Have you tried Biscoff Spread yet?
You have to try this! Oh wait. That sounds like I’m telling you what to do. Ok, how about this…I highly recommend you find this- and buy it!!!! It comes in Creamy or Crunchy and they are both Delicious!!!!!
I don’t think I am a very trendy person, but the Biscoff Spread is changing that. It seems to be all over the food blogs, and I am going to add to the madness!
In keeping with my current obsession of filling cookies, I thought the Biscoff spread would be a good match with Snickerdoodles. A little powdered sugar added to the spread, tightened up the mixture enough to work with it. I didn’t make any changes to my cookie recipe other than adding in that little bit of Biscoff goodness!
Biscoff filled Snickerdoodles
Makes: 20 cookies
Prep time: 20 minutes Bake time: 12 minutes
1 batch Snickerdoodle cookie dough (make dough but do not refrigerate it)
1/2 cup Biscoff Spread (I used creamy)
1/4 cup powdered sugar + additional if needed*
In a small mixing bowl, combine the Biscoff spread and 1/4 cup powdered sugar. Stir until all the powdered sugar is incorporated. Set aside.
Using a large ice cream scoop, scoop the snickerdoodle dough onto a parchment paper lined cookie sheet. Don’t worry about spacing these out right now. After all the dough has been scooped, count how many cookies you have. This will help you to divide the Biscoff mixture evenly.
In order for me to be pretty consistent with the amount of filling for each cookie, here is what I did with the filling…
I lightly dusted a flat surface with the additional powdered sugar* and rolled the Biscoff mixture into a log. I cut the log in half, rolled each half out again, cut each one in half again, then cut each of those (4 logs at this point) into 5 pieces each.
Take a scoop of cookie dough into the palm of your hand and flatten it with your other palm. Place one piece of filling in the center, then fold the dough around the filling- making sure to seal it well. Place the cookie back on the cookie sheet (again, you don’t have to worry about spacing out the cookies). After all the cookies have been filled, place the cookie sheet into the freezer for 10 minutes.
Preheat oven to 400 degrees.
After 10 minutes, remove the cookies from the freezer and roll them in the snickerdoodle cinnamon-sugar mixture. Place on the cookie sheet, leaving about 2 inches between each cookie. Bake in a preheated oven for 12 minutes or until set. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!
Question(s) of the day: Have you ever tried Biscoff spread? What do you think of it?
Made with love, not calories!