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.

This Story Originally Appeared On southernliving.com


Credit: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

40 mins
1 hr 30 mins
Makes 27 star cookies


Ingredient Checklist


Instructions Checklist
  • 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.