Biscoff Butter Cookies
Finely ground Biscoff cookies are added to the Biscoff Butter Cookies dough, making these cookies wonderfully light, crispy, crunchy, spiced, and so addictive.
Servings: cookies
Ingredients
- 6 (48 gr) Biscoff cookies
- 2/3 cup (150 gr) unsalted butter, room temperature
- 1/4 cup (35 gr) confectioners' sugar
- 4 tsp (20 gr) milk
- 1/2 tsp vanilla extract
- 1 cup (120 gr) cake flour
- 5 tbsp (40 gr) cornstarch
- 1/2 tsp salt
- 2 (16 gr) Biscoff cookies, for topping
Instructions
- Preheat oven to 340℉/170℃ and line a baking sheet with parchment paper or silicone baking mat.
- Blend 6 Biscoff cookies in a food processor until finely ground. Set aside.
- Using a mixer or spatula, cream together butter and confectioners sugar until well incorporated. Add milk and vanilla extract. Mix until well combined.
- Sift in flour, cornstarch, and salt to the butter mixture. Add finely ground Biscoff cookies and mix with a spatula until well incorporated.
- Add a French star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try piping a swirl or line on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough in swirls or lines, leaving 2-inch apart on the baking sheet. (*see video for a visual guide)
- Blend 2 Biscoff cookies in a food processor until finely ground. Sprinkle the top of each cookie with ground Biscoff cookies.
- Bake for 15-17 minutes or until the edges are light brown.
- Remove from the oven and immediately transfer them to a wire rack to cool completely.
Notes
This recipe will make crisp and tender cookies with a snap. If you prefer chewier cookies, substitute the milk with 1 egg yolk and substitute cake flour and cornstarch with the same amount of all-purpose flour.
Make sure to measure the flour correctly if using volume measurement. The cookies will end up too hard to pipe if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.
If you don't have a large piping tip, you can alternatively use a cookie press to shape the cookies. If you don't have a cookie press or large piping tips, snip 1/2-inch corner off the end of a plastic bag and pipe lines/flat swirls.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 161IU | Calcium: 4mg | Iron: 1mg
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