Bursting with Biscoff from the batter to the filling to the topping, these Biscoff stuffed sugar cookies are sure to please any cookie butter lover in your life.
I have procured a variety of sugar cookies over the past few years, my favorite being these browned butter sugar cookies. Browned butter anything is pretty epic, but when you combine it with sultry sugar cookies baked to perfection, it’s pretty hard to beat. Enter these Biscoff stuffed sugar cookies. The batter boasts plenty of creamy butter and speculoos cookie crumbs, and there’s a full teaspoon of cookie butter stuffed right into the center. The cookie dough is then rolled in a speculoos + sugar mixture, baked, and then drizzled with warm melted cookie butter. It’s a truly phenomenal combination… let’s make it.
What you’ll need to make these Biscoff Stuffed Sugar Cookies:
Speculoos cookies
Cookie butter
Salted butter
Granulated sugar
Large eggs
All purpose flour
Baking soda
Salt
The Filling
The filling for these Biscoff stuffed cookies is none other than pure Biscoff cookie butter. So what exactly is cookie butter? And does it actually taste like cookies? The answers: YES it tastes like cookies because it is made from cookies! Cookie butter is a spreadable butter made from cookies called speculoos. It originated in Europe and is traditionally a winter staple similar to how Westerners love gingerbread.
For these cookies, simply place a piece of parchment paper onto a small baking sheet or dish. Scoop out full and rounded teaspoons of cookie butter and place them on the parchment paper. Freeze them for 10 to 15 minutes, or until mostly solid. Then simply roll these little balls of cookie butter around in your hand to even them out, and then you will stuff them into the middle of your cookies. It’s that simple!
The Cookie Dough
This cookie dough was absolutely phenomenal. An offshoot of my soft and chewy sugar cookies, it is made with pure salted butter, granulated sugar, whole eggs, and ground speculoos cookies.
Begin by creaming the butter and sugar until smooth, about 30 seconds. Add the eggs and vanilla, and mix for another 30 seconds. Now add your dry ingredients: the flour, speculoos cookie crumbs, baking soda, and salt. Mix until no powder remains, about 30 more seconds.
Using a 3 tablespoon cookie scoop, scoop out cookie dough balls, and place them on the parchment-lined cookie sheet. Remove your tray of frozen cookie butter balls from the freezer. Make a hole in the dough ball with your thumbs, and place one frozen cookie butter ball in the center. Gently form the dough so it covers the cookie butter. Roll the dough in your hands until it’s a circle, and then toss the dough ball in the cookie crumb/sugar mixture. Repeat with the remaining cookie dough and frozen cookie butter.
Place the dough balls back on the parchment-lined cookie sheet and bake at 375°F for 8-10 minutes. Mine were perfectly done at nine minutes.
Allow the cookies to cool slightly on the sheet. Drizzle with warm cookie butter and cool completely before storing. Serve warm or cold! Store any leftovers in an airtight container for up to four days.
The Dietary Substitutions
I love providing gluten and dairy-free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
Stregnth and Sunshine has a recipe for a homemade vegan cookie butter that would be a great base in place of the store bought variety for those with dietary restrictions.
Though many store bought speculoos cookies are in fact vegan, Addicted to Dates has a recipe for vegan speculoos cookies if you wanted to make your own!
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XO,
Heather
Biscoff Stuffed Sugar Cookies
Ingredients
For the Cookie Dough:
- 1 Cup Salted Butter, softened to room temperature
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 Cup Crushed Speculoos Cookies
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 ½ Teaspoons Pure Vanilla Extract
For the Rolling:
- ½ Cup Granulated Sugar
- ½ Cup Crushed Speculoos Cookies
For the Drizzle:
- ⅓ Cup Cookie Butter, melted
Instructions
- For the Fillings: Place a piece of parchment paper onto a small baking sheet or dish. Scoop out full and rounded teaspoons of cookie butter, and place them on the parchment paper. Freeze them for 10 to 15 minutes, or until mostly solid.
- For the Dough: Begin by creaming the butter and sugar until smooth, about 30 seconds. Add the eggs and the vanilla, and mix for another 30 seconds. Now add your dry ingredients: the flour, speculoos cookie crumbs, baking soda, and salt. Mix until no power remains, about 30 more seconds.
- Using a 3 tablespoon cookie scoop, scoop out cookie dough balls, and place them on the parchment lined cookie sheet. Remove your tray of frozen cookie butter balls from the freezer. Make a hole in the dough ball with your thumbs, and place one frozen cookie butter ball in the center. Gently form the dough so it covers the cookie butter. Roll the dough in your hands until it’s a circle, and then toss the dough ball in the cookie crumb / sugar mixture. Repeat with the remaining cookie dough and frozen cookie butter.
- Place the dough balls back on the parchment lined cookie sheet and bake at 375° for 8-10 minutes. Mine were perfectly done at nine minutes. Allow the cookies to cool slightly on the sheet. Drizzle with warm cookie butter and cool completely before storing. Serve warm or cold! Store any leftovers in an airtight container for up to four days.
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