Don’t put away that jar of cookie butter just yet. Yes, another recipe using Biscoff or Speculoos, your choice. This time we take the classic snickerdoodle and up the ante by “stuffing” it with cookie butter.
Of course, you don’t actually stuff it, not like you would a turkey, for instance. Instead, you portion off some snickerdoodle cookie dough, flatten into a thick disc, put a dollop of cookie butter in the center, and then either wrap the dough around it or place another disc of cookie dough over it and seal the edges. It depends on how big you make your disc and whether it’s enough to enclose the cookie butter completely.
I do a combination of both. I use enough dough to come up the sides of the cookie butter dollop but not enough to completely enclose it so I put a bit more dough on top, seal any cracks and roll into a smooth ball. Then, because I’m almost incapable of baking cookie dough without freezing it first (because I like thicker cookies), I do place them in freezer bags and deposit in my freezer until I’m ready.
I do not roll the dough balls in cinnamon sugar until I’m ready to bake them. You might want to take the dough balls out of the freezer once you turn your oven on to preheat then roll them in the cinnamon sugar right before you line them up on the baking sheet and put in the oven. That gives them a few minutes to thaw which will help the cinnamon sugar adhere better. If you’re having difficulty coating them, let them thaw for a little longer (5-10 minutes usually does the trick) then roll them again. When you take the cookies out of the oven, sprinkle more cinnamon sugar on top while they’re still hot. Be careful not to overbake them!
I thought these cookies were delicious. I like the cookie butter paired with the vanilla butter cinnamon flavor as the more vanilla flavor provides a good backdrop to showcase the cookie butter flavor. I gave some to a friend who visited me for dinner and his feedback the next day was “it was GOOOOODDDDD”. I think I got the right number of O’s and D’s from his email in there. So there you have it: a third party endorsement of this cookie.
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 teaspoons cream of tartar
1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup creamy Biscoff spread
1/3 cup granulated sugar
2 teaspoons ground cinnamon
- Whisk together flour, baking soda, cinnamon, salt and cream of tartar.
- In a large bowl, cream butter and sugar together for 2 minutes until light and fluffy.
- Add vanilla and egg until incorporated.
- Slowly add the dry ingredients to the wet ingredients until just combined.
- Using a small cookie scoop, scoop out balls of dough and flatten into discs. Place a spoonful of Biscoff cookie spread in the middle of one and place another disc on top, sealing the edges to encase the cookie butter completely. Roll gently into a round ball. Repeat with remaining dough. Chill or freeze for several hours until firm.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Roll dough balls in cinnamon-sugar mixture and space evenly on cookie sheet, 2 inches apart. Bake 10-12 minutes and remove to wire rack to cool completely. Sprinkle with more cinnamon-sugar if desired.