These Biscoff butter cookies are crisp and light on the outside, and chewy and soft in the center. They're full of the warming flavors of cinnamon and nutmeg along with brown sugar and a generous portion of creamy caramel Biscoff cookie butter spread. The recipe is quick, easy and the dough requires no chilling before you bake!
125grams (½ cup)creamy cookie butter spread (speculoos or biscoff spread)
Instructions
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cookie butter and sugars on medium speed until well combined. Scrape down the sides of the bowl. Add salt and vanilla, and mix again.
113 grams (4 ounces, 1 stick) unsalted butter, room temperature, 180 grams (¾ cup) creamy cookie butter spread (speculoos or biscoff spread), 150 grams (¾ cup) brown sugar, 50 grams (¼ cup) granulated sugar, ½ teaspoon kosher salt (I use Diamond Crystal), 1 teaspoon vanilla extract
Add egg and egg yolk and mix just until fully incorporated. Scrape down the bowl.
1 large egg, 1 large egg yolk
Add flour, baking soda, baking powder, cinnamon and nutmeg. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape the bowl and incorporate the last of the flour.
165 grams (1¼ cups + 2 Tablespoons) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
Use a 1½ Tablespoon cookie scoop (medium, size 40) to portion dough out onto a baking sheet lined with parchment paper.
Gently place ½ teaspoon of cookie butter on top of each cookie. (I found it easiest to fill a ½ teaspoon with cookie butter and then scoop it out onto the cookies with the tip of a butter knife).
Bake 8 cookies at a time for 11 minutes at 350 degrees Fahrenheit on a parchment lined baking sheet. If you prefer crisper cookies that are crunchier all over rather than chewy in the middle, bake for 12-13 minutes. Cookies will puff up slightly during baking but sink back down when cooled. Cool on baking sheet for 10 minutes, then transfer to a rack.