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These quick and chewy Biscoff cookies are my weeknight secret weapon whenever crave-worthy treats are needed and time is short. With just a bowl and some pantry basics you get cookies that taste bakery-fresh and are bursting with cookie butter flavor. Ideal for last-minute guests or satisfying a sweet tooth after dinner these cookies have become my go-to for any occasion.
I started baking these on busy school nights when my daughter asked for a treat and now they are the most requested dessert at family gatherings. There is something about their simplicity and flavor that keeps everyone coming back for one more cookie.
Ingredients
- Biscoff spread: This forms the base of the cookie giving that classic spiced caramelized flavor Seek out creamy Biscoff or smooth cookie butter for best results
- Large egg: Adds moisture and binds the dough together Choose a fresh egg with a deep yellow yolk for the richest flavor
- Plain or all-purpose flour: Provides structure and gives the perfect chewy bite Measure by weight for accuracy so your cookies are never too dry or dense
Step-by-Step Instructions
- Mix the Dough:
- Combine the Biscoff spread egg and flour in a large mixing bowl Stir with a spatula until every bit of flour disappears and the dough is glossy and uniform Scrape the bowl’s edges so all dry spots are fully incorporated Do not undermix the texture relies on this step
- Shape and Prepare:
- Use a small cookie scoop to portion dough into evenly sized balls about one ounce each Set each ball onto a parchment-lined baking tray leaving two inches for spreading For the signature look dip a fork in sugar and press gently onto each ball first one direction then the other creating a crisscross pattern on top
- Bake to Perfection:
- Slide the tray into a preheated oven at one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit Bake for ten to twelve minutes Watch for the cookies to look set around the edges but slightly soft in the center Do not overbake for maximum chewiness
- Cool and Enjoy:
- Rest cookies on the tray for ten minutes after baking This lets them finish setting and prevents breakage Use a spatula to carefully transfer them to a wire rack to cool completely before serving
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You Must Know
- Naturally dairy free since Biscoff spread has no butter or milk
- Stays fresh up to one week in an airtight jar at room temperature
- Dough freezes beautifully for easy future baking
I am always amazed by how much depth you get from Biscoff alone The hint of spice and caramel really stands out I remember my niece once sneaking a second cookie while they were still warm and sticky from the oven and that smell still reminds me of her giggle in the kitchen
Storage Tips
Keep cookies stored in a sealed container at room temperature They stay soft for almost a week Stack with parchment between layers to prevent sticking For longer storage keep unbaked dough balls in the fridge up to five days or wrap tightly and freeze for up to three months Bake straight from frozen just add a minute or two to the baking time
Ingredient Substitutions
You can use any brand of cookie butter spread for these cookies If you prefer mild flavor try Trader Joes cookie butter A gluten free flour blend can work in place of all purpose flour but the texture will be slightly crumblier For extra richness stir in a handful of dark chocolate chunks or swap the egg for a flax egg if you need an egg free version
Serving Suggestions
Pile these cookies still warm onto a platter and pair with a tall glass of cold milk or your favorite coffee I like to crumble a few over vanilla ice cream for a decadent dessert or sandwich a scoop of Biscoff between two cookies for the ultimate sweet treat
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Cultural Context
Biscoff spread originally comes from Belgium where the spiced cookies are called speculoos Turning these famous flavors into an American style cookie puts a nostalgic twist on a European favorite Every bite is a little celebration of global flavors making simple ingredients feel special
Recipe FAQs
- → What ingredients are needed for these cookies?
Just cookie butter (Biscoff spread), a large beaten egg, and plain/all-purpose flour come together to form the dough.
- → How do I achieve the classic cookie top pattern?
Dip a fork in sugar and lightly press down on each dough ball to create a criss-cross design before baking.
- → What is the best baking temperature and time?
Bake at 180°C (350°F) for 10 to 12 minutes until the cookies are lightly golden around the edges.
- → How should I store the cookies to keep them fresh?
Store cooled cookies in an airtight container at room temperature for up to one week to maintain their softness.
- → Can the cookie dough be prepared ahead of time?
Yes, dough balls can be refrigerated for up to five days or frozen for up to three months before baking.
- → Are there tips for measuring ingredients accurately?
Using gram measurements with a digital scale is recommended for consistent results over cup measurements.