Soft Biscoff Cookies
These delicious and easy Biscoff Cookies are a crowd pleaser! They come together in less than 1 hour and require no chilling!
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Equipment
- Food Processor optional
- kitchen scale
- hand mixer with whisk attachments
- parchment paper
- rubber spatula
- 2 tablespoon cookie scoop
Ingredients
Biscoff Cookies
- 10 tbsp salted butter If not browning butter, use 8 tbsp
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp King Arthur's Speculoos Spice
- ¼ tsp ground cinnamon
- ¼ tsp baking soda
- 8 Biscoff cookies, finely grond
Biscoff Sugar Coating
- ¼ cup sugar
- 5 Biscoff cookies, finely ground
- ¼ tsp ground cinnamon
Instructions
Browning Butter
- 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.
- 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.
- 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.
- Remove from heat and pour into a medium heat safe bowl. Allow to cool (solidify slightly) before moving to the next step.
Biscoff Cookies
- 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.
- Combine brown butter and sugars, and whisk until well combined - about 2 minutes.
- Add egg and vanilla and mix until just combined.
- Add flour mixture plus crushed cookie crumbs. Whisk until just combined.
- Use 2 tablespoon cookie scoop to scoop out dough to for coating.
- Roll dough ball in cookie sugar mixture, and then place on baking sheet about 2" apart.
- Bake at 350 F for 10-12 minutes, or until edges are turning golden brown. Remove from oven and place on cooling rack.
- Once cookies are cooled, roll in sugar coating again for amplified flavor.
Notes
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the butter and eggs be at room temperature to help the ingredients mix easily.
Brown Butter In Advance. This will help you save some time for those of us with busy schedules. Brown butter in advance and refrigerate. When ready to use, allow to soften at room temperature for about 30 minutes before beginning the recipe. If you choose to not brown the butter, then use 113 g (½ cup, 1 stick) of butter.
Use a Food Processor to finely grind the Biscoff cookies so they blend thoroughly into the cookie dough and serve as optimal coating.
Tried this recipe?Let us know how it was!
