These Vegan Biscoff Stuffed Sugar Cookies are delicious and filled with molten cookie butter. The perfect dessert recipe for cookie butter lovers.
Biscoff cookie butter is one of my favorite things to bake with. Its brown sugar and cinnamon flavor makes for the most delicious baked goods. I've made it into a Vegan Biscoff Cake, and Vegan Biscoff Blondies, and I've even made breakfast recipes with it like these Biscoff Pancakes and Biscoff Overnight Oats!
But today we're talking cookies. And these cookies are full of warm, cinnamony Biscoff flavor and the gooey center is absolutely divine. They are surprisingly easy to make and are the perfect dessert for the cookie butter lovers out there!
Biscoff Cookie Butter: This recipe uses cookie butter in the cookie dough and as the stuffing for maximum Biscoff flavor.
Flour: I always recommend King Arthur Flour.
Leaveners: A combination of baking powder and baking soda, here.
Salt: For balance.
Cinnamon: To complement the cinnamon flavor of the cookie butter.
Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks.
Brown Sugar: Brown sugar complements the warm flavor of the cookie butter.
Flax Egg: A combination of ground flax and water makes a flax egg. Its the perfect binder for these Vegan Biscoff Cookies.
Vanilla: To round everything out.
How to Make the Cookie Dough
This cookie dough for these Vegan Biscoff Cookies is so easy to make!
First, make the flax egg by combining the flax, water and vanilla and set it aside.
Next, cream together the vegan butter, brown sugar and cookie butter until light and fluffy.
Now, add the flax egg and mix.
Then, add the flour, leaveners, salt and cinnamon and mix until the dough forms.
Finally, use a ¼ cup measuring cup to scoop mounds of dough onto a baking sheet and they are ready to stuff!
How to Stuff the Cookies
Stuffing these Vegan Biscoff Stuffed Sugar Cookies may seem intimidating, but its really simple and straight forward. Heres how to do it.
First, scoop ten 2 teaspoon mounds of Biscoff cookie butter onto a parchment-lined baking sheet and place it in the freezer for at least an hour before making the cookie dough.
Meanwhile, mix and scoop the dough.
Then, use your fingers to make a well in each cookie dough mound and add one of the frozen biscoff mounds into each well.
Next, use your fingers to push the cookie dough to cover the stuffing and roll the dough into a ball, return to the baking sheet and repeat.
Finally, wrap the baking sheet with plastic and chill the cookies for at least an hour before baking.
Where to Buy Cookie Butter
In your grocery store, Biscoff Cookie Butter could be either with the peanut butter, or with the packaged cookies. I find that it varies by store.
You can also buy it online here.
And Trader Joe's carries cookie butter too!
Top Recipe Tip
Don't skip the chill time! The chill time allows the flour time to hydrate.
And baking the cookies straight from the refrigerator helps the Vegan Biscoff Cookies bake up nice and thick.
To store, place these Vegan Biscoff Cookie Butter Stuffed Cookies in an airtight container and store at room temperature for up to 4 days.
Or freeze for up to a month.
Looking for More Vegan Biscoff Recipes?
Vegan Biscoff Cookie Butter Stuffed Sugar Cookies
- 1 Hand Mixer optional
- 1 Large Mixing Bowl
- 1 Small Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
For the Cookie Dough
- 2 tablespoon Ground Flax
- 5 tablespoon Water
- 2 teaspoon Vanilla Extract
- 6 tablespoon Non-Dairy Butter
- ¾ Cup Dark Brown Sugar
- ⅓ Cup Biscoff Cookie Butter
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt ½ teaspoon if using table salt
- ¾ teaspoon Ground Cinnamon
To Stuff The Cookies
- ⅓ Cup Biscoff Cookie Butter
To Roll the Cookies
- 2 tablespoon Granulated Sugar optional
Scoop the Biscoff Stuffing
- Line a baking sheet with parchment. Using a teaspoon, scoop 10 mounds that are about 2 teaspoons of cookie butter each onto the baking sheet. Freeze for at least an hour, or until hard.⅓ Cup Biscoff Cookie Butter
Make the Cookie Dough
- In a small bowl, combine the ground flax, water and vanilla. Stir and set aside.2 tablespoon Ground Flax, 5 tablespoon Water, 2 teaspoon Vanilla Extract
- In a large bowl using a hand mixer or a rubber spatula, cream together the vegan butter, brown sugar and Biscoff cookie butter until fluffy.6 tablespoon Non-Dairy Butter, ¾ Cup Dark Brown Sugar, ⅓ Cup Biscoff Cookie Butter
- Add the flax egg into the bowl and stir to combine.
- Add the flour, baking powder, baking soda, salt and cinnamon and stir just until the dough forms.2 Cups All Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Baking Soda, ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Cinnamon
Stuff the Cookies
- Line a baking sheet with parchment. Use a ¼ cup measuring cup to scoop 10 mounds of cookie dough. Use your thumbs to create a well in each dough mound.
- Remove the Biscoff stuffing from the freezer and place one in each well. Now, use your hands to press the cookie dough to cover the stuffing and roll the dough into a ball. Return to the baking sheet and repeat.
- Wrap the baking sheet with plastic and place into the refrigerator to chill for at least 1 hour.
Bake the Cookies
- Preheat oven to 350* F.
- Add the granulated sugar to a small bowl and roll 6 cookie dough balls in it and place them on a parchment lined baking sheet then return the remaining cookies to the refrigerator.2 tablespoon Granulated Sugar
- Bake in a 350* F oven for 17-19 minutes, or until the edges are set and starting to brown. Cool slightly before serving.