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Steps to Complete
Preheat oven to 375-degrees F and spritz a mini-muffin tin with cooking spray. Set aside.
In a medium-sized bowl, with a hand mixer on medium speed, cream butter for 2-3 minutes. Add both sugars and beat an additional 3 minutes, until all is light in color and creamy. Beat in egg and vanilla extract.
Stir in baking soda, salt, and cinnamon, mixing well to make sure everything is evenly distributed. Add flour all at once and stir just until incorporated.
Roll dough into even balls, should get about 16. (Unless you have an additional mini-muffin tin, they'll have to be baked in two rounds.) Place dough balls in each greased well of the muffin tins and bake in preheated oven for 6 minutes. Using the end of a wooden spoon, press down the centers of each cookie. Place back in the oven to bake for an additional 2-4 minutes, giving you a total bake time of 8-10 minutes. Cookies are done when the edges are golden brown. Repeat the wooden spoon step, pressing the centers of each cookie down.
Place tin on a wire rack to cool for 5 minutes before running a butter knife around the edge of each cookie and carefully removing them from the muffin tin. Place cookie cups on the wire rack to cool completely.
Meanwhile, fill a small piping bag (or a ziploc baggie with the end snipped off) with jam of your choice. Fill a second piping bag with Nutella.
Once cookies have cooled a bit (they don't have to be cooled completely) pipe a bit of jam into the bottom of the cups, covering the base. Pipe Nutella evenly over the jam layer in each cookie cup.
Top Nutella layer with whatever garnish you're fancying at the moment. Store in an airtight container in the fridge for up to 5 days.