Welcome to Day 1 of Just Add Sprinkles’ 24 Days of Holiday Recipes!!! I’m so excited that it’s finally December to share all these awesome recipes with you so you can have the tastiest holiday season. I’ve been dreaming up this 24 day recipe marathon for years, pretty much ever since I started this blog. I’ve always had this idea in the back on my mind so I am thrilled not only that this season finally here, but to see one of my blog ideas come to fruition.
So without further ado, let’s get started with the 1st recipe…
No, they aren’t peanut butter cookies, they’re COOKIE BUTTER cookies!!! Soft, tender and full of yummy cookie butter flavor! These cookies have become a new favorite of mine and I think they will be for you too. You can make cookie butter cookies all year because cookie butter is available all throughout the year but the sweet, cinnamon-y gingerbread-y flavor that comes from cookie butter reminds me of fall/winter flavors.
I usually get cookie butter from my local Trader Joe’s but if you aren’t near one you can also use biscoff spread, it’s the same thing and it’s available at most grocery stores. The rest of the ingredients are pretty straight forward – butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt & cinnamon. I wanted to keep these cookies sweet & simple, because that’s exactly what they are.
I highly recommend freezing the dough so the flavors have time to come together. If the cookie dough is completely frozen before your ready to bake let the dough thaw in the refrigerator until it’s soft enough that you can easily scoop it with a spoon. I love rolling these in sugar just before placing them on the baking sheet, adds a nice sweet finish & texture to the cookie. The criss-cross fork design is optional but I love how it slightly sinks the center and creates little cracks throughout the surface, it makes for a beautifully “scratch” made cookie.
If you opt out of the criss-cross design these cookies bake up into fluffy little pillows with the softest smoothest texture.
Which did I mentioned how incredibly addicting cookie butter cookie dough is??!! I absolutely adore chocolate chip cookie dough but I think cookie butter cookie dough is aaahhhhmmmmaaazzzziiinnnngggg! So if your a cookie dough lover like me, you’ve been warned.
I hope you enjoy these cookies, let me know what you think in the comments below & I’ll see you tomorrow for Day 2!!Print
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 Cookie Butter (or Biscoff spread)
- 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. Wrap in plastic wrap and place in a freezer bag to freeze for a few hours or up to overnight.
- Place the frozen cookie dough in the refrigerator to thaw when your ready to bake the cookies. Preheat oven to 375 degrees
- When cookie dough is chilled and scoop-able, scoop 1 tablespoon sized cookie dough balls and roll in sugar (optional). Place on a cookie sheet lined with parchment paper and 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 freeze cookie dough overnight and then let it thaw in the refrigerator when I know I’m going to bake them. Allow the cookie dough to freeze for at least a couple of hours before baking.