The smell of warm sugar and toasted hazelnuts can send you right back to a kitchen where the sun hits the counter and someone is stirring a memory into a bowl. I still picture my grandmother pressing little thumbprints into round dough and smiling as each one took its perfect, chocolatey center.
I’m Maggie Hart, a home cook from Louisville, Kentucky, and I’ve spent decades turning simple ingredients into family favorites. I learned to cook standing on a wooden stool beside my mother, flipping through dog-eared church cookbooks and copying recipes in a shaky, hopeful hand. My kitchen now is where I test recipes that have to work during real weeknights nothing fussy, everything cozy, and always family-friendly. I cook the way most of us do: on a tight schedule, with a curious child asking for a taste and a spouse checking the oven.
My recipes steer clear of pork and lean into comfort: casseroles, skillet dinners, slow-cooker suppers, and desserts that bring everyone to the table. I explain step-by-step in a friendly, patient voice because that’s how my mom taught me straightforward, warm, and ready to help when a batter needs a little extra flour. If you like simple, dependable baking that tastes like an afternoon at home, you’ll feel right at the stove with these Nutella Ricotta Thumbprint Cookies. For a berry twist on the ricotta idea, check out this Raspberry Almond ricotta thumbprint recipe for inspiration: Raspberry Almond Ricotta Thumbprint Cookies.
Why you’ll love this dish
There’s a reason these Nutella Ricotta Thumbprint Cookies become a favorite whenever I bring them to a potluck or tuck a few into a lunchbox. The ricotta keeps the dough tender and moist, so the cookies hold their shape without drying out. The Nutella filling gives a silky, slightly nutty center that contrasts with the soft crumb of the cookie. You get a cookie that feels delicate but travels well perfect for school functions, cookie swaps, or an after-dinner treat with a glass of milk. These Nutella Ricotta Thumbprint Cookies stand out because they combine easy pantry ingredients with a little richness that feels special.
Ricotta adds body without heaviness, so the cookie never feels dense the way some butter-only thumbprints can. The dough is forgiving; if you need to chill it for a few minutes or warm the Nutella to make it pourable, the recipe adapts without punishment. With modest prep and a short bake, you get a batch that looks homemade and tastes like a little celebration. If you enjoy different jam-filled thumbprints, you might also like this apricot-jam variation that swaps the Nutella for bright fruit flavors: Ricotta Almond Thumbprint Cookies with Apricot Jam. These Nutella Ricotta Thumbprint Cookies are a perfect bridge between weekday simplicity and weekend indulgence.
How to prepare Nutella Ricotta Thumbprint Cookies
These Nutella Ricotta Thumbprint Cookies come together in a friendly, stepwise way. You start by whisking your dry ingredients so the baking powder and salt distribute evenly, then cream butter and sugar until light and fluffy. The ricotta folds in and adds a gentle creaminess that keeps the cookie soft. After the dough is formed, I scoop tablespoon-sized portions and roll them into neat balls the dough handles well, so you don’t need to be a baker to make them look pretty. Press a shallow well with your thumb or the back of a measuring spoon, and bake until the edges become lightly golden.
The cookies finish with warm Nutella in their centers that sets at room temperature to a glossy, spreadable filling. These Nutella Ricotta Thumbprint Cookies are forgiving when you need to make adjustments: more ricotta will make the dough looser, so you can add a touch more flour; if the Nutella is stiff, warm it briefly in a bowl over hot water to loosen it. For variations on using ricotta in baked treats or to see how ricotta and chocolate play in larger cakes, I like to revisit ideas like this Nutella ricotta marble cake note: 5 Reasons You’ll Love Nutella Ricotta Marble Cake. Now, the exact ingredients and steps follow so you can bake a batch tonight.
Ingredients : 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/2 cup ricotta cheese, 1 large egg, 1 tsp vanilla extract, 1/2 cup Nutella
Directions :
- Preheat your oven to 350°F and line your baking sheets with parchment paper., 2. In a bowl, whisk together the flour, baking powder, and salt., 3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy., 4. Beat in the ricotta cheese, followed by the egg and vanilla extract, mixing until blended., 5. Gradually stir in the dry ingredients until a soft dough forms., 6. Roll tablespoon-sized scoops of dough into balls and space them 2 inches apart on baking sheets., 7. Make an indent in the center of each dough ball with your thumb., 8. Bake for 12-14 minutes until the edges are golden brown., 9. Let the cookies cool on a rack., 10. Fill the indents with Nutella, warming it slightly if needed.
Serving ideas
Serve these Nutella Ricotta Thumbprint Cookies warm or at room temperature they please both ways. For a cozy afternoon, arrange them with hot tea or coffee and let guests spoon the Nutella into their own thumbprints if you like a playful presentation. On a dessert tray, group the cookies with a few simple garnishes: a dusting of powdered sugar, a tiny swirl of whipped cream, or a scattering of crushed hazelnuts to echo the Nutella’s flavor.
For a lighter option, serve them alongside fresh fruit sliced pears or strawberries complement the sweetness and add a refreshing bite. If you’re assembling a dessert plate after dinner, pair one or two of these Nutella Ricotta Thumbprint Cookies with a small scoop of vanilla gelato; the contrast of chilled ice cream and the soft, chocolatey center makes for a lovely finish.
If you’re preparing them for a crowd, line them in rows on a platter and include a small pot of warmed Nutella for extra filling these Nutella Ricotta Thumbprint Cookies travel well and don’t require immediate refrigeration, so they’re easy to set out at gatherings. Keep the presentation casual and homey; these treats feel happiest on a simple plate with a linen napkin.
