Print

Cookie Butter Cookies Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://biteandenjoy.com/cookie-butter-cookies-recipe/