Biscoff Cookies-Homemade

Pat Duran

By
@kitchenChatter

Biscoff cookie cookie name is derived from the combination of biscuit and coffee. No coffee in the recipe- it means have a biscuit with your coffee!

These are delicious- you got to try them!!

This recipe is from Creative Culinary/A Food and Cocktail Blog/Website:www.creative-culinary.com

I just had to share this recipe with you all she is an amazing creative recipe blogger. Please check out her site.


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Comments:

Serves:

makes 2-4 dozen depends on size of cookie cutter

Prep:

45 Min

Cook:

10 Min

Method:

Bake

Ingredients

COOKIES:

2 c
all purpose flour
1 Tbsp
cinnamon
1/4 tsp
freshly ground nutmeg
1/4 tsp
ground ginger
1/2 tsp
salt
1/2 tsp
baking soda
1 c
unsalted butter, softened
1/2 c
granulated sugar
1/4 c
dark brown sugar, packed
1 tsp
pure vanilla extract

BISCOFF CREAM CHEESE FROSTING- OPTIONAL

10 oz
cream cheese, softened
1/2 c
unsalted butter, softened
5 c
powdered sugar, whisked to lighten
2/3 c
biscoff spread

Directions Step-By-Step

1
Cookies:
In a medium bowl add the dry ingredients(first 6 ingredients). Whisk together thoroughly to combine and aerate. Set aside.
2
In a large mixer bowl, cream butter and sugars until light and fluffy. Add vanilla and mix well.
Using low speed, add the flour mixture a little at a time-until dough is well combined. Scrape sides of bowl often. Chill dough for 30 minutes.
3
Preheat oven to 350^.
Roll out dough on a lightly floured surface to about 1/4 inch in thickness. Using a small biscuit cutter , cut as many cookies as you can out of the rolled dough. Reusing scraps only once and roll again until all the dough is used up .(otherwise tough cookie! lol).
4
Bake cookies about 9-10 minutes, check after 7 minutes, because the thinness and high sugar content; the cookies will look a lot like caramel and can go from perfect to burnt in a flash!!
Allow to cool. Enjoy as is or make these a Biscoff sandwich cookie using the recipe above.
5
Frosting:
In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy.
Gradually add the powdered sugar 1 cup at a time, mixing well after each addition. Beat about 3 minutes more until light and fluffy.
Add the Biscoff spread and beat again until blended in.
Spread between 2 cookies. Or you can spread as needed.
Store frosting in refrigerator in a covered container.

About this Recipe

Main Ingredient: Sugar
Regional Style: Canadian