Biscoff-Stuffed Snickerdoodles (adapted slightly from Life Made Simple)
2 cup all-purpose flour
½ cup sugar
½ cup powdered sugar
2 Tb whole milk
½ cup oil
½ cup (1 stick) butter, room temperature
1 egg
½ tsp baking soda
½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
For rolling:
¼ cup sugar + 1½ Tb cinnamon
For filling:
1 Tb powdered sugar
2 oz cream cheese
¼ cup Biscoff spread
2 Tb Biscoff cookies, ground into fine crumbs
½ tsp. cinnamon
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
Cream butter, oil, milk, and sugars together until smooth. Add egg and vanilla extract, mix until just combined.
In a medium bowl, whisk together flour, baking soda, cream of tartar and salt. Gradually add mixture to the wet ingredients, mixing slowly until just combined. Chill dough for at least an hour, up to overnight.
In a separate bowl, mix all filling ingredients until well combined. Chill for at least 15 minutes. In a small bowl, combine cinnamon and sugar. Whisk to combine, set aside.
When you're ready to bake your cookies, remove dough and filling from the refrigerator. Start forming balls of dough, about 1 1/2 Tb. Make a well in your ball of dough and scoop about 1/2 tsp of filling into the well. Smoosh the edges together over the filling, and gently roll into a smooth ball between your palms.
Roll in cinnamon sugar mixture and place on a prepared baking sheet (you should get 12 to a sheet). If you do one sheet at a time, put the dough and filling back in the fridge between batches.
Bake for 12-14 minutes (don't let them brown!) Remove from oven and allow to cool on sheets for a few minutes. Transfer to a wire rack to cool completely.