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+ servings
Biscoff Stuffed Snickerdoodles Cookie Recipe

Biscoff Stuffed Snickerdoodles

Yield: 18 large cookies
Prep Time: 20 mins
Total Time: 30 mins
These thick Biscoff Stuffed Snickerdoodles oozing with creamy Biscoff Spread are a crowd-pleasing cookie recipe just in time for the holidays!


  • 3 Cup all-purpose flour 1 t baking soda 2 t ground cinnamon ¼ teaspoon salt 2 teaspoons cream of tartar 1 Cup butter softened 1 Cup granulated sugar 1 egg 1 teaspoon vanilla extract ½ Cup Creamy Biscoff Spread Cinnamon sugar (1/3 Cup granulated sugar + 2 teaspoons ground cinnamon)


  • Preheat oven to 375° F.
  • Whisk together flour, baking soda, cinnamon, salt, and cream of tartar. Set aside.
  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream butter and sugar for 2 minutes until light and fluffy.
  • Add egg and vanilla and mix until incorporated.
  • Slowly add the dry ingredients to the wet and mix until just combined.
  • Using a cookie scoop place 6 rounded Tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough down into discs (about ¼” thick). Top with approximately 1 teaspoon Biscoff Spread then another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar.
  • Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.