Cinnamon Sugar Topped Cookies Stuffed with Biscoff
Have you ever heard of Biscoff? After reading through this recipe from Katrina Bahl and her Biscoff Truffle Mousse Cheesecake you will be intrigued and possibly smitten. It is a “cookie spread” made from the famous and cult-worthy Belgian cookies. Both the cookies and the spread have a caramelized, brown sugar, buttery flavor with a bit of cinnamon. The spread is promoted as an alternative to nut butters, but is really in a class by itself. Here Katrina has taken the classic Snickerdoodle cookie, with its cinnamon sugar topping, and stuffed the center with creamy Biscoff Spread.
Excerpted with permission. The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and Moreby Katrina Bahl. Published by Countryman Press copyright 2014. Photos by Katrina Bahl.
These cookies. THESE COOKIES! I just can’t even describe how amazingly delicious they are—perfectly puffy, soft, chewy, and oozing with Biscoff Spread. My sister-in-law was completely smitten with them.
I think her exact words were, “Katrina! These cookies are insanely amazing. They are way too good to be true. In fact, they should be illegal.”
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons 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 handheld 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. 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 and return to baking sheet.
- 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.