I’ve never had Snickerdoodles before and neither had my head taste tester. Back in December I had set aside a recipe I had read on Maria & Josh’s blog ‘two peas & their pod‘. The base snickerdoodle recipe was from Martha Stewart. This past weekend I decided to give the Snickerdoodles a try. It was a busy weekend and I was running out of time but late Sunday night I got started.
These snickerdoodles are great on their own but the filling puts them over the top. I got rave reviews by everyone who tasted them. I hope you like them as much as my taste testers do.
Yield: 24 sandwich cookies Cook Time: 8 – 10 minutes
2 3/4 c all purpose flour
2 t baking powder
1/2 t salt
1 1/2 c sugar
1 c butter, room temperature
2 large eggs
2 T sugar
2 t cinnamon
Biscoff Cinnamon Filling:
3 T unsalted butter, room temperature
1/2 c Biscoff spread
1 c powdered sugar, sifted
1/2 t cinnamon
3 T milk
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Sift together flour, baking powder and salt (I mixed them together but didn’t sift) and set aside. Add butter and 1 1/2 cups sugar in the bowl of an electric mixer with the paddle attachment. Mix about 3 minutes on medium speed until pale and fluffy. Add in eggs, one at a time and incorporate completely for each. Reduce speed to low and and gradually add in flour mixture.
- Combine cinnamon and remaining 2 tablespoons of sugar in a small bowl. Shape dough into balls. I formed the balls into about 3/4 inch size. Roll balls in cinnamon sugar mixture. Place cookie dough balls on prepared baking sheet and bake for 8 – 10 minutes until edges are golden. Let the cookies cool on the baking sheet for 3 minutes and then transfer to a wire cooling rack to let cookies cool completely before filling.
- To make the filling, combine the butter, Biscoff Spread, confectioners’ sugar, and cinnamon in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
- To assemble the cookies, use a knife to spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich with another similarly shaped and sized cookie.