Best Cookie Butter Cookies
Spiced Gingerbread Cookie, Studded with White Chips and a Creamy Cookie Butter Center.
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Equipment
- 1 baking sheet
- 1 parchment paper or baking mat
- 1 cookie scoop
Ingredients
- ½ cup unsalted butter, room temperature
- ⅓ cup butter flavored Crisco
- ¾ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 egg
- ½ teaspoon fine sea salt or regular table salt
- ¾ teaspoon baking soda
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 2 cups all-purpose flour
- 1 cup creamy cookie butter spread, stirred well
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter and shortening until smooth, about one minute.
- Add the granulated sugar, brown sugar, egg, salt, and baking soda.
- Continue mixing for 30 seconds on low speed. Add the cinnamon, ginger, cardamom and cloves. Mix on low speed until combined.
- With a large spoon, slowly add in the flour and mix until well incorporated. The dough will be thick.
- Wrap the dough in a plastic log shape and chill for 20 minutes.
- Line baking sheets with parchment paper or baking mats.
- Scoop and roll the dough into 2 Tablespoon sized balls. Place on the baking sheets 3 inches apart.
- Indent the centers of each ball and press down with the tip of a teaspoon ¾ of the way down. Place ½ teaspoon of cookie butter into each center.
- Insert about 4-5 white chips around the edges of the cookie with the pointy side of the chip into the dough.
- Bake for 10-12 minutes until golden brown around the edges.
- Let the cookies cool completely on the sheet.
Video
Notes
Let cool completely before removing from the sheet. Store in an airtight container.