Cookie Butter Cookies Recipe
Introduction
These cookie butter cookies offer a delightful blend of sweet and spicy flavors, with a rich, buttery texture that’s simply irresistible. Made with creamy Biscoff cookie butter, they bring a unique twist to classic cookies. Perfect for a cozy treat or sharing with friends!
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. 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 the Biscoff cookie butter until the mixture is light and fluffy.
- Step 3: Add the egg and vanilla extract to the bowl and beat well until fully 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 1-2 inches apart. The cookies spread minimally during baking, so you can fit about 15 cookies per sheet.
- Step 7: Bake for 12-15 minutes, or until the edges turn lightly golden. Remove from the oven.
- Step 8: Melt the remaining ¼ cup of Biscoff cookie butter in the microwave for 30 seconds. Drizzle it over the warm cookies and sprinkle with a pinch of sea salt.
- Step 9: Allow the cookies to cool before serving. Enjoy!
Tips & Variations
- Slightly flatten the dough balls before baking if you prefer thinner, less dome-shaped cookies.
- The melted cookie butter drizzle and sea salt topping are optional but add a wonderful salty-sweet contrast.
- Mix the dough just until combined to keep cookies tender and avoid toughness.
- For a nutty twist, add chopped toasted pecans or walnuts to the dough.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. You can freeze the baked cookies without the cookie butter drizzle for up to 3 months; add the drizzle and sea salt after thawing and warming slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can these cookies be frozen?
Yes, the baked cookies freeze well when stored in an airtight container. For best results, skip the cookie butter drizzle before freezing and add it fresh after thawing.
What can I use if I don’t have Biscoff cookie butter?
You can substitute with a smooth cookie butter spread or even a creamy peanut butter, although the flavor will differ slightly from the original recipe.
PrintCookie Butter Cookies Recipe
These Cookie Butter Cookies are soft, batch-baked delights infused with creamy Biscoff cookie butter and a hint of cinnamon. Topped with a subtle drizzle of melted cookie butter and a sprinkle of sea salt, these treats marry sweet and salty flavors perfectly—ideal for cookie lovers craving a unique twist on a classic favorite.
- 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 cups 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 Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and ½ cup of Biscoff cookie butter. Beat together until the mixture is light, fluffy, and well combined, ensuring a smooth base for your dough.
- Add Egg and Vanilla: Crack in the egg and add the vanilla extract to the creamed mixture. Beat well to incorporate fully, which adds moisture and flavor to your cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This ensures even distribution of leavening and spices for a balanced cookie.
- Combine Wet and Dry: Gradually add the dry ingredients bowl to the wet ingredients, mixing gently until just combined. Avoid overmixing to prevent tough cookies.
- Shape the Dough: Using a small cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 1-2 inches apart. Because the dough spreads minimally during baking, you can fit approximately 15 cookies per sheet.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until cookie edges turn lightly golden. The cookies will be dome-shaped and soft.
- Drizzle with Melted Cookie Butter and Add Sea Salt: While cookies are still warm, microwave the remaining ¼ cup of cookie butter for about 30 seconds until melted. Drizzle it evenly over the warm cookies, then sprinkle with a pinch of sea salt to enhance flavor.
- Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. Serve once fully cooled or slightly warm for a gooey texture.
Notes
- These cookies are naturally dome-shaped once baked; if you prefer thinner cookies, slightly flatten the dough balls before baking.
- The melted cookie butter drizzle and sea salt topping are optional but add a delightful sweet and salty contrast.
- To keep cookies tender, do not overmix the dough; mixing just until ingredients combine is sufficient.
- These cookies can be frozen—leave off the drizzle and sea salt until ready to serve for best texture and flavor.
Keywords: cookie butter cookies, Biscoff cookies, soft cookies, cinnamon cookies, sweet and salty cookies, easy cookie recipe
