Biscoff Snickerdoodle Cookies blend everything you love about a classic snickerdoodle with the rich, caramelized flavor of Biscoff cookie butter. These cookies bake up thick, soft, and perfectly chewy, with warm cinnamon-sugar on the outside and that deep, buttery Biscoff flavor running through every bite. The dough chills quickly, the ingredients are simple, and the flavor payoff tastes like something straight out of a bakery.
These are the kind of cookies that make the whole house smell like cinnamon and brown sugar as they bake, and once they cool, that optional drizzle of melted cookie butter or white chocolate takes them right over the top. They’re festive enough for holiday baking, cozy enough for fall, and honestly delicious enough to make any time you want a cookie that feels a little extra. If you’re a Biscoff lover — or just a snickerdoodle person who likes their cookies soft and flavorful — these are going to disappear fast!
The Rise of Biscoff: How a Coffee-Break Cookie Took Over the Baking World
Biscoff feels like it exploded onto the scene “out of nowhere,” but the cookie actually has deep roots in Belgium. Lotus Biscoff cookies were created in the 1930s as a simple caramelized biscuit served alongside coffee. For decades, they were virtually unknown in the U.S. — until airlines began handing them out during flights, introducing millions of Americans to that unmistakable caramel-spice flavor.
Food bloggers helped ignite the modern Biscoff craze. When cookie butter hit shelves, it became an instant baking sensation because it acts like peanut butter but tastes like cookies. Suddenly, people realized: you can literally bake with spreadable cookies. That’s why Biscoff desserts trend so well today — the flavor is nostalgic, cozy, and unique, and the cookie butter melts beautifully into soft, chewy cookies like these snickerdoodles.
What Is This Recipe Exactly (Biscoff Snickerdoodle Cookies)
Biscoff Snickerdoodle Cookies are a soft, chewy snickerdoodle base elevated with rich Biscoff cookie butter, warm cinnamon-sugar coating, and optional white chocolate drizzle with crushed Biscoff cookies on top. These cookies combine the traditional tangy snickerdoodle texture (thanks to cream of tartar) with the cozy, caramelized flavor of Biscoff. They bake up thick, golden, and soft in the center, and the chilled dough helps them hold their shape perfectly. Think classic snickerdoodle meets buttery cookie butter — it’s the best of both worlds.
Why This Recipe Works
This recipe works because it blends classic snickerdoodle chemistry with modern flavor. The cream of tartar creates that signature tang and chewy bite, while the cookie butter adds depth and richness without thinning the dough. The combination of granulated and brown sugar ensures soft centers with lightly crisp edges. Chilling the dough helps prevent spreading, giving you that bakery-style thickness. And the cinnamon-sugar coating ties it all together with warm, nostalgic flavor.
Ingredient Breakdown: What Each One Does
Flour:
Provides structure. The amount is balanced to keep the cookies thick without being dry.
Cornstarch:
Adds softness and helps create that melt-in-your-mouth texture.
Cream of tartar:
The key to true snickerdoodles — adds tang, tenderness, and helps activate the baking soda.
Baking soda:
Gives lift and helps the cookies spread just the right amount.
Cinnamon:
Brings warmth and enhances the flavor of the cookie butter.
Salt:
Balances sweetness and sharpens all the flavors.
Butter:
Adds richness, moisture, and structure.
Granulated sugar:
Helps the cookies spread slightly and gives light crisp edges.
Light brown sugar:
Keeps the centers soft and chewy with a hint of molasses.
Eggs:
Bind the dough and maintain tenderness.
Cookie butter:
Adds the signature Biscoff flavor — caramelized, warm, spiced, and buttery.
Vanilla extract:
Optional, but enhances the flavor and rounds out the sweetness.
Cinnamon-sugar coating:
Classic snickerdoodle finishing touch that offers texture and flavor.
White chocolate, oil, crushed Biscoff cookies (optional toppings):
Adds visual appeal and sweetness; the perfect finishing layer.
