Introduction

These Biscoff Snickerdoodle Cookies combine the classic chewy texture of snickerdoodles with the rich, spiced flavor of Biscoff cookie butter. Topped with a cinnamon-sugar coating and drizzled with melted white chocolate and cookie butter, they make a delightful treat perfect for any occasion.

Ingredients

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons cream of tartar, sifted
1 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
1/8 teaspoon salt
1 cup unsalted butter, slightly softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon cookie butter
1/2 teaspoon vanilla extract (optional)

Cinnamon-Sugar Coating:

4 tablespoons granulated sugar
2 teaspoons ground cinnamon

Optional Toppings:

1 cup Ghirardelli white chocolate chips
1/2 cup Biscoff cookie butter
1-2 tablespoons canola oil (or more for desired consistency)
10 coarsely crushed Biscoff cookies (regular size)

Instructions

Step 1: In a small bowl, mix the granulated sugar and ground cinnamon for the cinnamon-sugar coating. Set aside.
Step 2: In a medium bowl, sift together the flour, cornstarch, cream of tartar, baking soda, cinnamon (if using), and salt. Set aside.
Step 3: In a mixing bowl, cream the softened butter with both sugars using a handheld mixer until well combined.
Step 4: Add the eggs to the butter and sugar mixture, beating until incorporated. Then add the cookie butter and vanilla extract, mixing well.
Step 5: Gradually add the flour mixture to the wet ingredients on slow speed. Mix just until combined; avoid overmixing.
Step 6: Using a 1 1/2-inch cookie scoop, form dough balls. Roll each ball in the cinnamon-sugar coating until covered.
Step 7: Place coated dough balls on parchment paper or a silicone mat on a baking pan. Refrigerate for 20-30 minutes while preheating the oven to 350°F (175°C).
Step 8: Bake cookies on the middle oven rack for 10-12 minutes. Let cool on the pan for 3-5 minutes before transferring to a cooling rack.
Step 9: While cookies cool, melt cookie butter in the microwave until smooth. Melt white chocolate chips with a tablespoon of canola oil in short intervals until smooth.
Step 10: Drizzle melted cookie butter and/or white chocolate over the cooled cookies. Sprinkle crushed Biscoff cookies on top to finish.

Tips & Variations

For extra softness, add a tablespoon of cornstarch to the dough to enhance the cookie’s tender texture.
If you prefer a stronger cinnamon flavor, increase the cinnamon in both the dough and the coating.
Use other flavored cookie butters, like peanut butter or chocolate hazelnut, for a creative twist.
For added crunch, stir in chopped nuts such as pecans or walnuts before baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them softer, you can add a slice of bread inside the container. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in a microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just keep it covered tightly to prevent drying out.

Can I use regular peanut butter instead of cookie butter?

While peanut butter can be used, cookie butter provides a unique spiced flavor that defines this recipe. Substituting will change the taste but still yield delicious cookies.