Softbatch Cookie Butter Brown Sugar Cookies
The ultimate comfort food, Softbatch Cookie Butter Brown Sugar Cookies are soft, chewy, and packed with flavor. With a delightful combination of cookie butter and brown sugar, these cookies are perfect for any occasion. Make them tonight and indulge!
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 large Egg
- 1 cup Cookie Butter or Biscoff Spread
- ¾ cup Brown Sugar packed
- 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
- 2 teaspoons Cornstarch
- 1 ½ teaspoons Cinnamon
- 1 teaspoon Baking Soda
- Pinch Salt optional and to taste
Instructions
- 1. First, gather all your ingredients, ensuring that your cookie butter is at room temperature for easy mixing. In the bowl of a stand mixer fitted with the paddle attachment, combine the large egg, cookie butter, brown sugar, and vanilla extract. Beat this mixture on medium-high speed until it becomes light and fluffy, which should take about 4 to 5 minutes. If you’re using a hand mixer, it might take a bit longer, around 6 to 7 minutes.
- 2. Next, you’ll want to stop the mixer and scrape down the sides of the bowl. This ensures that all the ingredients are well incorporated. Now, add the flour, cornstarch, cinnamon, baking soda, and a pinch of salt to the bowl. Mix on low speed until everything is just combined. Be careful not to overmix – we want to keep that soft texture!
- 3. Once combined, your dough will be soft and perhaps a little oily, which is perfectly fine. If it seems too sticky, add an additional tablespoon or two of flour until it reaches a workable consistency. This can vary based on the humidity and the specific ingredients you’re using.
- 4. Using a medium 2-inch cookie scoop, form the dough into heaping two-tablespoon mounds. I typically end up with about 13 mounds. Place these on a large plate, flattening each mound slightly. Cover them with plastic wrap and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is crucial; it helps prevent the cookies from spreading too much while baking.
- 5. Preheat your oven to 350°F (175°C). While the oven heats up, prepare a baking sheet by lining it with a Silpat or spraying it with cooking spray. This will prevent sticking and help the cookies bake evenly.
- 6. Once the dough has chilled, place the mounds on the baking sheet, making sure to space them at least 2 inches apart. I usually bake about 8 cookies at a time. Now, it’s time to bake! Place them in the oven and set a timer for 8 minutes.
- 7. Watch closely as they bake. The edges should be set, and the tops will start to become glossy but will still look slightly undercooked in the center. Remember, they will firm up as they cool, so you don’t want to overbake them. The perfect timing for Softbatch Cookie Butter Brown Sugar Cookies is between 8 to 9 minutes.
- 8. After removing the cookies from the oven, allow them to cool on the baking sheet for about 5 minutes. This resting period is important as it helps them hold their shape. Afterward, carefully transfer them to a wire rack to cool completely.
Notes
- Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
- Unbaked Dough Storage: 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.
- Tip: Consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.