Why Biscoff Works So Well in Snickerdoodles
Snickerdoodles already rely on cinnamon, brown sugar notes, and a soft, chewy crumb — all of which pair perfectly with Biscoff’s caramelized spice profile. Cookie butter adds:
• Extra moisture for a tender, chewy center
• Rich caramel-spice flavor that enhances the cinnamon sugar coating
• A melt-in-the-middle texture you can’t get from butter alone
• Depth and warmth that makes these cookies taste bakery-level
When to Serve These Cookies
These cookies work beautifully for:
- Holiday cookie trays
- Fall and winter baking
- Cookie exchanges
- After-school treats
- Bake sales
- Coffee or tea pairings
- Mailing to family or friends (they ship perfectly!)
- Anytime you want a crowd-pleasing cookie with a twist
They also make a gorgeous dessert for gifting — especially when drizzled and topped with crushed Biscoff.
How to Customize These Cookies (Mix-Ins, Swaps, and Flavor Boosters)
• Add white chocolate chips for a creamier flavor
• Add crushed Biscoff cookies for extra crunch
• Stuff the centers with a frozen teaspoon of cookie butter
• Replace the cinnamon sugar coating with Biscoff cookie crumbs
• Add a pinch of nutmeg or cardamom for warmth
Make Ahead + Storage Tips
Make Ahead:
You can prepare the dough up to 48 hours ahead and chill it. This actually deepens the flavor.
Storing Baked Cookies:
Store cookies in an airtight container for 3–4 days. They stay soft thanks to the brown sugar.
Freezing Dough:
Yes — freeze the dough balls (before rolling in cinnamon sugar) for up to 1 month.
Thaw to fridge temperature, then roll in the coating before baking.
Freezing Baked Cookies:
Freeze for up to 1 month. Rewarm in the microwave for 6–8 seconds for that perfect soft center.
Why You’ll Love This Recipe
You’ll love these Biscoff Snickerdoodle Cookies because they’re soft, chewy, warmly spiced, and loaded with cookie butter flavor. They’re unique without being complicated, they smell incredible as they bake, and they’re the kind of cookie people always ask for the recipe for. The texture is perfect — thick but soft, lightly crisp at the edges, and melt-in-your-mouth in the center. They’re cozy, festive, and easy to elevate with toppings.
Why These Cookies Stay Soft for Days (Even Without Cornstarch or Pudding Mix)
One of the biggest questions bakers have when they try a new cookie recipe is how long will they stay soft? These Biscoff Snickerdoodle Cookies are naturally tender and chewy for days — even without typical “softeners” like cornstarch, cream cheese, pudding mix, or extra yolks — and it all comes down to the chemistry of the ingredients and how they work together.
Cookie butter is the real MVP here.
Biscoff cookie butter is made from finely ground speculoos cookies blended with vegetable oils and sugar. That combination creates a uniquely balanced fat-to-sugar ratio that mimics what commercial bakeries use to keep cookies soft on the inside and crisp on the edges. Because the oils in cookie butter stay semi-soft at room temperature, the texture of the baked cookies stays plush and tender instead of drying out the way butter-only cookies sometimes do.
Brown sugar gives you long-lasting moisture.
Brown sugar naturally attracts and holds onto moisture due to the molasses content. When paired with Biscoff, it slows the staling process (called retrogradation), which is why these cookies stay soft even on day three or four. This is the same principle behind bakery-style chewy cookies that don’t harden overnight.
A shorter bake time keeps the centers fudgy, not cakey.
Overbaking is one of the biggest causes of dry cookies, especially in snickerdoodle-style recipes. This dough is meant to be pulled from the oven while the centers still look slightly underdone — the residual heat finishes the job without removing all the moisture. This technique alone keeps the texture soft and gooey instead of firm and crumbly.
The fat blend prevents dryness.
Cookie butter + regular butter adds complexity to the fat structure, which affects spread and softness. Butter gives flavor and richness, while cookie butter contributes stability and a tender crumb. Together, they create a cookie that holds its shape while staying soft all the way through.
No cornstarch or pudding mix required.
Many “stay soft” cookie recipes use cornstarch to keep the crumb tender or pudding mix to retain moisture. Because of the high natural fat content in Biscoff, the molasses from the sugar, and the intentionally shorter baking time, you simply don’t need extra softeners here — the dough is naturally formulated to be plush and chewy without them.
