Snickerdoodle Biscoff Sandwich Cookies
Ingredients
The cookies
-
2 ¾
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1 ½
cups
granulated sugar
-
1
cup
butter at room temperature
-
2
large
eggs
-
2
tablespoons
sugar
-
2
teaspoons
cinnamon
The Biscoff cinnamon filling
-
3
tablespoons
unsalted butter at room temperature
-
½
cup
Biscoff Spread
-
1
cup
confectioners’ sugar sifted
-
½
teaspoon
cinnamon
-
3
tablespoons
milk
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Sift together the flour, baking powder, and salt, then set aside.
- In a mixer, cream together the butter and 1 ½ cups of sugar until fluffy, then mix in the eggs one at a time.
- Gradually add the flour mixture to the butter mixture.
- Combine the remaining sugar and cinnamon in a bowl, then roll the dough into balls and coat them in the cinnamon sugar mix.
- Place the dough balls on the baking sheet and bake for 8-10 minutes until golden at the edges.
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- For the filling, beat together the butter, Biscoff Spread, confectioners' sugar, and cinnamon until smooth, then add milk and beat until fluffy.
- Assemble the cookies by spreading the filling on one cookie and sandwiching it with another of similar size.
Nutrition Facts (estimated)
Servings
24 sandwich cookies
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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