Soft Batch Cookie Butter Cookies
Ultra-soft, thick cookie butter cookies with warm cinnamon and vanilla. They stay tender for days and bake up in minutes.
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Servings:
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
For a twist, fold in 1/2 cup white chocolate chips or finish warm cookies with a pinch of flaky salt. Store in an airtight container at room temperature for up to 4 days, or freeze dough balls for up to 2 months and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Soft Batch Cookie Butter Cookies flavors. All ingredient ratios and instructions are independently developed.