Biscoff Cookie Butter Crinkle Cookies
Last Updated on July 2, 2022 by Team HH
I am a chocolate lover through and through, but there are days when only cookie butter will cut it. My husband is the biscoff lover in our house and as I was testing this recipe, let’s just say he did not oppose to the trays and trays of cookies that were made over the span of a few weeks. You’re going to fall in love with these. They’re almost like a chocolate chip cookie without the chocolate chips and with a big hint of cinnamon. Like the sophisticated sister of peanut butter. The texture is out of this world. Give these a try, share them with your friends – or don’t. But be warned, they’re addicting. Don’t forget to share pictures with me on Instagram (@thebitewithjackie) when you make any of my recipes!
Ingredients:
½ cup room temperature unsalted butter
½ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup biscoff cookie butter
1 1/3 cup + 2 tablespoons all purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup powdered sugar for rolling
Directions:
In a large mixing bowl, cream together the butter and both sugars until pale and fluffy. Add in the egg and vanilla and mix until egg is incorporated. Add in the cookie butter and mix until fully combined and the mixture takes on the color of the cookie butter. Mix together the flour, baking soda, baking powder and salt and add all of the dry ingredients to the wet mixture and mix until just combined. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour.
Preheat oven to 350F.
Use a small cookie scooper to scoop balls of cookie dough, roll it in your hands to make it smooth and roll it in the powdered sugar until fully coated. Place them on a lined baking sheet a few inches apart (I can usually bake 12 on one large baking sheet) and bake for 10-12 minutes or until puffed up in the center and just set.
Let the cookies cool for 5 minutes before serving. Enjoy!
Biscoff Cookie Butter Crinkle Cookies
Ingredients
- ½ cup room temperature unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup biscoff cookie butter
- 1 1/3 cup + 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup powdered sugar for rolling
Instructions
- In a large mixing bowl, cream together the butter and both sugars until pale and fluffy. Add in the egg and vanilla and mix until egg is incorporated. Add in the cookie butter and mix until fully combined and the mixture takes on the color of the cookie butter. Mix together the flour, baking soda, baking powder and salt and add all of the dry ingredients to the wet mixture and mix until just combined. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour.
- Preheat oven to 350F.
- Use a small cookie scooper to scoop balls of cookie dough, roll it in your hands to make it smooth and roll it in the powdered sugar until fully coated. Place them on a lined baking sheet a few inches apart (I can usually bake 12 on one large baking sheet) and bake for 10-12 minutes or until puffed up in the center and just set.
- Let the cookies cool for 5 minutes before serving. Enjoy!
