nutella swirled snickerdoodles
Yay, Friday snickies!
Rounding out my 2022 cookie box with Nutella Swirled Snickerdoodles. Snickies are J’s favorite cookie and one which he actively seeks if we happen upon a bakery. Man’s got good taste, and these as a result were definitely his favorite of the bunch.
I’m typically one who seeks out chocolate of any kind, so when you combine the snickerdoodle with a big swirl of Nutella, you’ve alerted my senses. These are everything you want and need in a treat: soft, laced with cinnamon, finished with the milky flavor of Nutella. A sprinkle of flaky salt atop finishes off the perfect scene.
I handed off a couple mini cookie boxes the other day, one to a coworker who initially asked if he could buy one off me – the cookies weren’t fresh at that point so no way in hell I could ask money for a sampling – and one to a friend of mine that rolls through my shop most days. I love nothing more than the gift-giving part of this season. I’ve become rather dreadful at accepting presents, I just want to spoil everyone else and don’t really need much myself. So, I find that the most Christmasy vibes enter when I’m able to make someone else smile a bit.
That said, if you’re in that same boat and want a small way to make someone’s day, why not bake a batch of cookies? Any from my box will do, but this one is pretty excellent. I know very few people (unless they’re allergic, which is ass) who don’t run around with their tongues lulling out when the word “Nutella” hits their ears.
Swirly Twirly
The key to snickerdoodle dough is cream of tartar. I’m not sure how anyone can bake a cookie and call it a snickerdoodle without that ingredient. It’s a stabilizer you can buy at any major grocery store that gives the doodle its characteristic dimples and chew. So get yourself some. V important to a quality snickie.
Aside from that, the process is pretty typical of a cookie. Cream butter and sugars, throw in a couple eggs, some vanilla. Add flour, the tartar, baking soda, and salt. I found that this dough needed a couple tablespoons more flour depending on how the weather was that particular baking day. During normal conditions, 2 1/4 cups flour was enough, but on a really humid rainy day I needed 2 1/3. So, judge by the texture of the dough before you add the Nutella. If it sticks too much to your hands, add more flour.
After you’ve adjusted the flour as needed, use a spatula to swirl in the Nutella. Don’t mix it so much that the pretty streaks vanish, you still want to see some of them.
Roll the dough into balls and toss in some cinnamon sugar to give that sparkly glow we love in the snickerdoodle. Plop on a baking sheet and bake. I take the pan out of the oven about 8 minutes in and bang it on the counter. Method I love doing to flatten the tops and make the cookies crinkle even more. Finish baking until the edges are set but the center is still a bit doughy.
After they’ve cooled up a bit, pile them on a platter and dive in! They also keep very well at room temp for up to 5 days, fridge for a week, and freezer for a few months. So no sweat if you double up on the recipe because you want leftovers.
Now: do you have to use name band Nutella? No, any chocolate hazelnut spread will do. Nutella is just the most recognizable and financially feasible for most. Some brands may also have different textures and thicknesses, which might make your cookie behave differently. So keep that in mind.
All that said, nothing complex of difficult here. Just a good ole tasty snickerdoodle cookie. Happy baking!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookies for all manner of chocolate cravings:
Double Chocolate Espresso Cookies
Butterscotch Chocolate Chip Oatmeal Cookies
nutella swirled snickerdoodles
Ingredients
- 12 tbsp butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup Nutella
- 1/3 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and 1/3 cup white sugar until light and fluffy, about 2-3 minutes. Mix in the eggs one at a time, then the vanilla. Scrape down the edge of the bowl as needed with a spatula. Add the flour, cream of tartar, baking soda, and salt. Mix until just combined. If the dough seems sticky, add 1-3 tablespoons additional flour – you should be able to roll it pretty easily into the ball with just a tacky texture. Fold in the Nutella. Do not overmix – you want to see the swirls of Nutella in the dough.
- Toss together the sugar and ground cinnamon. Scoop out heaping 1 tablespoon sized amounts of dough and roll into a ball. Coat in the cinnamon sugar and set on the prepared baking sheet, leaving about 2 inches of space in between each cookie. Bake for 8 minutes, then remove the pan from the oven and tap firmly on the counter to flatten the tops. Return to bake 3-4 minutes longer until the edges are set but the centers are still a bit doughy. Let cool on the baking sheet, then transfer to a wire rack to cool completely. Eat, or store covered in the fridge for up to a week.
