Soft Biscoff Cookies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Biscoff Cookies. I use Lotus Biscoff Cookies that you can find at your local Costco, Target or grocery store. Trader Joe's also has them as Speculoo's Cookies. Use a food processor to optimal crumb, but you can also place cookies in a plastic bag and use a rolling pin to finely crush.

Speculaas Spice. I purchased this spice from King Arthur (seasonal item during the holiday season) but you can also create your own using a combination of Cinnamon, Cloves, Nutmeg, White Pepper, Anise, Ginger and Cardamom.

Salted Butter. Make sure this is room temperature for easier combination with the other ingredients. If using unsalted butter then add 1 teaspoon of fine sea salt with dry ingredients.

Sugars. You can use either light of dark brown sugar, both will work well. No substitutions for the granulated sugar.

Instructions

This recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.

Step 1: Brown the butter in a light-colored medium-sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.

Step 2: About halfway through the butter will begin to foam up a bit, but you only need to take your rubber spatula and stir it to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.

Step 3: You will notice along the edges browning, and if you stir the butter there will be small browned pieces at the bottom (milk solids). Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.

Hot Tip! Browning butter will help elevate the flavor of the spices in this cookie, so while I highly recommend this step you can opt to not brown butter. Simply use 113 g (or ½ cup, 1 stick) of butter.

Step 4: Remove from heat and pour into a medium heat safe bowl. Allow to cool (solidify slightly) before moving to the next step.

Step 5: As brown butter cools, in a separate bowl combine flour, spices and baking soda. Whisk and set aside. In a smaller bowl, combine Biscoff sugar coating and set aside.

Step 6: Combine brown butter and sugars, and whisk until well combined - about 2 minutes.

Step 7: Add egg and vanilla and mix until just combined.

Step 8: Add flour mixture plus crushed cookie crumbs. Whisk until just combined.

Step 9: Use 2 tablespoon scoop to scoop out dough to for coating.

Step 10: Roll dough ball in cookie sugar mixture, and then place on baking sheet about 2" apart.

Step 11: Bake at 350 F for 10-12 minutes, or until edges are turning golden brown. Remove from oven and place on cooling rack.

Hot Tip! Rolling the dough ball into the spiced sugar mixture helps bring forth the flavors that much more. It is optional but recommended.

Step 12: Once cookies are cooled, roll in sugar coating again for amplified flavor.

Storage

Pre-Bake Storage. ​Follow steps through #10, and place into an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer place on the baking sheet and follow baking instructions. Add 1-2 minutes of baking time.

Post Bake Storage. Place in an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to eat, remove from freezer and allow to come to room temperature in the container.

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