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Cranberry Nutella Sandwich Cookies

I created these cookies for my family after I realized that we had been without Nutella for far too long! Tart dried cranberries are a natural pairing to the hazelnut flavor. We can’t get enough of these sweet cookies! —Nancy Mock, Colchester, VT
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    16 sandwich cookies


  • 1 cup unsalted butter, softened
  • 1 cup confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries, finely chopped
  • 1/4 cup 2% milk
  • 3/4 cup Nutella


  • In a large bowl, cream butter and confectioners' sugar on high speed until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in cranberries. Divide dough in half. Shape each half into a disk. Wrap iand refrigerate 30 minutes or until firm enough to roll.
  • Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. diamond-shaped cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Brush with milk.
  • Bake until edges begin to brown, 18-20 minutes. Remove from pans to wire racks to cool completely. Spread Nutella over bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.
Nutrition Facts
1 sandwich cookie: 284 calories, 16g fat (8g saturated fat), 31mg cholesterol, 47mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 3g protein.

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