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Sunny's Cookie Butter Cookies
RECIPE THANKS TO SUNNY ANDERSON
Level: Easy
Total: 3 hr 45 minutes (consists of cooling time).
Active: 40 minutes.
Yield: about 18 cookies.

Components.

1 stick (8 tablespoons) unsalted butter, at space temperature level.
1/2 cup speculoos cookie butter.
1/2 cup light brown sugar.
1/2 cup granulated sugar.
1 big egg, beaten.
1/2 teaspoon vanilla extract.
1/2 teaspoon kosher salt.
1 1/2 cups all-purpose flour, plus more for dusting.
Royal icing in a tube, for embellishing, optional.
1/2 cup turbinado or raw walking cane sugar, ideally Sugar in the Raw, optional.
1/2 teaspoon ground cinnamon, optional.

Instructions.

Prepare and rest the dough: In a stand mixer with the paddle attachment, include the butter, cookie butter, brown sugar and granulated sugar and mix on medium-high speed until creamy, 2 to 3 minutes. Use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center, then include the egg, vanilla and salt. Blend until combined, about 1 minute. Scrape the sides again and lower the speed of the mixer. Include the flour, 1/2 cup at a time, making sure to stop and scrape the sides in between additions. As soon as the dough is done, scrape it out of the mixer, contribute to a container with a lid or a sealable bag and refrigerate for a minimum of 2 hours or approximately 24 hours.

Bake the cookies: Pre-heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

For cut-out cookies: On a gently floured surface, roll the dough out 1/4-inch thick. Use cookie cutters to cut into wanted shapes. Transfer the cookies to the ready baking sheets, enabling 1 inch of area between cookies. Bake up until simply starting to turn brown around the edges, 10 to 12 minutes. Eliminate to a cake rack. Let cool totally before icing with royal icing.

For cinnamon-sugar cookies: In a small bowl, toss the turbinado sugar and cinnamon together. Eliminate the cookie dough from the refrigerator and, using a spoon or melon baller, dig the dough and roll into 24 balls between your hands. Roll the balls in the cinnamon sugar and location 1 inch apart on the prepared baking sheets. Utilize your palm or a flat spatula to a little flatten each ball. Bake until lightly golden, 14 to 16 minutes. Let cool totally.

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Sunny Anderson's Cookie Butter Cookies|The Cooking area|Food Network.

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