This recipe takes the classic Snickerdoodle cookie to a whole new level!
Biscoff Cheesecake Stuffed Snickerdoodles
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 4 cups flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp vanilla
- 4 ounces cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
- 1/2 cup Biscoff creamy cookie butter
- 6 tbsp sugar
- 2 tsp cinnamon
In a mixture beat the butter and sugar until light and fluffy, approximately 3 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add the salt, soda, cream of tartar and 2 cups flour. Stir until well combined.
Add the remaining flour and stir until just combined.
Cover and place the dough in the fridge for at least 4 hours.
Meanwhile in a small bowl combine cream cheese, 2 tbsp sugar, cookie butter, and vanilla. Stir until creamy. Using a small cookie scoop, scoop the mixture onto parchment. You’ll need 24 balls. Freeze for at least 1 hour.
Preheat oven to 375 degrees.
In a small bowl combine the sugar and cinnamon, and set aside.
Remove the cookie dough from the fridge. Using a small cookie scoop form into 48 balls. Cover and place 32 back in the fridge.
Working quickly, press the 16 dough balls flat into discs. Add a scoop of frozen Biscoff cream cheese in the center of one disc, place another cookie disc on top, and pinch and roll to completely seal. Roll in the cinnamon and sugar mixture. Repeat with the remaining dough.
Place cookies on a silpat or parchment-lined cookie sheet.
Bake for 10-12 minutes, or until slightly brown on the edges.
Let cool on the cookie sheet for 3-4 minutes before moving to a cooling rack.
Repeat with remaining dough, keeping the dough in the fridge and Biscoff cream cheese in the freezer until ready to use.
