Description
These chewy Biscoff Gingerbread Cookies bring together warm spices and spiced cookie butter in every bite. With crushed Biscoff cookies in the dough and a dollop of cookie butter spread on top, they are so delicious!
Ingredients
Units
Scale
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
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 hr
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
