Description
Deliciously soft and flavorful Biscoff Butter Cookies made with creamy Biscoff cookie butter, a blend of warm spices, and a perfect balance of brown and white sugars. These cookies are easy to make and baked until just golden, offering a perfect treat with a subtle caramel and cinnamon aroma.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (112 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste or extract
- 1/2 cup (120 g) Biscoff cookie butter
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spice.
- Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer on high speed to cream the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is fluffy and light, about 3 minutes. If using a stand mixer, use the paddle attachment.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla bean paste (or extract) to the creamed mixture. Mix on high speed until the batter turns pale and fluffy, about 1-2 minutes.
- Incorporate Biscoff Cookie Butter: Add the Biscoff cookie butter and mix on medium-low speed until fully combined into the wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients a little at a time. Mix on low to medium-low speed just until everything is combined, avoiding overmixing.
- Scoop Dough Onto Baking Sheets: Using a 2-tablespoon capacity cookie scoop, portion the dough into balls. Place 6 dough balls per baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-11 minutes until the edges are lightly golden and centers are set.
- Optional Shaping: When cookies come out of the oven, use an extra-large circular cookie cutter to swirl gently around each cookie to form perfect circles by pushing the dough together.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 10-15 minutes, until they are cool enough to handle.
- Storage: Store leftover cookies in an airtight container for up to three days at room temperature or freeze in an airtight container for up to two weeks.
Notes
- Use room temperature egg yolks for better incorporation into the dough.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- For uniform cookie shapes, use the optional cookie cutter step immediately after baking.
- Store cookies properly to maintain freshness and texture.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookies, Biscoff butter cookies, soft cookies, cinnamon cookies, easy cookie recipe, dessert cookies
