3 years ago
flourmaniac
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Biscoff Stuffed Vanilla Bean Snickerdoodles
1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1 egg 3/4 teaspoon vanilla bean paste 1 2/3 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/8 teaspoon salt For Rolling: 2 tablespoons granulated sugar 1 teaspoon cinnamon For Stuffing: 1/2 cup biscoff spread, or any cookie butter Directions Pre-heat oven to 350°F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1/2 cup of sugar. Crack the egg and add the vanilla, mixing until fully incorporated Add the flour, cream of tartar, baking soda, and salt Mix until it all comes together On a small plate, mix together the 2 tablespoon sugar with the cinnamon Using a cookie scoop, (I used a 1 1/2 tablespoon size), scoop out a ball of dough Divide the dough into two, rolling each piece into a ball then slightly flattening into a disk-like shape. Spoon about a teaspoon of Biscoff in the middle of one of the ‘disks’ of dough. Place the other one on top and pinch the sides together so that the cookie butter cannot be seen. Roll into a ball and roll around in the cinnamon-sugar mix fully coating the outside. Place on the baking sheet about 2 inches apart, and continue the process with the remaining dough. Bake for 10 minutes. Remove from the oven and allow to rest for 2-3 minutes before transferring to a cooling rack. Enjoy!
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