Storage actually improves the texture.
A big bonus? These cookies taste even better the next day. As the cinnamon-sugar coating settles into the dough and the spices bloom, the interior becomes even more velvety. Store them in an airtight container, and the cookie butter ensures they stay soft far longer than traditional snickerdoodles.
FAQ Section
Why did my cookies not spread?
This is almost always due to using too much flour. Snickerdoodles are extremely sensitive to flour measurements. Weigh your flour whenever possible (350g for this recipe). Even an extra ¼ cup can prevent spreading.
Why did my cookies spread too much?
Your butter was likely too soft or melted, or the dough didn’t chill long enough. Warm dough spreads fast, so chilling is essential.
Can I skip the chill time?
No — chilling is what keeps them thick, soft, and bakery-style. Without it, they’ll spread thin and lose that signature soft center.
Can I make these without cookie butter?
Yes, but then they’ll just be classic snickerdoodles. The Biscoff flavor comes entirely from the cookie butter.
Can I use crunchy cookie butter?
Yes! It adds great texture.
Do I need cream of tartar?
Absolutely. It’s what separates snickerdoodles from a cinnamon sugar cookie. It gives the chewiness and tang you expect.
Can I use salted butter?
Yes, but reduce added salt to a pinch.
How do I know when the cookies are done baking?
They should look slightly underbaked in the center — soft, pale, and puffed. They finish setting as they cool.
Why add cornstarch?
It tenderizes the dough, giving that soft, plush bakery-style texture.
Can I add the Biscoff drizzle and toppings later?
Yes — just store cookies plain and drizzle when ready to serve for the prettiest finish.
Variations & Substitutions
- White Chocolate Biscoff Drizzle: Add a thin drizzle and crushed cookies on top.
- Maple Snickerdoodles: Swap vanilla for maple extract.
- Espresso Version: Add 1 teaspoon instant espresso to the dry ingredients.
- Chocolate Chip Biscoff Snickerdoodles: Add white or milk chocolate chips.
- Extra Cinnamon Spice: Increase cinnamon to 1 teaspoon.
- Pumpkin Biscoff: Add 2 tablespoons pumpkin purée + ½ tsp pumpkin spice (will be slightly softer).
- Gluten-Free: Use a high-quality 1:1 GF blend with xanthan gum.
Budget Breakdown (With Realistic Pricing)
Flour: $0.50
Cornstarch: $0.05
Cream of tartar: $0.40
Baking soda + salt: $0.05
Butter: $1.40
Granulated sugar: $0.40
Brown sugar: $0.40
Eggs: $0.50
Cookie butter: $0.60
Vanilla: $0.20
Cinnamon + sugar for coating: $0.20
Optional toppings: $1.50
Estimated Total Cost: $6.20 – $7.50 per batch
Cost Per Cookie (28 cookies): $0.22 – $0.27 each
Troubleshooting Tips & Tricks
Cookies too puffy:
Too much flour or not enough chill time.
Cookies too flat:
Butter too soft — chill longer.
Dry cookies:
Overbaked. Pull them out when they look slightly underdone.
Crumbly dough:
Butter may have been too cold or dough under-mixed. Mix just until combined.
Dark bottoms:
Use light-colored baking sheets and bake on the middle rack.
Lightened-Up Version / Lower Calorie Option
To lighten them up without sacrificing flavor:
- Use ½ cup butter + ¼ cup unsweetened applesauce (reduces fat significantly).
- Drop sugar to ½ cup white + ½ cup brown.
- Use reduced-fat cookie butter (Biscoff makes one).
- Add 1 extra tablespoon cornstarch to maintain softness.
- Opt out of the drizzle and crushed Biscoff topping to save calories.
Texture will be slightly softer but still delicious.
