Cookie Butter Cookies
If you haven’t had cookie butter yet, you are missing out. You’ll also see it called speculoos spread, and it’s made from popular Belgian cookies of the same name; whipped up into a creamy butter, it’s often spread on toast in Europe, kind of like Nutella, but it also makes a great base for a fabulous cookie. The flavor is a little bit like ginger and brown butter, which seems perfect for the holiday season — in fact, speculoos cookies are often called St. Nicholas cookies. There are quite a few recipes with cookie butter out there, and what’s nice is that the cookies generally don’t require a lot of ingredients, so you can whip them up really quickly for a party or as a homemade holiday gift.
For my version of these cookies, I’ve added a little extra spice for the season, then dipped them in chocolate and nonpareils, just to give them some festive flair!
Makes 9 cookies, about 3″ in diameter
3/4 cup speculoos cookie butter
1/2 cup flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace (may substitute nutmeg)
for the topping:
3 tablespoons dark chocolate chips, melted
1/4 cup nonpareils
Preheat oven to 350°F.
Whisk together the cookie butter and eggs in a large bowl until well-combined, then fold in the flour and spices a few tablespoons at a time until completely incorporated. Line a baking sheet with parchment paper and then scoop out 2″ mounds of the cookie dough and place on the baking sheet, pressing down gently to flatten slightly. Bake for 9 – 12 minutes or until the edges are set and the center is still just a little soft.
Allow the cookies to cool for a few minutes on the baking sheet, then remove to a rack to cool completely. When the cookies are cool, dip half of the cookie in the melted dark chocolate, then dip in the nonpareils. Place on a baking sheet covered in waxed paper and let cool in the refrigerator or freezer for 15 minutes, or until chocolate is set.
Will keep in an airtight container for up to one week.
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