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Ginger and Nutella Cookies
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5 from 3 votes

Ginger and Nutella Cookies

Fluffy Nutella buttercream sandwiched between crisp ginger cookies and drizzled with choc Nutella sauce.
Prep Time15 mins
Cook Time10 mins
Decorating15 mins
Total Time40 mins
Course: Dessert
Cuisine: Australian
Keyword: Ginger and Nutella Cookies
Servings: 22 cookies
Calories: 179kcal


  • 225 grams SR flour (1 3/4 cup)
  • 55 grams caster sugar (1/4 cup)
  • 85 grams butter
  • 1/2 teaspoon bicarb soda
  • 1 1/2 teaspoon ground ginger
  • 4 tablespoons golden syrup (use only enough to form a dough)

Nutella Buttercream

  • 1 1/2 cups icing sugar
  • 80 grams butter
  • 1 tablespoon milk
  • 1/4 cup Nutella

Choc Nutella Drizzle

  • 50 grams milk chocolate
  • 2 teaspoons Nutella


  • Pre-heat oven to moderate (170 degrees celsius, fan forced).
  • Sieve flour, bicarb soda and ginger together into a bowl.
  • Chop butter into cubes and rub into dry mixture.
  • Add sugar and stir through mixture.
  • Add enough of the golden syrup to bind the mixture together to form a dough. Add a little additional syrup if required.
  • Turn onto a lightly floured surface and roll out as thinly as possible.
  • Use a small round cutter (about 5cm diameter) to cut out biscuits.
  • Place onto a baking tray lined with baking paper.
  • Bake for 7-10 minutes.
  • Allow to cool.

Nutella Buttercream Frosting

  • Beat sugar, butter and milk on med-high speed until light and fluffy.
  • Add Nutella and beat on medium to combine.
  • Pipe frosting into middle of a cooled ginger biscuit and add another biscuit to the top. Push down gently to create a cookie sandwich.

Choc Nutella Drizzle

  • Melt chocolate and then add Nutella and stir to combine.
  • Drizzle over cookies and allow to set.



Calories: 179kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 187IU | Calcium: 9mg | Iron: 1mg