Back to back cookie recipes. I know. And right at the start of summer. Sorry, not sorry. When life hands you the most perfect vintage-y colored sprinkles, what else is a Loody supposed to do?? These sprinkles were practically begging to bedazzle some cookies. And not just any cookies, Nutella Crinkle Cookies. To be exact.
Anyways, before we dive into these cookies and roll them in all sorts of sprinkles, lets catch up on a few things real quick like:
Have you seen these this gorgeous painting Laurel did of my mini pop tarts?? You can pick up a print for a very limited time – they’re in her shop until next week! YES, dreams come true – you can have my mini pop-tarts in your kitchen without all the baking mess! Laurel is an amazing artist based in Boston, and I’ve loved her food themed paintings from a far for a long time and I was SO EXCITED (like fan girl level excited) when she reached out to me to do a collaboration. So please support her, visit her shop and maybe pick out a piece to bring home with you!
Loki is really digging our new work set up. Can you find him? Our new office is within walking distance from our house AND is right across the park from Jesse’s office. So yes, we get to walk to work (ALONG THE FREAKING LAKESHORE), with our dogs (who kind of looks like a Lady and the Tramp duo – and yes Loki is the Lady in this situation) and meet in the park for lunch (do we want green juice, french cuisine or a classic deli sammy – the options are almost overwhelming). And next week we’re starting our Netflix series call “Everything is Perfect in Burlington, Join Us”.
OKAY NOW IT’S COOKIE TIME!
These Nutella Crinkle Cookies were inspired by, well, the fact I’d had a jar of Nutella in my pantry for well over the amount of time a jar of Nutella usually last around me…so I figured it was time to do something more creative than eating it by the spoonful. I also got these dreamy vintage inspired sprinkles and decided it was destiny. Cookie destiny. That’s a thing, right?
Sprinkle Covered Nutella Crinkle Cookies
what you’ll need:
1/4 cup (50g) white granulated sugar
1/2 cup (100g) brown sugar
1/3 cup nutella hazelnut spread
1/3 cup butter, room temperature
1 tsp vanilla extract
1/2 cup (65g) unsweetened cocoa powder
1 tsp baking soda
1 cup (125g) all purpose flour
1/8 tsp salt
sprinkles & powdered sugar for rolling
how to whip it up:
In the bowl of a stand mixer, cream both sugars, nutella and butter for 4-5 minutes. Add in vanilla and egg, blend for another 1-2 minutes until egg in combined thoroughly. Mix in dry ingredients (cocoa, baking soda, flour and salt) gently for 1-2 minutes. Scoop dough using a 1.5 tablespoon cookie scoop, and place on parchment or silicone lined baking sheet. Roll scooped rough into a ball, then swirl generously in powdered sugar or sprinkles (choose your own adventure here, but I recommend a bit of both). Chill dough balls for at least 30 minutes.
Bake at 350° for 9-10 minutes or until cookies are crackled all over on top. Let cool and then eat them all. Yields 20-22 cookies. Store in airtight container 3-4 days or in the fridge up to 2 weeks.