These Cookie Butter Cut-Out Cookies are soft, rich, and full of speculoos flavor. Made with self-rising flour, they’re easy to roll, hold their shape, and bake into the perfect cookie for decorating or gifting.
I am always looking for new cookies to make for the holiday season. I love the Cookie Butter you can get at Trader Joe’s, so I decided to try making my favorite cut-out cookies using it. This cookie dough for these cookie butter cut-outs comes together so easily. You mix, chill, roll, and bake. These cookies will bake up smooth and golden, ready for a dusting of powdered sugar, making them the perfect treat for the kids to decorate!
A Little History of Cookie Butter
Cookie butter originated in Belgium, where speculoos cookies have been a holiday favorite for centuries. In the early 2000s, inventive bakers began blending the cookies into a creamy spread, creating “Speculoospasta,” and Trader Joe’s introduced it to the U.S. around 2011, where it quickly became popular.
Where to Buy Cookie Butter
You can find cookie butter right next to the peanut butter and almond butter at most grocery stores. Trader Joe’s is famous for its Speculoos Cookie Butter, but the Biscoff brand is widely available at Target, Walmart, and most major supermarkets. Many stores also carry their own versions. Aldi will also sell a cookie butter spread during various seasons.
Ingredients
2 sticks of butter, softened
1 cup granulated sugar
2 eggs
1 cup cookie butter
2 teaspoons vanilla extract
3 and ½ cups self-rising flour
* Recipe Note– if you don’t have self-rising flour, you can use all-purpose flour with baking soda and baking powder. 1 tsp each.
Optional Additional Ingredients: You can add cinnamon or other spices, such as ginger or nutmeg. You could also use this recipe as a base for jam thumbprint cookies.
Equipment needed
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula or wooden spoon
Measuring cups and spoons
Plastic wrap for chilling the dough
Rolling pin
Cookie Scoop
Knife
Cookie cutters
Parchment paper
Baking sheets
Wire cooling rack
Instructions
- In a large bowl, cream together the butter and sugar until smooth and fluffy.
- Add the egg and mix until well combined.
- Stir in the cookie butter and vanilla until everything is blended and creamy.
- Gradually mix in the dry ingredients until the dough comes together.
- Shape the dough into a disc, wrap it in plastic wrap, and chill it for about 30 minutes.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness.
- Use cookie cutters to cut into shapes and place them onto the prepared baking sheets.
- Bake at 350°F for about 9–11 minutes, or until the edges are just golden.
- Let cool on the cookie sheet for a few minutes before transferring to a rack.
Cookie Butter Cut-Out Cookies
These Cookie Butter Cut-Out Cookies are soft, rich, and full of speculoos flavor. Made with self-rising flour, they’re easy to roll, hold their shape, and bake into the perfect cookie for decorating or gifting.
Ingredients
- 2 sticks butter 1 cup of butter
- 1 cup granulated sugar
- 2 eggs
- 1 cup cookie butter
- 2 teaspoons vanilla extract
- 3.5 cups self-rising flour
Instructions
-
In a large bowl, cream together the butter and sugar until smooth and fluffy.
-
Add the egg and mix until well combined.
-
Stir in the cookie butter and vanilla until everything is blended and creamy.
-
Gradually mix in the dry ingredients until the dough comes together.
-
Shape the dough into a disc, wrap it in plastic wrap, and chill it for about 30 minutes.
-
Roll out the dough on a lightly floured surface to about ¼-inch thickness.
-
Use cookie cutters to cut into shapes and place them onto the prepared baking sheets.
-
Bake at 350°F for about 9–11 minutes, or until the edges are just golden.
-
Let cool on the cookie sheet for a few minutes before transferring to a rack.
Storage and Freezing
Once cooled, store these cookies in an airtight container at room temperature for up to 5 days. They stay soft but hold their shape beautifully. You can freeze the baked cookies for up to 2 months, or freeze the dough discs before rolling out. You will want the cookies to thaw at room temperature for a few minutes.
Try my other sugar cookie recipes!
Adding Cookie Butter to your cut-out sugar cookies will be a huge hit this year! They taste amazing! This is going to be the best Christmas Cookie at your gatherings this year!
I made these cookie butter cut-outs on a whim, and they might be the best cookies I’ve baked all fall. The self-rising flour gives them the perfect soft texture, and they hold their shape beautifully.
Did you make this easy Cookie Butter Cut-Out Cookie Recipe? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know your thoughts. You can find me on Facebook, Instagram, Pinterest, and Twitter.
