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