Nutella Thumbprint Cookies
  • 2 cups all-purpose flour
  • ¼ cup dark brown sugar
  • ½ cup white granulated sugar
  • 2 tablespoons almond milk (any milk, or cream will work)
  • 1 teaspoon vanilla extract
  • 2 eggs separate the yolks from the whites
  • 12 teaspoons unsalted butter (1-1/2 sticks, softened)
  • ¼ teaspoon salt
  • 1 cup hazelnuts chopped, (I used dry-roasted, unsalted hazelnuts)
  • Nutella
  1. Preheat your oven to 375 degrees F.
  2. In the bowl of a standing mixer (or a large bowl if using a hand mixer), add the butter, egg yolks, brown sugar, and white sugar. Using the paddle attachment beat until light and fluffy, approximately 2 minutes.
  3. Add milk, vanilla extract, flour, and salt. Mix until combined.
  4. Chop nuts and put them on a plate large enough to roll your cookies.
  5. Beat egg whites with a fork in a small bowl until airy (2 minutes).
  6. Scoop the dough and roll it into a ball. Coat the ball in egg whites and then roll in chopped hazelnuts. Gently press your thumb into the center of the cookie until indented. Place on a parchment paper lined baking sheet.
  7. Bake for 14-16 minutes, or until lightly browned on the edges. If indentation has disappeared, press gently with the end or a wooden spoon while hot. Cool completely.
  8. Pipe or spoon Nutella into the center. Store in a covered container in a cool place.
Recipe by LeMoine Family Kitchen at