Description
These Biscoff Snickerdoodle Cookies bring a delightful twist to the classic snickerdoodle with the irresistible flavor of Biscoff cookie butter and a cinnamon-sugar coating. Soft, chewy, and topped with drizzled white chocolate and crushed Biscoff cookies, they make a perfect treat for cookie lovers craving a sweet, spiced dessert.
Ingredients
Dry 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
Wet Ingredients
- 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)
Cinnamon-Sugar Coating
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Toppings
- 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)
Instructions
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 4 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Set aside for coating the cookie dough balls later.
- Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: In a separate mixing bowl, use a handheld mixer to cream the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is smooth and fluffy.
- Add Eggs and Flavorings: Beat in the two large eggs until fully incorporated. Then add 1 tablespoon of cookie butter and 1/2 teaspoon vanilla extract (if using), mixing gently to combine.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter and sugar mixture on a slow mixer speed. Mix just until incorporated to avoid overworking the dough.
- Form and Coat Dough Balls: Using a 1 1/2 inch cookie scoop, scoop dough balls and roll each in the prepared cinnamon-sugar coating until fully covered. Place the coated dough balls onto a baking pan lined with parchment paper or a silicone mat.
- Chill Dough: Refrigerate the dough balls for 20 to 30 minutes while the oven preheats to 350°F (175°C). This helps the cookies hold their shape during baking.
- Bake Cookies: Place the baking pan with dough balls in the middle rack of the preheated oven. Bake for 10 to 12 minutes until the edges are golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the pan for 3 to 5 minutes, then transfer them to a cooling rack to cool completely.
- Melt Cookie Butter and White Chocolate: While the cookies cool, gently melt the 1/2 cup Biscoff cookie butter in the microwave for a few seconds until smooth. Similarly, melt the 1 cup white chocolate chips with 1 tablespoon of canola oil in the microwave in short bursts to prevent burning, stirring until smooth. Add more oil if needed for desired drizzle consistency.
- Decorate Cookies: Drizzle the melted cookie butter and/or white chocolate over the cooled cookies. Immediately sprinkle the crushed Biscoff cookies on top for added texture and flavor.
Notes
- Chilling the dough balls before baking is key to maintaining their shape and achieving a soft, chewy texture.
- If you prefer a stronger cinnamon flavor, feel free to add a bit more cinnamon to the cinnamon-sugar coating.
- You can substitute canola oil with any neutral oil like vegetable or light olive oil for melting the white chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra decadent treat, add Biscoff cookie butter chunks or swirl cookie butter into the dough before chilling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
