Cookie Butter Snickerdoodles
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!
Ingredients
For the Dough:
- ½ cup unsalted butter, softened
- 1 cup cookie butter (Biscoff or Speculoos spread)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
For Rolling:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream the butter, cookie butter, and both sugars together on high speed until lightened and fluffy. Beat in the egg and vanilla until combined.
- Add the flour, baking soda, cream of tartar, cinnamon, and salt, and continue to beat on low until mixture forms a dough. Cover dough with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a small bowl, combine the sugar and cinnamon.
- Using your hands or a small cookie scoop, form dough into 1-inch balls, roll in the cinnamon-sugar, then place on the lined baking sheet, at least 2 inches apart. Bake for 8-11 minutes or until edges have set and cookies are puffed up in the center. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
Notes
Cookies will stay fresh in an airtight container at room temperature for up to 1 week.