Biscoff Snickerdoodles

Biscoff Snickerdoodles - made dough November 29, 2021 from Moribyan

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

2 teaspoons cream of tartar

1/4 teaspoon salt

1 1/2 cups granulated sugar

1 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup Biscoff spread or Speculoos cookie butter

4 tablespoons granulated sugar

2 teaspoons cinnamon

1. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2-3 minutes. Add eggs, vanilla extract and cookie butter; beating until fully combined.
3. Add dry ingredients in two additions, mixing until just combined after each addition; do not overmix.
4. Portion dough into golf-ball-size balls and flatten slightly. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough balls from freezer and let thaw while oven preheats.
6. In a small bowl, combine 4 tablespoons granulated sugar with 2 teaspoons cinnamon. Roll dough balls in mixture until completely coated. Evenly space on baking sheets. Bake 10-12 minutes or until edges have set and middles no longer look raw. Remove from oven and let rest on baking sheets for several minutes. Transfer cookies to wire cooling rack to cool completely.

I've made something similar before but that recipe was called Cookie Butter Snickerdoodles. Cookie butter is also known as Biscoff or Speculoos (Trader Joe's version) so they're actually the same thing.

This recipe is similar to the other one I had made earlier this year and is also pretty good. If you're a snickerdoodle purist, you may not like it as much as the cookie butter does flavor it.

But it has the same components of a snickerdoodle in terms of the chewiness and the cinnamon sugar coating. 

If you like cookie butter more than plain snickerdoodles though, this is a great recipe. The cookie butter flavor isn't that strong as it does have to share your taste buds with the cinnamon and sugar but I like how it baked. It didn't spread too thin, the edges were crisp and the middle was chewy.