homemade biscoff cookies

My Homemade Biscoff Cookies recipe is crunchy, buttery, aromatic, and just the right amount of sweet!

Homemade Biscoff Cookies Recipe

(10 ounces 282 grams) all-purpose flour

cinnamon

nutmeg

ginger

allspice

cloves

baking soda

baking powder

salt

(8 ounces 225 grams) butter, at room temperature

(4 ounces 115 grams) sugar

(1 1/2 ounces 42 grams) brown sugar

vanilla extract

In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.

In a separate large bowl, cream together the butter, sugar, and brown sugar with an electric mixer on low speed. Add in the vanilla extract.

Gradually blend the flour mixture into the butter mixture until it is well combined. The dough may feel dry and crumbly.

Bring the dough into a ball, cover, and chill for a minimum of 1 hour.

When the cookie dough is chilling preheat the oven to 350°F (180°C) then grease and line 2 cookie sheets, set aside.

Once chilled, roll the dough out to 1/4 inch thickness.

Cut out your cookies using the cookie cutter and carefully transfer to your prepared baking sheet 1 at a time using, and offset spatula (this ensures the cookies keep their shape)

Bake for 12-15 minutes until golden and brown. Remove from the oven and all to fully cool on a cooling rack.

These will keep covered in an airtight container and stored at cool room temperature for up to 10 days.

This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They&#39;re soft, chewy, and bound to be your new favorite cookie!

Biscoff Cookies

unsalted butter (, room temp)

brown sugar

sugar

oz container lotus cookie butter*

eggs (, room temp)

all-purpose flour

white chocolate chips (, divided cups)

Biscoff cookies (, crushed)

vanilla melting wafers (,

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.

Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.

Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.

Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.

Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

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Homemade Biscoff Cookies Recipe

Biscoff Cookies

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