Description
These Cookie Butter Cookies are soft, flavorful treats infused with the rich, spiced taste of Biscoff cookie butter. With a perfect balance of sweetness, cinnamon warmth, and a hint of sea salt on top, these cookies are easy to make and ideal for any occasion.
Ingredients
Units
Scale
Cookie Butter Cookies
- 1/2 cup butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cups Biscoff cookie butter (divided)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and ½ cup of Biscoff cookie butter until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg thoroughly to incorporate moisture and richness. Mix in the vanilla extract for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Portion Dough on Sheets: Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheets, spacing them about 1-2 inches apart. The cookie dough does not spread much, so you can fit about 15 cookies per sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden, indicating they are set but still soft inside.
- Finish with Cookie Butter Drizzle: Melt the remaining ¼ cup of Biscoff cookie butter in the microwave for about 30 seconds until smooth. Drizzle over the warm cookies and sprinkle with sea salt to enhance the flavor contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes so they firm up before transferring to a wire rack or serving.
Notes
- For softer cookies, avoid overbaking; remove them when edges just start to turn golden.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to prevent sticking and enable even baking.
- Feel free to add chopped nuts or chocolate chips for extra texture and flavor variations.
- Microwaving the cookie butter gently prevents burning and maintains smooth drizzling consistency.
