Biscoff Cookies
With deep caramel flavor with a comforting blend of spices, these Biscoff cookies make a great dessert any day of the week.
Ingredients
- 1 cup butter at room temperature 2 sticks
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Prepare the dry ingredients: In a bowl, mix the flour, baking soda, salt,cinnamon, nutmeg, ginger, allspice, and cloves. Combine well and set aside.
- Prepare the butter and sugar mixture: In another bowl, add the butter atroom temperature, sugar, and brown sugar. Beat with an electric mixer onmedium-high speed for about 4 minutes until the mixture is creamy and fluffy.
- Add the vanilla extract: Add the vanilla extract to the butter and sugar mixture. Beat until wellincorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to thewet mixture, mixing on low speed until just combined. Do not overbeat; mixjust until the ingredients are incorporated.
- Refrigerate the dough: Wrap the dough in plastic wrap and refrigerate for atleast 1 hour, preferably overnight.
- Prepare for baking: Preheat the oven to 165°C (325°F).Remove the dough from the refrigerator and roll it out on a lightly flouredsurface to a thickness of 1/4 inch (6 mm).Use a 5 cm diameter round cookie cutter to cut out the cookies. Place thecookies on a baking sheet lined with parchment paper.
- Brief freezing before baking: Place the baking sheet with the cut-outcookies in the freezer for a few minutes before baking. This will help themmaintain their shape.
- Baking: Bake the cookies in the preheated oven for 15 minutes or untilgolden brown.
- Cooling: If necessary, you can adjust the shape of the cookies with the cutterimmediately after removing them from the oven to make them more uniform.Let the cookies cool completely before serving.
Notes
- Butter Temperature: Ensure the butter is at room temperature before starting.
This makes mixing easier and helps achieve a creamy, uniform texture. - Beating the Butter and Sugar: Don't rush the step of beating the butter and
sugar. Beat for at least 4 minutes until the mixture is well-creamed and airy.
This helps the cookies have a light and crisp texture. - Mixing Dry and Wet Ingredients: Gradually incorporate the dry ingredients into
the butter and sugar mixture in small batches to avoid overmixing. Mix just
until the ingredients are combined. Overmixing can result in tough cookies. - Chilling the Dough: Chilling the dough is crucial for it to firm up and be easier
to handle. It also allows the flavors of the spices to meld and intensify. - Uniform Thickness: When rolling out the dough, try to maintain a uniform
thickness of 1/4 inch (6 mm) to ensure the cookies bake evenly. - Freezing Before Baking: Freezing the cut-out cookies for a few minutes
before baking helps them retain their shape and not spread too much in the
oven. - Oven Monitoring: Ovens can vary, so start checking the cookies at the
12-minute mark. Look for a light golden color on the edges to prevent them
from burning. - Shape Adjustment: If you want the cookies to be very uniform, use the cutter
to adjust the shape immediately after taking them out of the oven. The
cookies will be soft at first, making this step easier. - Cooling: Let the cookies cool completely on the baking sheet before
transferring them to a cooling rack. This helps them harden and achieve a
crisp texture. - Storage: Store the cookies in an airtight container at room temperature. They
will stay fresh for several days.
Nutrition
Calories: 88kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 81mgPotassium: 12mgFiber: 0.3gSugar: 4gVitamin A: 158IUVitamin C: 0.01mgCalcium: 5mgIron: 0.4mg
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