Gingerbread Cookie Butter Cookies have brought so much joy to my kitchen, especially around the holidays. I still remember the first time I experimented with combining my love for gingerbread and that creamy, spiced cookie butter spread. The aroma that filled my home was absolutely intoxicating – a warm blend of ginger, cinnamon, and caramel that instantly felt like a hug. This Gingerbread spread cookies recipe is now a cherished tradition, and every bite transports me to cozy winter evenings by the fireplace. If you’ve ever wondered how to make gingerbread cookie butter cookies that are both soft and bursting with flavor, you’re in for a treat. Let’s get cooking!
Why You’ll Love These Gingerbread Cookie Butter Cookies
I’m so excited for you to try these incredible Gingerbread Cookie Butter Cookies. They truly are a game-changer for anyone who loves festive, spiced treats. Here’s why I know you’ll adore them:
- They offer an irresistible blend of warm ginger and creamy cookie butter, creating a unique and comforting flavor profile.
- This is an easy gingerbread cookie butter recipe, perfect for busy bakers. You can whip up a batch in just minutes!
- Despite being a decadent treat, I’ve made these gluten-free, so more people can enjoy them without compromise.
- The ingredients are readily available and won’t break the bank, making them a budget-friendly option for holiday baking.
- You’ll discover how wonderfully soft and chewy these soft gingerbread cookie butter cookies are, melting in your mouth with every bite.
- They’re a fantastic family-friendly dessert that everyone, from kids to adults, will eagerly reach for.
- The delightful aroma of baking spices will fill your home, making it feel extra cozy and inviting.
Ingredients for Gingerbread Cookie Butter Cookies
Gathering your ingredients is the first step to creating these amazing Gingerbread Cookie Butter Cookies. I’ve carefully selected each component to ensure the perfect blend of spice, sweetness, and chewiness. Here’s what you’ll need for this delightful gingerbread spread cookies recipe:
- 1 1/4 cups gluten-free flour – I prefer a good all-purpose gluten-free blend for the best texture.
- 2 teaspoons ground ginger – This is key for that classic gingerbread warmth in your spiced cookie butter cookies with ginger.
- 1 teaspoon chai spice (from a tea bag) – A unique touch that adds depth; just snip open a tea bag!
- 1 teaspoon baking powder – Helps with the perfect lift.
- 1 teaspoon baking soda – Works with the cookie butter for a soft crumb.
- 1/4 teaspoon baking salt – Balances all the sweet and spicy flavors.
- 2/3 cup granulated monk fruit sweetener – My go-to for a sugar-free option, but regular granulated sugar works too.
- 1/2 cup Elavi Cookie Butter – The star of these cookie butter gingerbread treats, providing incredible flavor and moisture.
- 2 large organic eggs – Room temperature eggs incorporate best into the dough.
- 1 tablespoon vanilla extract – Enhances all the sweet notes.
- 1/3 cup sugar-free white chocolate chips – For a little extra sweetness and visual appeal.
- 3 tablespoons crystallized ginger – Adds a delightful chew and a pop of intense ginger flavor.
How to Make Gingerbread Cookie Butter Cookies
Making these delightful Gingerbread Cookie Butter Cookies is a breeze, and I promise your kitchen will smell absolutely incredible as they bake! Follow these simple steps for perfect, chewy cookies every time. This recipe for gingerbread cookie butter sweets is so straightforward, you’ll be enjoying them in no time.
- Step 1: First things first, preheat your oven to 350°F (175°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This ensures your Gingerbread Cookie Butter Cookies won’t stick and makes for easy cleanup.
- Step 2: In a large mixing bowl, whisk together all your dry ingredients: the gluten-free flour, ground ginger, chai spice, baking powder, baking soda, and baking salt. I love the way the spices create such a fragrant blend; it’s truly the essence of these spiced cookie butter cookies with ginger. Make sure everything is well combined.
- Step 3: Now, add the wet components to your dry mix. Introduce the granulated monk fruit sweetener, the creamy cookie butter, the large organic eggs, and the vanilla extract. This combination is what gives our Gingerbread Cookie Butter Cookies their signature flavor and moist texture.
- Step 4: Stir everything together until a thick, sticky dough forms. Don’t worry if it looks a bit dense; that’s exactly what we want for these chewy gingerbread cookie butter cookies. I find a sturdy spoon or even my hands work best here to fully incorporate all the elements.
- Step 5: Divide the dough into five large, even portions. Shape each portion into a cookie and place them onto your prepared baking sheet. Remember to leave some space between each cookie, as they will spread slightly. This is an important part of baking gingerbread cookie butter cookies at home to ensure they cook evenly.
