Thin & Chewy Sticky Sweet Cookies

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions.
  • 12



  • 3/4 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 large egg
  • 1/3 cup Stubb's® Sticky Sweet Bar-B-Q Sauce
  • 2 1/4 cup unbleached all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon


  • In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together the room temperature butter and both sugars on medium speed, until light and fluffy. Add the egg, mixing well. Add Stubb's Sticky Sweet Bar-B-Q Sauce and mix well, scraping the sides of the bowl as needed.

  • In a separate bowl, stir together the flour, baking soda and spices. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined, scraping the sides of bowl as needed.

  • Leave dough in bowl and cover with plastic wrap. Refrigerate dough for 1 to 2 hours.

  • After dough is well chilled, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

  • While oven is preheating, combine remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon in a small bowl to form topping.

  • Using a tablespoon, scoop chilled dough and shape cookie dough into round one-inch balls, by rolling the portioned dough between the palms of both hands. Roll dough balls in cinnamon sugar mixture and evenly coat.

  • Place dough on prepared baking sheet and bake in preheated oven for 9-10 minutes or until cookies are crispy around the edges. Allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

Nutrition information (per Serving)