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5 from 1 vote

Biscoff Snickerdoodle Sandwich Cookies

Soft & Chewy Snickerdoodle Cookies sandwiching Creamy Delicious Biscoff Buttercream
Prep Time25 mins
Cook Time10 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: Biscoff, Biscoff Snickerdoodles, Buttercream Cookies, Cake Mix Cookies, Sammies, Sandwich Cookies, Snickerdoodles
Servings: 11 Jumbo Sandwich Cookies

Ingredients

Snickerdoodles

  • 3 1/2 C All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1/2 tsp Salt
  • 1/2 Cup Butter
  • 1/2 Cup Vegetable Shortening
  • 1 3/4 Cup Sugar
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Milk

For Rolling

  • 1/3 Cup Sugar
  • 1 Tbsp Ground Cinnamon

Biscoff Buttercream

  • 1 Cup Biscoff Cookie Butter
  • 1 Cup Butter softened
  • 2 Cups Powdered Sugar
  • 2-4 Tbsp Heavy Whipping Cream

Instructions

Making Snickerdoodle Cookies

  • Preheat your oven to 375° Fahrenheit.
  • In a large bowl, whisk together flour, baking soda, cream of tartar and salt. Set aside.
  • In a bowl of a stand mixer fitted with the paddle attachment, add butter, shortening, and sugar and mix on medium high until light and fluffy. About 2-3 minutes
  • Scrape down the sides and bottom of the bowl. Add eggs, vanilla and milk and mix until fully combined. About 1-2 minutes.
  • Scrape down the sides and bottom of the bowl and add your dry ingredients slowly. Mix on low until fully combined. Dough should start to clean the sides of your mixing bowl.
  • Mix your 1/3 C Sugar and tablespoon Ground Cinnamon in a small bowl. Using a regular sized iced cream scoop, drop dough into the cinnamon sugar mixture and roll to cover completely. Then place dough balls at least 2" apart on a cookie sheet lined with parchment or a silicone baking mat.
  • Bake for 8-10 minutes, until they puff and crack. The cracks will still look underbaked when you remove them. Do NOT overbake.
  • Cool on sheet for 3-5 minutes and then remove to a wire rack to cool completely.

Make Biscoff Buttercream

  • Add softened butter and Biscoff to the bowl of a stand mixer fitted with the paddle attachment or use a bowl and a hand mixer. Mix until fully combined and fluffy. There should be no lumps of butter or cookie butter remaining.
  • Slowly add your powdered sugar until completely combined. Mixture will appear dry.
  • Add your whipping cream one tablespoon at a time until you reach desired consistency. Whip well between additions. You want the buttercream to be creamy and fluffy, not too thick but NOT thin. If it's too thick it will taste chalky, but if it's too thin, when you eat your cookies it will come out the sides of the cookie. Find a good "in between" consistency!

Assemble your Biscoff Snickerdoodle Sandwich Cookies

  • Pair your cookies according to size and shape.
  • Pipe or spread your buttercream onto the bottom side of half of the cookies and top with the other cookies.
  • Store in an airtight container and place into the fridge. Cookies will keep for up to a week.

Notes

***THIS RECIPE WAS CREATED AT A VERY HIGH ALTITUDE. IF YOU DO NOT LIVE IN A HIGH ALTITUDE AREA, PLEASE DECREASE YOUR FLOUR AND ADD MORE IF NEEDED!!***
If you like a salty sweet flavor, I'd recommend using salted butter in the cookie dough and the buttercream. If you prefer them a little more sweet, use unsalted. Your call.
To make them smaller cookies, just use a smaller scoop and decrease your bake time accordingly.
These snickerdoodle cookies also taste fabulous without the buttercream if you're looking for a simple, less decadent dessert!