Categories: Cookies
Ingredients
- 2 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. granulated sugar, divided
- 14 Tbsp. (1 3/4 sticks) unsalted butter, softened
- 2 large eggs
- 2 tsp. vanilla extract
- 1 c. plus 1 Tbsp. Nutella
Directions
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Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.
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Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.
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Place 1/2 cup granulated sugar in a small bowl. With slightly dampened hands, roll 1 teaspoon of the cookie dough between your palms to form a ball. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.
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Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 9 to 10 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.
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Spread the bottom of one cookie with 1 teaspoon Nutella and sandwich with a second cookie. Serve.