Brown Sugar Cookie Butter Cookies

Here in Europe they have these little cookies during the holidays called spekulatius cookies. They’re basically spekuloos or cookie butter cookies with a cinnamon twist.

However, these are soft-batch style instead of the traditional dry ones that need to be dunked in coffee.

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Ingredients

  • 1 cup cookie butter spread
  • 1/2 stick (4 tablespoons) butter, room temperature
  • 1 large egg
  • 3/4 cup brown sugar, packed
  • 1-1/2 tablespoons vanilla extract
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • pinch of salt

Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment cream together the cookie butter, butter, egg, brown sugar, and vanilla extract. Mix on high speed until light and fluffy, about 3 minutes.
  2. Scrape down the sides of the bowl, then add flour, cornstarch, cinnamon, baking soda, and salt.
  3. Mix on low speed until just incorporated, 1 minute. Do not overmix. The dough will be soft and on the oily side. It should not be sticky or tacky, and if so, add a couple more tablespoons flour.
  4. Refrigerate dough for at least 3 hours and up to overnight. When ready to bake, preheat oven to 350ºF.
  5. Using a 2-inch cookie scoop, form cookie dough balls and place on a baking sheet that has been lined with a piece of parchment. Bake for 9 minutes or until edges have set and tops are just beginning to set, if you want them soft-batch style. The cookies will firm up as they cool.
  6. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a wire rack to finish cooling.
  7. Store in an airtight container at room temperature for up to 5 days.

Brown Sugar Cookie Butter Cookies

In the bowl of a stand mixer fitted with a paddle attachment cream together the cookie butter, butter, egg, brown sugar, and vanilla extract. Mix on high speed until light and fluffy, about 3 minutes.

Scrape down the sides of the bowl, then add flour, cornstarch, cinnamon, baking soda, and salt.

Mix on low speed until just incorporated, 1 minute. Do not overmix. The dough will be soft and on the oily side. It should not be sticky or tacky, and if so, add a couple more tablespoons flour.

DSC_0052

Refrigerate dough for at least 3 hours and up to overnight. When ready to bake, preheat oven to 350ºF.

Using a 2-inch cookie scoop, form cookie dough balls and place on a baking sheet that has been lined with a piece of parchment.

DSC_0053

Bake for 9 minutes or until edges have set and tops are just beginning to set, if you want them soft-batch style. The cookies will firm up as they cool.

Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a wire rack to finish cooling.

DSC_0054

Store in an airtight container at room temperature for up to 5 days.

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