We usually just eat Biscoff Spread by the spoonful. Which is probably the best way to eat it but I thought I’d come up with a cookie recipe in hopes that we don’t eat half the jar in one sitting anymore. With these cookies the Biscoff-y-ness mellows out and all you taste is brown sugar and cinnamon. Which is perfect if you love brown sugar and cinnamon like I do!
Start by combining 2cups cake flour^ with 1tsp ground cinnamon and a pinch of salt. Then cream 2 sticks (1cup) unsalted butter** with 1/4cup plus 2tbl light brown sugar until smooth and creamy using either a hand or stand mixer on low speed. Add 1tsp of almond extract, blend to incorporate. Beat in 1cup Biscoff Spread followed by folding in (by hand) the flour mixture in thirds. Chill the cookie dough for an hour to firm up.
When ready preheat the oven to 350°F and spray or grease* your cookie sheet. Set aside 3tbl of sugar in a small bowl. Use a cookie scoop*** to form balls, then roll them in the sugar you set aside. Arrange them on the prepared cookie sheet and bake 10-12 minutes, until golden brown around the edges.
Cool 2 minutes then remove to a cooling rack to finish cooling.
Rick’s spin on these cookies were to bake them in a mini muffin pan. Topping with mini chocolate chips is optional but delicious!
Don’t roll in the sugar and bake 15-20 minutes.
* You can use parchment paper or a Silpat too that way you can just slide the cookies off and reline the cookie sheet to get on with the next batch of cookies.
** Make sure to let the butter come to room temp. so it blends better.
*** I use a cookie scoop because I like uniform cookies but feel free to use a tablespoon if you don’t have one.
^ I used cake flour in this recipe because the Biscoff spread has flour in it (it’s made from their cookies) so the cake flour helps to keep them tender.
2 sticks (1cup) unsalted butter
1/4cup plus 2tbl light brown sugar
1cup Biscoff Spread
1tsp almond extract
2cups cake flour
1tsp ground cinnamon
pinch of salt