Friday, October 19, 2012

Cookie Butter Snaps

I made cookies...out of cookie butter.  Circle of life?  No?  Whatever, they're awesome.  Speculoos Cookie Butter or Biscoff spread, either way grab a jar and get in the kitchen.  These are super simple, crispy cookies that taste as close to an actual Biscoff cookie as I'm ever going to make.  I love the crunch, the snap and excellent buttery, slightly gingery flavor from these cookies. And did I say easy? Cause they are simple.  A bowl and a spatula and five ingredients.  Why isn't everyone making these cookies?

Inspired by the Peanut Butter Snaps I made earlier this summer, I thought, "huh, if peanut butter works, why not cookie butter?"  (For the record, I also thought, "why not nutella?"  The answer there is because it doesn't have a thick enough consistency like peanut butter and cookie butter.  The sugar just caramelizes and over powers the hazelnut flavor so you just end up with a sweet, chocolate cookie.  Will continue to work on that variation.)  Yeah, so why not cookie butter?  I love that the dough came together in a couple of minutes--the hardest part was measuring the cookie butter/not shoveling it into my mouth.  I did make a slight variation by rolling these guys in cinnamon sugar, which was completely worth it.  If you want a quick gingerbread-ish flavored cookie and like them a little crisp, these are perfect.  Plus since they don't take a lot of time, they are an easy cookie to make for a last minute dessert or party.  You can be done with these, start to finish, in less than 45 minutes.  And everyone will love you.  Call them your Super Secret Recipe Cookies--no one needs to know how simple they are.

Cookie Butter Cookies


1 cup Speculoos Cookie Butter or Biscoff Spread
1 egg
1 cup sugar
1 teaspoon baking soda
2-3 Tablespoons cinnamon sugar, for rolling

In a large bowl, combine cookie butter, egg, sugar and baking soda until a dough forms.

Using a small cookie scoop, scoop dough and roll into balls of about an inch.  Roll in cinnamon sugar to coat and arrange on a parchment or Silpat lined baking sheet about two inches apart.  Flatten balls slightly.

Bake at 350 degrees F for 10-12 minutes.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool for 2 minutes on pans before transferring to wire racks to cool completely.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe


  1. Does this come in sugarfree? I just don't want to get in trouble with my dentist melbourne doctor since he strictly advised me to avoid from sweets for a while.

    1. I suppose you could change the sugar to a sugar substitute but I don't know if there is a sugarfree version of cookie butter/biscoff/speculoos

  2. I know how it must be tough to take photos of the procedures while you're cooking. Thanks for sharing your recipe with us!

    1. Thanks--sometimes I forget a step and my camera often has flour all over it! Thanks for visiting!

  3. I'm pretty sure that my daughter will love this recipe. She really loves eating sweet foods and I'm worrying that she may have dental problems.

    1. These are so good and sweet enough that they just might satisfy that sweet tooth

    2. Yeah, I'm with you here Felix. My daughter loves sweet too much that I fear I will have to deal with her dentist. Do you think it will alter the taste if I put a less sugar?

  4. These look yummy! I'm glad my dentist didn't advise me to stop eating sweets. I just have to take it moderately, unlike how I did before. I've also got a sweet tooth!