Go Back

Biscoff Cookies

Enjoy the crispy edges and chewy centers of these Deliciously Irresistible Biscoff Cookies, bringing the delightful aroma of spiced caramel to your kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup Biscoff Cookie Butter For a rich flavor
  • ½ cup unsalted Kerrygold Butter, softened You can use regular unsalted butter as a substitute
  • ¾ cup light brown sugar For sweetness and moisture
  • 1 large egg + 1 yolk Extra yolk enhances richness
  • 2 tsp McCormick Vanilla Extract For flavoring
  • 1½ cups King Arthur Flour All-purpose flour can be used
  • 1 tsp Simply Organic Cinnamon For a warm spice flavor
  • ½ tsp baking soda For leavening
  • ¼ tsp salt To enhance flavors
Garnish
  • Cinnamon, whole cloves, star anise For sprinkling on top

Method
 

Preparation
  1. In a large mixing bowl, blend together 1 cup of Biscoff Cookie Butter and ½ cup of softened Kerrygold Butter until creamy.
  2. Add in ¾ cup of light brown sugar and mix on medium until fluffy.
  3. Crack in 1 large egg plus an extra yolk, and add 2 teaspoons of vanilla extract. Mix gently until smooth.
  4. In another bowl, whisk together 1½ cups of flour, 1 teaspoon of cinnamon, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gently fold the dry ingredients into the wet mixture until combined.
  5. Chill the dough in the refrigerator for 30 minutes.
Baking
  1. Once firm, scoop tablespoons of dough, rolling them into balls, and place them on a greased baking sheet.
  2. Preheat your oven to 350°F (175°C).
  3. Bake for 10-12 minutes until the edges turn golden.
Finishing Touch
  1. Sprinkle each cookie with cinnamon or a clove for that final touch.

Notes

Store cookies in an airtight container for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.