Baking & Dessert

By Joanne Bruno | May 24, 2012

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Snickerdoodle Biscoff Sandwich Cookies Recipe

Servings: 24
Calories: 180 per serving
Prep Time: 40
Cook Time: 10
Total Time: 50

Ingredients

Ingredients
  • 2 3/4 cup AP flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 cup butter, room temperature
  • 2 large eggs
  • 2 tbsp sugar
  • 2 tsp cinnamon
Biscoff Cinnamon Filling
  • 3 tbsp unsalted butter, room temperature
  • 1/2 cup Biscoff spreador speculoos spread (or any nut butter)
  • 1 cup confectioners sugar, sifted
  • 1/2 tsp cinnamon
  • 3 tbsp milk

Directions

1) Preheat oven to 350. Line a baking sheet with either parchment paper or a silpat.
2) Sift together the flour, baking powder, and salt. Set aside. In an electric mixer fitted with a paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Mix in eggs one at a time, beating for one minute after each addition and scraping down the sides as needed. Reduce speed to low and gradually mix in the flour until just combined.
3) Stir together cinnamon and 2 tbsp sugar in a small bowl. Shape the dough into little balls (about a heaping tsp or a small cookie scoop’s worth.) Roll the balls in the cinnamon-sugar mixture. Place the cookie dough balls on the prepared baking sheet and bake for 8-10 minutes or until edges are golden. Let the cookies cool on the baking sheet for 3 minutes before removing to a wire rack. Let cool completely before filling.
4) To make the 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 sandwiches, find two cookies that are similar in size. Use a knife to spread about a tbsp of filling on the inside of one cookie. Sandwich the cookies together.

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