Snickerdoodles with Biscoff Filling

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


  1. Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Snickerdoodle recipe from Martha Stewart
Snickerdoodle Biscoff Sandwich Cookie recipe from  two peas & their pod