Softbatch Cookie Butter Brown Sugar Cookies

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Soft Cookie Butter Cookies — Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

I can’t believe I didn’t have a recipe for cookie butter cookies on my site. That’s fixed now. And there’s no butter and no white sugar in them.

I’ve got umpteen recipes using cookie butter, but I didn’t have cookies. If you haven’t tried the stuff, crawl out from under your rock and prepare to eat the whole jar the day you buy it.

It’s spreadable cookies. And it’s out of this world good.

If you like gingersnaps, gingerbread, ginger, molasses, and cinnamon, cookie butter will be your BFF.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

What better way to use spreadable cookies than to make cookies with it? Makes perfect sense to me.

I combined elements from two of my all-time favorite cookie recipes, Peanut Butter Chocolate Chunk Cookies and Soft Batch Dark Brown Sugar Cookies.

There’s no butter used and no granulated sugar used. Only brown sugar is used and it keeps cookies so moist.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

(Please don’t write to say that brown sugar is really just granulated with molasses. If I had a nickle. Oh boy.)

They’re similar to the Softbatch Dark Brown Sugar Cookies in texture, thanks in part to not over-flouring the dough so they stay incredibly soft and moist, with a slight chewiness around the edges.

The dough is fast and easy to make, and the batch size is very modest, at just a baker’s dozen. If you can’t trust yourself around a jar of cookie butter, you don’t need more than a dozen of these laying around either.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

I’m no stranger to brown sugar-based cookies and these were wonderful. The brown sugar caramelizes, creating a rich, buttery cookie with hints of caramel and vanilla.

Combined with the cinnamon, ginger, and spices in the Cookie Butter, there’s so many comforting flavors and they’re some of my new favorites. Definitely perfect as fall and cooler weather sets in.

And I can check cookies-made-with-cookie-butter off my to-make list.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Making cookies has got to be one of my new favorite cookie butter uses! Here’s what you’ll need to make cookies with cookie butter: 

  • Egg
  • Cookie butter / Biscoff Spread
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Cinnamon
  • Baking soda
  • Salt
Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

Cookies are one of the simplest cookie butter desserts you can make! Here’s an overview of how the recipe is made:

  1. Cream together the cookie butter, egg, brown sugar, and vanilla.
  2. Add in the dry ingredients and mix until just combined. 
  3. Scoop the dough into balls and chill them for at least 3 hours. 
  4. Once the dough has chilled, bake the cookies just until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. 
Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

How to Store the Cookies 

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!
What Is Cookie Butter?

Cookie butter is made by grinding speculoos cookies (think slightly caramelized, buttery, cinnamon-heavy gingersnaps) into a butter-like spread, which has the consistency of thick peanut butter.

What’s the Best Cookie Butter?

Most people tend to use Trader Joe’s Cookie Butter and Biscoff Spread interchangeably, myself included. However, my understanding is that Biscoff Spread is the original “cookie butter” that TJ’s based its product off of.

Can Mix-Ins Be Added to these Cookies?

Yes! I love add-ins to the max and was going to trash them up and add chopped cookies, like Biscoff cookies or TJ’s Bistro Biscuits, cinnamon graham crackers or cinnamon chips, but I wanted the rich, flavorful dough to shine. However, you’re welcome to add up to 1/2 cup of mix-ins, if desired. 

Does the Cookie Dough Need to Be Chilled?

I always chill my dough because it results in cookies that are puffier and thicker. But for these cookies especially, chilling is mandatory.

What does cornstarch do in cookies?

I added cornstarch because it keeps cookies and crusts softer and more tender. It’s really a miracle worker in baking and kept these cookies soft and supple.

What Can I Make with Cookie Butter?

In addition to these fabulous cookie butter cookies, you can use your jar of cookie butter to make bars, sandwich cookies, cakes and more! Try using it like you would peanut butter and see what happens.

For more recipe ideas, here are all of my cookie butter desserts.

Where Can I Buy Cookie Butter?

Biscoff is sold at many mainstream grocery stores and at big box retailers. I’ve even seen it at places like TJ Maxx and Marshall’s. Or just order it. Or buy the TJ’s version if you’re near a TJs.

Soft Cookie Butter Cookies — These cookies are tender, moist, and filled with warming spices! If you like the flavor of cinnamon, ginger, soft gingersnaps, or molasses, these warm and comforting cookies will be your new favorites!

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4.46 from 275 votes

Softbatch Cookie Butter Cookies

By Averie Sunshine
Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 18 minutes
Servings: 3
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Ingredients  

  • 1 large egg
  • 1 cup creamy Cookie Butter or Biscoff Spread
  • ¾ cup light brown sugar, packed (dark brown may be substituted)
  • 1 ½ tablespoons vanilla extract, yes tablespoons, not teaspoons
  • ¾ cup plus 2 tablespoons all-purpose flour, or up to 1 cup flour as necessary, see directions below
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
  • Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
  • Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
  • Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray.
  • Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers).
  • Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 168kcal, Carbohydrates: 22g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 14mg, Sodium: 163mg, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Molasses Crinkle Cookies — The richness and depth of the dark molasses, coupled with dark brown sugar and spices, make them some of my favorite cookies ever! 

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Soft and Chewy Sugar-Doodle Vanilla Cookies – Part soft sugar cookie, part chewy snickerdoodle, with tons of rich vanilla flavor!

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I’m making these for a sweets tray along with other kinds of cookies for a party. I’m planning on making them ahead and freezing them before baking so I can just pop them in the oven the day of the party. I hope they turn out okay.

    1. That will be fine. Make the dough balls and either refrigerate or freeze until you’re ready to bake them off. If it’s less than about 4-5 days you plan to make the dough balls before baking, you can keep them in the fridge rather than freezing.

  2. 5 stars
    Made these for a Cookie Bake-Off at work and am soooo impressed. I added dark chocolate chips + fine sea salt on top and I WON!!! Also combined TJ’s cookie butter + Biscoff and tripled the recipe for employees… 10/10. THANK YOU!

  3. 5 stars
    Made these for a Cookie Bake-Off at work and am soooo impressed. I added dark chocolate chips + fine sea salt on top and I WON!!! Also combined TJ’s cookie butter + Biscoff and tripled the recipe for employees… 10/10. THANK YOU!

    1. Thanks for the 5 star review and it’s awesome you won with my recipe!

      I love this recipe, always have, it’s nearly a decade old at this point, but it still is so good :)

  4. 3 stars
    The flavor was really good but for me the texture was a little weird. Maybe corn starch plus the baking soda?

  5. The flavor was really good but for me the texture was a little weird. Maybe corn starch plus the baking soda?

    1. Yes they have a unique texture which many people love but it is unique. Glad you enjoyed the flavor!

  6. 5 stars
    Hi Averie, I had so much fun making these cookies in the early morning hours. I made them egg-free complete with egg substitutes because my niece and nephew are allergic to eggs. They turned out soft, chewy, cinnamony and just the right amount of sweet. I was pleasantly surprised;););) I’ll definitely save this recipe. Thanks for sharing it. 

  7. 5 stars
    Hi Averie, I had so much fun making these cookies in the early morning hours. I made them egg-free complete with egg substitutes because my niece and nephew are allergic to eggs. They turned out soft, chewy, cinnamony and just the right amount of sweet. I was pleasantly surprised;););) I’ll definitely save this recipe. Thanks for sharing it. 

      1. Thank YOU and you’re most welcome! My niece and nephew loved them so much. My nephew said, “It was good. I put a whole cookie in my mouth.” lol. Kids are so cute! That’s a huge compliment to you because he doesn’t have much of a sweet tooth.