Cookie butter is a delicious spread made from speculaas, a type of spiced shortcrust cookie that’s similar to a graham cracker or a crunchy gingersnap, and it’s easily located with the jams and spreads in your favorite grocery store. Cookie butter pairs well with the caramelly cinnamon-sugar flavors of a snickerdoodle.
Cookie Butter-Stuffed Snickerdoodles
Makes about 26 cookies
Ingredients
- 1 (14.1-ounce) jar (400 grams) cookie butter
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar, divided
- ½ cup (110 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) cream of tartar
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 2½ teaspoons (5 grams) ground cinnamon
- Cookie Butter Glaze (recipe follows)
- Speculaas cookie crumbs, for sprinkling
Instructions
- Line baking sheets with parchment paper.
- Using a 1-tablespoon spring-loaded scoop, scoop cookie butter (about15 grams each), and place on a prepared pan; freeze until solid, about 1 hour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 cup (200 grams) granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cream of tartar, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
- In another medium bowl, whisk together cinnamon and remaining ½ cup (100 grams) granulated sugar.
- Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and place on a clean surface. Gently flatten each with the palm of your hand. Place 1 portion of frozen cookie butter on 1 flattened dough scoop, and top with another flattened dough scoop. Press edges together to seal, and roll into a 1½-inch ball; place on a prepared pan. Repeat with remaining dough and remaining frozen cookie butter. Freeze until firm, about 10 minutes.
- Preheat oven to 375°F (190°C).
- Toss dough balls in cinnamon sugar until well coated. Place 2 inches apart on prepared pans.
- Bake, one pan at a time, until edges are lightly browned but centers look slightly wet, 7 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Drizzle Cookie Butter Glaze onto cooled cookies; sprinkle with cookie crumbs. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Cookie Butter Glaze
Makes about 1 cup
Ingredients
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons plus 2 teaspoons (55 grams) heavy whipping cream
- 2 tablespoons (30 grams) cookie butter
Instructions
- In a small bowl, whisk together all ingredients until smooth. Use immediately.
Tried this recipe?Let us know how it was!
Can you freeze to make ahead for Christmas
Hi Pat,
Yes, you can follow the recipe through step 6 where you freeze the dough and then proceed when you are ready to bake them. They will be very firm, so the cookies might have to sit out for a few minutes before baking. Happy baking!
These cookies were outstanding and a big hit all around. The only thing I would change is to freeze cookie butter discs, rather than balls, and make a slightly flatter cookie as I think it may disperse the cookie butter better and not have a lump in the cookies center.
I didn’t freeze the cookie dough and I couldn’t flatten it without it sticking to everything. Ended up using wax paper to make the patties. Would be nice if the recipe stated that it too needs to be chilled.. The cookie-butter flattened perfectly when frozen. Tastes great thank goodness…..
Hi David,
The dough does not need to be chilled, but you can if it helps! There could be a mismeasurement somewhere that caused the dough to stick. Hope this helps and happy baking!