Some might say I’m an overachiever.
I say, this is my only good excuse to bake cookies all year, so I’m going to take full advantage of it, gosh darn it!
We were technically only supposed to bake one type of cookie, and send a dozen to each of our three matches.
But considering Son and I both work from home (no coworkers to fatten up) and neither Son nor I really eat that many sweets (ignore the fact that Son was ready to totally demolish this tres leches cake that I’ll be posting about soon), there just aren’t that many opportunities in my life to bake cookies.
Binge baking. It’s totally a thing.
Plus, have I mentioned that I got some pretty awesome cookies in return? Brittany of Life of a Bama Girl sent me some delicious Milano Cookies (which my mom promptly stole – these are one of her favorite types of cookies!) (I made something similar a few years ago).
These were my favorite.
Super easy to make (they’re like peanut butter cookies, except with cookie butter! Genius.), they result in lots of thin, crispy, gingerbread-y cookies. LOVE. (Also, I accidentally realized that if you let them sit out for a day or two and get a little stale, they get nice and soft, which is also wonderful.)
P.S. If, like me, you haven’t tried cookie butter up until now, just do yourself a favor and go buy a jar. I always roll my eyes when people are like, “ohmygawd this is lifechanging!”, but there’s a possibility I may make an exception here.
- 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 tsp baking soda
- 1/2 tsp baking powder
- Preheat the oven to 375°F and cover two baking sheets with parchment paper.
- In a large bowl, cream together the butter, shortening, and both sugars until light and fluffy (2-3 minutes). Add the cookie butter and egg and combine. Add in the flour, baking soda, 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 enjoy