Description
Soft and chewy Biscoff Snickerdoodle Cookies with a unique twist of flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 2 tablespoons Cornstarch
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 2 large Eggs
- 1 cup Biscoff Cookie Butter
- 1 teaspoon Vanilla Extract (optional)
- 1/4 cup Cinnamon-Sugar Mixture
- 1 cup White Chocolate Chips
- 1/2 cup Crushed Biscoff Cookies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together flour, cornstarch, cream of tartar, baking soda, cinnamon, and salt. Set this dry mix aside.
- In a large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until creamy.
- Add the eggs and Biscoff cookie butter to the butter mixture. If you’re using vanilla extract, add it now. Beat until combined.
- Gradually add the dry mix to the wet ingredients. Stir until just combined.
- Fold in the white chocolate chips and crushed Biscoff cookies.
- Use a cookie scoop to drop dough onto the lined baking sheet. Roll each scoop of dough in the cinnamon-sugar mixture before placing on the sheet.
- Bake for 10-12 minutes or until the edges are slightly golden. The centers may look underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Chill the dough for about 30 minutes before baking for thicker cookies. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg