Biscoff Snickerdoodles

Biscoff Snickerdoodles text

Sometimes I just can’t seem to let things go…. I’m still obsessing over Biscoff Spread and still creating new ways to indulge.  I keep telling myself to move on, but that. ain’t. happenin. yet… These Biscoff Snickerdoodles are almost like my tried and true Snickerdoodles recipe, but with a much deeper, richer flavor, thanks to that distinct gingerbread, caramel-like flavor of the Biscoff Spread.  Whether you’re a culinary expert or novice baker, these are quick to mix up and get in the oven.  Too hot to turn on your oven?  Try these Biscoff No-Bake Cookies.

Make sure you don’t omit the cream of tartar because it’s crucial as  it works with the baking soda for leavening.  Be sure and set your timer so that you don’t over bake.  You definitely want to maintain that wonderful chewy texture that Snickerdoodles are famous for.

Biscoff Snickerdoodles stacked

These are my new “favorite cookie”.  Well… this week anyway.

Biscoff Snickerdoodles with jar

Surely I’ve convinced a few of you to go out and buy yourself a jar of Biscoff Spread…. The possibilities are endless!

Biscoff Snickerdoodles

Makes 42-48 cookies, depending on the size of your dough balls.

1 and 1/2 cups sugar

1/4 cup unsalted butter (1/2 stick), softened

1 teaspoon vanilla

1/2 cup Biscoff Spread

2 eggs

2 and 3/4 cups all-purpose flour

1 teaspoon cream of tartar (Do not omit)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

  • Preheat oven to 400°F.  In a large bowl, combine the sugar, butter, vanilla, eggs and Biscoff spread and combine with an electric mixer.
  • Stir in flour, cream of tartar, baking soda and salt, and combine thoroughly until the dough comes together.
  • Shape dough into 1-inch balls (Use a small cookie scoop if you have one.  It makes the task of diving the dough easier and your dough balls are more uniform that way.  You still have to roll them after scooping, though.)
  • In a small bowl, combine 2 tablespoons sugar and the cinnamon and roll balls in the sugar mixture.
  • Place 2 inches apart on an un-greased cookie sheet.  I always use parchment, but it’s not necessary.
  • Bake for 8-10 minutes or until cookies are just set.  Immediately remove from the cookie sheet and place on a wire rack to cool, so that they do not continue to bake.

Biscoff Snickerdoodles Collage

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16 thoughts on “Biscoff Snickerdoodles

    • Thanks Julie! You really do want to try it. If you love ginger cookies, you’re going to love Biscoff Spread. I think the texture is even creamier than peanut butter and it can be subbed for peanut butter in just about any recipe.

      Reply
  1. yummy! I think I was here a few weeks ago when you were writing about biscoff before… I still have yet to try it, but your recipes look amazing! I hope you will come share this at my party Monday evening and follow along with all the fun!
    Emily @ Nap-Time Creations

    Reply
  2. Darlin’! These snickerdooles look wonderful! I love Biscoff, and this take on my kids’s favorite cookies will knock their socks off! I just pinned these to my cookie board 🙂 Krista @ A Handful of Everything

    Reply
  3. Hi Krista! Thank you! We really loved the unique flavor that Biscoff brings to classic Snickerdoodles! Please let me know if you make them and if your family likes them. Checking our your blog tonight. Have a tasty week!

    Reply
  4. Pingback: Oatmeal Biscoff Cinnamon Chip Cookies | A Wiener Dog in the Kitchen

  5. Pingback: Biscoff Rice Krispie Bars (No Marshmallows!) | A Wiener Dog in the Kitchen

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