Swirl Cookie Butter Cookies

Jump to:

• Cookie butter
• The cookie base
• The cookie butter
• Equipment
• Ingredients
• Step-by-step instructions
• Storing and freezing
• Related recipes
• Full Recipe

Cookie butter

Cookie butter is made of crushed spiced cookies, blended into a smooth and creamy paste. Similar texture to smooth peanut butter. They are spiced cookies from Belgium, otherwise known as Biscoff cookies or speculoos cookies. The taste is buttery, crisp, light, and spiced with cinnamon. Nothing beats Biscoff flavor.

This is similar but not the same as Speculaas, which is also a spiced butter cookie with more spices than just cinnamon.

The cookie base

The base of these cookies with cookie butter is a basic sugar cookie, with the addition of cookie butter inside. When baked it's soft in the center with crisp golden edges and makes the perfect dough to wrap around the cookie butter. The sugar cookie dough is rolled out into a rectangle onto parchment paper and then spread with cookie butter spread.

Then it's rolled up into a log and chilled until firm.

When you're rolling up the dough it can be quite soft and crumble a bit, so you'll use the parchment paper to guide you.

Once the dough log has been chilled it's cut into ½ inch slices and baked. The unbaked logs can be frozen too for delicious future cookies!

The cookie butter

This recipe made Biscoff cookie butter cookies, but the brand of cookie butter used doesn't matter as long as it's made from speculoos cookies. This brings the perfect amount of sweetness and spice to the cookies. You can use crunchy or smooth cookie butter. Here are some brands that you could use -

• Lotus biscoff cookie butter - Biscoff spread is the variety used in this recipe.
• Trader joe’s cookie butter
• Walmart's speculoos butter

Equipment

Electric mixer - a hand mixer or a bench mixer is helpful to beat the butter and sugar.

Ingredients

For these buttery cookies, you only need simple ingredients and a jar of cookie butter. The ingredients amounts are listed in the recipe card below but here is a rundown. You will need -

• All-purpose flour
• Baking powder
• Salt
• Room temperature butter - This can be salted or unsalted butter. Soften the butter to room temperature before using it. This means soft enough so that a finger pressed into the butter leaves an indentation, but not so soft that the butter is greasy.
• Granulated white sugar - gives the cookie a crispness
• A large egg
• Vanilla extract or paste
• Cookie butter spread -

Step-by-step instructions

The cookie dough

In a small bowl combine the all-purpose flour, baking powder, and salt and set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and granulated sugar. Beat it at medium speed for around 2-3 minutes until light and creamy. Add in the egg and vanilla and beat for another minute, scraping down the sides of the bowl as needed.

Tip in the dry ingredients and use a fork or spatula to combine them into a rough and crumbly dough. Switch to using your hands to press it all together into a soft dough. If the dough is too dry, you can add in a teaspoon or two of milk if needed. The dough will feel very soft.

Rolling

Take a sheet of parchment paper around 20inches in length and place the dough on this. Top it with a second sheet of parchment paper. Roll the dough out in between the parchment paper into a rectangle that measures around 10x17inches (25x45cm).

Use a dough scraper or similar flat-edged utensil to push the dough at the sides to keep the edges straight.

If you don't want to roll such a big rectangle, an optional step is to make it in two lots and split the first in two. Roll each piece of dough into a 7x9inch rectangle.

Lift one sheet of the parchment paper off to reveal the flattened dough. Scoop on the creamy cookie butter and use an offset spatula to carefully spread it out, leaving a ½-inch border around the long edges of the dough.

Roll the dough up into a log, beginning from a long edge. The dough is very soft and will crack as you roll it, so use the parchment to push the dough and guide it over. This will help keep it smooth and together.

Chill dough

Once the roll has been rolled up, chill the dough. Wrap it in the parchment paper and refrigerate it for 2 hours or place it in the freezer for 30 minutes to firm up.

Baking

When the dough is firm and cold, it's time to bake cookies. Preheat the oven to 350°F/180°C. Grease or line a cookie sheet with parchment paper or a silicone mat.

Take the log of cold dough and cut it in half. Wrap half up and refrigerate or freeze it. Take the remaining half and slice ½inch (1.3cm) slices.

Lay the slices on the prepared baking sheet, spaced around an inch apart.

Bake the cookies on the lined baking sheet for approximately 9-10 minutes until the edges are lightly golden brown. The bake time will vary depending on your oven. The top of the cookies will be soft but they will firm up as they cool.

Let the baked cookies cool for 5 minutes before transferring them to a wire rack to cool further.

Storing and freezing

The baked cookies store well in an airtight container at room temperature for up to 5 days.

The unbaked cookie dough logs can be frozen too for future cookies. Wrap the logs up tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking.

Related recipes

Looking for another cookie butter recipe?

Try these brown butter Biscoff butter cookies! Or cookie butter granola.