One of my favorite spreads tastes even better as a cookie! Cookie butter is made from spice cookies also known as “speculoos” and has a flavor that will remind you of a cross between a cinnamon graham cracker and a ginger snap. Sometimes I just eat it by itself with a fresh banana, just like peanut butter. These cookies are perfect for gifting; they stay fresh in an airtight container for a week. An easy trick for keeping them tender is adding half a slice of fresh bread to the container. Thank me later.
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 40 min |
| Yield: | about 18 cookies |
Ingredients
- 1 stick (8 tablespoons) unsalted 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 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour, plus more for dusting
- Royal icing in a tube, for decorating, optional
- 1/2 cup turbinado or raw cane sugar, preferably Sugar in the Raw, optional
- 1/2 teaspoon ground cinnamon, optional
Instructions
- 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 to 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.
- Bake the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- For cut-out cookies: On a lightly floured surface, roll the dough out 1/4-inch thick. Use cookie cutters to cut into desired shapes. Transfer the cookies to the prepared baking sheets, allowing 1 inch of space between cookies. Bake until just beginning to turn brown around the edges, 10 to 12 minutes. Remove to a wire rack. Let cool completely before icing with royal icing.
- For cinnamon-sugar cookies: In a small bowl, toss the turbinado 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 in the cinnamon sugar and place 1 inch apart on the prepared baking sheets. Use your palm or a flat spatula to slightly flatten each ball. Bake until lightly golden, 14 to 16 minutes. Let cool completely.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 191 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 37 mg |
| Sodium | 59 mg |