Cookie butter snickerdoodles stuff irresistible Biscoff cookie butter right into a buttery snickerdoodle cookie dough. They’re the coziest connoisseur cookies! Recipe features a how-to video!
Cookie Butter Stuffed Snickerdoodles
This one’s for the cookie butter lovers, the gourmet-cookie lovers, and people of you chomping on the bit to get began in your Christmas cookie trays. These cookie butter snickerdoodles are my new favourite option to eat Biscoff cookie butter (by the spoonful is my common technique of alternative). They’re smooth, chewy, and that molten cookie butter heart is such a candy shock!
We’ll be stuffing these cookies very equally to my Nutella stuffed cookies or strawberry cheesecake cookies. The strategy is simple, however there are a couple of steps concerned (nothing you’ll be able to’t deal with, I’d say on the problem scale that is only a tiny notch above newbie stage).
Why You’ll Love This Recipe
- Profitable taste combo! Heat, cozy cookie butter pairs SO effectively with the cinnamon sugary style of snickerdoodles.
- The dough is nice for making upfront, which makes these cookies good for vacation baking! When you want extra Christmas cookie inspiration, try my 12 Days of Cookies e-mail sequence!
- Simple to make, regardless of the connoisseur look. I’ve fairly a couple of extra connoisseur cookie recipes, in case you like over-the-top cookie recipes like this one (try my apple pie cookies subsequent!).
- Completely smooth and chewy texture. Due to my tried-and-true baking approach. We’ll barely underbake the cookies within the oven and allow them to end on the recent cookie sheet outdoors the oven. This makes for tender, chewy, and smooth outcomes–each single time!
Components
- Cookie butter. That is often offered proper close to peanut butter and Nutella in most grocery shops. You should utilize Biscoff, Speculoos, or no matter model you want (enjoyable truth: I truly favor the generic cookie butter offered at my grocery retailer 🤷🏼♀️)! Have in mind specialty flavored cookie butters will have an effect on your remaining end result, so attempt to choose one which goes will with the cinnamon notes on this dough.
- Cinnamon sugar. We’ll whisk this up and use it for rolling our cookies. I like to recommend making your personal cinnamon sugar for the correct ratio, however you possibly can use a pre-made model if you have already got it available.
- Cream of tartar. An important snickerdoodle ingredient–don’t skip it! You possibly can be taught extra about this not-so-creamy ingredient in my put up on cream of tartar.
- Egg + egg yolk. As an alternative of two eggs, we’ll use one egg and one egg yolk. This creates a sturdier dough, which is very necessary since we’re stuffing these cookies with cookie butter! Ensure that your eggs are at room temperature so you’ll be able to incorporate them into the dough simply; in case you neglect, you should utilize my trick to rapidly carry eggs to room temperature.
- Corn starch. This helps the dough maintain its form within the oven. I exploit this in a lot of my cookie recipes, however particularly my stuffed cookies like my cheesecake stuffed cookies and churro cookies.
SAM’S TIP: As an alternative of discarding your egg white, use it to make candied almonds or candied pecans! They’re tasty any time of yr, however particularly in the course of the holidays.
Bear in mind, that is simply an summary of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the put up!
Find out how to Make Cookie Butter Snickerdoodles
Scoop the filling
Drop dollops of cookie butter onto a wax paper lined plate or baking sheet and place within the freezer for a minimum of 20 minutes. They should be good and agency so you’ll be able to simply wrap the cookie dough round them.
I do 2-teaspoon sized dollops, you possibly can do a Tablespoon for bigger cookies (or simply use the identical quantity of cookie dough and also you’ll have extra filling within the heart, simply word it may be trickier to wrap the dough evenly all the best way across the filling).
Make the dough
Cream the sugars and butter till gentle and fluffy, then stir within the eggs and vanilla.
Whisk the dry substances collectively in a separate bowl, then regularly stir them into the dry substances. I do that in 3-4 elements and advocate you do the identical; in case you add all of the flour combination without delay the dough turns into dry and crumby and troublesome to work with.
Fill, freeze, and bake the cookies
Roll a scoop of dough between your palms, then make an indent/nest within the heart. Press a frozen cookie butter dollop into the indent, then fold/roll/easy the dough over to fully conceal it. Repeat with the remaining dough and filling.
Roll the dough balls in cinnamon sugar earlier than putting within the freezer for quarter-hour. This step helps the cookies maintain their form and maintain in that filling within the oven, in any other case it might leak out the aspect or backside.
