Cookie Butter Snickerdoodles: A Sweet, Spiced Twist on a Classic

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If you’re a fan of cinnamon and sweet treats, then Cookie Butter Snickerdoodles will quickly become your go-to cookie recipe. With the addition of cookie butter, these Snickerdoodles elevate the classic recipe, bringing a deeper, spiced flavor that adds a unique twist. The soft, chewy texture of these cookies combined with the warm cinnamon sugar coating makes them irresistibly delicious. Perfect for any occasion, these cookies are sure to be a crowd-pleaser, bringing a new level of spice and sweetness to your dessert repertoire.

What makes Cookie Butter Snickerdoodles stand out from the traditional version is the rich, spiced cookie butter mixed into the dough. Cookie butter is made from Speculaas cookies, a spiced Belgian treat, giving these Snickerdoodles an added depth of flavor. If you’ve ever tasted Biscoff cookies, you’ll recognize the warm, cinnamon-y taste of cookie butter that’s incorporated into these delicious treats.

These cookies are soft and chewy, with just the right amount of cinnamon sugar coating. Unlike many other cookies that can end up crunchy, these stay perfectly tender, making them a comfort snack to enjoy anytime. Whether you’re baking for a holiday, a bake sale, or just because, these cookies offer a new spin on the classic Snickerdoodle and will be adored by anyone who tries them.

Here’s what you’ll need to make these sweet and spicy cookies:

All-purpose flour: Provides structure and helps create the perfect chewy texture.
Baking soda: Helps the cookies rise slightly while baking.
Cream of tartar: Ensures the cookies maintain a soft, tender consistency.
Ground cinnamon: Brings the classic Snickerdoodle flavor to the dough.
Salt: Enhances the sweetness and balances the flavor.
Unsalted butter: Creates a rich, smooth base for the dough.
Light brown sugar: Adds sweetness and depth of flavor.
Granulated sugar: Contributes to the sweetness and helps create the cinnamon-sugar coating.
Cookie butter: The star ingredient that adds a rich, spiced flavor.
Eggs: Bind the ingredients together and help create the right texture.
Vanilla extract: Enhances the flavor and adds warmth to the dough.
Cinnamon-sugar: A mix of cinnamon and sugar to coat the cookies for that irresistible sweetness.

Alternative Ingredient Suggestions

If you’re looking for substitutions or variations, there are a few options:

Butter alternatives: Swap out the unsalted butter for coconut oil or a vegan butter for a dairy-free version of these cookies.
Sugar alternatives: You can use coconut sugar or maple sugar as a substitute for light brown sugar if you prefer a more natural option.
Cookie butter alternatives: If you’re unable to find cookie butter, try using Biscoff spread or another spiced spread like Speculoos.

Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone liners to prevent sticking.
Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Cream the butter and sugars: Using an electric mixer on medium speed, beat the softened unsalted butter, light brown sugar, granulated sugar, and cookie butter until fully combined.
Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then, mix in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Form the dough balls: Scoop out a tablespoon of dough and roll it into a ball using your hands. Then, roll each ball in the cinnamon-sugar mixture to coat.
Bake: Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, or until lightly browned around the edges.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

To make sure your Cookie Butter Snickerdoodles turn out perfectly every time, follow these tips:

Don’t over-bake: To maintain the soft and chewy texture, be careful not to bake the cookies too long. They should just be lightly browned when you remove them from the oven.
Use room temperature ingredients: Ensure your butter and eggs are at room temperature to help them mix evenly into the dough.
Chill the dough: If you have time, chilling the dough for 30 minutes before rolling it into balls can help prevent spreading during baking.
Check doneness by texture: The cookies should have a slight puff in the middle when done. This will settle as they cool.

These Cookie Butter Snickerdoodles are delicious on their own, but they also pair well with a variety of sides or toppings:

Serve with hot beverages: These cookies pair wonderfully with a warm cup of coffee, chai latte, or even hot cocoa.
Ice cream sandwich: Place a scoop of vanilla or cinnamon ice cream between two cookies for a decadent treat.
Add a twist: For a fun variation, sprinkle chopped nuts, such as pecans or walnuts, into the dough before baking.
Storage tips: These cookies stay fresh for up to a week in an airtight container. They can also be frozen for longer storage.

With their unique twist on a classic recipe, Cookie Butter Snickerdoodles offer the best of both worlds: the sweetness of Snickerdoodles combined with the rich, spiced flavor of cookie butter. These cookies are perfect for those who love cinnamon treats but want something with a bit more depth and warmth. Whether you’re baking for a special occasion or just because, these cookies will be a hit with everyone who tries them!

By following this simple recipe and using the right ingredients, you can enjoy the perfect batch of Cookie Butter Snickerdoodles every time. Try them today and savor the irresistible flavor and texture that only cookie butter can provide.

Conclusion

Cookie Butter Snickerdoodles combine the timeless appeal of Snickerdoodles with the unique and delightful flavor of cookie butter, making them an irresistible treat for any occasion. The soft, chewy texture and the perfect balance of cinnamon and spice will make these cookies an instant favorite in your baking rotation. With simple ingredients and easy-to-follow steps, you can enjoy these flavorful cookies in no time. Whether you’re serving them at a party or enjoying them as an afternoon snack, Cookie Butter Snickerdoodles are sure to impress and satisfy your sweet tooth.

1. What is cookie butter, and where can I find it?

Cookie butter is a spiced spread made from crushed Speculaas cookies, often with a smooth, creamy texture. It has a flavor similar to gingerbread and cinnamon. You can typically find cookie butter in the same aisle as peanut butter or Nutella at most grocery stores, with popular brands like Biscoff, Trader Joe’s, and Roland offering it.

2. Can I use a different type of butter for these cookies?

Yes, you can use alternatives like margarine or coconut oil if you prefer a non-dairy option. However, these substitutes may slightly alter the flavor and texture of the cookies, so be sure to choose the one that best matches your dietary preferences.

3. How can I make these cookies gluten-free?

To make gluten-free Cookie Butter Snickerdoodles, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the blend includes xanthan gum to help bind the dough. You may need to experiment with baking times, so keep an eye on the cookies to ensure they don’t over-bake.

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Cookie Butter Snickerdoodles

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Cookie Butter Snickerdoodles combine the classic flavors of Snickerdoodles with the warm, spiced taste of cookie butter. These soft, chewy cookies are coated with cinnamon sugar and bake to perfection, offering a delightful twist on the traditional treat.

Author: Lucelle
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
1/2 cup (140g) cookie butter
2 large eggs
1 teaspoon vanilla extract
Cinnamon-sugar for rolling

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Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and cookie butter until thoroughly combined.
Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
Reduce mixer speed to low. Gradually add the dry ingredients and mix just until combined.
Using a tablespoon of dough, roll it into a ball and then roll the ball in cinnamon-sugar to coat.
Place the dough balls on prepared baking sheets, spaced 2 inches apart.
Bake for 8 to 10 minutes, or until lightly browned and puffed up. Let cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely.

Notes

Cookie butter can be found in the spread section of most grocery stores, often near peanut butter or Nutella.
You can use a store-bought cinnamon-sugar mixture or make your own by combining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
If you’re making a large batch, freeze the cookie dough balls after rolling them in cinnamon-sugar and bake from frozen, adding a minute or two to the baking time.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 15g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Cookie Butter Snickerdoodles: A Sweet, Spiced Twist on a Classic