Cookie Butter Snickerdoodles
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5.0
21 reviews
Excellent
Cookie Butter Snickerdoodles
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The classic Snickerdoodle cookie with a TWIST! Adding creamy Cookie Butter takes these classic cookies to a whole new level.
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Ingredients
Cookie Butter Snickerdoodles
- 1 cup butter room temp, salted or unsalted, real butter no blends
- 1 ¼ cups all natural cane sugar regular white sugar may be used (decrease to 1 cup for High Altitude)
- ½ cup creamy cookie butter I used Lotus, Biscoff, but have used Trader Joe's too
- 1 large egg room temperature
- 1 large egg white room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups light whole wheat flour regular whole wheat or whole wheat pastry flour will work too
- 1 ¼ cups unbleached all purpose flour Increase by 2 tablespoons for High altitude
- 1 teaspoon baking soda
- ¼ teaspoon salt Increase salt by ¼ teaspoon if using unsalted butter.
Cinnamon Sugar Topping
- 4 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- In the bowl of a stand mixer (or mixing bowl with hand mixer) cream the butter, sugar, and cookie butter until fluffy, on medium-high about 2-3 minutes.
- Add egg, egg white and vanilla, and beat additional 2 minutes on medium-high.
- In medium bowl, add whole wheat flour, regular flour, baking soda and salt, whisk to combine. Slowly add dry mixture to creamed mixture with mixer on low, scraping sides of bowl until just combined. Don't overmix.
- Combine Cinnamon and Sugar in small bowl for topping.
- Using a medium cookie scoop or spoon, shape dough into walnut sized balls and roll in cinnamon sugar mixture. Place 2 inches apart on a parchment lined cookie sheet. Refrigerate 10 minutes prior to baking.
- Bake at 375°F (190° C) for 8-9 minutes, cookies will puff and flatten as they bake. Bake a little less time for chewier cookies and longer for crisp cookies.
Equipments used:
Notes
- Storage Tips
- Store in an airtight container on the counter for 3-5 days; may be frozen for up to 3 months. Thaw on the counter or place on a cookie sheet in 350°F (175° C) oven for 2-3 minutes until warm.
- Store in an airtight container on the counter for 3-5 days; may be frozen for up to 3 months. Thaw on the counter or place on a cookie sheet in 350°F (175° C) oven for 2-3 minutes until warm.
- cookie sheet
- Oven temperatures vary; I recommend getting an oven thermometer. Sometimes you need to bake 25° warmer or cooler.
- High Altitude Adjustments
- all-purpose flour
- Reduce sugar by ¼ cup
- Increase all-purpose flour by two tablespoons
- Chill and bake as directed, baking for a slightly less amount of time.
Nutrition Information
Show Details
Serving
11 serving
Calories
133kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
19mg
(6%)
Sodium
91mg
(4%)
Potassium
16mg
(0%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
165IU
(3%)
Vitamin C
0.004mg
(0%)
Calcium
8mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 133kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 91mg | 4% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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