I’ve already confessed my love of Biscoff Spread on here and I get pretty excited about any opportunity to use it when I’m baking. When I originally saw this cookie recipe I wasn’t overly enthusiastic about it because the cookies were filled with Nutella. I realize it’s basically sacrilegious to say I don’t love Nutella, but it’s just not my thing. Biscoff Spread however, is totally my thing, so it only made sense to fill these cookies with Biscoff!
And let me tell you, that was an excellent choice. The light flavor of a sugar cookie pairs perfectly with the cinnamony Biscoff to make a cookie that is really delicious. I was planning to give all these cookies away after baking them, but I’ll definitely squirrel away a few for myself!
- ½ cup Biscoff Spread
- 2½ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1½ cups plus ⅓ cup granulated sugar, divided
- ⅞ cup (14 tbl.) unsalted butter, softened
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tbsp. coarse ground sea salt
- Divide the Biscoff Spread into teaspoon sized drops and place on a wax lined cookie sheet. Freeze for 20-30 minutes while you prepare the cookie dough.
- Preheat the oven to 350 degrees and line two cookie sheets with wax paper.
- In a medium bowl, whisk the flour, baking powder and salt together then set aside.
- Use an electric mixer to beat the butter and 1½ cups granulated sugar until creamy and fluffy, about 3-5 minutes. Add the eggs one at a time and the vanilla. Slowly stir in the flour mixture until combined.
- Before assembling the cookies, place ⅓ cup of granulated sugar in a small bowl and take the Biscoff out of the freezer. Use a tablespoon sized scoop to make balls of cookie dough. To assemble the cookies, take one tablespoon sized ball of dough and flatten it slightly, sprinkle lightly with sea salt and place a piece of frozen Biscoff on top. Take another ball of cookie dough and smooth it over the top of the Biscoff and seal the edges with your fingers. Roll the ball in sugar to coat and then place on the baking sheet. Repeat with the rest of the cookie dough and Biscoff spacing the cookies 2 inches apart on the baking sheet.
- Bake the cookies for about 10 to 13 minutes until the edges are set and just beginning to brown, the centers will still look soft and puffy. Remove from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.
Adapted from Cookin’ Canuck