Chewy cookie butter snickerdoodles incorporate additional spice and flavor to classic cinnamon sugar cookies!
Snickerdoodle cookies were my absolute favorite growing up.
Whenever I was at the mall (which during my teenager years translated to ALL THE TIME), I would buy myself a snickerdoodle cookie from Mrs. Fields.
Over the years my cookie preferences have changed.
I’m more drawn to shortbread cookies and chunky cookies with nuts, but I will always have a soft spot for soft and chewy cinnamon sugar cookies.
Let’s revamp the classic snickerdoodle with the addition of cookie butter!
Biscoff spread is the most popular cookie butter spread.
It is made from speculaas (also known as speculoos or Biscoff cookies), a thin and crispy Belgian cookie made with various spices.
Biscoff cookie butter is a wonderful addition to many dessert recipes including:
What is cookie butter?
Cookie butter is a magical mixture of crushed biscuit cookies pulverized into a smooth and creamy spread. It’s sweet, rich, and decadent.
Cookie butter has become super popular over the last decade. This delicious spread can be eaten on toast, waffles, bagels, or straight out of the jar.
Snickerdoodle Cookie History
Snickerdoodles are a very popular American sugar cookie. They are believed to have originated in New England during the 19th century.
Joy of Cooking claims that these cookies are German in origin.
Snickerdoodles are known for their sweet cinnamon coating and wrinkled surface.
The snickerdoodle cookie comes in all sorts of varieties to cater to all preferences: soft and chewy, puffy and cake-like, thin and crispy.
Cream of tartar is a key snickerdoodle ingredient. It is responsible for flavoring the cookies with their iconic tangy flavor as well as adding to the cookie’s chew.
How to Portion Cookie Dough
The secret to uniformed sized cookies is proper portioning!
Portioning the cookie dough into equal sized pieces has many benefits.
One: all the cookies finish baking at the same time. Two: all the cookies are the same size, making them perfect for stacking into cookie sandwiches. And, three: consistent results!
Achieve even, consistent results by using a cookie scoop.
This recipe uses a size 40 scoop, roughly 1.5 tablespoons of dough.
Keep in mind: the baking time listed in this recipe needs to be adjusted should you choose to use a different size cookie scoop.
Cookie Scoop Sizes
Cinnamon Sugar Coating
Mix together the dough like any standard creaming method cookie.
No need to rest or chill the dough after mixing. Immediately portion dough into balls.
Roll the cookie balls in a bowl of cinnamon sugar. Then, bake until the edges of the cookies are “just set.”
When it comes to cookies, it is far better to err on the side of under-baked versus over-baked.
The cookies will continue to “cook” outside of the oven while it sits on the hot baking sheet.
The cookie butter snickerdoodles will be super soft and fragile directly out of the oven. Let them cool for a few minutes to regain structure because digging in.
Why do snickerdoodle recipes contain cream of tartar?
Most snickerdoodle cookie recipes have a touch of cream of tartar in the dough.
Cream of tartar provides a little tang, adding some contrast to the sweet cookie.
Cream of tartar is an acid salt. It is a byproduct of wine making. Cream of tartar is an ingredient in baking powder. As such, it leavens baked goods- meaning softer cookies!
But don’t get carried away adding a ton of cream of tartar to baked goods. Too much of it will result in bitter tasting foods.
Cookie Butter Snickerdoodles
- 2 ¾ cup (330 g) all-purpose flour
- ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (115 g) unsalted butter , softened, room tempe
- ½ cup (140 g) cookie butter
- 1 ¼ cup (250 g) granulated sugar
- 2 large eggs
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside.
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter, cookie butter, and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add eggs and continue to mix until well incorporated.
- Add dry mixture in two additions. Mix on medium speed until cookie dough forms. Scrape bowl as needed.
- Use a 1 1/2-tablespoon scoop ( #40 scoop) to portion out dough.
- Coating: In a small bowl, mix together sugar and cinnamon.
- Roll cookie balls into sugar coating mixture. Place cookie balls 2-inches apart of prepared baking sheet. Bake 10-12 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.
- Enjoy cookies warm or at room temperature.
- Cookie butter is also labeled as speculoos spread or Biscoff cookie spread
- Store cooled cookies in an airtight container for up to 4 days.