Cookie Butter Stuffed Snickerdoodles

01Method

1. 1

   Line a baking sheet with parchment paper. Scoop out 8 generous mounds of cookie butter, roughly 2 tablespoons each, and place them on the parchment. Transfer to the freezer and chill for 20 minutes.

2. 2

   Heat the oven to 350°F (180°C) and prepare a second baking sheet with parchment paper. Set it aside.

3. 3

   Slice the cookie dough roll into 16 equal rounds, each slightly under ½ inch thick.

4. 4

   Take the frozen cookie butter from the freezer. Set one frozen dollop on top of a slice of dough, then cover with a second slice. Press the edges together to seal, and gently roll the cookie between your palms until it forms a smooth, round ball.

5. 5

   Combine the sugar and cinnamon in a small bowl. Working a few at a time, roll each stuffed cookie in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheet.

6. 6

   Bake until the cookies begin to turn light golden brown, 10 to 12 minutes.

7. 7

   Transfer to a wire rack and let cool for 5 minutes before serving.