Cookie butter is a delicious spread made from speculaas, a type of spiced shortcrust cookie that’s similar to a graham cracker or a crunchy gingersnap, and it’s easily located with the jams and spreads in your favorite grocery store.Cookie butter pairs well with the caramelly cinnamon-sugar flavors of a snickerdoodle.Cookie Butter-Stuffed Snickerdoodles Print Recipe Pin Recipe Makes about 26 cookies Ingredients  1 (14.1-ounce) jar (400 grams) cookie butter1 cup (227 grams) unsalted butter, softened1½ cups (300 grams) granulated sugar, divided½ cup (110 grams) firmly packed light brown sugar2 large eggs (100 grams), room temperature1½ teaspoons (6 grams) vanilla extract2¾ cups (344 grams) all-purpose flour1½ teaspoons (4.5 grams) cream of tartar1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking soda2½ teaspoons (5 grams) ground cinnamonCookie Butter Glaze (recipe follows)Speculaas cookie crumbs, for sprinkling InstructionsLine baking sheets with parchment paper.Using a 1-tablespoon spring-loaded scoop, scoop cookie butter (about15 grams each), and place on a prepared pan; freeze until solid, about 1 hour.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 cup (200 grams) granulated sugar, and brown sugar at medium speed until fluffy, 3

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