Cookie Butter Snickerdoodles
User Reviews
5
Cookie Butter Snickerdoodles
Description
Cookie Butter Snickerdoodles use a mixture of whole wheat and all-purpose flour paired with cookie butter to create a dough that yields tender yet sturdy cookies. The addition of cinnamon sugar coating adds a familiar snickerdoodle spice and sweetness on the outside. Baking at 375°F for 8-9 minutes develops a slight puff and gentle flattening, resulting in a chewy interior with lightly crisp edges. The recipe calls for chilling the dough to improve texture and prevent spreading. This balanced baking process produces cookies that are flavorful and moist with warm cinnamon notes.
These cookies are versatile treats, suitable for serving as a sweet snack or dessert with tea or coffee. Their flavor profile stands out due to the cookie butter's caramelized hints, making them different from standard snickerdoodles. They can be stored at room temperature or frozen for longer keeping.
Adjustments for high altitude baking include reducing sugar slightly and increasing the flour, with baking time shortened for a chewier texture. Oven temperature can vary, so using an oven thermometer can help achieve consistent results. Storing in airtight containers preserves freshness for several days, and you can refresh frozen cookies in a warm oven briefly.
Ingredients
Cookie Butter Snickerdoodles
- 1 cup butter room temp, salted or unsalted, real butter no blends
- 1 ¼ cups cane sugar regular white sugar may be used (decrease to 1 cup for High Altitude, all natural
- ½ cup cookie butter I used Lotus, Biscoff, but have used Trader Joe's too, creamy
- 1 large egg room temperature
- 1 large egg room temperature, white
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat flour regular whole wheat or whole wheat pastry flour will work too, light
- 1 ¼ cups all-purpose flour Increase by 2 tablespoons for High altitude, unbleached
- 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.
Notes
- Store baked cookies in an airtight container at room temperature for 3-5 days to maintain freshness.
- Cookies can be frozen in airtight containers for up to 3 months; thaw on the counter or warm in a 350°F oven for 2-3 minutes before serving.
- Oven temperatures can vary; using an oven thermometer ensures accurate baking temperature.
- For high altitude baking, reduce sugar by ¼ cup and increase all-purpose flour by two tablespoons; bake for a slightly shorter time for chewier cookies.
- Chill cookie dough 10 minutes before baking to help maintain shape and improve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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