Description
These 4 Ingredients Biscoff butter cookies (without eggs) are rich, buttery, and melt-in-your-mouth, with the unique flavor of creamy cookie butter. They will become a household favorite, perfect for holiday gatherings, afternoon tea, or a sweet treat any day of the week.
Ingredients
- 1/2 cup butter (one full stick) softened at room temperature
- 60 g (1/4 cup) Biscoff spread
- 75 g (1/2 cup) icing sugar also known as confectioners sugar or powdered sugar
- 120 g (1 cup) all-purpose flour or cake flour
- 1/4 cup chocolate chips (optional)
To decorate:
- crushed store-bought Biscoff biscuits or extra Biscoff spread.
Instructions
- Soften the Butter: Get the butter out of the refrigerator for at least an hour before baking. It should be soft to the touch but not melted.
- Preheat the Oven: Set your oven to 300°F/ 150°C (148°C fan), line a flat baking tray with baking paper, and set aside.
- Cream the Butter and Sugar: Cream the butter and sugar with a handheld, stand mixer or whisk for 5 minutes. The creamed butter and sugar should be light in color and fluffy in texture. Use a spatula to scrape the butter off the side of the bowl.
- Incorporate Biscoff Spread: Then, add the Biscoff spread and cream for about 2 minutes.
- Combine Dry Ingredients: Sift the flour, ¼ cup at a time, folding it gently into the creamed butter mixture until you have used all the flour.
- Gently fold in the chocolate chips. (optional)
- Form Cookie Dough Balls: Using a cookie scoop (which is roughly two tablespoons), place the cookies onto your prepared baking tray. You can also roll the cookie dough balls by hand if you prefer. Place the cookies 2-3 inches apart on the baking tray.
- Optional to sprinkle crushed store-bought Biscoff cookies over the cookie dough before baking if preferred or to leave plain.
- Bake: Bake in a preheated oven for 15 minutes or until the edges begin to turn golden.
- Cool and Enjoy: Remove from the oven and let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely. You can add a teaspoon of Biscoff spread onto each cookie if you like.
Notes
USE SOFT BUTTER! Get the butter out of the fridge for at least one hour before baking. It should be soft to the touch but not melted.
MIND THE BAKING TIME: Keep a close eye on the cookies as they bake. Overbaking can result in dry cookies. Aim for a golden-brown color around the edges while the centers remain soft. Baking times may vary, so check for doneness a minute or two before the recommended time.
GET CREATIVE WITH PRESENTATION: For an extra touch, drizzle melted biscoff over the cookies or sandwich two cookies together with Biscoff.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking, Dessert, Snack