Cookie Butter Snickerdoodles offer a delightful twist on the beloved classic, combining the warm spice of cinnamon with the rich, caramelized flavors of cookie butter. If you’re a fan of Snickerdoodles or cookie butter, this recipe will quickly become a favorite. These cookies are soft, chewy, and full of flavor, making them the perfect treat for any occasion.
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Why You’ll Love Cookie Butter Snickerdoodles
These cookies stand out for several reasons: they are quick to make, they offer a unique flavor combination, and they are sure to be a crowd-pleaser. The addition of cookie butter creates an extra layer of spice, making these Snickerdoodles unlike any other. Whether you’re a cinnamon lover or a cookie butter enthusiast, these cookies are the perfect way to indulge in both.
Ingredients for Cookie Butter Snickerdoodles
• All-Purpose Flour: Provides the structure and texture for the cookies.
• Baking Soda: Helps the cookies rise and gives them a light texture.
• Cream of Tartar: Adds to the softness and chewiness of the cookies.
• Ground Cinnamon: A key ingredient that gives Snickerdoodles their signature flavor.
• Salt: Balances out the sweetness and enhances other flavors.
• Unsalted Butter: Adds richness and moisture to the dough.
• Light Brown Sugar: Adds sweetness and a slight caramel flavor.
• Granulated Sugar: Sweetens the dough and helps with the crispy exterior.
• Cookie Butter: The star ingredient! Adds a spiced, caramel-like flavor to the cookies.
• Eggs: Help bind the dough and provide structure.
• Vanilla Extract: Enhances the sweetness and overall flavor of the cookies.
• Cinnamon-Sugar: Used to coat the dough balls, adding flavor and texture.
Alternative Ingredient Suggestions
If you’re unable to find cookie butter, you can easily substitute it with a spread like Biscoff or even peanut butter for a different twist. If you’re looking for a lighter version, you can swap the butter for a plant-based alternative and use a sugar substitute like stevia to reduce the calorie content. If you’re making these cookies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone liners to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt.
- Cream the wet ingredients: In a large mixing bowl, use an electric mixer to beat the unsalted butter, light brown sugar, granulated sugar, and cookie butter until the mixture is smooth and creamy.
- Add the eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Form the cookie dough balls: Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Bake the cookies: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly browned and puffed. The cookies will flatten slightly as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks for Perfect Cookie Butter Snickerdoodles
- Don’t overbake: To maintain the soft and chewy texture, keep an eye on the cookies as they bake. The tops should just begin to brown lightly.
- Cookie butter consistency: If your cookie butter is too thick, microwave it for a few seconds to soften it up before adding it to the dough.
- Texture tips: If you prefer a slightly crispier edge, bake the cookies for an extra minute, but be careful not to dry them out.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Pairing Ideas and Variations
These Cookie Butter Snickerdoodles are perfect on their own, but they also pair well with a variety of beverages. Consider enjoying them with a cup of hot coffee, spiced chai tea, or even a glass of milk. If you’re looking to try a variation, add some chopped white chocolate or crushed pecans to the dough for extra flavor and texture.
For a fun twist, serve them as part of a dessert platter with other Snickerdoodle variations, like Peanut Butter Snickerdoodles or Toffee-Pecan Snickerdoodles.
A Seasonal Treat Perfect for the Holidays
Cookie Butter Snickerdoodles are ideal for the holiday season. Their warm spices and soft texture make them a comforting treat during cooler months, and they’re sure to be a hit at your next holiday gathering. Bake a batch to share at a party or gift them as a homemade present for friends and family.
Conclusion
Cookie Butter Snickerdoodles are a delicious and unique twist on a classic favorite, combining the comforting flavors of cinnamon and cookie butter in every bite. Whether you’re looking for a fun holiday treat or a year-round indulgence, these cookies are sure to satisfy your cravings. With a soft, chewy texture and a sweet, spiced flavor, they make the perfect snack to enjoy with friends or family. Follow the recipe, experiment with different variations, and make these cookies your new go-to dessert for any occasion!
Frequently Asked Questions (FAQs)
1. Can I use regular peanut butter instead of cookie butter in Snickerdoodles?
Yes, you can substitute peanut butter for cookie butter, but keep in mind that the flavor will be different. Cookie butter has a spiced, caramelized flavor that peanut butter lacks. If you’re aiming for a similar taste, you can mix peanut butter with a bit of cinnamon and brown sugar to mimic the flavor profile.
2. How do I store leftover Cookie Butter Snickerdoodles?
To store your leftover Cookie Butter Snickerdoodles, place them in an airtight container at room temperature. They will stay fresh for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container.
3. Can I make these Cookie Butter Snickerdoodles gluten-free?
Absolutely! You can make these cookies gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Be sure to check that your cookie butter is gluten-free, as some brands may contain trace amounts of gluten. Additionally, adding xanthan gum to the gluten-free flour blend can help maintain the texture.
4. How can I make these cookies more or less sweet?
To adjust the sweetness of your Cookie Butter Snickerdoodles, you can reduce or increase the amount of sugar in the dough. For a sweeter cookie, add an extra tablespoon of brown sugar or granulated sugar. If you prefer a less sweet version, decrease the sugar by 1/4 cup, but be mindful that this may affect the texture.
More Relevant Recipes
- Snickerdoodle Bundt Cake: This Snickerdoodle Bundt Cake combines the delicious flavor of classic Snickerdoodles with the rich, buttery texture of a cake. Perfect for a cozy dessert, it offers a warm cinnamon sugar flavor in every bite, just like the beloved cookies but in a more elegant form.
- Cinnamon Roll Cake: If you’re a fan of cinnamon and sugar, this Cinnamon Roll Cake is a must-try. It brings together the comforting taste of cinnamon rolls in a cake form, offering a soft, fluffy texture topped with a sweet glaze—perfect for any dessert lover who enjoys the sweet spice of cinnamon.
- Cinnamon Rolls: These homemade cinnamon rolls are soft, warm, and filled with the rich flavors of cinnamon, sugar, and butter. If you love the taste of cinnamon-based treats like Snickerdoodles, these cinnamon rolls will be a perfect match for your cravings, making for a comforting and delicious breakfast or dessert.
Cookie Butter Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Cookie Butter Snickerdoodles offer a delightful twist on the classic Snickerdoodle, combining the warm spice of cinnamon with the rich, caramelized flavor of cookie butter. These cookies are soft, chewy, and flavorful, making them the perfect treat for any occasion.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup cookie butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In a large bowl, cream together the butter, brown sugar, granulated sugar, and cookie butter until smooth and creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Scoop out dough and roll into balls. Roll the dough balls in the cinnamon-sugar mixture to coat.
- Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are lightly browned and puffed. The cookies will flatten slightly as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure you don’t overbake the cookies to keep them soft and chewy.
- For a fun twist, you can add chopped white chocolate or crushed nuts to the dough.
- Cookie butter consistency may vary; if it’s too thick, warm it slightly before adding it to the dough.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- If you prefer a crisper edge, bake the cookies for an additional minute or two.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg