Full, unvarnished disclosure here (and I think author Lucy Vaserfirer will understand): When I first received a request to review a new cookbook called Flavored Butters, I scoffed a little. I don’t do many book reviews period, and this one in particular seemed unlikely.

Because . . . butters? The entire cookbook is filled with recipes for different flavored butters? Someone call Paula Deen, am I right? Har har.

But then I looked through the cookbook. First, Vaserfirer’s gorgeous photos caught my eye. But secondly, as I browsed, I realized that there are a lot of things you can do with butter. It dawned on me: this is totally my kind of thing. These recipes aren’t for complete meals, but for key components that you could use to customize your food and build your own new recipes. That is so Willow Bird Baking! So, a little humbled, I jumped on board for a Flavored Butters blog tour!

I chose to use a very different kind of butter (cookie “butter,” which is like peanut butter except it’s made from speculoos cookies!) to make a cookie base for trying a couple of Vaserfirer’s flavored butter recipes. My cookie butter cookies came out soft and delicious, ready for a schmear of coffee butter and salted caramel butter.

The coffee butter was rich and indulgent and, to me, tasted like a breakfast treat. The salted caramel butter was butterier (to use a precise term), almost like a sweet butterscotch spread. Both were delicious — especially when schmeared on the still-warm cookie butter cookies! I imagine they’d be great on fresh maple or butterscotch scones. I have tons of ideas for the other butter recipes in the book, too! Flavored Butters retails at $12.95, and for me, it’s worth at least that much for the spark of inspiration alone. The 50 butter recipes are an added bonus.

Coffee Butter


Recipe by: Lucy Vaserfirer, Flavored Butters
Yield: 8 servings

If a cup of coffee with your breakfast just isn’t enough, then spread this butter on your toast or scone.

Ingredients:
2 tablespoons turbinado sugar (I used demerera sugar; more on sugars)
8 tablespoons (1 stick) unsalted butter, softened
1 teaspoon instant espresso powder

Directions:
Grind the turbinado sugar to a fine powder in a mortar and pestle or a spice mill (or the back of a spoon, in a pinch). Blend together the sugar, butter, and espresso powder in a medium-size bowl. Form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16-17 in the book). Or smear on warm cookies, of course!


coffee butter and salted caramel butter

Salted Caramel Butter


Recipe by: Adapted slightly from Lucy Vaserfirer, Flavored Butters
Yield: 8 servings

This creamy butter is such a treat that it shouldn’t be reserved for the breakfast table. Spread it on vanilla cupcakes or sandwich it between chocolate cookies.

Ingredients:
1⁄4 cup sugar
3 tablespoons water
1⁄4 cup heavy cream
8 tablespoons (1 stick) unsalted butter, softened
1⁄4 teaspoon fleur de sel or other finishing sea salt, or to taste
1⁄8 teaspoon vanilla extract

Directions:
Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil until caramelized, 5 to 6 minutes. Once the sugar starts gaining some color, swirl for even cooking. The sugar will be fragrant and have a deep amber color when it is caramelized. Remove the pan from the heat, slowly stir in the cream until smooth (be careful — it will spatter), and let cool to room temperature.

Blend together the caramel, butter, salt, and vanilla in a medium-size bowl.

To use as a butter, form into a log and refrigerate until firm before slicing and serving, or use another shaping method (see pages 16-17 in the book).

To use as a buttercream frosting, let soften if needed and spread onto cooled baked goods, swirling decoratively.Or smear on warm cookies, of course!

The cookie butter cookies I used as a vessel for my flavored butters actually led to yet another review — this time not a cookbook review, but a cookie butter review! There are two major cookie butter camps: those who love Trader Joe’s Speculoos Cookie Butter Spread, and those who love Lotus’s Biscoff Spread.

I’m always looking out for you guys, so I conducted the very scientific experiment pictured below. I’ll spare you the rigorous and detailed methodology in favor of a quick summary: I took lots of bites of each cookie butter. Here are the results.

Trader Joe’s Crunchy Speculoos Cookie Butter: This cookie butter has more of a cinnamon and spice graham crackery flavor and was less crunchy.

Lotus Crunchy Biscoff Spread: This cookie butter has more of a honey graham crackery flavor, tasted more buttery, and was more crunchy.

The final result? Though I love both cookie butters and will demolish both jars with gusto, the Biscoff Spread has my heart.

Want to win a jar of your own? I’m giving a few jars away in order to “spread” the love. Use the form below the recipe to enter to win. (Unfortunately, I can only ship to the continental U.S.)

One year ago: Ten Willow Bird Coconut Recipes
Two years ago: Strawberry Cheesecake Stuffed Amaretto Cake Pops (on Pretzel Sticks!)
Three years ago: Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

Cookie Butter Cookies


Recipe by: Adapted from Housewife Eclectic
Yield: 24 cookies

These warm cookie butter cookies are delicious right out of the oven, or schmeared with coffee butter, salted caramel butter, or even a little extra cookie butter!

Ingredients:
1/4 cup shortening
1/4 cup butter, softened
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar
1/2 cup crunchy cookie butter (Trader Joe’s Speculoos Spread or Biscoff Spread)
1 egg
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
Preheat the oven to 375 degrees F and cover two baking sheets with parchment paper. In a large bowl, cream together the butter, shortening, and two sugars until light and fluffy (2-3 minutes). Add the cookie butter and egg and combine. Add in the flour, baking sodar, and baking powder, and mix until combined, scraping down the sides of the bowl as needed.

Roll the dough into 1-inch balls and roll in sugar. Place about 2 inches apart on a baking sheet and bake for 7 minutes. Remove from the oven and gently remove from the pan to a cooling rack so the bottoms don’t get too brown. Cool completely and spread with coffee butter, salted caramel butter, or more cookie butter!

by | 68 Comments

68 Comments on Cookie Butter Cookies (with Coffee Butter and Salted Caramel Butter) and a Biscoff Spread Giveaway!

  1. Susan Tilney
    May 13, 2013 at 9:20 pm (12 years ago)

    Do you mean AFTER I slathered it on anything that didn’t move? My tongue, of course!! ;o) Seriously, though, first on homemade bread, cookies, pound cake … oh, this list could be rather endless couldn’t it? But definitely on the tongue with the biggest spoon I could find. :o)

    Reply
  2. Zena
    May 13, 2013 at 9:20 pm (12 years ago)

    What would I slather cookie butter on?

    If I had cookie butter, there wouldn’t be anything left un-slathered.

    Reply
  3. Mom
    May 13, 2013 at 9:30 pm (12 years ago)

    I vote for Biscoff, too, but note that Trader Joe’s also has a “crunchy” version with cookie bits! The TJ’s versions have more spice I think and while both are delicious, Biscoff has it nailed!

    Reply
    • Julie Ruble
      May 13, 2013 at 9:37 pm (12 years ago)

      I compared crunchy to crunchy, just to be fair 🙂

      Reply
  4. Suzanne
    May 13, 2013 at 9:43 pm (12 years ago)

    I have never had either one! Poor me. I think that I would try it on a biscuit!

    Reply
  5. Charlotte Kosa
    May 13, 2013 at 9:45 pm (12 years ago)

    <3 love this brand …. great taste!

    Reply
  6. tracy mclaughlin
    May 13, 2013 at 9:47 pm (12 years ago)

    what wouldnt I try it on:) l’m thinking it might be really good on pancakes or as an extra layer in a icecream sandwich cookie.

    Reply
  7. Charlotte Kosa
    May 13, 2013 at 9:48 pm (12 years ago)

    Lotus is the brand that I would pick!

    The speculaas is a favorite of mine also from when I lived in Beverwijk, Holland for 5 years. But for now the Lotus brand is the brand of choice.

    Reply
  8. Charlotte Kosa
    May 13, 2013 at 9:53 pm (12 years ago)

    I would slather it on a lotus biscoff cookie for double taste treat.

    Reply
  9. Crystal Nash
    May 13, 2013 at 9:57 pm (12 years ago)

    Sliced bananas. 🙂

    Reply
  10. Virginia
    May 13, 2013 at 9:59 pm (12 years ago)

    If I didn’t eat it straight from the jar? That stuff is going all over EVERYTHING. 😀

    Reply
  11. Christina
    May 13, 2013 at 10:05 pm (12 years ago)

    Well after I ate several spoonfuls I’d make some brownies to put it on. Oh and definitely dipping the oreos in the cabinet in it lol 🙂

    Reply
  12. Heather
    May 13, 2013 at 10:17 pm (12 years ago)

    I would slather cookie butter on a spoon & then pop it in my mouth!

    Reply
  14. Kate
    May 13, 2013 at 10:28 pm (12 years ago)

    My favorite thing to spread it on is those Moravian Ginger cookies! Perfect combination of crunchy, spicy cookie and sweet, creamy cookie spread. Divine.

    Reply
  15. Jeffrey
    May 13, 2013 at 10:58 pm (12 years ago)

    I would go for a nice, hearty, wheaty piece of bread, preferably the heel!

    Reply
  16. grace
    May 13, 2013 at 10:58 pm (12 years ago)

    i’ve been deeply deprived in that i haven’t had access to either! i’d slather mine on anything, including my pointer finger.

    Reply
  17. Monica h
    May 13, 2013 at 11:18 pm (12 years ago)

    oooh, I’d put it on pancakes or waffles! I didn’t even know they made crunchy Biscoff spread. I want!

    Reply
  18. Jess
    May 13, 2013 at 11:32 pm (12 years ago)

    What WOULDN’T I slather that stuff on?? I’ve never had the spread, but my husband gets Biscoff cookies for me on every flight he takes (he travels a lot for business), and they are kind of *amazing*. ♥

    I think it would be pretty awesome on pizzelle, to start. ♥

    Reply
  19. LisaR @ Who Stole My Baby?
    May 13, 2013 at 11:32 pm (12 years ago)

    I love flavored butter so much. All I’ve ever done is the typical herb butter, though. The book sounds super fun!

    Reply
  20. Elizabeth @ Confessions of a Baking Queen
    May 14, 2013 at 12:57 am (12 years ago)

    MMM I am with you on Biscoff. I like tj’s version but it is not as good as Biscoff!! I love me some biscoff whether it’s baked in a cookie, slathered on toast, dipping for apples… the list goes on! LOL

    Reply
  21. DessertForTwo
    May 14, 2013 at 1:00 am (12 years ago)

    What wouldn’t I slather this on? A spoon? A car tire? 🙂

    Reply
  22. Kelly
    May 14, 2013 at 1:43 am (12 years ago)

    A spoon. And maybe pound cake. Cookies. Brownies. Spoons.

    Reply
  23. Susana I.
    May 14, 2013 at 2:50 am (12 years ago)

    Maybe over brownies or as filling for vanilla cake or with ice cream…. 🙂

    Reply
  24. Tara
    May 14, 2013 at 2:55 am (12 years ago)

    I eat it with a spoon. Sometimes on toast and even on cookies sometimes, but mostly with a spoon straight from the jar.

    Reply
  25. Amanda Thompson
    May 14, 2013 at 3:24 am (12 years ago)

    Brownies or swirled in a milkshake!

    Reply
  26. sarah kozlowski
    May 14, 2013 at 3:35 am (12 years ago)

    I would first try it by spoon since I have yet to try it!
    Then I would maybe use it in a brownie or cupcake recipe.

    Reply
  27. Mora
    May 14, 2013 at 5:01 am (12 years ago)

    I have never tried this before, would love to try it. 🙂

    Reply
  28. Corisa
    May 14, 2013 at 7:20 am (12 years ago)

    slather that on a huge spoon!

    Reply
  29. Averie @ Averie Cooks
    May 14, 2013 at 8:13 am (12 years ago)

    I love this post, Julie! I love cookie butter/biscoff and I totally agree with your assessment that CB is a little more cinnamon/gingery/spicy and that Biscoff is smoother and more honey/graham-ish. I’ve taken to making my own spread that tastes like cookiebutter but I try not to make it too often b/c I go through it so fast 🙂

    Your cookies look awesome. Pinned! love the ridges & ripples!

    Reply
  30. Loren
    May 14, 2013 at 11:11 am (12 years ago)

    Can I just say straight spoon to mouth? Mmmm or brownies, or pancakes

    Reply
  31. Nicole de B.
    May 14, 2013 at 11:14 am (12 years ago)

    I prefer my “cookie” butter (biscoff ftw!!) on chewy fresh European bread with lots of seeds. For breakfast. Topped with hagelslag puur, please. :- )

    Reply
  32. Lauren at Keep It Sweet
    May 14, 2013 at 12:42 pm (12 years ago)

    OMG those cookies……… and the butters. The possibilities are endless and everything sounds amazing.

    Reply
  33. Jeana
    May 14, 2013 at 12:44 pm (12 years ago)

    slathered on toasted white bread

    Reply
  34. Jennifer
    May 14, 2013 at 1:32 pm (12 years ago)

    Cookie butter on top of cookies… yes!!

    Reply
  35. Amanda @ Food, Fitness, Faith
    May 14, 2013 at 1:59 pm (12 years ago)

    Crunchy cookie butter is my kryptonite! And these cookies will certainly be the death of me…or my bikini body 😉

    Reply
  36. linda
    May 14, 2013 at 2:05 pm (12 years ago)

    Biscoff is just wonderful any which way!

    Reply
  37. Jeanne
    May 14, 2013 at 2:15 pm (12 years ago)

    I make a lovely Colonial Brown Bread that would be especially yummy with this spread!!!

    Reply
  38. Barbara | Creative Culinary
    May 14, 2013 at 2:15 pm (12 years ago)

    Don’t you just love this book? We’ve gone a bit butter crazy over here…loved the vanilla citrus but the coffee butter was the 2nd one I made and yes, it’s wonderful on a croissant or a scone or even just s simple spoon.