Nutrition Information (Approx. per cookie)
- Calories: ~165
- Fat: ~8g
- Carbs: ~22g
- Sugar: ~12g
- Protein: ~2g
Coming Soon: My Full Biscoff Recipe Collection
I’ve been having way too much fun experimenting with Biscoff lately, so these Biscoff Snickerdoodle Cookies are only the beginning. I’m working on a full dedicated Biscoff section on my blog, and it’s going to be packed with everything from easy weeknight sweets to show-stopping holiday desserts. If you’re a cookie butter lover like me, stay tuned — I’ve got no-bake Biscoff cheesecakes, baked cheesecakes, brownie bars, soft Biscoff cookies, cakes, donuts, and even breakfast-style treats coming your way.
I’ve been testing and retesting each one in my kitchen (usually with my kids stealing bites the second I turn my back), and every recipe is created to be simple, reliable, and full of that warm spiced cookie butter flavor we all love.
Bookmark the blog or check back soon — this collection is about to be delicious.
How to Give These Cookies as Holiday Gifts to Friends and Family
These Biscoff Snickerdoodle Cookies make the best holiday gifts because they feel homemade, thoughtful, and just a little bit special. Every year I like to put together a few treat boxes for neighbors, teachers, delivery drivers, and family — and these cookies always get that “oh my gosh, what are these?” reaction.
Here are a few easy gifting ideas you can actually do:
• Festive Cookie Tins
Pick up inexpensive holiday tins at Target, Walmart, or HomeGoods. Line the inside with parchment crinkle paper and stack the cookies in tight little rows so they don’t shift. Add a printed tag with the name of the recipe and a quick reminder to store at room temp.
• Cellophane Bags With Ribbon
If you want something simple and cute, tuck 3–5 cookies into clear treat bags and tie them with red or gold ribbon. Add a tiny candy cane or a sprig of faux greenery — it looks way fancier than it is.
• Cookie Gift Boxes
Use small bakery-style white boxes (Amazon has them in bulk), lay down parchment paper, and alternate rows of cookies for a clean, organized look. This is perfect for teachers or co-workers.
• Holiday “Sampler Packs”
If you’re baking multiple types of Christmas cookies, mix in a few of these Biscoff Snickerdoodles alongside classics like sugar cookies, chocolate crinkles, or gingerbread. These add such a warm, cozy flavor to a mixed box.
• Add a Personal Note
People LOVE knowing something came right from your kitchen. Write a short message like:
“Homemade for you — fresh from my kitchen. Wishing you the happiest holiday!”
It makes the simplest cookie gift feel meaningful.
• Shipping Tips
These cookies hold their shape really well once cooled and are great for mailing. Wrap each cookie in parchment paper, place them snugly in a tin or box, and use packing peanuts or bubble wrap around the tin so nothing moves during shipping.
However you package them, these cookies make the sweetest edible gift — not too fussy, but totally memorable. And honestly, once people taste the cookie butter drizzle and cinnamon sugar coating? They’ll ask for them every year.
My Personal Kitchen Notes
I found that this dough performs best when chilled for the full 20–30 minutes — it gives the cookies their perfect shape and prevents overspreading. Using both granulated and brown sugar makes the centers soft and chewy, and the teaspoon of cookie butter in the dough gives both moisture and that distinct Biscoff flavor. The cookies bake evenly at 350°F, and removing them when the centers look slightly underdone is key. They finish setting on the tray and stay unbelievably soft.
My Final Thoughts
These Biscoff Snickerdoodle Cookies are soft, warm, cozy, and loaded with flavor. They combine the nostalgic comfort of classic snickerdoodles with the modern twist of cookie butter, and the texture is everything — thick, tender, and coated in cinnamon sugar. They’re holiday-ready, fall-ready, and honestly perfect all year long. Whether you’re baking for a crowd or stocking your cookie jar, this recipe is dependable and always a hit.
Cookie Recipes
- Raspberry Thumbprint Cookies
- Chocolate Chip Toffee Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Chocolate Pie Cookies
Biscoff Snickerdoodle Cookies
Ingredients
- 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
Cinnamon-Sugar Coating
- 4 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Optional:
- 1 cup Ghirardelli white chocolate chips
- ½ cup of Biscoff cookie butter
- 1-2 Tablespoon or more, depending on desired consistency 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.
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