Description
Biscoff Snickerdoodle Cookies combine classic cinnamon sugar flavor with rich, creamy cookie butter for a soft, chewy treat.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cream of tartar sifted
- 1 teaspoon baking soda
- 1/4 tsp. 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 tsp. vanilla extract (optional)
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup Ghirardelli white chocolate chips
- 1/2 cup of Biscoff cookie butter
- 1–2 Tablespoon or more canola oil
- 10 crushed coarsely Biscoff cookies (regular size)
Instructions
- In a small bowl, mix the cinnamon-sugar coating ingredients together. Set the bowl aside.
- In a medium-sized bowl, sift together the flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a mixing bowl, cream together the softened butter and sugars with a handheld mixer. Once it’s well incorporated, add the eggs.
- After the eggs are mixed in, add the cookie butter and vanilla extract.
- Add the flour mixture gradually to the sugar mixture on a slow speed. Mix until just incorporated. Do not overmix.
- Using a 1 1/2 inch wide cookie scoop, place dough balls into the cinnamon sugar bowl and roll them so the ball is covered in sugar.
- Then place each ball on parchment paper or a silicon mat on top of a baking pan.
- Place in the refrigerator for 20-30 minutes while the oven preheats.
- Preheat the oven to 350 degrees Fahrenheit while the dough is chilling.
- Bake the cookies for about 10-12 minutes on the middle oven rack.
- Once they have cooled for about 3-5 minutes, remove the cookies from the pan and place them on a cooling rack.
- While the cookies are cooling off, melt your cookie butter in the microwave for a few seconds until melted.
- Do the same with the white chocolate chips, adding a tablespoon or so of oil to the white chocolate chips.
- Melt the chips for a few seconds at a time in the microwave.
- Then, drizzle the tops of the cookies with melted cookie butter and/or melted white chocolate mixtures as desired.
- Sprinkle crushed Biscoff cookies on top.
Notes
- Chill the dough for best results.
- Use high-quality chocolate chips for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Biscoff Snickerdoodle Cookies, cookies, dessert, holiday treats