Description
Delightful cookies infused with the rich, caramelized flavor of Biscoff spread, combining buttery softness and a hint of spice.
Ingredients
Scale
- 170 g unsalted butter, softened (¾ cup / 1 ½ stick / 6oz)
- ¾ cup Biscoff spread (200g / 7oz)
- 150 g light brown sugar (¾ cup / 5.3oz)
- 66 g white granulated sugar (⅓ cup / 2.3oz)
- 1 large egg
- 2 teaspoons vanilla extract
- 260 g plain flour (all-purpose flour) (2 cups / 9.2oz)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 3 Biscoff cookies, crumbled for topping
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F and line two large baking sheets with baking paper.
- Combine the softened butter, Biscoff spread, and both sugars in a large mixing bowl until light and creamy.
- Add the egg and vanilla extract, beating until well integrated.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, and ground ginger in a separate medium bowl.
- Gradually add the flour mixture to the Biscoff mixture, mixing on low speed until just combined.
- Scoop approximately 2 tablespoons of cookie dough onto your prepared baking trays, spacing them 2-3 inches apart.
- Roll the tops of each cookie dough ball in the crumbled Biscoff cookies before placing them back on the tray.
- Bake for 11 minutes, then gently bang the trays on the counter three times.
- Let them cool for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes if too soft to scoop. These cookies can be stored in an airtight container for about a week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg