Is dipping a spoon directly into the cookie butter jar not acceptable? Thats the way we roll in my home — No double dipping allowed. This year while we were baking our Christmas cookies we decided to adapt an old family favorite — now we are obsessed.
Is there anyone who is not obsessed? We certainly are! Trader Joe’s Cookie Butter is our favorite for this recipe.
You probably have everything you need to whip up this quick recipe in your pantry and refrigerator. It’s quick and easy to throw together — but air on the side of caution — there is NO WAY you can only eat one.Print
Cookie Butter Cookies
Quick and Easy Cookie Butter Cookies
- Yield: 24 1x
1 3/4 Cups All Purpose Flour
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar (firmly packed)
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 Cup Vegetable Shortening
1/2 Cup Cookie Butter (We love Trader Joe’s)
4 –6 Tbsp. Milk
1 tsp. Vanilla Extract
1. In a large mixing bowl add flour, sugar, brown sugar, baking soda, and salt – blend together.
2. In a small mixing bowl, add vegetable shortening, cookie butter, vanilla, eggs and milk. Start with 4 Tablespoons of milk and add 1 Tablespoon at a time as needed.
3. Add wet ingredients to the large mixing bowl with dry ingredients. Incorporate fully until a stiff dough forms.
4. Shape the dough into 1″ balls and roll the balls in granulated sugar.
5. Place on an ungreased cookie sheet, 2 aches apart. Use a fork and pressed down the cookie ball to create a hatched pattern..
6. Bake @ 375 degrees for 10-15 minutes or until they begin to brown slightly.
7. Allow cookies to cool on sheet for 2-3 minutes before transferring to cooling rack. Enjoy!