Cookie Butter Cookies Recipe
Introduction
These Cookie Butter Cookies combine the warm flavors of cinnamon and cookie butter for a soft, sweet treat that’s easy to make and delightful to eat. Drizzled with melted cookie butter and a sprinkle of sea salt, they offer a perfect balance of sweet and salty in every bite.
Ingredients
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup Biscoff cookie butter, divided
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Sea salt for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and ½ cup of cookie butter until the mixture is light and fluffy.
- Step 3: Add the egg to the bowl and beat well, then mix in the vanilla extract until combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Step 6: Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 1 to 2 inches apart. These cookies don’t spread much, so you can fit about 15 on one sheet.
- Step 7: Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
- Step 8: While the cookies are warm, melt the remaining ¼ cup of cookie butter in the microwave for 30 seconds. Drizzle it over the cookies and sprinkle with sea salt.
- Step 9: Allow the cookies to cool before serving and enjoy!
Tips & Variations
- Slightly flatten the dough balls before baking if you prefer thinner, less dome-shaped cookies.
- The drizzle of melted cookie butter and sea salt is optional but adds a lovely salty-sweet contrast.
- To keep cookies tender, mix the dough just until the ingredients are combined—overmixing can make them tough.
- For an extra touch, try adding chopped nuts or white chocolate chips to the dough before baking.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies (without drizzle) for up to 3 months; add the melted cookie butter and sea salt after thawing. Reheat briefly in the microwave to warm before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these cookies?
Yes, you can freeze the baked cookies without the cookie butter drizzle. Freeze them in an airtight container for up to 3 months and add the drizzle after thawing.
What if I don’t have Biscoff cookie butter?
If you can’t find Biscoff cookie butter, you can substitute it with any spiced cookie spread or even peanut butter for a different but delicious flavor.
PrintCookie Butter Cookies Recipe
Delight in these soft and flavorful Cookie Butter Cookies that combine the rich, caramel-like taste of Biscoff cookie butter with a hint of cinnamon. Perfectly domed and topped with a drizzle of melted cookie butter and a sprinkle of sea salt for an irresistible sweet and salty finish.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: Approximately 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup Biscoff cookie butter, divided
- 1 large egg
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Toppings
- Sea salt for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and ½ cup of the Biscoff cookie butter until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Egg and Vanilla: Add the large egg to the creamed mixture and beat well until fully incorporated. Then, mix in the vanilla extract to enhance the cookie’s flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and producing tough cookies.
- Scoop Dough onto Baking Sheet: Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 1-2 inches apart. Note that the cookies do not spread much, so you can place about 15 cookies per sheet.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden and the centers are set but still soft.
- Drizzle with Cookie Butter and Add Sea Salt: While the cookies bake, melt the remaining ¼ cup of Biscoff cookie butter in the microwave for about 30 seconds. Once cookies are out of the oven and still warm, drizzle the melted cookie butter on top and sprinkle lightly with sea salt to enhance the sweet and salty flavor balance.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- These cookies naturally bake into a domed shape; to achieve thinner cookies, slightly flatten the dough balls before baking.
- The drizzle of melted cookie butter and sea salt on top is optional but highly recommended for an enhanced flavor contrast.
- Do not overmix the dough as it can lead to dense and tough cookies; mix just until combined.
- Cookies can be frozen before drizzling; add the drizzle and sea salt only when ready to serve for best texture and flavor.
Keywords: cookie butter cookies, Biscoff cookies, cookies with cookie butter, easy cookie recipes, sweet and salty cookies
