Description
Delicious Biscoff Stuffed Snickerdoodles! Soft and chewy snickerdoodle cookies stuffed with biscoff cookie butter and rolled in cinnamon sugar!
Ingredients
Biscoff Snickerdoodle Cookies
- 2 Cups (240 g) All-Purpose Flour, sifted
- 1 Tsp Cream of Tartar
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 8 Tbsp (113 g or 1 stick) Butter, melted and slightly cooled
- 3/4 Cup (150 g) Light Brown Sugar, packed
- 1/4 Cup (50 g) White Sugar
- 1 Egg, room temp
- 1 Tsp Vanilla Paste or extract
- About 1/2 Cup (192 g) Cookie Butter (Biscoff or Trader Joe's)
Cinnamon Sugar Coating
- 1/3 Cup White Sugar
- 1 1/2 Tsp Cinnamon
Instructions
- 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 20 minutes.
- In a medium sized bowl, combine flour, cream of tartar, baking soda and salt and set aside.
- 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. You can use a stand mixer fitted with a paddle attachment, hand held mixer or whisk by hand.
- Whisk in the egg on medium for an additional 1 minute. Scrape down the sides and bottom of the bowl.
- Sift in the dry ingredients and mix on the lowest setting, just until combined. Do not overmix.
- Portion the cookie dough into 12 even portions, about 50 grams each. I like to use a kitchen scale to weigh each portion.
- Remove cookie butter from the freezer. It should be firm enough to handle at this point. Flatten a dough ball, place a piece of cookie butter in the center and seal and roll into a smooth ball.
- Coat each dough ball into your cinnamon sugar mixture and transfer to a parchment lined tray. 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 very 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!
Notes
- Store cookies in an airtight container at room temperature and enjoy for up to 4 days!
- Prep Time: 40 Minutes
- Cook Time: 10 Minutes