biscoff cookies-homemade

★★★★★ 2 Reviews
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By Pat Duran
from Las Vegas, NV

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

★★★★★ 2 Reviews
serves makes 2-4 dozen depends on size of cookie cutter
prep time 45 Min
cook time 10 Min
method Bake

Ingredients For biscoff cookies-homemade

  • 2 c
    all purpose flour
  • 1 Tbsp
  • 1/4 tsp
    freshly ground nutmeg
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
  • 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
  • 10 oz
    cream cheese, softened
  • 1/2 c
    unsalted butter, softened
  • 5 c
    powdered sugar, whisked to lighten
  • 2/3 c
    biscoff spread

How To Make biscoff cookies-homemade

  • 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.