Nutella-Stuffed Snowball Cookies

By Gabby RomeroPublished: Dec 3, 2024

Approved by the Delish Test Kitchen

3.3

4 Ratings

round hazelnut shortbread cookies coated in powdered sugar with nutella in the center of each cookie

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Yields:

3 dz.

Prep Time:

15 mins

Total Time:

1 hr

Cal/Serv:

123

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preview for Nutella-Stuffed Snowball Cookies Will Be The Star Of Your Holiday Cookie Swap

Nothing signals Christmas quite like a snowball cookie. Whether you call them Russian tea cakes, Mexican wedding cookies, polvorones, or something else entirely, they’re an essential part of holiday baking. The nutty, shortbread-style cookies can come in several iterations, typically with different types of nuts. You can usually find snowballs made with walnuts or pecans, but this version opts for hazelnuts as well as everybody’s favorite hazelnut-based spread: Nutella.

Snowballs are a breeze to bake, and adding a melty and decadent Nutella center is much easier than you’d think. The secret is portioning and chilling your Nutella into bite-sized balls, then stuffing them in the center of each piece of cookie dough. You should definitely anticipate getting your hands dirty when measuring the Nutella balls. But here’s a pro tip: Chilling your jar of Nutella in the fridge beforehand will make the process much easier.

In this recipe, we call for toasted and finely chopped hazelnuts. You may be able to find pre-toasted nuts at the supermarket, but we suggest buying raw hazelnuts and toasting them yourself. We give you instructions on how to toast at home. It does require more work, but the cozy and fragrant flavor can’t be replicated with pre-toasted nuts.

One batch of this recipe makes 3 dozen cookies. And in my experience, they get eaten quickly (especially around the holiday season). They’re also easy to store and will stay good at room temperature for a week, which makes them perfect options for a Christmas cookie swap or as a homemade holiday gift.

Did you try this recipe? Let us know what you think.

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Ingredients

3/4 cup
hazelnuts
6 Tbsp.
Nutella
1 cup
(2 sticks) unsalted butter, room temperature
1 1/4 cups
(145 g.) confectioners’ sugar, divided
1 tsp.
kosher salt
1 tsp.
pure vanilla extract
2 1/4 cups
(270 g.) all-purpose flour

Directions

1. Step 1Arrange racks in upper and lower thirds of oven; preheat to 350°. Toast hazelnuts on a baking sheet on top rack, tossing occasionally, until golden brown, about 8 minutes. Let cool, then finely chop.
2. Step 2Meanwhile, using a 1/2-tsp. measuring spoon, scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes.
3. Step 3In a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and 1/2 c. confectioners’ sugar until thoroughly combined, about 2 minutes.
4. Step 4Add salt, vanilla, and hazelnuts and continue to beat until nuts are distributed. Reduce mixer speed to low. Working in 2 batches, add flour, beating to blend and scraping down sides of bowl after each addition.
5. Step 5Scoop out 1 Tbsp. dough. Press your thumb into the center of ball to create a deep indentation. Place 1 chilled dollop of Nutella into the well, cover with dough, and roll into a ball. Arrange on a clean parchment-lined baking sheet. Repeat with remaining dough (you should have 18 balls total on 2 baking sheets).
6. Step 6Bake cookies, rotating sheets front to back and top to bottom halfway through, until golden brown on the bottom, 10 to 12 minutes. Transfer to a wire rack and let cool.
7. Step 7Place remaining 3/4 c. confectioners’ sugar in a small bowl. Roll cooled cookies in confectioners’ sugar until coated.
8. Step 8Make Ahead: Nutella can be portioned and frozen 1 week ahead. If storing in the freezer for longer than a few hours, tightly wrap with plastic wrap. Cookies can be made 1 week ahead. Store in an airtight container at room temperature.