As some of you have probably noticed, my latest obsession is Biscoff spread. I absolutely love baking with it! So when Julie announced that the next Willow Bird Baking challenge was all about stuffed cookies, I knew exactly what to make (thanks to my mom who had just recently made snickerdoodles, both Stephen and I were craving them). I adapted a snickerdoodle recipe from Julie’s blog and filled them with a Biscoff cream cheese mixture. I rolled them in cinnamon sugar, placed them on a baking sheet and tossed them in the oven. After about 10 minutes of baking the kitchen smelled heavenly… oddly enough a bit like apple pie (hmm… maybe for next time?). Just after they had cooled I cut into one, took a bite and realized that this may just be my new favorite thing. These snickerdoodles went from ordinary to extraordinary with just a little scoop of Biscoffy goodness. Two more? Yes please!
Biscoff Snickerdoodles Recipe
Soft Biscoff Snickerdoodles get a sweet upgrade with creamy Biscoff, offering a fresh take on a classic cookie by blending soft, spiced dough with a rich, creamy filling.
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Servings: 20 cookies
Calories: 211kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 2 Tbsp whole milk
- 1/2 cup oil
- 1/2 cup (1 stick) butter - room temperature
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
For Rolling
- 1/4 cup sugar
- 1 1/2 Tbsp cinnamon
For Filling
- 1 Tbsp powdered sugar
- 2 oz original cream cheese
- 1/4 cup chunky Biscoff spread
- 2 tablespoons Biscoff cookies - ground into fine crumbs
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the butter, oil, milk, and sugars. Beat until smooth and creamy.
- Add the egg and vanilla extract, then mix until just combined.
- In a medium-sized mixing bowl, combine the flour, baking soda, cream of tartar, and salt. Whisk to combine. With the mixing speed on low, gradually add the dry mixture to the wet ingredients. Mix until just combined. Remove the bowl from the stand and chill the dough while preparing the remaining parts.
- In a small mixing bowl, combine all filling ingredients. Using a rubber spatula, mix until fully incorporated. Place in the refrigerator to chill for 15 minutes.
- In a small bowl, combine the cinnamon and sugar. Whisk to combine and set aside.
- When the dough and filling are sufficiently chilled, remove from the refrigerator. Using a standard-sized cookie scoop, form balls of dough. Break each ball in half and pat it into flat circles. Place a quarter-sized ball of filling on one flat circle, then top with the other. Press the edges together and form into a ball in the palm of your hands. Roll the cookie dough balls in the cinnamon sugar mixture and place them on the prepared baking sheet (you should get 12 per sheet). Continue until all the dough and filling have been used.
- Place in the oven and bake for 12–14 minutes (these cookies will not brown; they will get crisp, so don’t overbake them). Remove from the oven and allow to cool on the sheets for 3 minutes. Transfer to a wire rack to cool completely.
NOTES
To STORE these Cookie Butter Snickerdoodles, keep them in an airtight container at room temperature for up to 4 days. If you want to make them last longer, they freeze well too. Place cooled cookies in a single layer on a tray, FREEZE until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep well frozen for up to 2 months.
To enjoy again, let them thaw at room temperature or REHEAT in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5 to 6 minutes to refresh the texture. Avoid microwaving as it can make the filling too soft.
Nutrition
Calories: 211kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
Adapted from Willow Bird Baking, Gingersnap Cheesecake Stuffed Snickerdoodles
Do you know if this dough will freeze well? Once prepared through step 7? Thank you!
Love this recipe! Will be linking back to this in my upcoming post 🙂
Delicious and brilliant!!!