Cookie Butter Snickerdoodles

Ohhh yummm. These are very tasty cookies...yep, another 10/10! What more can I say? Grab a glass of milk (or your preferred beverage to go with cookies) and make these today :)

Link to my YouTube video of preparation: https://youtu.be/Oxh1JtJeLIc

Original recipe credit: https://www.thefreshcooky.com/chewy-cookie-butter-snickerdoodles/

Recipe below contains my my modifications.

Ingredients:

1/2 c. (1 stick) salted butter, softened

1/2 c. (1 stick) unsalted butter, softened

1 1/4 c. sugar

1/2 c. cookie butter

1 large egg (whole)

1 large egg white

2 tsp. vanilla extract

170 g white whole wheat flour

150g all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

coating mixture--

2 T. sugar

2 tsp. ground cinnamon

Directions:

1. Line baking sheets with parchment and set aside.

2. In the bowl of a stand mixer, cream together butters and sugar (for at least 3 minutes).

3. Add the cookie butter and mix until well combined.

4. Add the egg, egg white, and vanilla. Mix until well combined.

5. In a small bowl, whisk together the wheat flour, all-purpose flour, baking soda, and salt. Mix in about a third of this dry mixture at a time, mixing only until just combined (don't overmix).

6. Make the coating mixture: stir together sugar and cinnamon in a small bowl.

7. Use a medium (#40, 1.5 T) cookie scoop to portion balls of dough. Shape each into a smooth ball and roll in the coating mixture. 

8. Place the dough balls 2" apart on prepared baking sheets. Place in fridge for 10 min. Meanwhile, heat oven to 375°F.

9. Bake the chilled dough balls for 9-10 min. The cookies will look puffy. After removing from oven, let them rest on baking sheet for 5-7 min, until they have deflated a bit and look more "set".

10. Transfer to wire rack to cool completely. Serve and enjoy!