I absolutely love cookie butter. It’s nutty, creamy and the perfect sweeter version of peanut butter, and I wanted to create a cookie with it. I had a lot of success substituting cookie butter in a classic cookie blossom recipe and they turned out amazing, so I thought maybe they could work for my Peanut Butter Sugar Cookies and they are soooo good! These Cookie Butter Sugar Cookies check every box. They’re rolled in sugar, perfectly golden on the outside, and soft in the center with that cozy spiced cookie butter taste in every bite. If you’re craving an easy treat that feels a little extra special, scroll down for the full recipe!
RECIPE TIPS
Chill the cookie dough: Cookie butter is naturally softer than peanut butter, so this dough needs a bit longer in the fridge to hold its shape. Chilling the dough for 30-45 minutes helps prevent overspreading and creates that soft, thick, chewy texture. I like to scoop the dough first and then chill the dough balls — it’s way easier than trying to scoop cold dough.
Cookie dough scoop I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
Skip the fork pattern That classic crisscross fork pattern is meant for peanut butter cookies because the dough is dense and doesn’t spread much. It also let’s people know there is peanut butter in the cookies in case they want to avoid or are allergic to it. Cookie butter dough, on the other hand, is softer and spreads easily. Leave these as rounded dough balls, no fork needed. Let the oven do the work!
Underbaking the cookies Underbaking is key to keeping these cookies soft and chewy. I bake mine for 9–11 minutes, just until the edges are set and the centers still look slightly underdone. Letting them cool on the hot pan finishes the baking gently without drying them out. If you prefer a firmer cookie, you can bake them a minute or two longer — they’ll still be delicious!
Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This trick is totally optional, but I use it every time I bake cookies to make them perfectly round. As soon as the cookies come out of the oven and while they’re still hot, use a large round cookie cutter (or even a glass or bowl slightly larger than the cookie) and move it around in a circular motion for 3–5 seconds. It gently reshapes the cookie so the edges are perfectly round. It’s quick, easy, and makes them look bakery-perfect every time.
Whether you’re baking for a weeknight treat, a holiday cookie box, or just because you’re craving something sweet, these Cookie Butter Sugar Cookies never disappoint. They’re simple, cozy, and loaded with that irresistible spiced cookie butter flavor. Store them in an airtight container to keep them soft for days, if they last that long 😉 Happy baking!
Cookie Butter Sugar Cookies
Ingredients
- ½ cup salted butter melted
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 cup cookie butter
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup granulated sugar for rolling
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Add in the egg and cookie butter, and whisk until incorporated. Next add in the flour, corn starch, baking soda, baking powder and salt. Mix on low until just combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 16 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- Once the cookie dough has chilled, roll each in the remaining granulated sugar. Space about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
Send a soft sugar cookies in
So good! And so easy!!! I have yet to find a recipe of yours that I don’t absolutely love 🙂 totally recommend!
These are the best cookies when they turn out right! I’ve been able to make them like the picture twice but all the other times they don’t spread and are domed. Do you have any suggestions?