How to keep leftovers
These Nutella Ricotta Thumbprint Cookies keep their texture nicely for a few days when stored properly. Place cooled cookies in a single layer or layers separated by parchment paper inside an airtight container. Keep them at room temperature for up to three days; the ricotta keeps the cookies moist without making them soggy. If your kitchen is warm and the Nutella centers soften more than you like, refrigerate the container for a few hours the filling will firm up, and the cookies return to a pleasantly sliceable texture.
For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag with layers separated by parchment. When you’re ready to serve, thaw at room temperature and, if you like, warm briefly in a low oven or microwave to soften the filling. These Nutella Ricotta Thumbprint Cookies also handle partial prep well: you can shape and press the wells, freeze the raw dough balls on a sheet, then bake from frozen with an extra minute or two added to the baking time. Label your container with the date; frozen cookies will stay best for up to two months.
Simple tips for success
A few small habits make these Nutella Ricotta Thumbprint Cookies come out consistent every time. Measure flour by spooning it into your cup and leveling with a knife to avoid dense results too much flour dries out the ricotta dough. Use whole-milk ricotta for the best texture; low-fat varieties can make the dough a little loose or grainy. When creaming butter and sugar, beat until the mixture looks paler and slightly fluffy that little air helps keep the cookies tender.
If the dough feels sticky, chill it briefly; a 15–20 minute rest makes it much easier to scoop and shape. Don’t overfill the thumbprints; a heaping teaspoon of Nutella is plenty because it spreads and looks nicer when the cookie holds the shape. If Nutella is thick, warm it slightly in a microwave-safe bowl for 10-15 seconds or place the jar in a bowl of warm water it should be pourable but not hot. For even baking, rotate your sheet halfway through the bake time so edges brown evenly. Little things like baking sheets of similar color and an even oven temperature help the finished batch of Nutella Ricotta Thumbprint Cookies look uniform and delicious.
Easy twists you can try
These Nutella Ricotta Thumbprint Cookies encourage experimentation. Swap half of the granulated sugar for brown sugar to add a caramel note that plays beautifully with the Nutella. Roll the dough balls in finely chopped toasted hazelnuts before baking for a crunchy rim that echoes the hazelnut spread. Fill the centers with chocolate-hazelnut spread mixed with a teaspoon of espresso powder for a mocha-kissed twist.
If you prefer a fruity contrast, fill some wells with raspberry jam alongside the Nutella for a two-flavor platter guests love the choice. For a lighter finish, top each cooled cookie with a tiny dollop of mascarpone and a sprinkle of lemon zest right before serving. You can also sub some almond flour for up to half a cup of the all-purpose flour for a nuttier texture; the cookies will remain tender thanks to the ricotta. These Nutella Ricotta Thumbprint Cookies adapt to seasons and occasions, so try a few variations and keep a running list of favorites on your recipe card.
Frequently asked questions
Q: Can I make the dough ahead of time? A: Yes you can make the dough and refrigerate it for up to 24 hours before scooping and baking. Chilled dough is easier to handle and can improve cookie shape. If you refrigerate the dough, let it sit a few minutes at room temperature before rolling so it becomes pliable.
Q: Can I use a substitute for Nutella? A: You can swap Nutella for any chocolate-hazelnut spread or use plain chocolate ganache, peanut butter chocolate spread, or jam for variety. Keep in mind that different spreads have different textures; thin fillings may spread more during baking.
Q: How do I prevent the centers from sinking? A: Don’t over-press the thumbprints. A shallow well helps the cookies hold their structure. Also, bake until the edges are set and lightly golden; underbaking can cause centers to deflate. Use a consistent scoop size so all cookies bake evenly.
Q: Are these cookies suitable for freezing? A: Yes bake, cool, and freeze in a single layer until firm, then stack with parchment between layers in a freezer-safe bag. Thaw at room temperature before serving. You can also freeze raw dough balls on a sheet, then bake from frozen with a slight increase in time.
Q: Can I make these dairy-free? A: To make a dairy-free version, use a plant-based ricotta substitute and dairy-free butter. Texture may vary slightly, but the cookies should still bake up tender and pleasant.
These answers aim to cover common concerns so your batch of Nutella Ricotta Thumbprint Cookies comes out just the way you like.
Conclusion
If you enjoy recipes that feel homemade but come together without fuss, these Nutella Ricotta Thumbprint Cookies should be on your baking list. They deliver a tender, ricotta-enriched crumb with a smooth Nutella center that makes every bite feel like a small celebration. For another take on Nutella thumbprints and inspiration from a different kitchen, see this classic Nutella Thumbprint Cookies Circle B Kitchen for comparison and additional tips: Nutella Thumbprint Cookies — Circle B Kitchen. Happy baking, and don’t be surprised if these become a requested favorite at your house.
Print
Nutella Ricotta Thumbprint Cookies
- Total Time: 29 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delightful thumbprint cookies filled with creamy Nutella and enriched with ricotta for a tender, moist texture.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the ricotta cheese, followed by the egg and vanilla extract, mixing until blended.
- Gradually stir in the dry ingredients until a soft dough forms.
- Roll tablespoon-sized scoops of dough into balls and space them 2 inches apart on baking sheets.
- Make an indent in the center of each dough ball with your thumb.
- Bake for 12-14 minutes until the edges are golden brown.
- Let the cookies cool on a rack.
- Fill the indents with Nutella, warming it slightly if needed.
Notes
For best results, use whole-milk ricotta and avoid overbaking. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American