Biscoff Butter Cookies

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Line 2 large baking sheets with baking paper.
2. Using a hand mixer or stand mixer with paddle attachment, beat the butter, Biscoff spread, light brown sugar and white sugar until light and creamy. Scrape down the bowl.
3. Add the egg and vanilla and beat until combined. Scrape down the bowl again.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and ground ginger.
5. Add the flour mixture to the butter mixture and mix on low until just combined. Do not overmix.
6. Scoop roughly 2 tablespoons of dough per cookie and place on the trays 2 to 3 inches apart. Roll the dough balls in the crushed Biscoff cookie crumbs and place back on the trays.
7. Bake for 11 minutes. Remove the trays, bang them on the bench 3 times. If any cookies are misshapen, press a larger cookie cutter over them and swirl while still hot to reshape.
8. Cool for 5 to 10 minutes, then move to a wire rack to cool completely.

Summarized from Sugar Salt Magic's video. Watch it for the details.