BISCOFF COOKIES-HOMEMADE

Biscoff Cookies-Homemade image

Provided by Pat Duran @kitchenChatter

Categories Cookies

Number Of Ingredients 16

COOKIES:
2 cup(s) all purpose flour
1 tablespoon(s) cinnamon
1/4 teaspoon(s) freshly ground nutmeg
1/4 teaspoon(s) ground ginger
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) unsalted butter, softened
1/2 cup(s) granulated sugar
1/4 cup(s) dark brown sugar, packed
1 teaspoon(s) pure vanilla extract
BISCOFF CREAM CHEESE FROSTING- OPTIONAL
10 ounce(s) cream cheese, softened
1/2 cup(s) unsalted butter, softened
5 cup(s) powdered sugar, whisked to lighten
2/3 cup(s) biscoff spread

Steps:

Cookies: In a medium bowl add the dry ingredients(first 6 ingredients). Whisk together thoroughly to combine and aerate. Set aside.
In a large mixer bowl, cream butter and sugars until light and fluffy. Add vanilla and mix well. Using low speed, add the flour mixture a little at a time-until dough is well combined. Scrape sides of bowl often. Chill dough for 30 minutes.
Preheat oven to 350^. Roll out dough on a lightly floured surface to about 1/4 inch in thickness. Using a small biscuit cutter , cut as many cookies as you can out of the rolled dough. Reusing scraps only once and roll again until all the dough is used up .(otherwise tough cookie! lol).
Bake cookies about 9-10 minutes, check after 7 minutes, because the thinness and high sugar content; the cookies will look a lot like caramel and can go from perfect to burnt in a flash!! Allow to cool. Enjoy as is or make these a Biscoff sandwich cookie using the recipe above.
Frosting: In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add the powdered sugar 1 cup at a time, mixing well after each addition. Beat about 3 minutes more until light and fluffy. Add the Biscoff spread and beat again until blended in. Spread between 2 cookies. Or you can spread as needed. Store frosting in refrigerator in a covered container.