Recipe courtesy of Sunny Anderson
Sunny's Cookie Butter Cookies
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- Level: Easy
- Total: 3 hr 45 min (includes cooling time)
- Active: 40 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 40 min
- Yield: about 18 cookies
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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