Easy Homemade Biscoff Cookies

Homemade Biscoff Cookies, also known as speculation, are dear for their deep caramelized flavors, warm spices, and tempting crushes. These cookies originated in Belgium and gained popularity all over the world, especially as a delicious coffee or tea company. By creating homemade Biscoff cookies at home, you can enjoy their spicy taste with their signature sharp texture and simple pantry content. The key to their unique taste lies in an ideal mixture of brown sugar, cinnamon, nutmeg, and other warm spices. Whether you are going to be disgraced for a special occasion or just craving a homemade treatment, this simple recipe will guide you by making your group of butter cookies.

Ingredients:

1 cup of unsalted butter, at room temperature
1 1/2 cups of light brown sugar
1/2 cup white sugar
14 oz jar of lotus cookie butter*, divided (approximately 1.5 cups of cookie butter or speculoos)
2 large eggs, at room temperature
1 yolk of an egg
2 teaspoons of vanilla extract
1 tsp baking powder
3 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of kosher salt
11 oz bag of white chocolate chips, separated into cups

For Toppings (Optional):

10 crushed Biscoff cookies
½ cup vanilla melting wafers or chopped almond bark, melted, for drizzling (optional)

Instructions:

Preheat the oven at 375 ° F. A baking sheet with parchment paper.
Scoop Cookie Butter: Line a plate or another small baking sheet with a small piece of parchment paper. To use in cookie flour, measure 1 cup of cookie butter and set one side. With the remaining 1/2 Cup Cookie butter, scoop 24 small lines (about 1 tsp size) on parchment paper and place it in the freezer while making cookie flour.
Wet ingredients: Add butter, white sugar and brown sugar in a stand mixer bowl, and then mix for 1 minute. Add 1 cup of cookie butter and mix for 2-3 and minutes to light colors and fluffy. Add eggs, egg yolk and vanilla, and then mix until well combined.
Dry material: Add flour, baking soda, baking powder and salt and then mix to combine. Stir in 1 ½ cup of white chocolate chips.
If you want to measure with a scale, 24 balls, about 3 teaspoons shape, or spoon flour in 70 grams, about 3 teaspoons or 70 grams.
Fill: Remove cookie butter scoop from the freezer. Press a deep indension in the center of the cookie dough ball and add one of the cold balls in the cookie butter. Seal to close and roll back into a ball. Top each cookie dough ball with some extra white chocolate tiles.
Refrigerator: Place the dough balls on a large plate for 30 minutes before baking and covering, cover.
Fry cookies on the cooked baking sheet, in addition to 1 ” (I fit 12 to fit the baker’s half for 12-15 minutes), or until the cookies are no longer glossy on top. Do not over -bake.
Decoration: Let the cookies cool on the baking sheet for at least 15 minutes before removing a cooling rack. Melt the vanilla that melts slices in the microwave and make a drizzle of the cookies. Top with the homemade biscoff cookies crumbs.

Prep Time	Bake Time	Total Time
20 Minutes	15 Minutes	35 Minutes

Recipe Notes:

Cookie butter is widely available at major stores like Walmart, Target, and Amazon. Biscoff dough lasts 1-2 days in the fridge; freeze for 3 months.

Nutritional Info:

Calories: 393kcal
Carbohydrates: 50g
Protein: 4g
Fat: 20g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.3g
Cholesterol: 45mg
Sodium: 201mg
Potassium: 91mg
Fiber: 1g
Sugar: 33g
Vitamin A: 271
IUVitamin C: 0.1mg
Calcium: 57mg
Iron: 1mg

Making homemade Biscoff cookies is a simple and rewarding process that results in delicious, spicy and crunchy behavior. With some basic ingredients such as brown sugar, cinnamon and butter, you can recreate the signatures of homemade Biscoff cookies stored in your own kitchen. Either coffee, tea or enjoyed on your own, these cookies are sure to become a hit. In addition, you can customize them by adjusting spices or using cookie butter to an extra twist. Happy baking.

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