Recipe by Joanne Bruno
At the risk of endangering both my thighs and my ability to put a pair of skinny jeans on over them, I allowed a controlled substance (or what has not yet been deemed a controlled substance by the government, but should be) into my home the other day- Biscoff spread. If you haven’t heard of it or had it already, I’m not sure whether to tell you to run as fast you can away from this post (save yourself!) or towards the supermarket to pick up a jar….but at least now you’ve been warned.
Biscoff spread is made from ground up Biscoff cookies, which are those cinnamon-y graham cracker-y cookies that are given out on airplane flights. Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here I’ve turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.
My coworkers have pretty unanimously declared these one of their favorite things that I’ve baked, and I have to agree. And the way I see it is…if I’m going down for excessive cookie consumption, it’s best to make it worth the while. And these most certainly are!
Adapted from Two Peas and Their Pod
For more of Joanne’s vegetarian recipes, follow me on Twitter (@Marcus Cooks)
Servings: 24 sandwich cookies
Prep time: 30 mins
Cooking time: 20 mins
Total time: 50 mins
2 3/4 cup AP flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 cup butter, room temperature
2 large eggs
2 tbsp sugar
2 tsp cinnamon
Biscoff cinnamon filling
3 tbsp unsalted butter, room temperature
1/2 cup Biscoff spread or speculoos spread (or any nut butter)
1 cup confectioners sugar, sifted
1/2 tsp cinnamon
3 tbsp milk
1. Preheat oven to 350F. Line a baking sheet with either parchment paper or a silpat.
2. Sift together the flour, baking powder, and salt. Set aside. In an electric mixer fitted with a paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Mix in eggs one at a time, beating for one minute after each addition and scraping down the sides as needed. Reduce speed to low and gradually mix in the flour until just combined.
3. Stir together cinnamon and 2 tbsp sugar in a small bowl. Shape the dough into little balls (about a heaping tsp or a small cookie scoop's worth). Roll the balls in the cinnamon-sugar mixture. Place the cookie dough balls on the prepared baking sheet and bake for 8-10 minutes or until edges are golden. Let the cookies cool on the baking sheet for 3 minutes before removing to a wire rack. Let cool completely before filling.
To make the 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 sandwiches, find two cookies that are similar in size. Use a knife to spread about a tbsp of filling on the inside of one cookie. Sandwich the cookies together.