it breaks or cracks, press the dough back together and continue rolling.
- Use parchment paper or a silpat mat to break to prevent sticking.
- How to tell if the shortbread cookies are done: The edges should be slightly browned and the tops will be a bit pale for a soft, buttery texture. If you want them crunchier, bake for an extra 1-2 minutes.
- Dough: Can be made and refrigerated for up to 3 days.
- Baked cookies: Unfilled cookies can be baked up to 3 days ahead and stored airtight at room temperature.
- Store cookies in airtight cookie containers for up to 5 days.
- Freezing: Freeze assembled cookies for up to 2 months with parchment between layers. Thaw at room temperature before serving.
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