October 4, 2013

Specudoodles (Cookie Butter Snickerdoodles)

recipe source:  The Blonde Buckeye

1 3/4 C All-Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 C Unsalted Butter (1 stick), softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1/2 C Speculoos Cookie Butter
1 Egg
1 1/2 tsp Vanilla Bean Paste ***I used 1 1/2 tsp vanilla***

1/4 C Granulated Sugar
2 tsp Cinnamon

Pre-heat oven to 350 degrees F.

In a medium-sized bowl, whisk together four, salt, baking soda, and baking powder.  In a mixer bowl, cream butter on low for 2 minutes.  Add sugars and beat on high for another two minutes.  Beat in cookie butter for another 2 minutes.  Add the egg and vanilla and beat for another 1-2 minutes until smooth.

Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don't over-mix).
Let the dough chill for at least 2 hours, covered in the refrigerator.  (Chill up to two days, tightly covered.)  ***I baked one batch right after mixing dough and it turned out perfectly.***

In a small bowl, combine the sugar with the cinnamon, mix to combine.  Take about 2 TBSP of dough and roll into a ball.  Roll dough ball in cinnamon/sugar mixture.  Place it on a parchment paper-lined cookie sheet.

Bake for about 8-10 minutes.  Cookie tops should be just set and the edges barely turning golden.

No comments:

Post a Comment

Related Posts with Thumbnails