Sweet, creamy cookie butter (also called speculoos spread) is a great choice for these ultra-thin spice cookies. Don't roll the dough more than twice or the cookies will be tough.
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cookie butter spread (such as Biscoff)
How to Make It
Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low speed just until combined and mixture thickens slightly, about 1 minute. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and add to butter mixture, beating on low speed until combined.
Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut dough using a 2-inch star-shaped cutter. Gently reroll scraps once, and repeat process. Place star dough cookies about 2 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until just set, about 8 minutes, switching pans top rack to bottom rack halfway through baking. Transfer to wire racks, and cool cookies on pans 5 minutes. Remove cookies from pans to wire racks, and cool completely, about 30 minutes.
Spread 1 teaspoon cookie butter spread onto flat side of half of star cookies. Cover with remaining half of star cookies, flat side down, and gently press.
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