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Cookie Butter Snickerdoodles

Cookie Butter Snickerdoodles

These Cookie Butter Snickerdoodles are soft, chewy, and bursting with cinnamon-sugar flavor, thanks to creamy cookie butter in the dough. Each cookie bakes up with perfectly crackly tops, buttery centers, and a melt-in-your-mouth texture you won’t forget.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 30
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups 360 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup 170 g unsalted butter, softened
  • ¾ cup 150 g firmly packed light brown sugar
  • ½ cup 100 g granulated sugar
  • ½ cup 140 g cookie butter (such as Biscoff or Trader Joe’s Speculoos)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cinnamon-sugar mixture for rolling

Method
 

  1. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
  2. Cream Butter, Sugars, and Cookie Butter: In a large mixing bowl, beat butter, brown sugar, granulated sugar, and cookie butter together until light and fluffy (about 2–3 minutes).
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture, stirring until just combined. Avoid overmixing.
  5. Chill the Dough: Cover the dough and chill for at least 30 minutes to make it easier to handle and enhance flavor.
  6. Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Roll and Coat: Scoop 1½-inch balls of dough, then roll each in cinnamon-sugar to coat completely.
  8. Bake: Place cookies 2 inches apart on the baking sheet and bake for 9–11 minutes, until edges are set and centers look slightly underbaked.
  9. Cool and Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a rack. The centers will finish setting as they cool.

Notes

  • Active time: 15 minutes
  • Chill time: 30 minutes
  • Baking time: 10 minutes
  • Cooling time: 10 minutes