Cookie Butter Craisin Cookies for #FantasticalFoodFight

Soft and chewy with the flavor of Biscoff studded with tart cranberries.  These cookies are sure to be a big hit for Santa this year.

We are fighting over the best cookie recipe this month during the Fantastical Food Fight......

Sarah of Fantastical Sharing of Recipes invites us each month to make a recipe based on a theme or ingredients and pit ours against those that the others have made.  You can learn all about how to join and how to play on the Information Page.  This month's theme was Cookies.

Let's see what the other contenders brought to the ring.......

You are invited to the Inlinkz link party!

Click here to enter

I have been a cookie baking fool since before Thanksgiving.  I have made a Christmas Cookie Tree, Speculaas, Maple Coconut Cookies, Chocolate Cinnamon Crinkles, Chocolate Peppermint Chunk Cookies and Snickerdoodles.

The cookies I'm sharing today came about as the result of having leftover Cookie Butter from another baking challenge to which I partake called Bundt Bakers.  Our challenge was to make a bundt incorporating cookie butter.  I made a Gingerbread Bundt with Cookie Butter Frosting.

I decided to make a cookie using up the remainder of the cookie butter.  A Google Search led me to this recipe over at Sally's Baking Addiction.

I adapted the recipe slightly.  Sally flavored her cookies with chocolate chips.  I decided to use dried cranberries as a nod to the holiday season.  These cookies turned out amazingly good, the warm flavors of biscoff cookie butter and cinnamon, with the tang of cranberries in a soft chewy cookie.  Life is good.

#cookies, #spice, #craisins, #soft, #chewy,

Desserts, Cookies

American

Yield: 52 Cookies

Author: Wendy Klik

Cookie Butter Craisin Cookies

Soft and chewy with the flavor of Biscoff studded with tart cranberries. These cookies are sure to be a big hit for Santa this year.

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

• 1 stick butter, room temperature
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs, room temperature
• 2 t. vanilla
• 1/2 c. Cookie Butter (Biscoff Spread)
• 2 1/4 c. flour
• 1 t. baking soda
• 1 t. cornstarch
• 1/2 t. cinnamon
• lg. pinch salt
• 1 c. dried cranberries

instructions:

How to cook Cookie Butter Craisin Cookies

1. In large bowl of stand mixer, fitted with paddle attachment cream butter at medium speed.  Add the sugars, increase speed to medium high and beat until light and fluffy.  Beat in the eggs and vanilla, scraping bowl as needed.  Add the cookie butter and beat at high speed until completely incorporated.
2. Add the flour, baking soda, salt, cornstarch and cinnamon.   Turn the mixer on low and mix until incorporated, increase the speed to high and mix until well blended.  Stir in the dried cranberries.  Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight.
3. Pull the dough out of the refrigerator and let set at room temperature while the oven preheats to 350*.  Use a cookie scoop to drop the cookies onto baking sheets lined with parchment or silicone mats.  Bake for 10 minutes, until golden brown on the edges and still very soft in the center.  Let set on baking sheets for a few minutes before moving to a wire rack to cool completely. The centers will continue to cook as they cool.

NOTES:

Recipe adapted from one found at Sally's Baking Addiction

Calories
75.89

Fat (grams)
3.03

Sat. Fat (grams)
1.28

Carbs (grams)
11.55

Fiber (grams)
0.35

Net carbs
11.20

Sugar (grams)
6.37

Protein (grams)
0.89

Sodium (milligrams)
50.01

Cholesterol (grams)
11.83

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