Easy Softbatch Cookie Butter Cookies
Indulge in the ultimate comfort. With these Easy Softbatch Cookie Butter Cookies! Perfectly soft and chewy. These cookies are bursting with the rich, spiced flavor of cookie butter. Complemented by a hint of cinnamon. Whether you’re craving a cozy treat. Or need a quick dessert for unexpected guests. These cookies are your go-to. The best part? They’re incredibly easy to make. Yet taste like they came straight from a gourmet bakery. Each bite. Is a delightful blend of sweetness. And spice. Guaranteed to bring a smile to your face.
3 Servings
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
To make these Easy Softbatch Cookie Butter Cookies gluten-free. Simply substitute the all-purpose flour. With a gluten-free flour blend. Ensure that your gluten-free flour contains xanthan gum. Which helps provide the structure. And chewiness in cookies. If your blend does not include xanthan gum. Add about ¼ teaspoon per cup of flour. This simple swap. Makes these delicious cookies. Accessible to those following a gluten-free diet. Without sacrificing texture. Or flavor. Enjoy the same soft, rich. And flavorful cookies. Just gluten-free!