Soft Batch Cookie Butter Cookies
I am wildly in love with soft–batch cookie butter cookies — the kind that flop a little on the plate, crackle on top, and have that cozy almost-caramel, cinnamon-spiced crunch of cookie butter baked right into the dough. They’re fast to throw together, comforting as hell, and somehow feel like dessert and breakfast at the same time (no judgment if you eat one with coffee).
My husband basically declared these “Sunday cookies” after the third tray vanished in two hours. The kids call them butter cookies, the neighbor asked for the recipe, and I’ve learned to hide a few in the freezer for emergencies — or for those morning moments when cereal feels too formal. Once, I brought these to a terrible potluck and somehow all the crumbs disappeared; someone slipped me a sticky note that said, “Make more.” So now I do.
Why You’ll Love This Soft Batch Cookie Butter Cookies
– They’re ridiculously soft in the middle with edges that actually hold together — no hockey-puck cookies here.
– Cookie butter does the heavy lifting: flavor, sweetness, and that deep caramel-cinnamon note that tastes like holiday nostalgia.
– Minimal fuss, maximum crowd-pleasing — they look bakery-made but feel like home.
– The dough freezes beautifully so you can always have “fresh-baked” cookies without a major time commitment.
Kitchen Talk
I learned the hard way that cookie butter behaves a little different than peanut butter — it’s softer and sweeter, so the dough can spread more. The first time I treated it like a normal cookie dough, I ended up with a tray of oval pancakes and lots of swearing. Now I chill the dough and gently roll it; the cookies keep their charm without turning into saucers. Also, if you’re out of cookie butter, straight-up peanut butter is an okay substitute, but the magic of these is the speculoos spice in the cookie butter — try not to skip it.
These Soft Batch Cookie Butter Cookies are an absolute dream—super soft, chewy, and packed with that irresistible warm cinnamon and cookie butter flavor that just melts in your mouth.[1][3] I followed the simple steps, chilled the dough as instructed, and they turned out perfectly tender without any fuss.[1] Honest highlight: they taste even better the next day, so bake a batch and thank me later![6]
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for reliable texture; make sure your baking powder/soda aren’t ancient — their puff matters.
– Fats & Oils: Unsalted butter gives the best flavor control; if you only have salted, skip adding more salt later.
– Eggs: Room-temperature eggs mix into the dough better and help with that tender crumb; take them out 30 minutes before baking.
– Specialty Item: Cookie butter (speculoos/Biscoff) is the star — buy a jar you actually like to lick the spoon with.
– Nuts & Seeds: If adding chopped nuts or seeds, toast them briefly for better crunch and flavor.
Prep Ahead Ideas
– Make the dough a day or two ahead and keep it wrapped in the fridge; bring it to a slightly chilled-but-soft state before scooping.
– Scoop dough balls onto a sheet pan and freeze them solid, then store in a sealed container so you can bake a few fresh cookies anytime.
– Use airtight containers or zip-top bags for the dough; label with date. Thawed dough bakes just like fresh.
Time-Saving Tricks
– Use a cookie scoop so sizes are even — saves baking guesswork and you’ll rotate trays less.
– If you’re impatient, chill dough only 20–30 minutes on a busy day; still better than nothing.
– Bake on parchment or a silicone mat to avoid scrubbing sheets — and you can reuse them a few times.
Common Mistakes
– Letting the dough get too warm and then wondering why the cookies spread everywhere — lesson learned the hard way. Fix: pop the tray in the fridge for 15 minutes before baking.
– Not preheating the oven fully; that first minute matters for rise and texture. I once shoved them in at 350°F while the oven warmed, and they went flat. Oops.
– Overbaking by a minute or two turns the centers from soft to dry — pull them when the edges are set and the middle still looks slightly underdone.
What to Serve It With
– A steaming mug of coffee or a milky latte — the classic pairing.
– Vanilla ice cream for a quick cookie sandwich (yes, please).
– A simple green salad for a weird but delightful contrast if you’re serving dessert after a heavy meal.
Tips & Mistakes
– Use a medium cookie scoop for sandwiches; small ones are perfect for nibbling.
– Salt on top before baking makes these taste grown-up — just a tiny pinch.
– If your cookie butter is seedy or thick, give the jar a stir or briefly warm it to make scooping easier.
Storage Tips
Store cooled cookies in an airtight container at room temperature for 3–4 days, or freeze baked cookies for up to a month. If they get a little tough from the fridge, pop them in a warm oven for 3–4 minutes or microwave one for 8–10 seconds to bring back that soft, just-baked vibe. Cold cookie for breakfast? Totally acceptable and I’ve done it.
Variations and Substitutions
Swap in peanut or almond butter if you don’t have cookie butter — you’ll get a classic nut-butter cookie but miss the speculoos spice. Add chocolate chips (dark balances the sweetness), chopped Biscoff cookies for crunch, or a sprinkle of flaky sea salt on top. For a gluten-free version, try a 1:1 gluten-free flour blend; texture changes but it still works. No eggs? A flax egg can work in a pinch but expect slightly denser cookies.
Frequently Asked Questions
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Soft Batch Cookie Butter Cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 0.67 cup creamy cookie butter (speculoos spread)
- 0.5 cup light brown sugar, packed
- 0.33 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1.75 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.25 tsp ground cinnamon optional, enhances the speculoos flavor
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter, cookie butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in vanilla, egg, and egg yolk until smooth.
- Whisk flour, cornstarch, baking soda, salt, and cinnamon in a bowl.
- Add dry ingredients to the wet mixture and mix on low just until a soft dough forms.
- Chill the dough for 20 minutes to firm slightly for easy scooping.
- Scoop 1½-tablespoon portions, roll into balls, and set on sheets 2 inches apart. Gently flatten the tops.
- Bake 9–11 minutes, until edges are set and centers look slightly underdone.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
Featured Comments
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“This energizing recipe was absolutely loved — the saucy really stands out. Thanks!”
“This tender recipe was so flavorful — the zesty really stands out. Thanks!”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
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