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Cookie Butter Cookies
Ingredients
- 1 stick butter, at room temperature
- 1/2 cup speculoos cookie butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1/2 TSP vanilla extract
- 1/2 TSP kosher salt
- 1-1/2 cups all purpose flour, plus more for dusting
- Royal icing in a tube, for decorating, optional
- 1/2 cup tubing do or raw cane sugar, preferably sugar in the raw, optional
- 1/2 TSP ground cinnamon, optional
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Directions
- 1. Prepare and rest the dough: In a stand mixer with the paddle attachment, add the butter, cookie butter, brown sugar, and granulated sugar and blend on medium high speed until creamy, 2-3 minutes. Use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center, then add the egg, vanilla, and salt. Blend until combined, about 1 minute. Scrape the sides again and lower the speed of the mixer. Add the flour 1/2 cup at a time, making sure to stop and scrape the sides between additions. Once the dough is done, scrape it out of the mixer, add to a container with a lid or a sealable bag and refrigerate for at least 2 hours or up to 24 hours.
- 2. Bake the cookies: preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- 3. For cut out cookies: On a lightly floured surface, roll the dough out 1/4” thick. Use cookie cutters to cut into desired shapes. Transfer the cookies to the prepared baking sheets, allowing 1” of space between cookies. Bake until just beginning to turn brown around the edges, 10-12 minutes. Remove to a wire rack. Let cool completely before icing with royal icing.
- 4. For Cinnamon-sugar cookies: In a small bowl, toss the torbinado sugar and cinnamon together. Remove the cookie dough from the refrigerator and, using a spoon or melon baller, scoop out the dough and roll into 24 balls between your hands. Roll the balls into the cinnamon sugar and place 1” apart on the prepared baking sheets. Use your palm or a flat spatula to slightly flatten each ball. Bake until lightly golden, 14-16 minutes. Let cool completely.
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