Preheat oven to 350 F. Line a large baking sheet with parchment
paper or a silicone baking mat. Set aside.
2. Sift together flour, baking powder and salt; set aside. Put butter
and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the
paddle attachment. Mix on medium speed until pale and fluffy,
about 3 minutes. Mix in eggs, one at a time. Reduce speed to low
and gradually mix in flour mixture.
Stir together cinnamon and remaining 2 tablespoons sugar in a
small bowl. Shape dough into balls, I used a heaping teaspoon of
dough. Roll balls in cinnamon and sugar. Place cookie dough balls
on prepared baking sheet and bake for 8-10 minutes, until edges
are golden. Let cookies cool on baking sheet for 3 minutes and then
transfer to a wire cooling rack. Let cookies cool completely before
filling.
4. To make the Biscoff cinnamon filling- Combine the butter, Biscoff
Spread, confectioners' sugar, and cinnamon in the bowl of a stand
mixer fitted with the paddle attachment. Beat on medium speed
until smooth. Add the milk and beat until fluffy.
To assemble the cookies, find two cookies that are similar in size.
Using a knife, spread about a tablespoon of the Biscoff filling on the
inside of one cookie. Sandwich the cookies together.
Originally Submitted
5/17/2015
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You can add this Snickerdoodle Biscoff Sandwich Cookies recipe to your own private DesktopCookbook.