Easy Softbatch Cookie Butter Cookies – If you’re looking for a quick and delicious treat. This Easy Softbatch Cookie Butter Cookies recipe. Is a must-try. With the creamy richness of cookie butter. The warmth of cinnamon. And a soft, pillowy texture. These cookies are a delightful indulgence. Perfect for any time you need a sweet pick-me-up. This recipe is easy to follow. And yields irresistibly soft cookies.
The first time I made these cookies. I was in a pinch. To whip up something sweet for my family. My husband and child are huge fans of anything with cookie butter. So I knew this would be a hit. As the cookies were baked. The house was filled with the most inviting aroma of cinnamon. And brown sugar. When they finally came out of the oven. My family couldn’t wait to dive in. The soft, gooey centers. And slightly chewy edges. Made these cookies an instant favorite. Now, they’re a regular treat in our home. Especially on cozy weekends.
What makes this Easy Softbatch Cookie Butter Cookies truly special?
These cookies are incredibly easy to make. And only require a few simple ingredients. The creamy cookie butter. Adds a rich, nutty flavor. That pairs perfectly. With the warmth of cinnamon. The addition of cornstarch. Ensures the cookies stay soft and tender. While the chilling time. Helps achieve the perfect texture. These cookies are not only delicious. But also quick to prepare. Making them an ideal treat. On busy days.
What You Need To Make This Easy Softbatch Cookie Butter Cookies Recipe?
Cookie Butter: The creamy star of this recipe! It gives the cookies their unique, rich flavor. You can use Cookie Butter or Biscoff Spread. Both work wonderfully.
Brown Sugar: Light brown sugar. Keeps the cookies soft. And adds a hint of molasses. If you prefer a deeper flavor. Dark brown sugar is a great substitute.
Vanilla Extract: Yes, you read that right—1 ½ tablespoons. It might seem like a lot. But it really brings out the best in these cookies.
Flour: All-purpose flour is perfect here. Depending on your ingredients. You might need to add a little extra. To get the dough just right.
Cornstarch: This secret ingredient. Helps make the cookies super soft and tender.
Cinnamon: Adds a warm, cozy touch. That complements the cookie butter beautifully.
Baking Soda: Gives the cookies just the right amount of rise.
Salt: Just a pinch, if you like. It balances the sweetness. And enhances the flavors.
Steps To Make Easy Softbatch Cookie Butter Cookies:
Step 1: Cream Ingredients: In the bowl of a stand mixer. Fitted with a paddle attachment. Cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed. Until light and fluffy. About 4 to 5 minutes. If using a hand mixer. This may take 6-7 minutes. Don’t overbeat. To avoid releasing the oils from the cookie butter.
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Step 2: Add Dry Ingredients: Stop and scrape down the sides of the bowl. Add ¾ cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, and optional salt. Mix on low speed. Until just incorporated. About 1 minute. If the dough is too sticky. Add up to 2 more tablespoons of flour. Mixing just until combined.
Step 3: Shape and Chill Dough: Using a 2-inch cookie scoop. Form heaping two tablespoon mounds of dough (about 13). Flatten slightly. Place on a large plate. Cover with plastic wrap. Refrigerate for at least 3 hours, up to 5 days. Do not bake with warm dough.
Step 4: Prepare to Bake: Preheat oven to 350°F. Line a baking sheet with a Silpat. Or spray with cooking spray.
Step 5: Bake Cookies: Place the chilled dough mounds on the baking sheet. Spaced at least 2 inches apart. Bake for 8 minutes. Or until the edges are set. And the tops are just beginning to set. Even if the centers look slightly undercooked. Do not bake longer than 9 minutes. For softbatch-style cookies.
Step 6: Cool: Allow cookies to cool on the baking sheet for about 5 minutes. Before transferring to a wire rack to finish cooling.
Tip:
For the best texture and flavor. Make sure to chill the dough. For at least 3 hours before baking. Chilling the dough. Not only helps the cookies keep their shape. And prevents them from spreading too much while baking. But it also allows the flavors to meld. And develop. This step is crucial for achieving that perfect soft, pillowy texture. With slightly chewy edges. If you have the patience. Letting the dough chill overnight. Can make your cookies even better!
Frequently Asked Questions:
Can I substitute the cookie butter with peanut butter?
Yes. You can substitute cookie butter. With peanut butter. However, the flavor and texture might be slightly different. With peanut butter adding a more pronounced nutty taste.
Why is chilling the dough necessary?
Chilling the dough. Helps the cookies maintain their shape during baking. Preventing them from spreading too much. It also enhances the flavors. And improves the texture.
How should I store these cookies?
Store the cookies in an airtight container at room temperature. For up to a week. For longer storage. You can freeze them. For up to three months.
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Planning to try this recipe soon? Pin it for a quick find later!
Easy Softbatch Cookie Butter Cookies
Ingredients
- 1 large egg
- 1 c creamy Cookie Butter or Biscoff Spread
- 3/4 c light brown sugar packed (dark brown may be substituted)
- 1 1/2 tbsp vanilla extract
- 3/4 c plus 2 tbsp all-purpose flour or up to 1 c flour as necessary
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch salt optional and to taste
Instructions
- Mix Wet Ingredients: In a large bowl, beat together 1 large egg, 1 cup of creamy Cookie Butter, ¾ cup packed light brown sugar, and 1 ½ tablespoons vanilla extract until fluffy. About 4-5 minutes.
- Add Dry Ingredients: Mix in ¾ cup plus 2 tablespoons all-purpose flour, 2 teaspoons cornstarch, 1 ½ teaspoons cinnamon, 1 teaspoon baking soda, and a pinch of salt (optional) until just combined.
- Chill Dough: Scoop out the dough into 2-tablespoon balls. Flatten them slightly. And place them on a plate. Cover with plastic wrap. And chill in the fridge for at least 3 hours.
- Preheat Oven: When ready to bake. Preheat your oven to 350°F (180°C). And line a baking sheet with parchment paper or a Silpat.
- Bake Cookies: Place the chilled dough balls on the baking sheet. Spaced 2 inches apart. Bake for 8-9 minutes. Until the edges are set. But the centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes. Before transferring them to a wire rack to cool completely. Enjoy warm. Or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
