Description
Delightful cookies combining the classic cinnamon-sugar flavor of snickerdoodles with the creamy taste of Biscoff spread, soft and chewy, perfect for sharing.
Ingredients
Scale
- 345 g all-purpose flour
- 8 g cornstarch
- 10 g cream of tartar
- 5 g baking soda
- Cinnamon sugar for coating
- 200 g Biscoff spread
- 115 g butter, softened
- 150 g sugar
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, cornstarch, cream of tartar, and baking soda. Whisk together.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in Biscoff spread.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and coat in cinnamon sugar.
- Place on a baking sheet and bake for 10-12 minutes.
- Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg