3 Ingredient Biscoff Cookies (Printable Version)

Thick, soft, chewy Biscoff cookies using only three simple ingredients, ready in minutes with minimal effort.

# Everything You’ll Need:

01 - 1 cup (250g) Biscoff spread

02 - 1 large egg, beaten

03 - 3/4 cup (93g) all-purpose flour

01 - Preheat oven to 350°F (180°C, Gas Mark 4) and line a baking tray with parchment paper or a silicone mat.

02 - In a large mixing bowl, thoroughly mix Biscoff spread, beaten egg, and all-purpose flour until completely combined.

03 - Using a small cookie scoop or spoon (approximately 1 oz per ball), place dough portions onto the prepared tray, spacing evenly.

04 - Dip a fork into sugar, then gently flatten each dough ball, creating a criss-cross indentation pattern on top.

05 - Bake in preheated oven for 10 to 12 minutes, until cookies are set but still soft.

06 - Allow cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

01 - For optimal consistency, weigh ingredients with a digital scale rather than measuring by volume.

02 - Cookies stay fresh up to 1 week stored airtight at room temperature.

03 - Cookie dough can be refrigerated for up to 5 days or frozen for up to 3 months for later baking.