Thin and Chewy Sticky Sweet Cookies
¾ 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 ¼ cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground allspice
½ teaspoon ground nutmeg
½ 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.
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