Cookie butter—that magical spread that's nearly impossible to stop eating—is great straight out of the jar, but it's a hundred times better when sandwiched between two spice cookies. These thin, crisp cookies have a mild spice flavor that allows the cookie butter to shine. The dough is easy to roll out and work with and bakes up beautifully golden in 8 minutes. Be sure to let the cookies cool completely before frosting them so that the cookie butter doesn't melt and spread. Look for jarred cookie butter (also called speculoos spread) in the peanut butter aisle. It is made from ground spice cookies and is similar in color and texture to peanut butter. If you can't find it at the store, chocolate hazelnut spread is a delicious substitute.

Southern Living


Credit: Iain Bagwell

Recipe Summary test

40 mins
1 hr 30 mins
Makes 27 star cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low speed just until combined and mixture thickens slightly, about 1 minute. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and add to butter mixture, beating on low speed until combined.

  • Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut dough using a 2-inch star-shaped cutter. Gently reroll scraps once, and repeat process. Place star dough cookies about 2 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until just set, about 8 minutes, switching pans top rack to bottom rack halfway through baking. Transfer to wire racks, and cool cookies on pans 5 minutes. Remove cookies from pans to wire racks, and cool completely, about 30 minutes.

  • Spread 1 teaspoon cookie butter spread onto flat side of half of star cookies. Cover with remaining half of star cookies, flat side down, and gently press.