Ever had one of those days when you just need a comforting treat that wraps you up in a warm hug? Biscoff Stuffed Snickerdoodles are just that kind of treat. Imagine biting into a classic snickerdoodle with a surprise center that's creamy and rich.
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It's like magic in every bite! Try these cookies next to our stuffed peanut butter Nutella cookies with chocolate chips for a double dose of cookie goodness.
These cookies are special because they take a beloved classic and give it a delightful twist. With a gooey Biscoff center, they offer that irresistible combination of cinnamon, sugar, and creamy cookie butter that melts perfectly in your mouth.
They’re easy to make and even easier to devour, making them the perfect last-minute treat for family gatherings or after-school snacks.
Why you’ll love this recipe
- Easy prep: Just 20 minutes to get everything ready.
- Quick bake: Only 10 minutes in the oven.
- Perfectly chewy with a soft Biscoff center.
- Kid-approved: Alex and Sarah can't get enough!
- Pairs wonderfully with a cup of coffee or milk.
Ingredients
- About ½ Cup (192g) Biscoff Cookie Butter
- 1 ½ Cup + 2 Tablespoons (195g) All-Purpose Flour
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ½ Cup (113g | 1 Stick) Unsalted Butter softened
- ½ Cup (100g) Light Brown Sugar packed
- ¼ Cup (50g) White Granulated Sugar
- 1 Large Egg at room temp
- 1 ½ Teaspoon Vanilla Paste or Extract
- 3 Tablespoons (36g) White Granulated Sugar
- 1 Teaspoon Cinnamon
Step-by-step instructions
Prepare the dough
- Whisk together flour, cream of tartar, baking soda, and salt.
- Cream softened butter, brown sugar, and white sugar until light and fluffy.
- This takes about 3 minutes.
- Add egg and vanilla, whisk for another minute.
- Make sure to scrape down the sides for that perfect mix.
- Sift in dry ingredients and mix until crumbly.
- Chill the dough for 30 minutes.
Assemble the cookies
- Line a baking sheet with parchment paper and create 10 dollops of cookie butter.
- Freeze these until firm.
- Combine sugar and cinnamon in a small bowl.
- Scoop 10 dough balls and flatten them.
- Place a dollop of frozen cookie butter in the center of each flattened dough, seal it, and roll into a smooth ball.
- Coat each ball in the cinnamon sugar mix.
- Refrigerate again for 30 minutes.
Baking
- Preheat oven to 350ºF (180ºC).
- Bake in batches; place 5 cookies at a time about 3 inches apart.
- Bake for 10-12 minutes. Cool and transfer to a wire rack.
Recipe tips & variations
- Tip: Make sure the Biscoff filling is well sealed by the dough to avoid leaks.
- Variation: Try using Nutella or peanut butter for a different take.
- Question: Ever struggle to make them perfectly round? Chill your rolled balls again if they're too sticky.
Storage & reheating
- Store in an airtight container at room temperature for up to 5 days.
- To reheat, place in a microwave for about 10 seconds for that fresh-baked goodness.
FAQs
How do I keep the Biscoff filling from leaking out while baking?
Make sure to freeze the Biscoff dollops well and seal the dough tightly around them.
Can I make the cookie dough or stuffed balls ahead of time and freeze them?
Yes, you can freeze both! Store them in a single layer in a freezer-safe bag and bake directly from frozen.
What’s the secret to keeping these snickerdoodles soft and chewy?
Avoid overbaking and let them cool on the tray for a few minutes to retain moisture.
Can I substitute Biscoff cookie butter with another spread like Nutella or peanut butter?
Absolutely! Just make sure the consistency is similar for best results.
Recipes you may like
- Stuffed Peanut Butter Nutella Cookies With Chocolate Chips
- Simple Sugar Cookies
- Soft Baked Chocolate Chip Cookies
Anna promises: these Biscoff Stuffed Snickerdoodles will become a family favorite. Don’t forget to save this recipe to your Pinterest board for easy reference. Enjoy baking and happy munching!
Print
Biscoff Stuffed Snickerdoodles
- Total Time: 1 hour
- Yield: 10 cookies 1x
Description
Delicious Biscoff Stuffed Snickerdoodles that offer a comforting treat with a gooey Biscoff center.
Ingredients
- ½ Cup (192g) Biscoff Cookie Butter
- 1 ½ Cup + 2 Tablespoons (195g) All-Purpose Flour
- 1 Teaspoon Cream of Tartar
- ½ Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ½ Cup (113g | 1 Stick) Unsalted Butter softened
- ½ Cup (100g) Light Brown Sugar packed
- ¼ Cup (50g) White Granulated Sugar
- 1 Large Egg at room temp
- 1 ½ Teaspoon Vanilla Paste or Extract
- 3 Tablespoons (36g) White Granulated Sugar
- 1 Teaspoon Cinnamon
Instructions
- Whisk together flour, cream of tartar, baking soda, and salt.
- Cream softened butter, brown sugar, and white sugar until light and fluffy. This takes about 3 minutes.
- Add egg and vanilla, whisk for another minute. Make sure to scrape down the sides for that perfect mix.
- Sift in dry ingredients and mix until crumbly.
- Chill the dough for 30 minutes.
- Line a baking sheet with parchment paper and create 10 dollops of cookie butter. Freeze these until firm.
- Combine sugar and cinnamon in a small bowl.
- Scoop 10 dough balls and flatten them.
- Place a dollop of frozen cookie butter in the center of each flattened dough, seal it, and roll into a smooth ball.
- Coat each ball in the cinnamon sugar mix.
- Refrigerate again for 30 minutes.
- Preheat oven to 350ºF (180ºC).
- Bake in batches; place 5 cookies at a time about 3 inches apart.
- Bake for 10-12 minutes. Cool and transfer to a wire rack.
Notes
- Make sure the Biscoff filling is well sealed by the dough to avoid leaks.
- Try using Nutella or peanut butter for a different take.
- Chill your rolled balls again if they're too sticky.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
