Gingerbread Nutella Churro Cookies

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PREP TIME: 25 MIN

COOK TIME: 10 MIN

TOTAL TIME: 35 MIN

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Such a good cookie to celebrate the Holiday season!

Ingredients

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 1 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1 Tbsp Molasses
• 1/2 Tsp Vanilla
• 1 1/4 Cups of All Purpose Flour(Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1 Tsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/4 Tsp All Spice
• 1/8 Tsp Nutmeg
• 1/4 Tsp Salt
• 1/4 Cup Holiday Sprinkles

Nutella Filling

6 Tbsp Scooped Nutella

Cinnamon Sugar

1/2 Cup Granulated Sugar

4 Tsp Cinnamon

Instructions

This makes 6 Cookies Please see tips before baking. These cookies require being precise and having a little patience so you can create this magical deliciousness.

1. Begin by making the nutella dallops. Scoop 1 Tbsp dallops place them on a plate with parchment paper and freeze for 30 mins to 1hr.
2. Next, to make your brown butter cut butter into cubes. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
3. Once your brown butter has cooled and is still runny but on the thicker side Preheat oven to 350F and in a large bowl combine your brown butter and sugars and whisk until combined.
4. Add eggs, molasses and vanilla and whisk until combined.
5. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
6. Add sprinkles and mix until combined.
7. The cookies need to be baked right away they cannot be stored due to their butter/sugar ratio.
8. Drop the dough balls by 1/4 cup or use a regular size ice cream scoop. Flatten the cookie dough with the palm of your hand and place a dallop of Nutella filling in the center of the flattened cookie dough.
9. Wrap the dough around and over the Nutella filling like a big hug covering all the exposed Nutella.
10. Mix the sugar and cinnamon and split it in half since you will be dipping before and after baking so you're not cross contaminating the sugar with the raw dough.
11. Roll the dough balls one by one in the cinnamon sugar covering the whole dough balls.
12. Give the cookies enough space in between on a large cookie sheet baking 6 at a time.
13. Bake for 10 minutes or until golden brown on the bottom.
14. Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
15. Once the cookies are cooled enough add 1 Tbsp of sprinkles to the sugar and very carefully dip the front part of the cookies in the sprinkles sugar. .
16. Allow the cookies to cool completely these are a bit softer then your regular cookies but they are amazing.
17. Enjoy!

TIPS

1. Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
2. Make sure your brown butter is cooled before you begin to make the cookie dough.
3. Cookies can be stored in the refrigerator and take out desired amount 1-2 hours before enjoying!
4. Share your pics with me on social media! #sweetmelibakery