- Step 6: Generously top each cookie with the sugar-free white chocolate chips and the crystallized ginger pieces. I love how these toppings not only add extra flavor but also make these Homemade gingerbread cookie butter cookies look so festive and inviting.
- Step 7: Bake the cookies for approximately 11 minutes. Keep an eye on them; you’ll know they’re ready when the edges turn a lovely golden brown and the centers still look slightly soft. Overbaking can make them dry, so pull them out when they’re just right.
- Step 8: Once baked, let the Gingerbread Cookie Butter Cookies cool on the baking sheet for a few minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely.
- Step 9: Now for the best part! Enjoy your warm or room-temperature Gingerbread Cookie Butter Cookies. I promise, they’ll be a new favorite.
Pro Tips for the Best Gingerbread Cookie Butter Cookies
I’ve made these Gingerbread Cookie Butter Cookies countless times, and I’ve picked up a few tricks along the way. These expert tips will help you achieve the perfect batch every single time, ensuring your cookie butter gingerbread treats are a hit with everyone.
- Always use room temperature eggs and cookie butter. This helps them incorporate smoothly into the dough, leading to a more consistent texture.
- Don’t overmix the dough once you add the wet ingredients. Overmixing can develop the gluten in the flour, making the cookies tough instead of deliciously soft.
- For even baking, consider using a kitchen scale to portion out your dough. This ensures all your cookies cook at the same rate.
- Don’t skip the chilling step if you have time. A quick chill can deepen the flavors and prevent excessive spreading.
- When baking, trust your nose! The moment you smell those delightful gingerbread spices filling your kitchen, they’re likely almost done.
What’s the secret to perfect Gingerbread Cookie Butter Cookies?
The real secret lies in the quality of your cookie butter and not overbaking. Using a good quality, creamy cookie butter provides incredible moisture and flavor. Also, pulling them from the oven when the edges are set but the centers are still slightly soft guarantees those wonderfully chewy gingerbread cookie butter cookies you crave.
Can I make Gingerbread Cookie Butter Cookies ahead of time?
Absolutely! You can prepare the dough for these Gingerbread Cookie Butter Cookies up to 2 days in advance. Just form the dough balls, place them on a parchment-lined tray, and refrigerate them covered. When you’re ready to bake, add a couple of extra minutes to the baking time.
How do I avoid common mistakes with Gingerbread Cookie Butter Cookies?
To avoid common mistakes, first, measure your flour precisely; too much can lead to dry cookies. Second, avoid overbaking; watch for golden edges and soft centers. Finally, ensure your oven temperature is accurate by using an oven thermometer, as this is crucial for the perfect batch of Gingerbread Cookie Butter Cookies.
Best Ways to Serve Gingerbread Cookie Butter Cookies
These Gingerbread Cookie Butter Cookies are incredibly versatile and can be enjoyed in so many delicious ways! I love them warm, right out of the oven, when the white chocolate chips are still melty and the spices are most vibrant. They make for fantastic gingerbread cookie butter dessert ideas, especially when paired with a few simple additions.
For a truly indulgent treat, I often serve them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess perfectly complements the warm, spiced cookies. Another favorite pairing of mine is with a hot cup of coffee or a spiced chai latte, creating a cozy and comforting experience. They’re also wonderful simply on their own, perhaps with a glass of milk, for an afternoon snack that brings a smile to my face.
Nutrition Facts for Gingerbread Cookie Butter Cookies
I know many of you are curious about the nutritional breakdown of these delightful Gingerbread Cookie Butter Cookies. Here’s an estimate for one serving, keeping in mind that this recipe yields 5 large cookies:
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Please remember that these nutritional values are estimates and may vary based on specific brands and ingredients you choose for your homemade Gingerbread Cookie Butter Cookies.
How to Store and Reheat Gingerbread Cookie Butter Cookies
Once your amazing Gingerbread Cookie Butter Cookies have cooled completely, proper storage is key to keeping them fresh and delicious. I always make sure they are fully cool before packing them away to prevent them from becoming soggy. This ensures every bite of your gingerbread cookie butter snack recipe stays as perfect as the first.
For short-term storage, place the cooled cookies in an airtight container at room temperature. They will stay wonderfully fresh and soft for up to 4 days, perfect for grabbing a quick treat. If you want to enjoy them longer, these cookies freeze beautifully! Simply place them in a freezer-safe bag or container, separating layers with parchment paper, and they’ll keep for up to 2 months.
To reheat, I often pop a frozen cookie directly into the microwave for about 10-15 seconds. If they’re at room temperature, just 5-10 seconds is usually enough to warm them through, bringing back that fresh-baked aroma and soft texture of your Gingerbread Cookie Butter Cookies.
