Cookie Butter Snickerdoodles add even more spice to the classic cookie with a cookie butter mixed into the dough!
If you’re a fan of cinnamon treats, then I probably don’t need to extol the deliciousness of Snickerdoodles. I’m a bit of a late joiner in the cinnamon fan club. But now it seems that the more I have it, the more I love it.
Traditional Snickerdoodles are always a crowd-pleaser. But you know I can’t resist tinkering with a classic. When I started to think how I could give them even more spice, I immediately thought of cookie butter and its wonderful spice flavor.
For those of you not familiar with cookie butter, it’s a spread made from a sweet, spiced Belgian cookies called Speculaas. If you’ve ever had Biscoff cookies on a flight, then you are familiar with the flavor. In fact, Biscoff is one of the brands of cookie butter available. There are several other brands available as well. Just look for them with the other spreads like peanut butter and Nutella.
Adding cookie butter to these cookies adds even bigger spice flavor. It’s a bit like two cookies in one – the sweet cinnamon Snickerdoodles plus spiced Speculaas. It’s such a perfect combination of flavors!
One of the best things about these cookies is their soft texture. There’s not even a crispy outside here. No, just super soft cookie all the way through. Be sure not to over-bake these to maintain that softness. They bake fairly quickly, so just look for a light browning and a nice puff to the top of the cookie. That puffiness will subside some as they cool, but you’ll still be left with amazingly soft, sweet, cinnamon cookies.
I shared these with my usual taste testers, and they went crazy for them. I’ve already been asked to make another batch! These cookies are definitely worth repeating, and I’m sure they’ll become a regular in my cookie baking rotation.
Sweet, spiced cookie butter adds such fantastic flavor to Cookie Butter Snickerdoodles.
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (140g) cookie butter*
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, sugar, and cookie butter until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Using a tablespoon of dough at a time, roll the dough into balls.*** Then roll each ball in the cinnamon-sugar to coat. Place 2 inches apart on the prepared pans.
Bake, one pan at a time, 8 to 10 minutes or until lightly browned. Cool on the pans for 5 minutes. Then transfer the cookies to wire racks to cool completely.
*Cookie butter can usually be found with other spreads like peanut butter. There are several brands available, including Biscoff, Roland, and Trader Joe's.
**You can use a store-bought cinnamon-sugar, but it's very simple to make your own. Combine 1/4 cup granulated sugar and 1 tablespoon of ground cinnamon.
***I use a 1-tablespoon cookie scoop to portion the dough and then roll the dough between my palms to create a ball shape.
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23 Comments on “Cookie Butter Snickerdoodles”
I had never even heard of cookie butter before. Thank you for the introduction.
Have you ever incorporated it into a pie crust? Seems like it would be good substitute for graham crackers in key lime pie.
Hi, Jason. I’ve used the cookies that make the cookie butter in a crust, but not the cookie butter itself. I think it would work if you incorporate it like the peanut butter in the crust in this Chocolate-Peanut Butter Cup Icebox Pie.
so do you mix the cinnamon/sugar with butter and if so how much butter
Hi, Marcia. The cinnamon-sugar is for rolling the cookie dough before baking. See step 5.
Interesting idea; pity I did not find you before Christmas but it’s never too late for a brand new dessert, right ? 🙂
This is my favorite snickerdoodle recipe now. Thank you very much.
I’m so glad you like them, Tonya!
This is the best snickerdoodle recipe and use of cookie butter! I follow the recipe exactly and when cool mix together white almond bark with a little cookie butter and drizzle on top of the cookies and then sprinkle a little bit of cinnamon sugar on top. Thanks for a great recipe!
I’m so glad you like them, Diane! And I love your topping addition!
Where is the recipe for cookie butter?.
Hi, Martha. It’s a store-bought product. You can find it with the other spreads like peanut butter and Nutella.
I don’t see approximately how many cookies this makes?
Hi, Cortany. The yield is at the top of the recipe in red. It makes about 48 cookies.
Hi Jennifer, I can’t wait to try these cookies. The one question I have is that I have seen a few cookie butter snickerdoodle recipes online and they don’t call for 3 cups of flour. It is always a little less. It just seems like a lot of flour.
Hi, Chris. The recipe works quite well as it is written. Perhaps those other recipes didn’t make as much dough?
Do these cookies come out thick?
Hi, Chris. They’re thicker than a basic drop cookie. They should look like these photos.
Don’t ever start eating cookie butter right out of a jar with a spoon, you won’t be able to stop
Ha! Very true!
These cookies are perfection! Soft, chewy, full of flavour, and came together so fast… will definitely make again. I left out the cream of tartar because I didn’t have any didn’t want to wait any longer to make the cookies. What does it add? Should I be making sure I have some in the house for future cookies??
I’m glad you enjoyed them, Nicole! The cream of tartar helps the cookies rise so they’re nice and fluffy. I definitely recommend using it for snickerdoodles.
Super yummy! I didnt think they were too different from regular snickerdoodles at all, and had that classic snickerdoodle taste. If you have cookie butter layeing around it definitely wont hurt to add it to this classic!
I’m so glad you enjoyed the cookies, Samantha!