Step aside peanut butter cookies, it’s all about cookie butter in this post! These Cookie Butter Cookies are my new favorite! I love the sweet, cinnamon-gingery flavor that the cookie butter gives to this recipe. Have you guys had cookie butter? How many times can I say cookie butter?! 😂 If you have you know what I’m talking about, there’s an instant obsession with it distinct and delicious flavor. If you haven’t, I highly recommend you try it – it’s life changing for anyone with a sweet tooth.
a little bit about cookie butter
Cookie butter has a similar color and smooth, thick texture of peanut butter, except it’s not made with nuts. This particular spread is made up of speculoos cookies. Speculoos (sometimes spelled Speculaas) cookies are a spiced, shortbread-like cookie with a very crunchy texture. The flavor profile includes cinnamon, nutmeg, cloves & ginger – so you can see why these are so great to bake around the holidays. Those ingredients create a warm, cozy taste that will be the perfect addition to your holiday baking. And since it’s a spread it’s great on a number of things: use it in your baking, spread it on toast or pancakes, melt it in the microwave and pour it over ice cream or my go-to: just eat it straight from the jar. #noshame
now on to the cookies
One thing I love about baking cookies is how easy the dough comes together, and this particular cookie dough is no different. After the dough is assembled, you’ll want to chill the dough in the refrigerator for a little while. This cookie dough has a lot of moisture in it, from the cookie butter, unsalted butter and the egg. What this means is that these cookies have the potential to spread while they bake, and most of us don’t like super thin, flat cookies. I recommend chilling the cookie dough overnight in the refrigerator but if you want them faster, chill them in the freezer for 4 to 6 hours. Even after chilling them they still spread; these are not super thick cookies, but they do hold their shape and have plenty of texture to them. So chilling the dough is a must, do not skip this step!
Now this step is optional but I love it: roll the cookie dough in sugar just before you pop them in the oven to bake. This adds a little extra sweetness and a little bit of texture. After I pull the cookies out of the oven I let them cool for about 2 to 3 minutes and then make a criss-cross indent in the center of each cookie with a fork (like a peanut butter cookie). I love this because it creates more cracks and texture to the surface of the cookie.
Cookie Butter Cookies
Soft, tender and full of sweet cinnamon-y, gingerbread-y flavor. These are your new favorite holiday cookies.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 25 mins
- Yield: 24 1x
- 1 cup Speculoos Cookie Butter
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1/2 cup sugar, plus extra for rolling (rolling in sugar optional)
- 1/2 cup packed light brown sugar
- 1 large egg (room temperature)
- 1 and 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- In a bowl combine your dry ingredients; flour, baking powder, baking soda, & salt. Set aside
- In a separate large bowl combine cookie butter & butter and beat on medium speed with a handheld electric mixer or in your stand mixer fitted with a paddle attachment, beat just until combined. Scrap the sides of the bowl and add in both sugar & light brown sugar and beat on medium speed until combined. Add in egg and vanilla and mix until thoroughly combined.
- Slowly add in dry ingredients, as you mix everything together you’ll notice the dough will become dry and a little crumbly, this is fine. Mix everything together until thoroughly combined and you have a dry, slightly crumble cookie dough. Scoop the cookie dough into balls and place them in a lined baking sheet. Chill then in the refrigerator overnight, or freeze them for at least 4 to 6 hours.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or lightly spray with non stick cooking spray. Roll cookie dough in sugar (optional) and place them on the baking sheet. Bake for 8 to 9 minutes. Allow cookies to cool for a few minutes before transferring them to a wire rack to cool completely. Use a fork to make a criss-cross design (optional) in the center of the cookie, center will seemed underbaked but it will firm up as they cool.
- Store leftover cookies in an airtight container.
- Prep time indicated above does not include freezing or chilling time. I like to chill cookie dough overnight in the refrigerator but if you want them the same day freeze them for at least 4 to 6 hours.