Frequently Asked Questions About Gingerbread Cookie Butter Cookies
What are gingerbread cookie butter cookies?
Gingerbread Cookie Butter Cookies are a delightful fusion of classic gingerbread spice and the creamy, spiced goodness of cookie butter spread. They typically feature a soft, chewy texture, infused with ginger, chai spice, and often include mix-ins like white chocolate chips and crystallized ginger, making them a unique and flavorful treat.
Can I use regular all-purpose flour instead of gluten-free?
Yes, you can definitely use regular all-purpose flour for these Gingerbread Cookie Butter Cookies if you don’t need them to be gluten-free. The texture might be slightly different, but the delicious flavor profile will remain. Just use a 1:1 substitution for the gluten-free flour measurement in the recipe.
Where can I find cookie butter for this recipe?
Cookie butter, also known as Biscoff spread, is usually found in the peanut butter and jam aisle of most major grocery stores. Many brands now offer it, including Trader Joe’s and Lotus Biscoff. It’s the key ingredient that gives these Gingerbread Cookie Butter Cookies their distinctive, rich flavor and moist texture.
How can I make my gingerbread cookie butter cookies extra soft?
To ensure your Gingerbread Cookie Butter Cookies are extra soft, I recommend a few things. First, make sure you don’t overmix the dough, as this can develop gluten and lead to a tougher cookie. Second, be careful not to overbake them; pull them out of the oven when the edges are just set and the centers still look slightly soft. They will continue to set as they cool.
Variations of Gingerbread Cookie Butter Cookies You Can Try
I love experimenting in the kitchen, and these Gingerbread Cookie Butter Cookies are a fantastic base for creative variations. You can easily adapt this recipe to suit different dietary needs or flavor preferences, making them even more versatile for any occasion. Don’t be afraid to get a little adventurous!
- Vegan Version: For a delicious plant-based treat, simply swap the eggs for flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes). Ensure your white chocolate chips are dairy-free, and you’ll have delightful vegan Gingerbread Cookie Butter Cookies.
- Spice It Up (or Down!): If you’re a cinnamon lover, add an extra teaspoon of ground cinnamon to the dough. For a milder flavor, reduce the ground ginger to 1 teaspoon. You can truly customize the spice level in these gingerbread flavored cookie butter biscuits.
- Nutty Twist: For an added layer of flavor and texture, try mixing in 1/4 cup of finely chopped pecans or walnuts. The nuts will complement the warm spices beautifully, offering a delightful crunch to your soft cookies.
- Chocolate Overload: Instead of white chocolate chips, use dark chocolate chips or even a mix of both. The richness of dark chocolate pairs wonderfully with the ginger and cookie butter, creating an even more decadent experience for your Gingerbread Cookie Butter Cookies.
Melt 5 Hearts with These Gingerbread Cookie Butter Cookies
- Total Time: 16 minutes
- Yield: 5 large cookies 1x
- Diet: Gluten Free
Description
These Gingerbread Cookie Butter Cookies are soft, chewy, and spiced. They combine chai spice, ginger, and creamy cookie butter for a gluten-free treat. Topped with white chocolate chips and crystallized ginger, they are festive and flavorful.
Ingredients
- 1 1/4 cups gluten-free flour
- 2 teaspoons ground ginger
- 1 teaspoon chai spice (from a tea bag)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking salt
- 2/3 cup granulated monk fruit sweetener
- 1/2 cup Elavi Cookie Butter
- 2 large organic eggs
- 1 tablespoon vanilla extract
- 1/3 cup sugar-free white chocolate chips
- 3 tablespoons crystallized ginger
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together gluten-free flour, ground ginger, chai spice, baking powder, baking soda, and baking salt until combined.
- Add granulated monk fruit sweetener, cookie butter, eggs, and vanilla extract to the bowl.
- Stir until a thick, sticky dough forms.
- Divide the dough into five large portions and shape them into cookies. Place them on the prepared baking sheet with space between each.
- Top each cookie with white chocolate chips and crystallized ginger pieces.
- Bake for about 11 minutes, or until the edges turn golden and centers look slightly soft.
- Cool the gingerbread cookie butter cookies on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy the gingerbread cookie butter cookies warm or at room temperature.
Notes
- Use almond flour for a nuttier variation of these gingerbread cookie butter cookies.
- Add cinnamon or nutmeg for extra warmth in your spiced cookie butter cookies.
- For smaller gingerbread cookie butter cookies (10–12), bake for 8–9 minutes.
- For a vegan version of these cookie butter gingerbread treats, replace eggs with flax eggs and use dairy-free white chocolate chips.
- Store the cooled gingerbread cookie butter cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- To reheat, microwave for about 10 seconds.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
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