Cookie Butter Snickerdoodles

Cookie butter snickerdoodles stuff irresistible Biscoff cookie butter into a buttery snickerdoodle cookie dough. They are the coziest gourmet cookies!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 20

Cook Time 13

Chilling Time 15

Total Time 48

Servings cookies

Calories 288kcal

Author Sam Merritt

Equipment

Ingredients

Filling

1 cup (220 g) Biscoff/ cookie butter

Cookie Dough

1 cup (226 g) unsalted butter softened
1 cup (200 g) granulated sugar
⅓ cup (66 g) light brown sugar firmly packed
1 large egg + 1 egg yolk room temperature preferred
½ teaspoon vanilla extract
3 cups (375 g) all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon table salt

For rolling

¼ cup (50 g) granulated sugar
1 Tablespoon ground cinnamon

Instructions

Filling

Line a small baking sheet or a plate with wax paper and set aside.
Scoop biscoff by 2 teaspoon (11g) sized scoops and dollop onto prepared sheet. Place in the freezer while you prepare your cookie dough (at least 20 minutes).
1 cup Biscoff/ cookie butter

Cookie Dough

Combine butter and sugar in a large mixing bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and creamy and well-combined.
1 cup unsalted butter, 1 cup granulated sugar, ⅓ cup light brown sugar
Add egg, egg yolk, and vanilla extract and stir well.
1 large egg + 1 egg yolk, ½ teaspoon vanilla extract
In a separate, medium-sized mixing bowl whisk together flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt.
3 cups all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¾ teaspoon table salt
Gradually (in 3 or 4 parts) add the dry ingredients to the wet, stirring until all flour mixture is completely incorporated.
Scoop dough by 2 Tablespoon-sized (44g) scoops, gently roll between your palms to make a smooth ball, and press your thumb into the center to make a deep indent into the center of the dough. Retrieve a cookie butter ball from freezer and press into the indent. Form the dough over the cookie butter to completely conceal it and roll between your palms again to make a smooth, even ball.
In a small bowl, whisk together sugar and cinnamon. Roll dough balls through the mixture, evenly coating the cookie with cinnamon and sugar. Place dough balls on a wax paper lined plate or baking sheet in the freezer for at least 15 minutes before baking.
¼ cup granulated sugar, 1 Tablespoon ground cinnamon
Meanwhile, preheat your oven to 350F (175C) and line several baking sheets with parchment paper.
Once dough has chilled, transfer cookie dough to prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 350F (175C) oven and bake for 12-13 minutes, until edges are just beginning to turn a very light golden brown.
Allow to cool completely on the baking sheet before enjoying!

Video

Notes

Storing

Store in an airtight container at room temperature for up to 4 days.

Making the cookie dough in advance

The cookie dough may also be prepared in advance and frozen until ready to use. After rolling the cookie dough through cinnamon/sugar, transfer to the freezer and chill for 15 minutes, then remove from the freezer and either wrap each ball individually in plastic wrap and transfer to an airtight container or ziploc bag in an even layer to freeze for up to 5 months or just place directly in an airtight container or plastic bag to freeze for up to 1 month. Cookies may require a minute or a few minutes longer in the oven when baking from frozen.

Nutrition