Kids can help roll dough balls, mark them with their thumbprints and lick up any leftover Nutella.
2 ½ cups all-purpose flour
½ tsp baking powder
3/4 cup granulated sugar
½ tsp salt
1 cup unsalted butter, at room temperature
1 tsp vanilla
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment paper.
In a medium bowl, stir together flour, baking powder and salt. Set aside. In a large bowl, beat butter with sugar until fluffy. Beat in egg and vanilla.
Roll dough into 1-in. balls and place on sheets 2 in. apart. Using your thumb, make a deep indent in the centre of each ball. Bake in top and bottom thirds of oven until golden, 12 min. Let cookies cool on sheets 1 min. Transfer to a rack to cool completely. Pipe or spoon a dollop of Nutella in centre of each cookie. Store in an airtight container at room temperature up to 1 week.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.
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