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Biscoff Snickerdoodle Cookies stacked on top of one another with a Biscoff cookie to the side and white chocolate chips in a bowl
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Biscoff Snickerdoodle Cookies

These Biscoff Snickerdoodle cookies combine classic cinnamon sugar flavor with rich, creamy cookie butter for an ultra-soft, chewy cookie that’s perfect for holidays and everyday treats.
Course Dessert
Cuisine American
Keyword Biscoff Snickerdoodle Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings 28 servings

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.