If you have a sweet tooth and a penchant for cozy, comforting treats, then you are going to adore this Snickerdoodle Biscoff Sandwich Cookies Recipe. Imagine tender, cinnamon-packed snickerdoodle cookies hugging a luscious layer of creamy Biscoff spread, all sandwiched together in perfect harmony. Each bite offers a delightful contrast of soft cookie, spicy cinnamon sugar, and the rich, caramelized flavor of Biscoff – it’s like a warm hug baked into a cookie. Whether you’re looking to impress guests or simply treat yourself, these cookies hit all the right notes and bring a smile with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making these Snickerdoodle Biscoff Sandwich Cookies simply irresistible. Each element is chosen to build layers of flavor and texture from the crisp edges of the cookie to the creamy filling.
- Butter (1/2 cup, softened): Gives your cookies that tender, melt-in-your-mouth texture and rich flavor.
- Granulated sugar (1/2 cup): Adds the necessary sweetness and helps with that slight crispness on the edges.
- Brown sugar (1/3 cup): Enhances moisture and imbues a subtle caramel tone to the dough.
- Egg (1): Binds the ingredients together and provides structure to your cookies.
- Vanilla extract (1/2 teaspoon): Boosts the overall warmth and depth of flavor.
- Flour (2 cups, spooned carefully): The backbone of the cookie, giving it body and chewiness.
- Salt (1/4 teaspoon): Balances the sweetness and enhances the cinnamon notes.
- Baking soda (3/4 teaspoon): Leavens the dough for a soft but slightly puffy cookie texture.
- Cream of tartar (1/4 teaspoon): Traditional in snickerdoodles, it gives the cookies their signature tang.
- Cinnamon (1 teaspoon + 2 teaspoons for rolling + 1/2 teaspoon in filling): The star spice providing warmth and that classic snickerdoodle flavor.
- Sugar for rolling (2 tablespoons): Creates a crunchy, sweet crust with cinnamon for extra flavor and texture.
- Biscoff Spread (1/2 cup): The magic ingredient that brings a creamy, caramel cookie-spread flavor to your sandwich.
- Powdered sugar (1 cup, sifted): Sweetens and smooths the filling for the perfect consistency.
- Butter (3 tablespoons, room temperature): Adds richness and creaminess to the filling mixture.
- Milk (3 tablespoons): Lightens the filling, giving it the right spreadable texture.
- Sliced strawberries (optional): Add a fresh, juicy contrast when you want a fruity twist.
How to Make Snickerdoodle Biscoff Sandwich Cookies Recipe
Step 1: Cream Butter and Sugars
Start by beating the softened butter together with the granulated and brown sugars until the mixture is light and fluffy. This process is crucial because it introduces air into your dough, ensuring those delightful, soft cookies you love. Then, mix in the egg and vanilla extract until the batter is smooth and homogenous—this sets up the structure for your cookies and adds that inviting aroma you already can’t wait to taste.
Step 2: Combine Dry Ingredients
Next, in a separate bowl, whisk together the flour, salt, baking soda, cream of tartar, and cinnamon. These dry elements bring depth and the traditional snickerdoodle tang and spice to the table. Pour these dry ingredients into the wet mixture and fold gently with a spatula until just combined—overmixing here will risk toughening the dough, and that’s the last thing we want.
Step 3: Chill the Dough and Preheat Oven
Before baking, it’s important to let your dough chill in the fridge for 30 to 60 minutes. This resting period helps the flavors meld and prevents the cookies from spreading out too much in the oven. While the dough chills, preheat your oven to 300 degrees Fahrenheit – yes, a gentle, low heat slows the cooking, allowing the cookies to stay soft and puffy inside while perfectly firming on the edges.
Step 4: Roll and Sugar-Coat the Dough Balls
Take about 2 1/2 tablespoons of the chilled dough and roll it into a ball. Rolling the dough balls in a mixture of cinnamon and sugar is a signature step that gives snickerdoodles their signature crackly and fragrant crust. Space the coated balls about two inches apart on a parchment-lined baking sheet, so they have room to puff slightly as they bake without sticking together.
Step 5: Bake the Cookies
Pop the baking sheet into the oven and bake the cookies for 12 to 15 minutes. It’s normal for them to puff up a lot during baking – don’t worry, they’ll settle down once out of the heat. The edges should feel firm, but the centers remain soft and underbaked slightly. That softness in the middle is the secret to a perfectly chewy snickerdoodle, so resist the urge to bake longer!
Step 6: Prepare the Biscoff Filling and Assemble
While the cookies cool, whip together room-temperature butter, Biscoff spread, powdered sugar, cinnamon, and milk in a bowl until smooth and creamy. This luscious filling blends the buttery sweetness of Biscoff with a hint of cinnamon, creating a dream sandwich spread. Once the cookies are fully cooled, spread a generous dollop of this filling onto the bottom of one cookie and sandwich it with another. For a fresh twist, add a few sliced strawberries inside. Voilà , your Snickerdoodle Biscoff Sandwich Cookies are ready!
How to Serve Snickerdoodle Biscoff Sandwich Cookies Recipe
Garnishes
To elevate your Snickerdoodle Biscoff Sandwich Cookies, sprinkle a light dusting of powdered sugar or extra cinnamon sugar on top. This little touch not only adds visual appeal but enhances the cinnamon aroma. For a fun holiday vibe, you can also drizzle melted white chocolate over the sandwiches—elegant and irresistible.
