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Cookie Butter Cookies

If you love cookie butter, then you're going to be obsessed with these cookies. They're perfectly soft in the center with a delicious burst of cookie butter flavor. They're coated in sugar for a perfect crunch.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dessert
Servings 3 dozen


Cookie dough

  • 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp (5 g) cornstarch
  • 1 tsp ground cinnamon
  • 1/2 cup (113 g) vegan butter, softened*
  • 1/2 cup (120 g) vegan cookie butter
  • 1/4 cup (50 g) granulated sugar
  • 1 cup (220 g) packed light or dark brown sugar
  • 1/3 cup (80 mL) non-dairy milk
  • 1 1/2 tsp (7 mL) pure vanilla extract

For rolling

  • 1/4 cup (50 g) granulated sugar


  • Preheat the oven to 350°F. Line three baking sheets with parchment paper and set aside.
  • In a medium-sized mixing bowl, whisk the flour, salt, baking soda, cornstarch, and cinnamon (if using).
  • In a large mixing bowl, add the butter, cookie butter, sugar and brown sugar. Beat until light and fluffy, 1-2 minutes. Add the milk and vanilla and beat again until smooth and creamy.
  • Add about half of the flour mixture to the wet mixture and mix until just combined. Add the rest and mix until just combined.
  • Place the granulated sugar in a small bowl.
  • Roll out ~1.5 tbsp (22 g) balls of dough and roll in the sugar. Place on the prepared baking sheets, leaving about 2" (5 cm) between each.
  • Bake in the preheated oven for 9-11 minutes. They may look slightly underbaked, but will set while cooling - you don't want to overbake them.
  • Allow to cool on the baking sheets then enjoy!


  1. Measure your flour using the spoon-and-level method.
  2. For best results, you should use vegan buttery sticks.  You should soften for 30 minutes to one hour before using.