Vegan Biscoff Stuffed Snickerdoodle Cookies
Merry Christmas and happy new year! I know everyone is up to their necks with all the holiday eating. But yes. I’m going to add to it with these INCREDIBLE Vegan Biscoff Stuffed Snickerdoodle Cookies. If there’s ever a season to indulge it’s now and I say take full advantage of it…with balance of course.
These cookies are now my go-to holiday cookies. They are soft and chewy with warm cinnamon flavor and covered in crunchy sparkling sugar. Nostalgic and festive all at the same time. Plus completely wiped out when brought to the table (much to my sadness). I make it a point to prepare a large batch so I always have an emergency stash in the freezer when a cookie craving or spontaneous guests arrive.
How to make Vegan Biscoff Stuffed Snickerdoodle Cookies
Disclaimer for the seasoned bakers out there, this is by no means a traditional snickerdoodle which uses cream of tartar so don’t come after me. I know what I did and I’m still calling this a snickerdoodle just because it ticks all the other boxes and tastes so much like the spice cookie we know and love. Now that that’s over, we can proceed with the quick low down on how to make these chewy soft spiced cookies.
Freeze your biscoff spread: To make cookie stuffing a breeze, scoop out portions of biscoff spread and place in the freezer. This will keep your hands clean from biscoff spread while you assemble the cookies later.
Make the cookie dough: This is the same process as your usual cookie dough. Start of with creaming the butter and sugar until light and fluffy. Then add in your wet ingredients followed by all the dry ingredients. Mix until just incorporated (no more flour streaks!) and your dough is ready.
Cookie Assembly: I recommend using a large ice cream scooper which automatically shapes the cookies for you. Use your thumb to create a dent in the center of the cookie where you can place the biscoff spread then fold the dough to cover the biscoff. Cover the biscoff filling completely with cookie dough to avoid unwanted cookie butter seepage and loss.
Cinnamon Sugar Sprinkle: In true snickerdoodle fashion and for added sparkle and crunch, roll half of the cookie dough ball in cinnamon sugar. This step is completely optional but essential for a more fun and festive cookie.
Bake and inhale: If you want to be technical about this step, use an oven thermometer to ensure that the temperature is set to 350℉ (different ovens can vary in temperature). However, these cookies are very forgiving and you can forego this. Just make sure to set your oven to the temperature in the recipe and check on the cookies a few minutes before they are done.
These Vegan Biscoff Stuffed Snickerdoodle Cookies are mean to be soft and chewy but if you want something crunchier, bake for 5 minutes longer or until the cookies turn a golden brown color.
Cookie Combos & Recipe Deviations
It goes without me saying that this tastes amazing when warm with a scoop of vanilla ice cream or with a glass of cold milk.
For those who want to mix things up, you can switch the filling to a chocolate hazelnut spread, chocolate ganache or even a fresh fruit filling like this peach mango jam for a more refreshing take. For those who like nuts, you can add in macadamia nuts or chopped walnuts for added crunch. Just take note that this would make the rolling process a little bit trickier due to the bumpier dough.
Just A Few More Tips
- To make ahead, make the batter up to 2 days in advance (filled with biscoff) and kept in the fridge. When ready to bake, roll the cold cookie dough in cinnamon sugar and bake as usual.
- These cookies can be keep for up to 1 month in the freezer. Portion the dough into 14 balls (unfilled and not rolled in sugar). When ready to use, thaw at room temperature for 30 minutes to 1 hour. Then, proceed as usual with the recipe.
- These cookies are best eaten the day they are made. For leftovers, store in an airtight container with a piece of bread to keep the cookies soft. Place on the counter for up to 1 week.
If you make these Vegan Biscoff Stuffed Snickerdoodle Cookies, make sure to leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @unit1404 and hashtag #unit1404 so I can see and share your creations.
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Biscoff Stuffed Snickerdoodle Cookies
Ingredients
- 14 tbsp biscoff cookie butter spread
- 250 g (1 cup) vegan unsalted butter* ,softened
- 180 g (¾ cup) dark brown sugar ,packed
- 150 g granulated sugar
- 1 tbsp ground flaxseed*
- 3 tbsp water
- 400 g (2⅔ cup) all purpose flour ,sifted
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ cup maple syrup or unsulphured molasses
- 1 tsp vanilla extract
Cinnamon Sugar
- ¼ cup brown sugar or brown sanding sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350℉ (180℃). Line 2 baking trays with parchment paper or silpat and set aside.
- In one of the baking trays, measure out 1 tbsp of the cookie butter spread and plop it onto the tray. Repeat until you have a total of 14 tbsp. Cover with cling wrap and place in the freezer to solidify.
- In a small bowl, combine the flaxseed and 3 tbsps of water to create a flax egg. Leave for around 5 minutes to thicken.
- In a large bowl, sift together the flour, baking soda, salt and spices.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, around 2-3 minutes. Add in the flax egg, maple syrup and vanilla. Beat until smooth and silky.
- Add half of the flour mixture to the batter and mix on low speed until just incorporated. Add in the remaining half and combine until there are no more flour streaks.
- While the batter is mixing, make the cinnamon sugar by combing the sanding sugar and cinnamon.
- Using a 2 oz ice cream scooper (70g of cookie dough), create a dough ball and use your thumb to create a dent in the center. Place a frozen tbsp of biscoff in the middle then fold the dough to seal the biscoff inside. Dip half of the ball* in cinnamon sugar then place on the tray, sugar side up. Repeat this process then bake the cookies for 13-15 minutes or until the edges have crisped up but the center still looks soft. It will firm up as it cools on the tray.
- After 10 minutes, transfer to a wire rack to cool completely or serve warm with vanilla ice cream. Enjoy!
