Love snickerdoodles? You’ll go crazy for these chewy Cookie Butter Snickerdoodles! Made with creamy cookie butter and a touch of whole wheat flour, they’re soft, packed with flavor, and best of all—no cream of tartar needed! Get ready for your new favorite cookie!
One reader raved – “We just loved this recipe!! Making again for my cookie exchange!” ~ Michaela
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Why You Will Love Cookie Butter Snickerdoodle Cookies
If you’re anything like me—a sucker for chewy, caramel-y cookies—this recipe is about to become a staple in your kitchen! I’ve been baking snickerdoodles for years, always with simple, quality ingredients that make all the difference.
My classic recipe skips the cream of tartar (honestly, who keeps that around except for snickerdoodles?) and uses half whole wheat flour for a healthier, heartier cookie with all the chew you love.
These cookies are always a hit at family gatherings, school parties, and potlucks—so I have no doubt they’ll be a favorite wherever you take them. The cookie butter adds flavor and cozy fall spices, making these snickerdoodles even more addictive. If you love the classic, you will be obsessed with this chewy, flavor-packed twist!
Ingredients for Cookie Butter Snickerdoodles
- Creamy Cookie Butter: I use Biscoff cookie butter or Trader Joe’s Speculoos Cookie Butter, both are delish! I use creamy, but you can use crunch for a different texture.
- Sugar: I use all-natural pure cane sugar (may substitute regular white sugar)
- Butter: I use salted butter; if using unsalted, add ¼ teaspoon additional salt.
- Eggs: Large eggs are best here, you’ll use one whole and one egg white.
- Vanilla: Use pure vanilla extract for the best-tasting cookie!
- Flour: My old-fashioned recipe uses both whole wheat flour (light whole wheat works best, or try whole wheat pastry flour) and unbleached, all-purpose flour.
- Spices: You will use cinnamon in the topping, along with sea salt and baking soda.
Recommended Tools
- These USA baking sheets are my favorite!
- Don’t forget parchment sheets, they make cookies a breeze!
I am all about the “chewy” and “soft” in my cookies! Like my best chewy chocolate chip cookies or these amazing Brownie Sandwich Cookies.
Why is “Creaming” the Butter and Sugar so Important?
Here is the simple answer, creaming butter and sugar beats air into the butter, providing structure to the baked goods, while sugar helps hold the air.
Add egg and egg white, beat well, about 1 minute. Combine dry ingredients in a large bowl and add to creamed mixture, beating until combined, about 1 minute.
Combine cinnamon and sugar in a small bowl, scoop or shape the dough into walnut sized balls, rolling in cinnamon sugar mixture until coated. Place 2 inches art on an ungreased cookie sheet. Refrigerate 10 minutes prior to baking.
Mix cinnamon and sugar together for Snickerdoodle coating Scoop dough into walnut sized cookie dough balls Roll the cookie dough until completely covered in cinnamon sugar.
Bake for 8-9 minutes, cooling for 2 minutes before transferring to a wire cooling rack. Cookies will puff and flatten as they bake and cool. For chewier cookies, bake less, and for crispier cookies, bake a bit longer.
How Do I Store Snickerdoodles?
My sarcastic response would be, “In your tummy,” **wink-wink**. They is best stored on the counter in an airtight container for up to 4 days. If you want to help keep them chewy, add a slice of bread or a few fresh marshmallows!
They may be frozen for up to 3 months, brought to room temperature, or placed on a cookie sheet frozen and warmed in a 350°F (175° C) oven for 2 minutes.
Cookie Butter Snickerdoodle Cookies FAQ’s
Cream of tartar adds a subtle tang and helps create the classic chewy texture in snickerdoodles. It reacts with baking soda to help the cookies rise and prevents the sugar from fully crystallizing, which keeps the cookies soft and tender.
Yes! You can use all-purpose flour entirely if you prefer. The whole wheat flour adds a bit of heartiness and helps with the chewiness, but they’ll still be deliciously chewy with all-purpose flour alone.
Store them in an airtight container at room temperature with a slice of bread or a few marshmallows inside. This keeps the cookies moist and soft for up to a week!
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Equipment
Ingredients
Cookie Butter Snickerdoodles
- 1 cup butter room temp, salted or unsalted, real butter no blends
- 1 ¼ cups all natural cane sugar regular white sugar may be used (decrease to 1 cup for High Altitude)
- ½ cup creamy cookie butter I used Lotus, Biscoff, but have used Trader Joe's too
- 1 large egg room temperature
- 1 large egg white room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups light whole wheat flour regular whole wheat or whole wheat pastry flour will work too
- 1 ¼ cups unbleached all purpose flour Increase by 2 tablespoons for High altitude
- 1 teaspoon baking soda
- ¼ teaspoon salt Increase salt by ¼ teaspoon if using unsalted butter.
Cinnamon Sugar Topping
- 4 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- In the bowl of a stand mixer (or mixing bowl with hand mixer) cream the butter, sugar, and cookie butter until fluffy, on medium-high about 2-3 minutes.
- Add egg, egg white and vanilla, and beat additional 2 minutes on medium-high.1 large egg, 2 teaspoons vanilla extract
- In medium bowl, add whole wheat flour, regular flour, baking soda and salt, whisk to combine. Slowly add dry mixture to creamed mixture with mixer on low, scraping sides of bowl until just combined. Don’t overmix.1 ½ cups light whole wheat flour, 1 ¼ cups unbleached all purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Combine Cinnamon and Sugar in small bowl for topping.4 tablespoons sugar, 2 teaspoons cinnamon
- Using a medium cookie scoop or spoon, shape dough into walnut sized balls and roll in cinnamon sugar mixture. Place 2 inches apart on a parchment lined cookie sheet. Refrigerate 10 minutes prior to baking.
- Bake at 375°F (190° C) for 8-9 minutes, cookies will puff and flatten as they bake. Bake a little less time for chewier cookies and longer for crisp cookies.
Notes
- Reduce sugar by ¼ cup
- Increase all-purpose flour by two tablespoons
- Chill and bake as directed, baking for a slightly less amount of time.
Nutrition
Lynn Spencer
You had me at Cooke Butter…no wait, I mean you had me at Snickerdoodle! Two of my favs in one cookie!
Haha! Always love it when I make someone drool! 🙂
Jennifer A Stewart
I am digging this cookie butter recipe! I love cookies but anything with cookie butter is better!!
Totally agreed Jennifer!! Cookie Butter Body Butter??? Hmmmm!
Jennifer
Nikki
My favorite cookie butter cookies ever!
Erin
You have combined two of my all-time favorites into one cookie! Love this so very much and can’t wait to bake ’em again.
Michaela
We just loved this recipe!! Making again for my cookie exchange!
Julie Menghini
These cookies look so tender and delicious. I can only imagine how they taste with the cookie butter!
Thank you Julie, they are all those things with the slight “ginger-ness” of the cookie butter adding great, subtle flavors.
Julie Menghini
Lisa Hitzeman
I love snickerdoodles! I can’t wait to try this recipe!
Thanks Lisa!!
Sandra
I love baking with whole wheat flour too. Adding cookie butter to my shopping list and will be making these cookies asap. These will pack up nicely to send to my nephews this holiday season.
Sandra Shaffer
I love baking with whole wheat flour too. Adding cookie butter to my shopping list and will be making these cookies asap. These will pack up nicely to send to my nephews this holiday season.
For sure Sandra, they should travel quite well!
Deb Clark
Never met a snickerdoodle I didn’t love! Can’t wait to try your recipe!!