Biscoff Snickerdoodles
HB-9660 · Hand-built original · American
Soft snickerdoodle-style cookies made with cookie butter in the dough and rolled in cinnamon sugar before baking until golden at the edges.
AmericanDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 cup white sugar
- 1 cup unsalted butter, room temp
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Biscoff or cookie butter spread
- 4 tablespoons sugar
- 2 teaspoons cinnamon
Method
- Heat the oven to 375°F. Whisk the flour, baking soda, baking powder, cream of tartar and salt together in a bowl.
- Cream the butter and the 1 1/2 cups of sugar in a large bowl for 3 to 4 minutes until light and fluffy, then beat in the eggs, vanilla and Biscoff spread for 1 minute more.
- Mix the dry ingredients into the butter mixture until a dough forms.
- Stir the 4 tablespoons of sugar and the cinnamon together in a small bowl for the coating.
- Portion the dough into balls, chilling them on a baking sheet for about 25 minutes if you have time, then roll each ball in the cinnamon sugar until fully coated, pressing the coating on.
- Bake for 10 to 12 minutes, until the edges turn golden, then let the cookies rest on the hot tray to set before moving them.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).