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.

Cookie Butter Snickerdoodles – Deliciously Chewy & Easy

Name: Cookie Butter Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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)

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

Scale

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)

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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