Biscoff Cookie Butter Cookies
A delicious sugar cookie with a hint of gingerbread flavouring.
Equipment
- Oven
- Stand mixer/hand mixer
- Cookie trays
- Bowls
- Whisk
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup golden brown sugar* *can use any brown sugar
- 1/2 cup white sugar
- 1 1/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cookie butter** **You can add more cookie butter - up to 3/4 cups if you want more flavour
- 1 egg
- 1 tsp vanilla extract
- 8 Lotus Biscoff cookies, crushed
Instructions
- Preheat oven to 350°F.
- Spray 2 baking sheets with non-stick spray.
- Cream together butter, white sugar, and brown/golden brown sugars. Make sure these are blended very well and the texture is fairly smooth.
- Whisk together flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside.
- To creamed butter and sugar mixture, mix in cookie butter on medium speed. When mixed, add in the egg and vanilla extract. Blend well.
- Add dry ingredients (flour mixture) in 2 batches. Mix until just combined.
- Add crushed Biscoff cookies and stir in on the lowest stand mixer setting or by hand.
- Shape into balls and flatten with the palm of your hand or using a fork to make a criss-cross pattern. This will make them look similar to peanut butter cookies.
- Bake for 11-13 minutes.