Bake on parchment lined baking sheets till the sides begin to flip gentle golden brown (the facilities will nonetheless look underdone, that is truly KEY to making sure the cookies keep smooth and chewy for days). Let cool fully on the baking sheet–these cookie butter snickerdoodles are very fragile when heat!
SAM’S TIP: Identical to with my Nutella stuffed cookies, the filling can be molten sizzling when the cookies come out of the oven, so in case you attempt to eat them too early, they are going to 1) burn you and a pair of) collapse on you. Ensure that to allow them to cool fully earlier than having fun with!
Regularly Requested Questions
Sure, these truly freeze very effectively and are nice on your Christmas cookie prep! I like to recommend freezing after filling and rolling in cinnamon sugar. The cookies can final for a number of months if frozen correctly; I present detailed directions on how to do that within the recipe notes under.
These cookies will collapse in case you take away them from the baking sheets too quickly (they should cool fully on the baking sheets, they’re fragile after they’re heat!) or in case you attempt to dig into them whereas they’re nonetheless heat. Have endurance, and you may be rewarded!
If this occurs, most probably the cookie butter isn’t well-centered within the ball of cookie dough, not sufficient cookie dough was used and there’s only a very skinny layer of cookie dough round it (permitting it to leak by means of because the cookie bakes), or your dough was too heat.
Take pleasure in!
Let’s bake collectively! Subscribe to my publication to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Cookie Butter Snickerdoodles
Servings: 20 cookies
Energy: 288kcal
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Directions
Filling
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Line a small baking sheet or a plate with wax paper and put aside.
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Scoop biscoff by 2 teaspoon (11g) sized scoops and dollop onto ready sheet. Place within the freezer whilst you put together your cookie dough (a minimum of 20 minutes).
1 cup (220 g) Biscoff/ cookie butter
Cookie Dough
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Mix butter and sugar in a big mixing bowl and use an electrical mixer (or a stand mixer with paddle attachment) to beat till gentle and creamy and well-combined.
1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (66 g) gentle brown sugar
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Add egg, egg yolk, and vanilla extract and stir effectively.
1 massive egg + 1 egg yolk, ½ teaspoon vanilla extract
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In a separate, medium-sized mixing bowl whisk collectively flour, cream of tartar, cornstarch, baking soda, cinnamon, and salt.
3 cups (375 g) all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon floor cinnamon, ¾ teaspoon desk salt
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Step by step (in 3 or 4 elements) add the dry substances to the moist, stirring till all flour combination is totally integrated.
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Scoop dough by 2 Tablespoon-sized (44g) scoops, gently roll between your palms to make a easy ball, and press your thumb into the middle to make a deep indent into the middle of the dough. Retrieve a cookie butter ball from freezer and press into the indent. Type the dough over the cookie butter to fully conceal it and roll between your palms once more to make a easy, even ball.
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In a small bowl, whisk collectively sugar and cinnamon. Roll dough balls by means of the combination, evenly coating the cookie with cinnamon and sugar. Place dough balls on a wax paper lined plate or baking sheet within the freezer for a minimum of quarter-hour earlier than baking.
¼ cup (50 g) granulated sugar, 1 Tablespoon floor cinnamon
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In the meantime, preheat your oven to 350F (175C) and line a number of baking sheets with parchment paper.
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As soon as dough has chilled, switch cookie dough to ready baking sheet, spacing cookies a minimum of 2” (5cm) aside.
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Switch to heart rack of 350F (175C) oven and bake for 12-13 minutes, till edges are simply starting to show a really gentle golden brown.
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Permit to chill fully on the baking sheet earlier than having fun with!
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 4 days.
Making the cookie dough upfront
The cookie dough may be ready upfront and frozen till prepared to make use of. After rolling the cookie dough by means of cinnamon/sugar, switch to the freezer and chill for quarter-hour, then take away from the freezer and both wrap every ball individually in plastic wrap and switch to an hermetic container or ziploc bag in a good layer to freeze for as much as 5 months or simply place immediately in an hermetic container or plastic bag to freeze for as much as 1 month. Cookies could require a minute or a couple of minutes longer within the oven when baking from frozen.
Vitamin
Serving: 1cookie | Energy: 288kcal | Carbohydrates: 37g | Protein: 3g | Fats: 14g | Saturated Fats: 7g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 2g | Trans Fats: 0.4g | Ldl cholesterol: 33mg | Sodium: 148mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 297IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
Dietary data is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
