Description

Soft and chewy, these spiced Biscoff gingerbread cookies have warm ginger and cinnamon notes, a gooey Biscoff spread centre, and a delightful crunch from crushed Biscoff cookies. They take about an hour and a half to make, including chilling time.

Ingredients

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Wet Ingredients

1 cup (226g) unsalted butter, softened
3/4 cup (170g) brown sugar, packed
1/4 cup (80ml) molasses
2 large eggs, room temp

Dry Ingredients

3 1/2 cups (400g) all-purpose flour
2 tsp (10ml) vanilla extract
2 tsp (10ml) ground ginger
1 tsp (5ml) cinnamon
1 tsp (5ml) nutmeg
2 tbsp (30ml) cornstarch
1 1/2 tsp (7.5ml) baking soda
1/4 tsp salt

Fillings/Toppings

1 cup (85g) biscoff cookies, crushed
1/2 cup (120g) biscoff spread
10 biscoff cookies, broken in half

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Instructions

In a large mixing bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Scrape down the sides of the bowl, then add the molasses and mix until fully incorporated.
Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, ground ginger, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the crushed Biscoff cookies until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least an hour, or up to 4 days.
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Using a 1/4 cup measuring cup or a large cookie scoop, portion out the dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the middle rack for 12 minutes, or until the edges are set and lightly golden.
Let the cookies cool on the pan for about 5 minutes.
While the cookies are still warm, scoop about a teaspoon of Biscoff spread onto the middle of each cookie and gently press half a Biscoff cookie on top.
Transfer them to a wire rack to cool completely.

Notes

My favourite way to crush Biscoff cookies for the dough is to pop them in a zip-top bag and gently roll over them with a rolling pin until they’re fine crumbs.

You can make the dough ahead of time! It stores well in the fridge for up to 4 days, or you can freeze it for up to a month. Just let it thaw slightly before scooping.

For an extra soft cookie, you can underbake them slightly, pulling them from the oven when the edges are just set but the centres still look a little soft. They’ll firm up as they cool.

Prep Time: 15 mins
Chill Time: 1 hour
Cook Time: 12 mins
Category: Cookies
Method: Baking