Name: Biscoff Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tablespoon cornstarch; 2 teaspoons cream of tartar, sifted; 1 teaspoon baking soda; 1/4 teaspoon 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 teaspoon vanilla extract (optional); 4 tablespoons granulated sugar; 2 teaspoons ground cinnamon; 1 cup Ghirardelli white chocolate chips; 1/2 cup Biscoff cookie butter; 1-2 tablespoons canola oil (or more, depending on desired consistency); 10 coarsely crushed Biscoff cookies (regular size)

Print Recipe· 4.1 from 4 reviews

If you are on the hunt for the perfect combination of soft, chewy, and decadently spiced cookies, the Biscoff Snickerdoodle Cookies Recipe is exactly what you need to bake. This treat takes your classic snickerdoodle to an irresistible new level by blending in creamy Biscoff cookie butter and rolling the dough in a cinnamon-sugar mix that creates that signature snickerdoodle crackle. The subtle crunch of crushed Biscoff cookies and a drizzle of melted white chocolate or cookie butter on top add the perfect final touch that will have everyone reaching for seconds. Get ready to impress with these uniquely delightful cookies that are as fun to make as they are to eat!

Ingredients You’ll Need

The image shows a top view of various baking ingredients laid out neatly on a wooden surface. On the top left, there are two sticks of soft yellow butter on a small rectangular parchment. To the right, a large clear bowl is filled with white flour that has a soft, powdery texture. Below the butter, a small white bowl holds brown cocoa powder, and next to it, a clear bowl contains light brown sugar with a crumbly texture. Below that, another clear bowl is full of white granulated sugar arranged in a smooth swirl pattern. Further down, a small white bowl holds crumbled brown cookies. At the bottom center, two white eggs rest on the wood. To the right, a clear bowl is filled with white chocolate chips that are small and round. Next to it, small glass containers hold a light yellow liquid and dark brown vanilla extract. Nearby, there are four measuring spoons with wooden handles, lying side by side in descending size order, with the spoon heads pointing left. On the right, a small glass bowl contains a light brown smooth paste. The overall layout is tidy, with each ingredient clearly visible and spaced out. The photo is taken with an iphone --ar 4:5 --v 7

All the ingredients here come together in a perfectly balanced dance to give you cookies that are delightfully soft with hints of cinnamon and warm caramel. The combination might seem simple, yet each item plays a crucial role in achieving that fluffy texture, rich flavor, and gorgeous golden color you expect from a Biscoff Snickerdoodle Cookies Recipe.

2 3/4 cups all-purpose flour: The base of your cookie dough, providing structure and tenderness.
1 tablespoon cornstarch: Helps keep the cookies soft by adding a bit of extra tenderness.
2 teaspoons cream of tartar (sifted): Gives the classic snickerdoodle tang and aids in cookie rise.
1 teaspoon baking soda: Adds lift and lightness in combination with cream of tartar.
1/4 teaspoon cinnamon (optional): Enhances that warm, spicy snickerdoodle flavor.
1/8 teaspoon salt: Balances sweetness and enhances all the other flavors.
1 cup unsalted butter (slightly softened): Provides a rich, creamy base that makes cookies deliciously soft.
3/4 cup granulated sugar: Adds sweetness and contributes to a slight crispness on the outside.
3/4 cup light brown sugar: Brings deep caramel notes and moisture to keep the cookies chewy.
2 large eggs: Bind ingredients and add moisture to build a luscious texture.
1 tablespoon cookie butter: Injects that signature Biscoff buttery spice to the dough itself.
1/2 teaspoon vanilla extract (optional): Adds subtle warmth and rounds out the cookie’s depth.
4 tablespoons granulated sugar: For rolling the cookie dough in cinnamon sugar for the perfect crust.
2 teaspoons ground cinnamon: Mixed with sugar to coat dough balls and amplify the cinnamon flavor.
1 cup Ghirardelli white chocolate chips: Offers creamy sweetness contrasted against the spice.
1/2 cup Biscoff cookie butter: For drizzling on top for that extra luscious Biscoff finish.
1-2 tablespoons canola oil (or as needed): Helps melt the white chocolate chips smoothly for drizzling.
10 coarsely crushed Biscoff cookies: Adds crunch and visual appeal as a final sprinkle.

How to Make Biscoff Snickerdoodle Cookies Recipe

Step 1: Prepare the Cinnamon-Sugar Coating

Begin by mixing the 4 tablespoons of granulated sugar with the 2 teaspoons of ground cinnamon in a small bowl. This sweet cinnamon coating is what gives snickerdoodles their classic crackly crust, and rolling the dough in it before baking locks in both flavor and texture. Set this bowl aside for the next step.

Step 2: Combine Dry Ingredients

In a separate medium bowl, sift together the flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt. Sifting is key here to avoid lumps and ensures your cookies bake evenly with a lovely rise and tender crumb. Put this mixture aside—you will be adding it to your wet ingredients shortly.

