Description
These Biscoff Butter Cookies are a cherished family favourite, especially during the festive Christmas season. They are perfectly crunchy and just the right amount of sweetness. Pair them with a comforting cup of coffee and savour quality time with loved ones.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup crunchy Biscoff spread
- 1 cup packed brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, cream together the softened unsalted butter, Biscoff spread, and brown sugar until the mixture is smooth and well combined. This can be done with a hand mixer or a stand mixer. (note 4 and 6)
- Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated into the mixture. (note 5)
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. (note 2)
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms. Be careful not to overmix; just mix until the flour is fully incorporated. (note 1)
- Chill cookie dough in fridge for 1 hour.
- Preheat your oven to 160°C fan forced (320°F – fan forced). Line baking sheets with parchment paper or silicone baking mats.
- Scoop out portions of dough using a cookie scoop or a spoon. Roll each portion into a ball and place them on the prepared baking sheets, leaving some space between each cookie.
- Use a fork to gently flatten each cookie and create a crisscross pattern on the top. You can dip the fork in a bit of flour or sugar to prevent sticking. (note 7)
- Bake the cookies in the preheated oven for about 15 minutes, or until they are lightly golden brown around the edges. The exact baking time may vary depending on your oven, so keep a close eye on them. (note 3)
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Salted Caramel Biscoff Butter Cookie:
Incorporate 2 cups of caramel chocolate chips into this recipe, simply fold them into the cookie dough when adding the dry ingredients (flour, baking soda, baking powder, and salt). Make sure the chocolate chips are evenly distributed throughout the dough.
Additionally, for an extra burst of flavour, before placing the cookies in the oven, sprinkle each cookie with a pinch of approximately 1/8 teaspoon of flaky salt. This will add a delightful sweet and salty contrast to your Biscoff Butter Cookies. - Spekulaas twist:
To give this recipe the delightful speculaas twist, consider adding the following typical spices:
When combining the dry ingredients (flour, baking soda, baking powder, and salt), include a pinch each of ground cinnamon, nutmeg, and cloves. These aromatic spices will infuse your Biscoff Butter Cookies with the warm and cozy flavours of speculaas, creating a delectable holiday treat. - Cooking time:
Oven temperatures can vary, so consider testing one tray of cookies first to find the perfect baking time that suits your oven. - If you prefer your cookies a bit sweeter, feel free to add up to 1/2 cup of white sugar to the recipe to suit your sweetness preference.
- For the best results, make sure your eggs are at room temperature before adding them to the cookie dough; this helps achieve a smoother and more even mixture.
- Make sure your butter is softened to room temperature for smooth creaming.
- Don’t skip the step of flattening the cookies with a fork; it creates that classic Biscoff cookie appearance.
- Prep Time: 15
- Chill time: 1 hour
- Cook Time: 15
- Category: Baking
- Cuisine: Belgian
