Soft Cookie Butter Cookies — Not sure what to do with cookie butter? Make this recipe! These cookies aretender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!
Table of Contents
- The Best Recipe Using Cookie Butter!
- Ingredients in Cookie Butter Cookies
- How to Make Cookie Butter Cookies
- How to Store the Cookies
- Cookie Butter Cookies FAQs
- Softbatch Cookie Butter Cookies Recipe
- More Spiced Cookie Recipes:
The Best Recipe Using Cookie Butter!
I can’t believe I didn’t have a recipe for cookie butter cookies on my site.That’s fixed now. And there’s no butter and no white sugar in them.
I’ve got umpteen recipes using cookie butter, but I didn’t have cookies.If you haven’t tried the stuff, crawl out from under your rock and prepare to eat the whole jar the day you buy it.
It’s spreadable cookies. And it’s out of this world good.
If you like gingersnaps, gingerbread, ginger, molasses, and cinnamon, cookie butter will be your BFF.
What better way to use spreadable cookies than to make cookies with it?Makes perfect sense to me.
I combined elements from two of my all-time favorite cookie recipes, Peanut Butter Chocolate Chunk CookiesandSoft Batch Dark Brown Sugar Cookies.
There’s no butter used and no granulated sugar used.Only brown sugar is used and it keeps cookies so moist.
(Please don’t write to say that brown sugar is really just granulated with molasses. If I had a nickle. Oh boy.)
They’re similar to the Softbatch Dark Brown Sugar Cookies in texture, thanks in part to not over-flouring the dough so they stay incredibly soft and moist, with a slight chewiness around the edges.
The dough is fast and easy to make, and the batch size is very modest, at just a baker’s dozen. If you can’t trust yourself around a jar of cookie butter, you don’t need more than a dozen of these laying around either.
I’m no stranger tobrown sugar-based cookiesand these were wonderful. The brown sugar caramelizes, creating a rich, buttery cookie with hints of caramel and vanilla.
Combined with the cinnamon, ginger, and spices in the Cookie Butter, there’s so many comforting flavors and they’re some of my new favorites. Definitely perfect as fall and cooler weather sets in.
And I can check cookies-made-with-cookie-butter off my to-make list.
Ingredients in Cookie Butter Cookies
Making cookies has got to be one of my new favorite cookie butter uses! Here’s what you’ll need to make cookies with cookie butter:
- Egg
- Cookie butter / Biscoff Spread
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Cornstarch
- Cinnamon
- Baking soda
- Salt
How to Make Cookie Butter Cookies
Cookies are one of the simplest cookie butter desserts you can make! Here’s an overview of how the recipe is made:
- Cream together the cookie butter, egg, brown sugar, and vanilla.
- Add in the dry ingredients and mix until just combined.
- Scoop the dough into balls and chill them for at least 3 hours.
- Once the dough has chilled, bake the cookies just until theedges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
How to Store the Cookies
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Cookie Butter Cookies FAQs
What Is Cookie Butter?
Cookie butter is made by grinding speculoos cookies (think slightly caramelized, buttery, cinnamon-heavy gingersnaps) into a butter-like spread, which has the consistency of thick peanut butter.
What’s the Best Cookie Butter?
Most people tend to useTrader Joe’s Cookie ButterandBiscoff Spreadinterchangeably, myself included. However, my understanding is that Biscoff Spread is the original “cookie butter” that TJ’s based its product off of.
Can Mix-Ins Be Added to these Cookies?
Yes! I loveadd-ins to the maxand was going totrash them upand add chopped cookies, like Biscoff cookies or TJ’s Bistro Biscuits, cinnamon graham crackers orcinnamon chips, but I wanted the rich, flavorful doughto shine. However, you’re welcome to add up to 1/2 cup of mix-ins, if desired.
Does the Cookie Dough Need to Be Chilled?
I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.
What does cornstarch do in cookies?
Iaddedcornstarchbecauseit keepscookiesandcrusts softerand more tender. It’s really a miracle worker in baking and kept these cookies soft and supple.
What Can I Make with Cookie Butter?
In addition to these fabulous cookie butter cookies, you can use your jar of cookie butter to make bars, sandwich cookies, cakes and more! Try using it like you would peanut butter and see what happens.
For more recipe ideas, here are all of my cookie butter desserts.
Where Can I Buy Cookie Butter?
Biscoff is sold at many mainstream grocery storesand at big box retailers. I’ve even seen it at places like TJ Maxx and Marshall’s. Or justorder it. Or buy the TJ’s version if you’re near a TJs.
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4.46 from 276 votes
Softbatch Cookie Butter Cookies
By Averie Sunshine
Not sure what to do with cookie butter? Make this recipe! These cookies aretender, moist, and filled with warming spices!
Prep Time: 10 minutes minutes
Cook Time: 8 minutes minutes
Chill Time: 3 hours hours
Total Time: 3 hours hours 18 minutes minutes
Servings: 3
Ingredients
- 1 large egg
- 1 cup creamy Cookie Butter or Biscoff Spread
- ¾ cup light brown sugar, packed (dark brown may be substituted)
- 1 ½ tablespoons vanilla extract, yes tablespoons, not teaspoons
- ¾ cup plus 2 tablespoons all-purpose flour, or up to 1 cup flour as necessary, see directions below
- 2 teaspoons cornstarch
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- pinch salt, optional and to taste
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
Preheat oven to 350F, line a baking sheet with aSilpat, or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Serving: 1, Calories: 168kcal, Carbohydrates: 22g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 14mg, Sodium: 163mg, Sugar: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
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