Guess what darlings? Today is my first official post as a member of the Secret Recipe Club! The Secret Recipe Club is a fabulous group of bloggers that gets together (virtually) to make each other’s recipes. You’re assigned to another blogger and you get to visit their site, get to know them a bit, and then you pick one of their recipes to make and feature. Fun, right?
For my first assignment, I was given Colleen over at The Cookie Princess and thought, “PERFECT! Every princess needs a Godmother.” It was only a natural pairing, right? I also loved that we are both bakers, and her collection of cookie recipes is really impressive. Actually, she has quite the impressive list of baked goods, the focus of her blog, but I chose to make cookies because, well, Cookie Princess. It’s rather self explanatory.
I decided to make the Cookie Butter Snaps because I don’t typically make crispy cookies, so this is something newer for me, and I just so happened to have some cookie butter on hand from my Valentine’s mervielleux dessert adventure.
The cookies were good, but I had an issue with spreading on one of my cookie sheets. The other one was fine, so I’m not sure if maybe the cookies were placed too close together? I would likely chill the dough for a few minutes first before baking next time as I feel that would fix the problem. To make up for the odd shapes in the cookies, I drizzled them with some melted white chocolate because nobody pays attention to less-than-perfect cookies when there’s chocolate involved.
I hope you enjoy the pictures and feel inspired to give this recipe a try, or visit Colleen’s blog to check out her work!
- 1 cup Speculoos Cookie Butter or Biscoff Spread
- 1 egg
- 1 cup sugar
- 1 teaspoon baking soda
- 2-3 Tablespoons cinnamon sugar, for rolling*
- Preheat your oven to 350 F. Line two baking sheets with parchment paper or baking mats.
- Combine the first four ingredients together in a bowl until it makes a homogeneous dough.
- Scoop out dough in tablespoon increments and roll into approximately 1 inch balls.
- Roll each ball in the cinnamon sugar mixture and place about 2" apart on the baking sheet.
- Bake 10-12 minutes, rotating the pans once halfway through.
- Allow to set on the baking sheet 2-3 minutes before transferring to wire racks to cool completely.
*I didn't have cinnamon sugar so I mixed together 2 tbsp sugar and 2 tsp cinnamon. It worked beautifully. 😉