Cookie Butter Shortbread Sugar Cookies
No-spread cookie butter cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting Time4 hours hrs
Total Time4 hours hrs 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: cookie butter, cookie butter cookies, cookies, cut out cookies, decorated cookies, roll and cut cookies, shortbread, slice-and-bake, speculoos cookie recipe, sugar cookies
Servings: 15 cookies
Calories: 245kcal
Place about 8 biscoff cookies in a food processor and process until the texture of fine sand. You can also place your cookies in a sandwich bag and roll over with a rolling pin until the cookies are all crushed.
Whisk dry ingredients (flour, cornstarch, and cookie crumbles) together and set aside.
Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
Add egg and extracts/emulsions and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
Remove from oven and allow to fully cool on cookie sheet before handling.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- You want to grind all add-ins (biscoff cookies) as fine as possible, comparable to the texture of almond meal or coarse sand. Larger pieces will leave you with jagged cookie edges.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
Serving: 1cookie | Calories: 245kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 22mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 397IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg