These cookie butter stuffed snickerdoodles take your favorite cinnamon sugar cookie to new heights. Fill slice-and-bake sugar cookie dough with Biscoff cinnamon-ginger cookie butter spread, pinch closed, roll in cinnamon sugar and bake for a stupendous cookie treat.
1 (12.6 ounce) roll refrigerated sugar cookie dough
1 (13.4 ounce) jar cookie butter, such as Biscoff®
1/4 cup white sugar
1 tablespoon ground cinnamon
Line a baking sheet with parchment. Spoon 8 heaping dollops of cookie butter, about 2 tablespoons per dollop onto parchment. Place in the freezer for 20 minutes.
Preheat the oven to 350 degrees F (180 degrees C) and line another baking sheet with parchment. Set aside.
Cut roll of cookie dough into 16 even slices. They should be about a little less than 1/2-inch thick.
Remove cookie butter from the freezer. Place each dollop onto 1 slice of cookie dough. Top with a second slice. Pinch sides to seal and then roll around gently in the palm of your hand to create rounded, smooth edges.
In a small bowl, combine sugar and cinnamon. Working in batches, cover each cookie in the mixture. Place onto the cookie sheet.
Bake in the preheated oven until cookies start turning golden brown, 10 to 12 minutes.
Cool on a wire rack for 5 minutes before serving.
Serve and enjoy.
