Nutella stuffed holiday sugar cookies
A store bought sugar cookie turned into a holiday dream, filled with Nutella and rolled in sprinkles.
Equipment
- 1 deep dish cookie pan
- 1 tablespoon cookie scoop or spoon
- small baking sheet or plate that you can put in freezer
Ingredients
- 1 roll pillsbury sugar cookie dough This recipe uses the 16.5 ounce roll
- 1 small jar nutella you will use 6 tablespoons out of it
- 4 tablespoons holiday sprinkles
Instructions
- Line a small tray or plate with parchment paper. This should be able to go into the freezer.
- Using a tablespoon cookie scoop or spoon, place six tablespoons size amounts of Nutella on the parchment paper.
- Freeze for 15 minutes and keep frozen until ready to use.
- Preheat oven to 350F.
- Lightly grease deep dish cookie pan (the Wilton muffin top pan)
- Measure out 70 grams of sugar cookie dough per cookie. This is approximately 4 tablespoons of dough, or if you cut the sugar cookie log into 1" wide circles.
- Press the cookie dough down into a flat circle. Place frozen Nutella in the middle of the cookie dough, wrapping the sides up around it. There should be no Nutella showing inside of the cookie.
- Pour sprinkles into a small bowl. Press top of cookie into sprinkles.
- Place cookie into baking cavity. Leave one baking cavity between each cookie, as cookies will spread.
- If the dough has warmed up too much while you've been working with it, place the cookie sheet in the freezer for 5 minutes to cool the dough back down.
- Cook at 350F for 20 - 22 minutes, or until edges of cookies are brown.
- Let cookies cool completely before removing them from the pan.
- Store in airtight container.
Video
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