Cookie Butter Cookies Recipe

Introduction

These Cookie Butter Cookies are delightfully soft, chewy, and packed with the warm, spiced flavor of cookie butter. Ready in under 30 minutes, they’re a perfect treat for anyone who loves the unique taste of Biscoff spread.

Ingredients

• 1 cup cookie butter (also known as Biscoff or Speculoos)
• 1/2 cup sugar
• 1 large egg
• 1/3 cup oat flour (add up to 1/2 cup oat flour total if mixture seems too moist)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk the egg and sugar together until smooth and well incorporated. Then add the cookie butter and mix thoroughly.
2. Step 2: Stir in the oat flour using a wooden spoon or the paddle attachment of a stand mixer until everything is well combined. If the dough feels too moist, add a little more oat flour, up to 1/2 cup total.
3. Step 3: Cover the bowl and refrigerate the dough for 30 minutes to chill and firm up.
4. Step 4: Using a small ice cream scoop or a tablespoon, scoop out about 18 small balls of dough. Place them on a parchment-lined baking sheet, spacing them about 1-2 inches apart.
5. Step 5: Gently press a fork in a criss-cross pattern on the top of each cookie to create a classic look. Bake for 6-8 minutes or until the edges are golden brown.
6. Step 6: Remove from oven and let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra richness, add a pinch of cinnamon or a splash of vanilla extract to the dough.
• If oat flour is unavailable, you can substitute with all-purpose flour, but the texture will be slightly different.
• Press the fork gently after baking if the pattern fades during baking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—just thaw at room temperature before enjoying. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter instead of cookie butter?

Peanut butter can be used, but it will change the flavor and texture. Cookie butter has a unique spiced sweetness that peanut butter doesn’t replicate exactly.

Why is my dough too sticky to handle?

If the dough is too sticky, gradually add more oat flour up to 1/2 cup total until it reaches a manageable consistency. Chilling the dough also helps make it easier to scoop and shape.

Cookie Butter Cookies Recipe

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★★★★★

4.4 from 141 reviews

Deliciously soft and chewy Cookie Butter Cookies made with flavorful Biscoff spread, oat flour, and a touch of sugar. These simple-to-make cookies come together quickly and offer a unique spiced cookie flavor with a tender texture. Perfect for cookie lovers looking for a quick, less traditional treat.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 40 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Butter Cookie Ingredients

• 1 cup cookie butter (also known as Biscoff or Speculoos)
• 1/2 cup sugar
• 1 large egg
• 1/3 cup oat flour (add up to 1/2 cup oat flour total if mixture seems too moist)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking by the time your dough is ready.
2. Mix wet ingredients: In a large bowl, whisk the egg and sugar together until the mixture is smooth and fully incorporated, creating a light base for your cookie dough. Then add the cookie butter (Biscoff) and mix well.
3. Add the flour: Stir in oat flour using a wooden spoon or paddle attachment on a stand mixer until the ingredients are well combined. If the dough feels too moist or sticky, gradually add more oat flour up to 1/2 cup total to reach the right consistency.
4. Chill the dough: Cover the dough and place it in the refrigerator to chill for 30 minutes. This step firms up the dough, making it easier to scoop and shape.
5. Shape cookies: Use a small ice cream scoop or a tablespoon to portion out about 18 small cookie balls. Place them on a baking sheet lined with parchment paper, spacing them 1-2 inches apart to allow for spreading.
6. Create signature pattern: Press the tops of the cookie balls gently with a fork in a criss-cross pattern, giving them a classic cookie appearance and helping them bake evenly.
7. Bake the cookies: Bake in the preheated oven for 6-8 minutes or until cookies turn a golden brown color. Keep an eye on them as baking times may vary depending on your oven.
8. Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely for the best texture and flavor.

Notes

• Use oat flour as a gluten-free alternative but ensure it is certified gluten-free if needed.
• Adding extra flour gradually helps achieve the right dough consistency to avoid overly sticky dough.
• Chilling the dough is crucial for easier handling and better cookie texture.
• Cookies will be soft when warm; cooling helps them set properly.
• Store cookies in an airtight container to maintain freshness.

Keywords: cookie butter cookies, Biscoff cookies, oat flour cookies, easy cookies, soft cookies, gluten free cookies