These Cookie Butter Snickerdoodles are perfectly soft on the inside, delicately crisp on the outside, and deliciously infused with the heavenly sweetness of cookie butter!

As a cinnamon-sugar-a-holic, snickerdoodles are by far one of my favorite cookies. They’re incredibly modest in appearance, yet they contain the most delightful cinnamon-kissed sweetness. They’re an absolute must during the holidays too.

On this blog, I’ve experimented quite a bit with snickerdoodles. From Eggnog Snickerdoodles and Apple Cider Snickerdoodles to Snickerdoodle Cupcakes and Blackberry Snickerdoodle Cobbler, I’ve definitely run the gamut in terms of snickerdoodle possibilities.

However, I still had yet to infuse my favorite holiday cookie with my favorite spread–COOKIE BUTTER.

These Cookie Butter Snickerdoodles are “Mmmm, Mmmm, Mmmm!!!” at first bite! Not only are they super soft on the inside and perfectly crisp on the outside, the flavor is out of this world DIVINE. With an entire cup of cookie butter baked into these snickerdoodles, each bite is absolutely brimming with that caramelized, slightly-spiced flavor. The cookie butter adds a depth of flavor to these cookies that’s simply irresistible!

What is Cookie Butter?

Cookie butter, also known as Biscoff spread or Speculoos, is a thick and creamy spread made from a popular European brand cookie, known as Biscoff cookies. These cookies are buttery, crisp, and flavored with warm spices and brown sugar. Cookie butter has a very similar texture to peanut butter, and it can also be found in the peanut butter aisle of most major grocery stores.

Aside from baking it into delectable treats or shoveling spoonfuls into my mouth, I also like spreading cookie butter on toast, pancakes, crackers, and muffins. It’s also a great alternative to peanut butter, for those with peanut allergies.

Why These Cookie Butter Snickerdoodles Are THE BEST

Flavor – Although it’s tough to beat the classic flavor of a traditional snickerdoodle, the cookie butter really takes these cookies to a whole new level. The buttery toffee-like sweetness of the cookie butter adds a tremendous boost of flavor and complements the cinnamon in the cookies so incredibly well.

Texture – These cookies have soft and doughy interiors and delicately crisp exteriors. Just how a snickerdoodle SHOULD BE. You won’t end up with any cakey cookies or dry, hard hockey pucks. These snickerdoodles are the REAL deal.

Easy Peasy – This is a super simple one-bowl recipe. That means fewer dishes, less mess, and less wait time for your tastebuds. Everything can be done in either a stand mixer or in a large mixing bowl with an electric beater.

Make-Ahead Recipe – I know most people hate waiting for dough to chill, but in my opinion, it’s an opportunity to make things ahead of time. I was able to make this dough up the night before, then bake it at my leisure the next day. The dough needs to chill in the refrigerator for at least 2 hours. This ensures that the cookies don’t spread too thin in the oven. The dough can be chilled for up to 5 days, which is great if you have a lot of cooking for an upcoming event.

How to Make Cookie Butter Snickerdoodles

Cream the Butter and Sugars – It’s best to start with softened or room temperature butter. However, I RARELY think that far ahead, so I usually “cheat” by placing the butter on a microwave-safe plate and heating in the microwave for 10-15 seconds. To the softened butter, you’ll add a whole cup of cookie butter along with a half cup each of granulated and brown sugar. Beat this mixture for a good 2-3 minutes on high. Properly creaming the butter with the sugars not only allows the sugar to dissolve in the butter, but it also creates little air pockets, which helps the cookies rise as they bake.

Add the Egg and Vanilla – Make sure to scrape down the sides and bottom of the bowl first. Once the egg and vanilla are added, try not to over-mix at this point. Over-mixing can lead to cookies that are tough, gummy, or unpleasantly chewy. Only mix at low speed just until the ingredients are incorporated.

Add the Dry Ingredients – There’s no need to sift or whisk the dry ingredients together. Simply dump in the flour, baking soda, cream of tartar, cinnamon, and salt, and start mixing. Start off slow to prevent a flour explosion, then turn the mixer up gradually. Again, try not to over-mix the dough. Once you see very few spots of flour and everything looks combined, turn off the mixer.

Chill the Dough – The dough is rather soft right after it’s been mixed, but once it’s had some chill time in the refrigerator, it’ll be firm and easier to roll. You can either cover the bowl with plastic wrap and chill it, or wrap the dough in a piece of plastic wrap. Place in the refrigerator for at least 2 hours.

Make the Cinnamon-Sugar – Toss a 1/4 cup of granulated sugar with 1 teaspoon of cinnamon.

Roll and Bake – Take portions of the dough and form into balls about the size of a golf ball. Roll each ball completely in the cinnamon-sugar, then place them about 2 inches apart on a baking sheet lined with parchment paper. Bake for about 8-11 minutes, or until cookies are puffed and edges appear set.

If you’re looking for a twist on a holiday classic, I highly HIGHLY recommend adding these Cookie Butter Snickerdoodles to your to-do list this year. Whether you have an upcoming cookie exchange, a holiday party, or if you just feel like devouring two dozen cookies in your mouth during a Hallmark movie bingefest, these Cookie Butter Snickerdoodles are destined to be a hit!