Cookie butter is a scrumptious unfold created from speculaas, a kind of spiced shortcrust cookie that’s just like a graham cracker or a crunchy gingersnap, and it’s simply positioned with the jams and spreads in your favourite grocery retailer. Cookie butter pairs effectively with the caramelly cinnamon-sugar flavors of a snickerdoodle.
Cookie Butter-Stuffed Snickerdoodles
Makes about 26 cookies
- 1 (14.1-ounce) jar (400 grams) cookie butter
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar, divided
- ½ cup (110 grams) firmly packed gentle brown sugar
- 2 giant eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) cream of tartar
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 2½ teaspoons (5 grams) floor cinnamon
- Cookie Butter Glaze (recipe follows)
- Speculaas cookie crumbs, for sprinkling
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Line baking sheets with parchment paper.
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Utilizing a 1-tablespoon spring-loaded scoop, scoop cookie butter (about15 grams every), and place on a ready pan; freeze till stable, about 1 hour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 cup (200 grams) granulated sugar, and brown sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating effectively after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively flour, cream of tartar, salt, and baking soda. With mixer on low velocity, progressively add flour combination to butter combination, beating simply till mixed.
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In one other medium bowl, whisk collectively cinnamon and remaining ½ cup (100 grams) granulated sugar.
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Utilizing a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams every), and place on a clear floor. Gently flatten every with the palm of your hand. Place 1 portion of frozen cookie butter on 1 flattened dough scoop, and high with one other flattened dough scoop. Press edges collectively to seal, and roll right into a 1½-inch ball; place on a ready pan. Repeat with remaining dough and remaining frozen cookie butter. Freeze till agency, about 10 minutes.
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Preheat oven to 375°F (190°C).
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Toss dough balls in cinnamon sugar till effectively coated. Place 2 inches aside on ready pans.
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Bake, one pan at a time, till edges are flippantly browned however facilities look barely moist, 7 to 10 minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
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Drizzle Cookie Butter Glaze onto cooled cookies; sprinkle with cookie crumbs. Retailer in an hermetic container for as much as 3 days.
Cookie Butter Glaze
Makes about 1 cup
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons plus 2 teaspoons (55 grams) heavy whipping cream
- 2 tablespoons (30 grams) cookie butter
