Biscoff Snickerdoodles (Speculoodles)

If ever there was a match made in heaven, it’s these speculoodles, also known as Biscoff Snickerdoodles. Who doesn’t love a one-bowl cookie recipe packed with delicious spices, white chocolate, and cookie butter? Get the recipe below.

biscoff snickerdoodles (speculoodles) on a french cooling rack

What’s in a Biscoff Snickerdoodle?

A biscoff snickerdoodle is a soft and chewy cookie made with butter, Biscoff cookie butter, flour, brown sugar, eggs, white chocolate chips, cinnamon, salt, cornstarch, and leavener.

One of the keys to making a soft and chewy cookie is using brown sugar.

Brown sugar creates a chewy texture, whereas granulated sugar creates a soft and tender texture (as bakers in The Confident Cookie course can tell you!).

As I tested this recipe, I tried both white and brown sugar. In the end, using only brown sugar gave the best result.

In addition, I tested melted butter versus brown butter. While brown butter is amazing, it didn’t work as well for this recipe.

There is a good depth of flavor already, and the brown butter makes the flavor too overpowering.

biscoff snickerdoodles stacked on a cooling rack with a dark background

3 Foolproof Tips for Making These Cookies

  1. Weigh all of your ingredients. I used to write my recipes in cups and grams, but I’ve slowly switched to grams only. Why? Because grams are 100% more efficient, whereas cups have more variability.
  2. Chill the dough for at least 2 hours. This gives the flavors more time to develop, and the overall texture of the cookies is better than nonchilled dough.
  3. Roll the cookie dough balls in the cinnamon sugar mixture before chilling. Otherwise, the sugar won’t stick to the dough as easily, giving the cookies an uneven coating.
snickerdoodles made with biscoff cookie butter, white chocolate chips, and cinnamon sugar

Questions About Biscoff Snickerdoodles

Q: Can you freeze the dough?

A. Yes, you can freeze the cookie dough balls. Scoop, roll, and coat them in sugar before freezing. The dough can be frozen for up to 3 months.

Q: Can this recipe be halved or doubled?

A: Yes, you can easily cut the recipe in half or double it. If you want to cut it in half, you will need to use one egg yolk and 25 grams of egg white.

Q: Do I need to add the drizzle on top of the cookies?

A: No. The Biscoff cookie butter and white chocolate drizzle is completely optional. I recommend tasting a cookie without the drizzle, and then taste one with the drizzle to see what you like better.

Afterall, we all have different tastes and preferences. And I’m always encouraging bakers to discover what they like the most.

Q: Do I have to use parchment instead of silicone baking mats?

A: Yes. Silicone or Silpat baking mats will change the spread, texture, and overall result of the cookies. Use white parchment paper, as this gives the best result.

biscoff snickerdoodles drizzled with biscoff cookie butter and white chocolate

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Biscoff Snickerdoodles (Speculoodles)

biscoff snickerdoodles on a french cooling rack. cookie has a bite taken out to show soft interior

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  • Author: Camille
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 28 cookies 1x
  • Category: cookies

Ingredients

Units Scale

For the Biscoff Snickerdoodles

  • 113 g unsalted butter
  • 140 g light brown sugar
  • 2 tsp vanilla extract
  • 1 large egg, room temp (50 g)
  • 1 large egg yolk, room temp
  • 120 g cookie butter (preferably Biscoff, not the crunchy version)
  • 1/2 tsp salt
  • 1/4 + 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cornstarch (cornflour)
  • 195 g all-purpose flour
  • 90 g white chocolate chips
  • Extra white chocolate chips and cookie butter for drizzle (optional)

For the Cinnamon Sugar

  • 50 g granulated sugar
  • 1 tsp cinnamon

Instructions

To Make Biscoff Snickerdoodles

  1. Melt the butter in a small bowl. Let cool until just warm or room temperature.

  2. Combine butter, brown sugar, and vanilla in a large bowl and stir.

  3. Add egg and egg yolk, and stir to combine. 

  4. Mix in cookie butter until blended into the batter.

  5. Combine dry ingredients in a small bowl, and stir. Add dry ingredients and white chocolate chips to the wet ingredients, and gently stir until no flour is showing.

  6. Use a 1 ½ Tbs cookie scoop and scoop heaping scoops of the dough. Roll each dough ball until smooth.

  7. Combine the cinnamon and sugar in a small bowl, and roll each cookie dough ball in the sugar. Place them on a sheet pan or in a container, cover, and chill for at least 2 hours.

  8. Preheat oven to 350 degrees F (177 C).

  9. On a parchment-lined half-sheet pan, place 12 cookies spaced 2 inches apart. Bake for 8-11 minutes. The cookies will spread nicely, and the edges will be golden brown.

  10. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack.

  11. Melt 80 grams of white chocolate chips in the microwave 30 seconds at a time, stirring after every 30 seconds.

  12. Add 50 grams of cookie butter to a small bowl and warm for 15-20 seconds, then add to a piping bag.

  13. Pour melted white chocolate into a bag as well, and snip the tips, and drizzle with both toppings.

  14. Let the topping harden for 5 minutes, and enjoy. As a note, the cookie butter won’t harden all the way, but the white chocolate will.

  15. Store in an airtight container for up to one week.

Notes

This is a Baker Street Society original recipe

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