Biscoff Stuffed Snickerdoodles
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.
INGREDIENTS
Biscoff Snickerdoodle Cookies
- Just under ½ Cup (150g) Biscoff Cookie Butter
- 1 ½ Cup (180g) All-Purpose Flour
- ½ Teaspoon Cream of Tartar
- ½ Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ½ Cup (113g) Unsalted Butter softened
- ½ Cup + 1 Tablespoon (113g) Light Brown Sugar packed
- ¼ Cup (50g) White Granulated Sugar
- 1 Large Egg room temp
- 1 ½ Teaspoon Vanilla Paste or Extract
Cinnamon Sugar Coating
- 3 Tablespoons (36g) White Granulated Sugar
- 1 Teaspoon Cinnamon
Instructions
- Combine Dry Ingredients - In a small bowl, whisk together flour, cream of tartar, baking soda and salt.1 ½ Cup (180g) All-Purpose Flour½ Teaspoon Cream of Tartar½ Teaspoon Baking Soda½ Teaspoon Sea Salt
- Cream Butter & Sugar - In a large bowl, and using an electric hand mixer on medium-high speed, cream together softened butter, brown sugar and white sugar until light and fluffy. About 3 minutes.½ Cup (113g) Unsalted Butter½ Cup + 1 Tablespoon (113g) Light Brown Sugar¼ Cup (50g) White Granulated Sugar
- Add Egg & Vanilla - Whisk in the egg and vanilla for an additional 1 minute. Scrape down the sides and bottom of the bowl.1 Large Egg1 ½ Teaspoon Vanilla Paste or Extract
- Combine Wet & Dry Ingredients - Sift in the dry ingredients and mix on the lowest setting 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. Do not overmix.
- Chill Dough - Cover and chill the dough for 30 minutes. This will make it easier to stuff the cookies.
- Freeze Cookie Butter - Meanwhile, line a small baking sheet or plate with parchment paper. Portion out 10, 2-teaspoon (15 grams) sized dollops of cookie butter onto your baking sheet/plate. Make sure they are not too big because it will make it harder to stuff the cookies and it can ooze out as it bakes. Freeze until dough is ready to assemble.Just under ½ Cup (150g) Biscoff Cookie Butter
- Make Cinnamon Sugar - In a small bowl, combine sugar and cinnamon and set aside.3 Tablespoons (36g) White Granulated Sugar1 Teaspoon Cinnamon
- Divide the Dough - When the dough is firm enough to handle, use a large cookie scoop, which holds about 3 tablespoons, and scoop out 10 dough balls onto a small baking sheet lined with parchment paper. You can also use a kitchen scale and portion out 10, 50 gram dough balls (give or take a few grams).
- Stuff the Cookies - Remove cookie butter from the freezer. Flatten a dough ball in between the palms of your hands. Then place a dollop of cookie butter in the center and gather the edges to seal the cookie. Next, roll the stuffed dough ball into a smooth ball.
- Coat & Chill - After all the cookies are stuffed, coat each one in your cinnamon sugar mixture. Transfer back onto the same tray and refrigerate for at least 1 hour.
- Preheat Oven & Prep Pan - Preheat the oven to 350ºF (180ºC). Line a large baking sheet with parchment paper.
- Bake - Baking in 2 batches, place the first 5 cookies, 3 inches (7.6 cm) apart, on your prepared tray and bake for 10 to 12 minutes. Let the cookies sit on the tray for several minutes before transferring to a wire rack to cool. Bake the remaining cookies. Serve and enjoy!
Notes
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 - Store cookies in an airtight container at room temperature and enjoy for up to 3 days!
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!