Snickerdoodle & Biscoff Cream Sandwich Cookies


Stacked Snickerdoodles

When I first came across this recipe, I immediately texted my friend Chris who informed me I needed to make these cookies STAT. My friends, when you share these cookies, people take one bite, close their eyes and then get that “OMG” look and as soon as they can open their mouth to speak, they will declare: these are the best cookies, ever. And, you will smile and nod because you know exactly what they’re talking about. These have been added to the annual Christmas cookie list and are certainly a new family favorite.


For the cookies:

  • 2 3/4 cups all-purpose flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups sugar
  • 1 cup butter, at room temperature
  • 2 eggs
  • 4 tbsps. sugar
  • 2 tsps. cinnamon

For the filling:

  • 3 tbsps. butter, room temperature
  • 1/2 cup Biscoff spread (found in the PB aisle of the grocery store)
  • 1 cup confectioners’ sugar, sifted
  • 1/2 tsp. cinnamon
  • 3 tbsp. milk


Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Sift together the flour, baking powder and salt; set aside. Cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low, and gradually add in flour mixture.

Stir together the 4 tbsps. and 2 tsps. of cinnamon in a small bowl. Using a small cookie scoop, roll into balls and then roll in sugar/ cinnamon mixture. Place on prepped baking sheet and bake for 8-10 minutes, or until edges are golden. Remove from oven and while still warm on the baking sheet, use the bottom of a measuring cup and lightly tap each cookie so it’s not as puffed up. This will make for an easier, even cookie sandwich. Allow cookies to remain on the cookie sheet for 3 minutes before transferring to wire rack to cool completely.

To make the filling:

Combine the butter, Biscoff spread, confectioners’ sugar, and cinnamon in a bowl and beat on medium speed until smooth. Add the milk and beat until fluffy.

To assemble the cookies, find two cookies that are similar in size. Using a knife, spread a tbsp. of filling on side of the cookie and sandwich together. Store in an air-tight container.

Adapted from:

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