Step 3: Cream Butter and Sugars

Using a handheld mixer, combine the softened butter with both the granulated and brown sugars until the mixture becomes fluffy and light in color. This process creates air pockets in the dough, which leads to wonderfully airy yet chewy cookies. Avoid rushing this step; it makes all the difference in texture.

Step 4: Add Eggs, Cookie Butter, and Vanilla

Mix in the eggs one at a time, making sure each is incorporated before adding the next. Then add the tablespoon of cookie butter and vanilla extract to the bowl. The cookie butter infuses the dough with that unmistakable spicy sweetness that sets these cookies apart from ordinary snickerdoodles.

Step 5: Incorporate Dry Ingredients

Gradually add the sifted dry ingredient mixture to the wet ingredients on a low speed. Mix just until everything is combined—overmixing can lead to tougher cookies. Once incorporated, stop mixing to maintain a tender, melt-in-your-mouth consistency.

Step 6: Form and Chill the Dough

Use a 1 1/2 inch cookie scoop to form dough balls. Roll each ball in the cinnamon-sugar mixture prepared previously, ensuring a generous coating. Place the coated dough balls on parchment paper or a silicone mat-lined baking sheet. Chill them in the refrigerator for 20 to 30 minutes while your oven preheats. This rest period makes for thicker, more luscious cookies after baking.

Step 7: Bake to Perfection

Preheat your oven to 350 degrees Fahrenheit. Bake the cookies on the middle rack for 10 to 12 minutes, or until they are just set and crackling on the surface. Once baked, allow them to cool on the pan for 3 to 5 minutes before transferring to a wire rack to cool completely.

Step 8: Melt and Drizzle the Finishing Touches

While the cookies cool, melt the Biscoff cookie butter gently in the microwave, just a few seconds until pourable. Do the same with the white chocolate chips, stirring in a tablespoon or two of canola oil to achieve a smooth drizzle consistency. Once melted, drizzle the cookie butter and white chocolate over each cookie, then sprinkle with crushed Biscoff cookies to add crunch and that final wow factor.

How to Serve Biscoff Snickerdoodle Cookies Recipe

A metal baking tray lined with light brown parchment paper holds six round cookies arranged in two vertical columns of three. Each cookie is golden brown with a slightly cracked surface, showing a soft and crumbly texture. The tray sits on a white marbled textured surface, emphasizing the warm color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar elevates their visual appeal and adds a gentle sweetness that pairs beautifully with the cookie butter glaze. For extra flair, consider a pinch of extra crushed Biscoff cookies on top to give each cookie a little crunch and texture contrast every time you bite.

Side Dishes

These cookies shine best with a cold glass of milk or a warm cup of coffee or chai tea. The spices in the cookie match perfectly with the creamy drink, creating a cozy afternoon treat or a dessert your friends and family will rave about.

Creative Ways to Present

Stack your Biscoff Snickerdoodle Cookies Recipe on a rustic wood board or a pretty ceramic plate to showcase their warm cinnamon tones. Wrap a few tied with a ribbon for thoughtful homemade gifts, or dip half of each cookie in melted dark chocolate before the glaze for a dramatic twist!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 4 days. To maintain their soft texture, place a slice of bread inside the container—the cookies will absorb moisture and stay perfectly chewy.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet, freezing until firm, and then transferring to a freezer-safe container or bag. They’ll last up to 3 months and thaw quickly at room temperature while retaining most of their fresh-baked charm.

Reheating

Refresh your cookies by warming them for 10-15 seconds in the microwave or for a few minutes in a low oven. This will soften the cookies beautifully and reawaken the melted Biscoff and white chocolate drizzles.

FAQs

Can I substitute the Biscoff cookie butter with regular peanut butter?

While it’s possible, the unique spicy caramel notes of Biscoff cookie butter are essential to the signature flavor of this recipe, so peanut butter will change the overall taste quite a bit.

Is cream of tartar necessary for this recipe?

Yes, cream of tartar is a key ingredient in traditional snickerdoodles. It provides the little tanginess that defines them and helps create the classic texture.

Can I make these cookies gluten-free?

You can substitute all-purpose flour for a gluten-free blend designed for baking, but be aware the texture might differ slightly since gluten affects chewiness and structure.

What if I don’t have cornstarch? Can I leave it out?

Cornstarch adds tenderness and softness, so omitting it may result in a slightly firmer cookie. You can try replacing it with an equal amount of arrowroot powder or more flour, but the texture may change.

How do I achieve the perfect drizzle without it running off the cookies?

Melt the white chocolate chips with a touch of oil and slightly cool the mixture before drizzling. This thickens it just enough to cling to the cookie surface but still flow smoothly for a pretty finish.

Final Thoughts

If you’re searching for a cookie that feels like a cozy hug on a plate, the Biscoff Snickerdoodle Cookies Recipe will quickly become a favorite go-to in your baking repertoire. With its rich layers of cinnamon, creamy Biscoff butter, and the surprise crunch of crushed cookies, it’s a treat that’s beautifully nostalgic yet excitingly new. Trust me, once you try these, you’ll be itching to share the joy with everyone you know!