I recently learned what a biscoff cookie tastes like – and they are to die for! They are light, buttery, crispy and great with coffee. When I found a recipe to follow from cupcakeproject.com, I also learned that Biscoff stands for “biscuit” plus “coffee” (it’s served with coffee – it’s not coffee flavored).
If you are wondering what it looks like, amazon has them here. Even though I didn’t have a rolling pin, or cookie cutters, I was determined to make these from scratch. I used a long rum bottle to roll and I used my daughter’s play cookie cutters from her kitchen!
I also did not have all spice on hand, so I used fennel seed. While it is not a substitute, the biscuit came out quite tasty and reminiscent of biscotti – but better!
Buttery Biscuit Cookies
Author:
Ingredients
- Biscoff Cookies (Homemade)
- (By cupcakeproject.com)
- 2 C all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 C unsalted butter, room temperature
- 1/2 C sugar
- 1/4 C firmly packed brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F. In a medium-sized bowl, mix together flour, spices, baking soda, baking powder, and salt.
- In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
- Gradually blend the flour mixture into the butter mixture until it is well combined.
- Roll out dough to 1/4 inch thickness. (Chill the dough for a bit to help with rolling) Next, use cookie cutters to make cookie shapes.
- Place dough shapes onto parchment paper and bake for 12-15 minutes. Cool on cooling rack before serving.