Biscoff Cookies

Delight in these rich, buttery Biscoff cookies that blend unique flavors for a nostalgic experience.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

For the Cookies

1 cup Biscoff Cookie Butter Provides the unique flavor and creamy texture; substitute with peanut or almond butter in an emergency.
½ cup unsalted Kerrygold Butter, softened For richness; substitute with any high-quality unsalted butter.
¾ cup light brown sugar Adds sweetness; dark brown sugar can be used for a denser flavor.
1 large egg Use an additional yolk for richness; unsweetened applesauce can replace eggs (¼ cup).
2 tsp McCormick Vanilla Extract Enhances the overall flavor; pure vanilla extract recommended.
1½ cups King Arthur Flour Provides structure; a 1:1 gluten-free flour can be used.
1 tsp Simply Organic Cinnamon Infuses warmth; adjust based on taste.
½ tsp baking soda Ensure freshness for the best results.
¼ tsp salt Balances sweetness.

Preparation

In a large mixing bowl, blend together Biscoff cookie butter and softened Kerrygold butter using a hand mixer until creamy.
Add light brown sugar to the mixture and mix until fluffy and aromatic.
Crack in the egg and extra yolk, followed by vanilla extract, mixing until smooth and glossy.
In a separate bowl, whisk together flour, cinnamon, baking soda, and salt before slowly folding into the wet mixture until just combined.
Chill the dough in the refrigerator for about 30 minutes for improved handling.
Preheat your oven to 350°F (175°C) and scoop tablespoons of dough onto a greased baking sheet.
Bake for 10-12 minutes until edges are golden, and allow the aroma to fill your kitchen.
Garnish with a sprinkle of cinnamon or a whole clove before serving.

For extra texture, fold in chocolate chips or chopped nuts. Store cookies in an airtight container for up to a week.