Biscoff Stuffed Snickerdoodles

Delicious Biscoff Stuffed Snickerdoodles! Soft and chewy snickerdoodle cookies filled with biscoff cookie butter and rolled in cinnamon sugar!

What are Snickerdoodles?

According to Joy of Cooking, “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.”

Snickerdoodle cookies are similar to sugar cookies, except snickerdoodles contain cream of tartar. This little known ingredient prevents sugar crystals from forming, which gives snickerdoodles that soft pillowy texture. It also adds tanginess to the cookies.

Biscoff Stuffed Snickerdoodles Ingredients

• All-Purpose Flour
• Baking Soda - Helps the cookie rise.
• Cream of Tartar - Adds tanginess and gives the cookie it's soft texture. I haven't tested these cookies without cream of tartar, so I'm unable to tell you if it will work.
• Salt - Just a bit to round out the sweetness.
• Unsalted Butter - Most recipes call for softened butter, but we will be using melted butter because we want these cookies to be chewy!
• Brown Sugar & White Sugar - We are using a higher ratio of brown sugar to white sugar to keep these super chewy.
• Egg - Make sure your egg is at room temperature. You can quickly bring it to temp by submerging your egg in hot tap water for 15 minutes.
• Vanilla - You can use vanilla paste or extract.
• Biscoff Cookie Butter -  I find Biscoff cookie butter at Target, Vons and World Market here in the U.S. If you are unable to find Biscoff, you can use Trader Joe’s speculoos cookie butter.
• White Sugar & Cinnamon - We will be dipping the cookie dough in a cinnamon sugar mixture.

Biscoff Stuffed Snickerdoodles Instructions

Detailed instructions are in the recipe card below!

Making the Cookie Dough

Step 1 - On a parchment lined tray, portion out 12 dollops of cookie butter, about 2 teaspoons each (16 grams). Place in the freezer and allow to firm up for 30 minutes.

Step 2 - In a large bowl, add melted butter, brown sugar, white sugar and vanilla and mix on medium until light and fluffy. About 2 to 3 minute. Whisk in the egg on medium for an additional 1 minute. Scrape down the sides and bottom of the bowl. You can use a stand mixer fitted with a paddle attachment, hand held mixer or whisk by hand.

Step 4 - Sift in flour, baking soda, cream of tartar and salt and mix on the lowest setting, just until combined. Do not overmix.

Shaping the Cookies

Step 4 - Divide the cookie dough into 12 even portions, about 50 grams each. I like to use a kitchen scale to weigh the dough ball. Remove cookie butter from the freezer. It should be firm enough to handle at this point.

Step 5 - Flatten a dough ball, place a piece of cookie butter in the center and seal the ball of dough.

Step 6 - Roll into a smooth ball. Coat each dough ball into your cinnamon sugar mixture and transfer to a parchment lined tray.

Step 7 - Place in the freezer for 30 minutes to firm up. Preheat your oven to 375ºF (190ºC). Bake 4 cookies at a time, placing them at least 3 inches (7.6 cm) apart. They are large cookies, so give them some space. And there is no need to flatten them either! Keep the remaining cookies in the freezer while the first batch is baking.

Bake for 10 minutes and allow the cookies to sit on the baking tray for several minutes before transferring to a wire rack to cool. Enjoy!

Expert Tips

• Weigh all your ingredients as it's the most accurate way to bake. You can read more about this below.

• If you do not have a kitchen scale, measure your flour by fluffing and aerating it first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

• Do not overmix the dough. Mix just until the flour is incorporated.

• Do not overstuff these cookies. You don't want the cookie butter to ooze out.

• After filling with cookie butter, seal the dough well to prevent the filling from leaking out.

• Do not overbake the cookies. We want them to be soft and gooey.

• These cookies are very large, bake them cookies at least 3 inches apart. And there is no need to flatten them either!

• Freezing the cookie butter will make it easier to handle.

• Freeze the dough balls right before baking. It will prevent them from spreading too much.

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