Chewy Cookie Butter Snickerdoodles

36 Cookies
24 min

The classic snickerdoodle taken to the next level! These Chewy Cookie Butter Snickerdoodles are made with creamy cookie butter and whole wheat flour! A must add recipe to your baking list!

I am a sucker for a classic snickerdoodle, or any chewy, gooey caramel-y style cookie, like these Chewy Blondies.

But it seems EVERYONE has a recipe for one, so instead, I thought I’d try something a little different. Adding cookie butter takes this cookie up a notch, staying true to the cinnamon, sugar cookie we know and love, the cookie butter adds even more fall spices, flavor and goodness to this great recipe.

Supplies Needed to Make Cookie Butter Snickerdoodles

  • Parchment lined half sheet pan(s)
  • Medium cookie scoop
  • Mixer
  • Creamy Cookie Butter (I used Biscoff, but Trader Joe’s makes a delicious one too)
  • all natural pure cane sugar (may substitute regular white sugar)
  • butter
  • 2 large eggs
  • vanilla extract
  • whole wheat flour (light whole wheat works best or try whole wheat pastry flour)
  • all-purpose unbleached flour
  • baking soda and sea salt
  • ground cinnamon

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/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 wire cooling rack. Cookies will puff and flatten as they bake, then cool. For chewier cookies, bake less, for crispier cookies bake a bit longer.

TFC TIP | Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast. I highly suggest purchasing an oven thermometer and if necessary increase or decrease oven temp until you get desired results.

How Do I Store Snickerdoodles?

My sarcastic response would be, “in your tummy” **wink-wink**. Best stored on the counter in an airtight container for up to 4 days. May be frozen up to 3 months, bring to room temp, or place on cookie sheet frozen and warm in 350 degree oven for 2 minutes.

Chewy Cookie Butter Snickerdoodles
Recipe details
  • 36  Cookies
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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Cookie Butter Snickerdoodles
  • 1 cup butter, room temp (salted or unsalted, real butter no blends)
  • 1 ¼ cups all natural cane sugar (regular granulated sugar may be subbed)
  • ½ cup creamy cookie butter (I used Lotus, but have used Trader Joe's too)
  • 1 large egg + 1 egg white
  • 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
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Cinnamon Sugar Topping
  • 2 tablespoons all natural cane sugar (regular granulated sugar may be subbed)
  • 2 teaspoons ground cinnamon

In the bowl of a stand mixer (or mixing bowl with hand mixer) cream the sugar and butter until fluffy, on medium-high about 2-3 minutes.
Add egg, egg white and vanilla, and beat additional 2 minutes on medium-high.
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.
Combine Cinnamon and Sugar in small bowl for topping.
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° for 8-9 minutes, cookies will puff and flatten as they bake. Bake a little less for chewier cookies and longer for crisp cookies.
Store in airtight container on counter for 3-5 days, may be frozen up to 3 months. Thaw on counter or place on cookie sheet in 350 oven for 2-3 minutes until warm.
Classic Snickerdoodles Instructions
Use alternate ingredients listed above omitting cookie butter and increasing sugar slightly, follow steps 1-7 for a delicious cookie!
  • Oven temperatures vary, I recommend getting an oven thermometer. Sometimes you need to bake 25° warmer or cooler. Plus this recipe was created and baked at high altitude. Start with the lower time, checking a minute or so beforehand to get the perfect cookie.
Kathleen | The Fresh Cooky
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