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
Scale
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.
