Sunny uses a spiced cookie butter to create these sweet treats for game day!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3hOVEO0Subscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sunny's Cookie Butter CookiesRECIPE COURTESY OF SUNNY ANDERSONLevel: EasyTotal: 3 hr 45 min (includes cooling time)Active: 40 minYield: about 18 cookiesIngredients1 stick (8 tablespoons) unsalted butter, at room temperature1/2 cup speculoos cookie butter1/2 cup light brown sugar1/2 cup granulated sugar1 large egg, beaten1/2 teaspoon vanilla extract1/2 teaspoon kosher salt1 1/2 cups all-purpose flour, plus more for dustingRoyal icing in a tube, for decorating, optional1/2 cup turbinado or raw cane sugar, preferably Sugar in the Raw, optional1/2 teaspoon ground cinnamon, optionalDirectionsPrepare and rest the dough: In a stand mixer with the paddle attachment, add the butter, cookie butter, brown sugar and granulated sugar and blend on medium-high speed until creamy, 2 to 3 minutes. Use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center, then add the egg, vanilla and salt. Blend until combined, about 1 minute. Scrape the sides again and lower the speed of the mixer. Add the flour, 1/2 cup at a time, making sure to stop and scrape the sides between additions. Once the dough is done, scrape it out of the mixer, add to a container with a lid or a sealable bag and refrigerate for at least 2 hours or up to 24 hours.Bake the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.For cut-out cookies: On a lightly floured surface, roll the dough out 1/4-inch thick. Use cookie cutters to cut into desired shapes. Transfer the cookies to the prepared baking sheets, allowing 1 inch of space between cookies. Bake until just beginning to turn brown around the edges, 10 to 12 minutes. Remove to a wire rack. Let cool completely before icing with royal icing.For cinnamon-sugar cookies: In a small bowl, toss the turbinado sugar and cinnamon together. Remove the cookie dough from the refrigerator and, using a spoon or melon baller, scoop out the dough and roll into 24 balls between your hands. Roll the balls in the cinnamon sugar and place 1 inch apart on the prepared baking sheets. Use your palm or a flat spatula to slightly flatten each ball. Bake until lightly golden, 14 to 16 minutes. Let cool completely.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#SunnyAnderson #TheKitchen #FoodNetwork #CookieButterCookiesSunny Anderson's Cookie Butter Cookies | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=_lhCmnSyb3U
