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  • Writer's pictureMadison Koutrouba

Cookie Butter Snickerdoodles

Servings: 15-20 cookies


  • 3/4 cups unsalted butter, softened

  • 3/4 cups light brown sugar, firmly packed

  • 1/2 cup granulated sugar

  • 3/4 cups cookie butter

  • 1 egg

  • 2 tsp. vanilla extract

  • 3 cups flour

  • 1 tsp. baking soda

  • 1/2 tsp. cream of tartar

  • 1/2 tsp. cinnamon

  • 1/4 tsp. salt

  • 1/4 cup white chocolate + 1/4 cup cookie butter drizzle (optional)

Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar

  • 2 Tbsp. cinnamon


  1. Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper or a silicone mat, then set aside.

  2. Cream the butter and both sugars together, either in the bowl of a stand mixer fit with a paddle attachment or by hand with a silicone spatula.

  3. Add in the cookie butter and continue to mix until everything is evenly combined.

  4. Add in the egg and vanilla.

  5. Once the wet ingredients are all fully combined, add all of the dry ingredients to the wet. Mix until you have a nice, smooth dough formed.

  6. Once the dough is prepared, whisk together the cinnamon sugar coating in a small bowl.

  7. Scoop and roll the cookies to about 3 Tbsp. sized balls. Roll the cookie dough balls in the cinnamon sugar coating.

  8. Place the cookies on the cookie sheet about 1 1/2" apart.

  9. Bake for 8-10 minutes or until golden brown on the sides.

  10. Let the cookies cool completely.

  11. Melt the white chocolate in 30 second intervals, mixing between each one until completely melted. Transfer to a piping bag or ziplock baggie.

  12. Melt the cookie butter for 20-30 seconds and transfer to a piping bag/ ziplock bag as well.

  13. Drizzle the white chocolate and cookie butter on top of each cookie and enjoy :)


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