    We don’t have Trader Joe’s in Denver yet (this year!!) but it’s OK, I love the Biscoff spread and these cookies must happen.

    Reply
  39. Elin
    May 14, 2013 at 3:24 pm (12 years ago)

    Whole wheat toast!

    Reply
  40. Audra | The Baker Chick
    May 14, 2013 at 3:38 pm (12 years ago)

    Woah Julie these look amazing! I am such a sucker for a crinkly, chewy cookie and these look just that. Thank you for sharing!

    Reply
  41. Colette @ JFF!
    May 14, 2013 at 6:05 pm (12 years ago)

    I love Biscoff and adding it to cookies just makes a cookie out of a cookie!

    Reply
  42. Linda K.
    May 14, 2013 at 6:23 pm (12 years ago)

    I mostly use it on graham crackers.

    Reply
  43. Laura Dembowski
    May 14, 2013 at 6:55 pm (12 years ago)

    These cookies look awesome! I love Biscoff and can never seem to find the right cookie recipe using it – now I have 🙂

    Reply
  44. Erica
    May 14, 2013 at 7:51 pm (12 years ago)

    It usually goes on slathered because I’ve eaten it straight from the jar with a spoon. But when I’m not being impatient and can slather it on something, it usually involved lots of chocolate.

    Reply
  45. Lindsay Wynne
    May 14, 2013 at 7:58 pm (12 years ago)

    layered between oatmeal cookies sounds like a good way to enjoy the cookie butter, but I’m guessing I’d eat it off the knife before I could slather the cookie 🙂

    Reply
  46. Sarah
    May 15, 2013 at 12:03 am (12 years ago)

    I’d make soft, sweet breakfast rolls and slather my cookie butter on them.

    Reply
  47. Crystal @ TriFoodieMD
    May 15, 2013 at 12:28 am (12 years ago)

    I keep hearing everyone rant and rave about Biscoff, yet I have yet to try it. I’d first eat a spoonful directly from the jar to gain a true appreciation. Then it would be good smeared on toast and topped with banana slices.

    Reply
  48. Cori
    May 15, 2013 at 12:42 am (12 years ago)

    A spoon

    Reply
  49. Cricket McGraw-Diller
    May 15, 2013 at 1:23 am (12 years ago)

    I would slather it on cookies, toast, cupcakes, possibly just eat it straight off the spoon.

    Reply
  50. sharon t
    May 15, 2013 at 6:59 pm (12 years ago)

    My brother and I both love Biscoff spread. I have not tried the crunchy version, that’s next on my list!

    Reply
  51. abbie
    May 16, 2013 at 3:35 am (12 years ago)

    i eat my speculoos on apples—or straight from a spoon!

    Reply
  52. Debbie Holland
    May 16, 2013 at 6:42 am (12 years ago)

    I would smother my waffles then when they are gone it would be just it, the spoon and me…. ooooh sooooo goood

    Reply
  53. blanche
    May 16, 2013 at 9:30 am (12 years ago)

    Chocolate brownies

    Reply
  54. Juanita Leone
    May 16, 2013 at 2:04 pm (12 years ago)

    Can’t wait to try this spread. From the description, I can smell it.

    Reply
  55. Melissa Klotz
    May 16, 2013 at 6:50 pm (12 years ago)

    Oh man… Those COOKIES!!! They are so absolutely perfect. I would slather the butter on anything I can get my hands on. Including my fingers.

    Reply
  56. Elaine Sumner
    May 16, 2013 at 7:30 pm (12 years ago)

    Shortbread & bananas 🙂

    Reply
  57. Heather L
    May 16, 2013 at 8:46 pm (12 years ago)

    What would I slather it on? Honestly… I’d probably eat it with a spoon.

    Reply
  58. manda
    May 16, 2013 at 10:15 pm (12 years ago)

    Bread!

    Reply
  59. Ayisha
    May 17, 2013 at 2:26 am (12 years ago)

    Definitely fresh pita bread

    Reply
  60. Kathy
    May 18, 2013 at 3:35 am (12 years ago)

    Coffee butter?! Oh my! Sounds incredible!

    Reply
  61. Ala
    May 20, 2013 at 5:15 am (12 years ago)

    Trader Joe’s is ALWAYS out of cookie butter, and I haven’t had the chance to try the Biscoff Spread–but I will get my hands on both as soon as I can. And when I do, these cookies are the first thing to pop into my oven! 🙂

    Reply
  62. Debbie Fine
    May 21, 2013 at 1:49 am (12 years ago)

    I want to bake these cookies and eat them with Salted Caramel Butter!!!!!!!!!!! omg

    Reply

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