Vegan Biscoff Cookie Butter Stuffed Sugar Cookies

Vegan Biscoff Stuffed Cookies on a cooling rack

5 from 1 vote

Vegan Biscoff Cookie Butter Stuffed Sugar Cookies

These Vegan Biscoff Stuffed Sugar Cookies are delicious and filled with molten cookie butter. The perfect dessert recipe for cookie butter lovers.

Prep Time20

Cook Time20

Freezing and Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 339kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Hand Mixer optional
1 Large Mixing Bowl
1 Small Bowl
1 Rubber Spatula
Measuring Cups and Spoons
2 Baking Sheets
Parchment Paper

Ingredients

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

Instructions

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 Tbsp Ground Flax, 5 Tbsp Water, 2 tsp 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 Tbsp 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 tsp Baking Powder, ¾ tsp Baking Soda, ¾ tsp Kosher Salt, ¾ tsp 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 Tbsp 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.

Notes

If you have a tiny approximately cookie scoop, feel free to use it to scoop the Biscoff cookie butter. I used a super-heaped teaspoon and pressed it out of the spoon onto a parchment sheet with my finger.

Don't skip the chill time! It allows the flour time to hydrate and makes these cookies bake up nice and thick.

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