Remember Biscoffs? Those little "airline cookies?" We talked about them here.
Well, I wondered if maybe, just maybe, I could use the Biscoff Spread and make some cut-out cookies for decorating.
The answer? Yes.
If you love those crunchy little Biscoff cookies, but would love a softer, more sugar-cookie-ish version, you might want to try this.
{And, you don't even have to decorate them....just eat them plain. Or, one other option that I'll show you in a minute.}
Biscoff Cut-out Cookies
2 tsp. baking powder
1/4 tsp. kosher salt
3 c. unbleached, all-purpose flour
1 stick salted butter, cut into chunks
1/2 c. Biscoff Spread
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1/4 c. heavy cream
In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
In a large bowl of a stand mixer, beat together the butter, Biscoff Spread, and sugars using a paddle attachment until light and fluffy.
Add the egg and beat well. Beat in the cream.
In three additions, beat in the flour on low until combined. Divide the dough in half, shape into discs, wrap in plastic wrap and refrigerate at least 30 minutes before rolling.
Preheat oven to 350. Line cookie sheets with parchment paper.
On a floured surface, roll the dough with a floured rolling pin to about 1/4th inch thick. Place shapes on the prepared cookie sheet and chill in the freezer 5-10 minutes.
Remove from freezer and bake 8-12 minutes, depending on cookie size. Cool on sheet 2 minutes, then remove to cooling rack to cool completely.
Decorate, eat plain, OR...
...sandwich together with a little Biscoff Spread. Go ahead, try it!
The answer? Yes.
If you love those crunchy little Biscoff cookies, but would love a softer, more sugar-cookie-ish version, you might want to try this.
{And, you don't even have to decorate them....just eat them plain. Or, one other option that I'll show you in a minute.}
Biscoff Cut-out Cookies
2 tsp. baking powder
1/4 tsp. kosher salt
3 c. unbleached, all-purpose flour
1 stick salted butter, cut into chunks
1/2 c. Biscoff Spread
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1/4 c. heavy cream
In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
Mmm....fluffy.
In three additions, beat in the flour on low until combined. Divide the dough in half, shape into discs, wrap in plastic wrap and refrigerate at least 30 minutes before rolling.
Preheat oven to 350. Line cookie sheets with parchment paper.
On a floured surface, roll the dough with a floured rolling pin to about 1/4th inch thick. Place shapes on the prepared cookie sheet and chill in the freezer 5-10 minutes.
Remove from freezer and bake 8-12 minutes, depending on cookie size. Cool on sheet 2 minutes, then remove to cooling rack to cool completely.
Decorate, eat plain, OR...
The answer? Yes.
If you love those crunchy little Biscoff cookies, but would love a softer, more sugar-cookie-ish version, you might want to try this.
{And, you don't even have to decorate them....just eat them plain. Or, one other option that I'll show you in a minute.}
Biscoff Cut-out Cookies
2 tsp. baking powder
1/4 tsp. kosher salt
3 c. unbleached, all-purpose flour
1 stick salted butter, cut into chunks
1/2 c. Biscoff Spread
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1/4 c. heavy cream
In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
Mmm....fluffy.
In three additions, beat in the flour on low until combined. Divide the dough in half, shape into discs, wrap in plastic wrap and refrigerate at least 30 minutes before rolling.
Preheat oven to 350. Line cookie sheets with parchment paper.
On a floured surface, roll the dough with a floured rolling pin to about 1/4th inch thick. Place shapes on the prepared cookie sheet and chill in the freezer 5-10 minutes.
Remove from freezer and bake 8-12 minutes, depending on cookie size. Cool on sheet 2 minutes, then remove to cooling rack to cool completely.
Decorate, eat plain, OR...
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