Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. If using, add the ground cinnamon to the dry ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using chocolate chips, fold them into the dough.

Chill the cookie dough in the refrigerator for at least 30 minutes to make it easier to handle.

Once the dough is chilled, scoop out about 2 tablespoons of dough and flatten it in your palm. Place about a teaspoon of Biscoff spread in the center and fold the dough around it, rolling it into a ball.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.