Biscoff Stuffed Snickerdoodles

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Soft and chewy Biscoff stuffed snickerdoodles are filled with creamy cookie butter and rolled in cinnamon sugar. Not only are these cookies so easy to make, they are irresistibly gooey and perfectly spiced.

Gooey Biscoff stuffed snickerdoodle cookies sitting on a baking sheet.

What are Snickerdoodles?

Snickerdoodle cookies are similar to sugar cookies, except snickerdoodles contain cream of tartar. It prevents sugar crystals from forming, which gives snickerdoodles that soft pillowy texture. It also adds a slight tangy flavor to the cookies.

Ingredient Notes

Here are some notes about all the ingredients used in these Biscoff Stuffed Snickerdoodle Cookies. Quantities and full instructions are in the recipe card below!

Biscoff stuffed snickerdoodle cookies ingredients which include, flour, baking soda, cream of tartar, salt, butter, white sugar, brown sugar, vanilla, egg, biscoff cookies butter and cinnamon sugar.

All-Purpose Flour - I recommend using a kitchen scale to measure your flour for the best results. Adding too much flour can make your cookies dry and dense.
Cream of Tartar - Adds tanginess and gives the cookie it's soft texture.
Baking Soda - Helps the cookie brown and spread slightly.
Salt - Rounds out the sweetness.
Unsalted Butter - We'll be using softened butter. Cut into cubes and leave it on the counter for an hour. Or during the cold months, place cubed butter in the microwave and heat in 10-second intervals until soft (do not melt).
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 - Biscoff cookie butter is readily available here in the U.S. at markets like Target, Walmart, Vons, Ralphs, World Market and Amazon. 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.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Biscoff Stuffed Snickerdoodles! Please find detailed instructions in the recipe card at the end of this post.

All-purpose flour, cream of tartar, baking soda and salt are in a small mixing bowl.

Step 1. Combine Dry Ingredients - In a small bowl, whisk together flour, cream of tartar, baking soda and salt.

Softened butter, white sugar and brown sugar is in a large glass bowl.

Step 2. Cream Butter & Sugar - In a large bowl, and using an electric hand mixer, cream together softened butter, brown sugar and white sugar until light and fluffy.

Egg and vanilla are added to the bowl with the butter and sugar mixture.

Step 3. Add Egg & Vanilla - Beat in the egg and vanilla extract until well combined, about 1 minute. Scrape down the sides and bottom of the bowl.

Snickerdoodle cookie dough is mixed together in a large glass mixing bowl.

Step 4. Combine Wet & Dry Ingredients - Sift in the dry ingredients and mix on the lowest speed until most of the flour is absorbed and the mixture is crumbly. Switch to a silicone spatula and fold the dough together until just combined. Chill for 30 minutes.

Snickerdoodle cookie dough balls are scooped onto a baking sheet.

Step 5. Divide Cookie Dough - Using a large cookie scoop (3 tbsps), portion out 10 dough balls.

Small scoops of Biscoff cookie butter are on a small baking sheet.

Step 6 - Remove cookie butter from the freezer.

Snickerdoodle cookie dough balls are flattened in the palm of a hand.

Snickerdoodle cookie dough balls are stuffed with dollops of Biscoff cookie butter.

Step 7. Assemble Cookies - Grab a dough ball and flatten it into a thin disc. Place a piece of cookie butter in the center of the dough and seal up the edges.

Biscoff stuffed snickerdoodle cookie dough balls are rolled until smooth.

Step 8 - Roll into a smooth ball.

Gooey Biscoff stuffed snickerdoodle cookie dough balls are coated in cinnamon sugar.

Step 9. Coat & Chill - After filling all your cookies, coat them in cinnamon sugar and refrigerate for at least 1 hour.

Gooey Biscoff stuffed snickerdoodle cookie dough balls are sitting on a baking sheet.

Gooey Biscoff stuffed snickerdoodle cookies are on a baking sheet.

Step 10 - Bake - Preheat your oven to 350ºF (180ºC). Bake 5 cookies at a time, placing them at least 3 inches (7.6 cm) apart. Bake for 10 to 12 minutes and allow the cookies to sit on the baking tray for 3 minutes before transferring to a wire rack to cool. Serve and enjoy!

💡Tip

For perfectly round cookies, try this hack. Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.

Storage

Baked Cookies at Room Temperature - Store in an airtight container on the counter for up to 3 days.
Baked Cookies in the Freezer - You can store baked cookies in a freezer-safe bag for up to 1 month. Thaw at room temperature before eating. It will take about 40 minutes to thaw.
Raw Cookie Dough in the Freezer - The raw cookie dough freezes and bakes really well. Freeze assembled dough balls, uncovered on a small parchment-lined baking sheet until frozen. Then transfer to freezer bags and keep in the freezer for up to 2 months.

Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour 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.

Don't skip the cream of tartar. This is what gives snickerdoodle cookies it's signature tangy flavor and keeps the cookies soft.

Do not overstuff these cookies. The cookie butter will ooze out if you overfill them. I found that 16 grams of cookie butter is the perfect amount, which is 2 teaspoons per cookie.

Do not overbake the cookies. For soft and gooey cookies, you'll want them to be a tad underdone.

FAQs

Do I have to chill the cookie dough before baking?

Yes, you should! I baked a few right after assembling and although they were delicious, they were very flat. Chilling the dough will result in a thicker cookie.

Can I stuff these snickerdoodle cookies with other fillings?

I stuffed them with peanut butter and they were incredible! You can also try Nutella.

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. It prevents sugar crystals from forming, which gives snickerdoodles that soft pillowy texture. It also adds a tangy flavor to the cookies.

♡ Did you try this recipe?

Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!

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Comments

cang says

February 19, 2023 at 12:48 pm

Made hubby's favorite cookie and he loved it. Would definitely make it again.

- Lisa says
  
  February 19, 2023 at 5:53 pm
  
  I am so happy to hear that. It's definitely a crowd pleaser!
  
Lee-Ann says

March 18, 2023 at 11:54 am

These cookies are delicious! You have turned me into a Biscoff butter addict! Breaking down your recipes and explaining what each ingredient does is so helpful, particularly if a batch doesn't work out because it allows one to troubleshoot so much more effectively, but your recipe is foolproof. My only error was getting greedy with the filling and overstuffing (which you warned against!) But they turned out beautifully and are my daughters favorite cookie now. Thanks, Lisa!

- Lisa says
  
  March 18, 2023 at 4:52 pm
  
  Hi Lee-Ann, Biscoff is so dangerous isn't it!?! I'm so thrilled to hear that you and your family love this recipe. It's definitely on repeat in my kitchen all the time. Thank you for trying this recipe and for your lovely review! 🙂