Beginner’s Nutella Roll-Out Cookie

After another long, long time away from my pastry bags and icing sugar, I decided to contribute to the holiday cheer with frosted cookies. They are the first I’ve ever attempted to make – you can tell by the amateur decoration – but I find them pretty in a beginner’s way.


The recipe is inspired from Bridget Edwards’s DECORATING COOKIES which is a great didactic book for burgeoning cookie artists. She explains everything really well, and her designs are just so pretty.
First things first, get all the right ingredients and material on hand. I didn’t have the right coloring gels, nor the right piping tips, but I had great little helpers.



Quintessential cookie material (I’ve included links to

– rolling pin (Alteco’s is great)
– cookie cutters (any shape)
– icing bags (disposable ones cuts your clean-up time in half)
plastic couplers (they allow you to use the same bag but switch off the tips)
– icing tips (plain tip #1, #2, & #3 are the most important)
sprinkles, non pareils, sanding sugar, decorating pens, or other…
meringue powder
– gel food dyes (Americolor are the best)


Nutella Roll-Out Dough

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp baking powder
1/3 cup Nutella
1 cup cold butter, cut into pieces
2/3 cup sugar
1 egg

1. In a stand mixer, with the paddle attachment, beat the butter, the sugar, and the salt until thick and creamy. Add the egg, then the Nutella and beat until just incorporated.
2. In a separate bowl, sift the flour, baking powder, and cocoa powder. With our mixer on low speed, add it in two parts to the butter mixture.
3. Divide the dough in half, place each half on a piece of plastic wrap twice its size, and flatten in into 2 discs. Wrap it up in the plastic wrap and slide into your refrigerator at least 30 minutes before rolling them out. At this point, preheat oven to 350 F and line 3 baking sheets with parchment paper.
4. Roll the dough out to a 1 cm thickness and cut out your cookies. Roll the scraps back into a dough, flatten with your rolling pin, and cut. Repeat until you have more dough left.
5. Place tray in freezer for 5 minutes before it goes in the oven. It will help the cookies keep their shape while baking.
6. Bake for 10 minutes.
7. Let cool completely before icing.
Meringue Icing

1/4 cup meringue powder
1/4 tsp salt
1/2 cup warm water
450g icing sugar
1 tsp light corn syrup
1 tsp of flavoring (vanilla extract, almond extract, lemon juice…)
A few drops of food coloring (FYI: you’ll need white gel color for white icing)


1. In the bowl of a stand mixer fitted with a paddle attachment, mix water and meringue powder together until foamy.
2. Add the sugar, salt, extract, and corn syrup, and beat until for 2-3 minutes or until stiff peaks form.
3. Don’t overheat the icing for it could become flaky and dull when piped onto your cookie.
4. If you’re going to do different colors, divide your frosting between different bowls, then color.




* To make the icing keep its shape when applied to your cookie, you’ll need to outline the shape you want draw with icing tip #1, then flood your frosting with 1-2tbsp more water (it makes it more spreadable- you’ll need it to fall off your spatula like a ribbon) and pipe it with a larger piping tip (#3 should work) inside your cookie. Use a toothpick to push it up against the outline.

If you want to embellish your cookies with store bought decorations (sprinkles, smarties…), this is the time to add them since the icing dries very quickly.

Once it dries, you can add stripes of another color or dots or little piped flowers: it will create different layers to your cookie giving it a 3D quality.




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