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4.41 from 5 votes

Snickerdoodle Biscoff Sandwich Cookies

Recipe from Two Peas and Their Pod

Classic snickerdoodle cookies with a sweet Biscoff cinnamon filling. These sandwich cookies are fun to make and eat. Make a batch for your holiday cookie swap.
Servings: 24 sandwich cookies

Ingredients

  • For the cookies:
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup butter at room temperature
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • For the Biscoff Cinnamon Filling:
  • 3 tablespoons unsalted butter at room temperature
  • 1/2 cup Biscoff Spread
  • 1 cup confectioners’ sugar sifted
  • 1/2 teaspoon cinnamon
  • 3 tablespoons milk

Instructions

  • 1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • 2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
  • 3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, I used a heaping teaspoon of dough. Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.
  • 4. To make the Biscoff cinnamon filling: Combine the butter, Biscoff Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
  • 5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich the cookies together.