Step 1: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. This is crucial for a great texture in all cookie butter recipes.
Step 2: Beat in the large egg and pure vanilla extract until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 3: Add the smooth cookie butter to the mixture and beat on medium speed until fully combined and smooth. This creates the signature flavor of these cookie butter recipes.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; overmixing can lead to tough cookies. If adding optional mix-ins like chocolate chips or chopped Biscoff cookies, fold them in gently by hand at this stage. These additions elevate many cookie butter recipes.
Step 6: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much and enhances flavor, a pro tip for many cookie butter recipes.
Step 7: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 8: Scoop rounded tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake! They will set more as they cool. Overbaking is a common mistake with cookie butter recipes.
Step 10: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookie butter recipes!