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Biscoff Snickerdoodle Cookies Recipe

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4.5 from 79 reviews

Delightfully soft and chewy Biscoff Snickerdoodle Cookies infused with classic cinnamon sugar coating and enhanced with creamy cookie butter. These cookies offer a perfect balance of spiced sweetness and rich, buttery flavor with an optional drizzle of melted white chocolate and cookie butter topped with crunchy crushed Biscoff cookies for added texture and indulgence.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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, depending on desired consistency)
  • 10 coarsely crushed regular size Biscoff cookies

Instructions

  1. Prepare Cinnamon-Sugar Coating: In a small bowl, combine 4 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Mix well and set aside for rolling the cookie dough balls later.
  2. Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, cornstarch, cream of tartar, baking soda, optional cinnamon, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: Using a handheld mixer, cream the softened unsalted butter with granulated sugar and light brown sugar in a mixing bowl until the mixture is fluffy and well combined.
  4. Add Eggs, Cookie Butter, and Vanilla: Incorporate the eggs into the creamed butter and sugars, mixing well after each addition. Then add the tablespoon of cookie butter and the optional vanilla extract, mixing to combine thoroughly.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture on low speed. Mix just until the dough is combined; be careful not to overmix to ensure tender cookies.
  6. Form and Roll Dough Balls: Using a 1 1/2 inch cookie scoop, form balls of dough and roll each one in the prepared cinnamon-sugar coating until fully covered. Place each coated dough ball on parchment paper or a silicone baking mat-lined baking pan.
  7. Chill Dough: Refrigerate the cookie dough balls for 20-30 minutes to firm up while preheating the oven.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) during the chilling period.
  9. Bake Cookies: Place the baking pan with chilled dough balls on the middle rack of the oven and bake for 10-12 minutes, or until edges are set and cookies appear cooked but still soft.
  10. Cool Cookies: Allow the cookies to cool on the baking pan for 3-5 minutes before transferring them to a cooling rack to cool completely.
  11. Melt Cookie Butter and White Chocolate: While cookies cool, microwave the cookie butter for a few seconds until melted and smooth. Separately, melt the white chocolate chips with 1 tablespoon of canola oil in a microwave in short bursts, stirring to attain a drizzle-ready consistency.
  12. Decorate Cookies: Drizzle melted cookie butter and/or melted white chocolate over the cooled cookies as desired. Immediately sprinkle the crushed Biscoff cookies on top to finish.

Notes

  • For extra softness, do not overbake the cookies; they should slightly firm upon cooling.
  • Cookie butter adds a distinctive rich and spiced flavor; substitute with peanut butter if necessary, but flavor will differ.
  • Chilling dough before baking is crucial to maintain shape and ensure even baking.
  • Optional toppings can be adjusted or omitted based on dietary needs or preferences.
  • Store cookies in an airtight container at room temperature for up to 5 days to retain freshness.

Keywords: Biscoff cookies, snickerdoodle, cinnamon sugar cookies, cookie butter, white chocolate drizzle, soft cookies, homemade cookies, dessert

Find it online: https://leofoster.com/biscoff-snickerdoodle-cookies-recipe/