speculoos cookie butter

Here's what you need: salted butter, evaporated milk, sweetened condensed milk, speculoos cookie, unsalted butter, granulated sugar, brown sugar, vanilla extract, large egg, all purpose flour, ground cinnamon, cream of tartar, baking soda, kosher salt, granulated sugar, ground cinnamon

Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe By Tasty

salted butter

evaporated milk

condensed milk

oz speculoos cookie

unsalted butter, softened

sugar

brown sugar

vanilla extract

all purpose flour

cinnamon

cream of tartar

baking soda

salt

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Speculoos Cookie Butter-Stuffed Snickerdoodles Recipe by Tasty

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Make the cookie butter: In a food processor, combine the butter, evaporated milk, sweetened condensed milk, and cookies. Process until the cookies break down and the mixture is the texture of peanut butter.

Using a small ice cream scoop or your hands, scoop 12 ½-inch (1 ¼ cm) balls of the cookie butter onto the prepared baking sheet. Freeze for 30 minutes.

Make the cookie dough: In a large bowl, whisk together the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.

Sift in the flour, cinnamon, cream of tartar, baking soda, and salt. Fold with a rubber spatula to combine.

Cover the bowl with plastic wrap and chill the dough for 30 minutes.

Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon. Set aside.

Roll the cookie dough into 24 ½-inch (1 ¼ cm) balls.

Flatten a dough ball in your hand and add a cookie butter ball to the center. Top with another flattened ball of cookie dough and pinch the edges of the dough together. Roll into a ball to completely encase the cookie butter. Repeat with the remaining ingredients.

Roll the cookie dough balls in the cinnamon sugar to coat.

Place the cookie balls on a parchment-lined baking sheet, spacing about 3 inches (7 ½ cm) apart – there should be 6 per baking sheet.

Bake for 12 minutes, until the edges are light golden brown.

https://vid.tasty.co/output/119394/landscape_480/1544642897

Creamy, dreamy, eat-with-a-spoon Homemade Speculoos Cookie Butter!

Homemade Speculoos Cookie Butter

unsalted butter (1/2 cup, 113 g)

white sugar (50 g)

brown sugar (150 g)

tsp vanilla extract (5 mL)

all-purpose flour (230 g)

Tbsp cinnamon

nutmeg

¾ tsp ground cloves

½ tsp ground ginger

½ tsp ground white pepper

¼ tsp baking soda

Tbsp melted butter (28 g)

coffee (60 mL)

milk (cow

Dough: Beat together butter and sugars together until smooth, then add in the egg and vanilla. In a separate bowl, combine flour, cinnamon, nutmeg, cloves, ginger, pepper, salt, and baking soda. Fold the flour mixture into the butter mixture.

Bake: Preheat oven to 375°F (190°C). Roll dough into balls and flatten into big cookies. Place on a parchment paper lined baking sheet and bake for 15 to 20 minutes, or until cookies are browned around the edges and a bit crispy. Remove all but 2 cookies. Continue cooking these 2 cookies for 10 more minutes, until very crispy.

Blend: Meanwhile, cool the rest of the cookies to room temperature, then add them to a food processor and pulse until they are fine crumbs. With the food processor running, slowly pour in melted butter, then coffee, then milk (you may not need all the milk!)&nbsp;Continue blending and adding milk until the consistency is a smooth paste.&nbsp;Crush the 2 remaining cookies into crumbs and mix into the cookie butter for added crunch.

Not your average snickerdoodle cookies. This version is made with speculoos cookie butter for added spice and flavor! Yield: 28 cookies

Cookie Butter Snickerdoodles

¾ cup (330 g) all-purpose flour

½ teaspoon cream of tartar

(140 g) cookie butter

¼ cup (250 g) granulated sugar

eggs

(50 g) granulated sugar

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat. Set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together butter, cookie butter, and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add eggs and continue to mix until well incorporated.

Add dry mixture in two additions. Mix on medium speed until cookie dough forms. Scrape bowl as needed.

Use a 1 1/2-tablespoon scoop ( #40 scoop)&nbsp;&nbsp;to portion out dough.&nbsp;

Coating: In a small bowl, mix together sugar and cinnamon.&nbsp;

Roll cookie balls into sugar coating mixture. Place cookie balls 2-inches apart of prepared baking sheet. Bake 10-12 minutes, until the edges of the cookies are set. Allow to rest in baking sheet for 3-5 minutes before transferring to wire rack to cool.

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