Side Dishes
These cookies pair beautifully with a creamy latte, a hot cup of chai tea, or even cold milk for the kids. If you’re serving them as part of a dessert spread, fresh fruit like sliced apples or a bowl of juicy berries complements the richness of the Biscoff filling and balances the warm cinnamon sweetness.
Creative Ways to Present
Want to wow your guests? Serve these cookies on a rustic wooden board paired with small jars of extra Biscoff spread and cinnamon sugar for dipping. You could also stack them into a playful tower tied with a ribbon for gifting. For a family touch, let everyone create their own sandwich with extra fillings like Nutella, peanut butter, or even a smear of cream cheese frosting.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Snickerdoodle Biscoff Sandwich Cookies, keep them fresh by storing in an airtight container at room temperature for up to 3 days. The cookies will stay soft and the filling delicious, ready whenever a sweet craving hits.
Freezing
You can freeze these sandwich cookies to enjoy later by placing them in a single layer on a baking sheet first, freezing until firm, then transferring to a freezer-safe container or bag. They can last up to 2 months frozen. Just thaw at room temperature before serving – the flavor and texture hold up beautifully.
Reheating
If you prefer your cookies warm, pop them in the microwave for about 10 seconds or in a low oven (275 degrees Fahrenheit) for 5 minutes. The filling will become delightfully melty, making each bite feel freshly made.
FAQs
Can I substitute the Biscoff spread with another filling?
Absolutely! While Biscoff gives a unique caramelized flavor, you can try peanut butter, Nutella, or cream cheese frosting for a different twist. Just make sure the consistency is spreadable for easy sandwiching.
Why do the cookies bake at such a low temperature?
Baking at 300 degrees ensures the cookies puff up softly without browning too much, preserving the tender snickerdoodle texture and chewy interior.
What makes snickerdoodles different from sugar cookies?
Snickerdoodles use cream of tartar and cinnamon, which give them their characteristic tang and spice, setting them apart from plain sugar cookies.
Can I add chopped nuts or other mix-ins to the dough?
Sure thing! Chopped pecans or walnuts pair wonderfully with cinnamon and Biscoff flavors, just fold them in gently after mixing the dough.
How do I prevent my cookies from spreading too much?
Make sure your dough is well chilled before baking, and avoid over-creaming the butter and sugar. Using parchment paper or silicone mats also helps control spreading.
Final Thoughts
You really can’t go wrong with this Snickerdoodle Biscoff Sandwich Cookies Recipe. It’s a cozy, impressive twist on a classic cookie that’s perfect for nearly any occasion or just an afternoon treat with a cup of tea. The way the cinnamon sugar, buttery cookie, and rich Biscoff filling come together will have you coming back for more, and trust me, your friends and family will thank you too. So roll up your sleeves and dive into this cookie joy—you deserve it!
Print
Snickerdoodle Biscoff Sandwich Cookies Recipe
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 10 sandwich cookies (20 cookies total)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and chewy Snickerdoodle cookies sandwiched with a creamy Biscoff spread filling. These sandwich cookies feature a cinnamon-sugar coating and optional sliced strawberries for a sweet, spiced treat perfect for dessert or snacks.
Ingredients
Cookie Dough
- 1/2 cup butter (1 stick, softened)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned carefully into the measuring cup)
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon (or to taste)
Biscoff Filling
- 3 tablespoons butter (at room temperature)
- 1/2 cup Biscoff Spread
- 1 cup powdered sugar (sifted)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons milk
Optional
- Sliced strawberries for garnish or filling
Instructions
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream together the softened butter, granulated sugar, and brown sugar. Beat for at least two minutes until light and fluffy. Add the egg and vanilla extract, then mix until the batter is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, cream of tartar, and cinnamon. Gradually add this dry mixture to the wet ingredients, folding in with a spatula until just combined. Avoid overmixing to keep the dough tender.
- Chill Dough and Prepare Oven: Preheat your oven to 300°F (150°C). Wrap or cover the cookie dough and chill in the refrigerator for 30 to 60 minutes. While chilling, mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl to make the cinnamon sugar coating.
- Shape and Coat Cookies: Scoop approximately 2 1/2 tablespoons of dough and roll into a ball about the size of a large cookie scoop. Roll each ball thoroughly in the cinnamon sugar mixture to coat evenly. Place the coated balls onto a baking sheet lined with parchment paper or a silpat, spaced about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes. The cookies will puff up during baking and will still appear soft in the center with firm edges. After baking, let the cookies rest on the sheet for about 5 minutes to continue cooking, then transfer to a cooling rack to cool completely.
- Prepare Biscoff Filling: In a mixing bowl, beat together the room temperature butter and Biscoff spread until smooth. Gradually add the sifted powdered sugar and cinnamon, mixing well. Slowly add the milk to reach a spreadable consistency.
- Assemble Sandwich Cookies: Once cookies have cooled completely, spread a generous layer of the Biscoff filling on the flat side of one cookie, then sandwich it with another cookie. Optionally, add sliced strawberries inside the sandwich for a fresh twist. Repeat until all cookies are assembled.
Notes
- Make sure to chill the dough as this helps reduce spreading and enhances the cookie texture.
- Rolling the dough balls evenly in cinnamon sugar creates the classic snickerdoodle crackled crust.
- Baking at a lower temperature (300°F) ensures the cookies stay soft and chewy in the center.
- Use room temperature butter for the filling to achieve a silky smooth spread.
- Optional sliced strawberries add a fresh balance to the spice and sweetness of the cookies.
