Description
Soft and chewy with crisp edges, these Biscoff Gingerbread Cookies are a holiday treat that’s both cozy and delicious. With warm gingerbread spices, a gooey Biscoff spread centre, and a sweet crunch from crushed Biscoff cookies, these cookies are perfectly balanced—not too sweet and just right for the season. Enjoy them warm for an extra gooey bite!
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (170g) brown sugar, packed
- 1/4 cup molasses
- 2 large eggs
- 3 1/2 cups (400g) all-purpose flour, spooned and leveled
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup (85g) Biscoff cookies, crushed
- 1/2 cup Biscoff spread
- 10 Biscoff cookies, broken in half
Instructions
- In a large mixing bowl or stand mixer, cream together the softened butter and brown sugar until light and fluffy. Scrape down the sides and continue mixing for another 2-3 minutes.
- Add the molasses and mix until fully incorporated. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the flour, cornstarch, baking soda, salt, ground ginger, cinnamon and nutmeg to the mixture and mix until just combined.
- Fold or beat in crushed Biscoff cookies until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least an hour, or up to 4 days.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Using a 1/4 cup measuring cup or a large cookie scoop, portion out the dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the middle rack for 12 minutes, or until the edges are crisp.
- Let the cookies cool on the pan for about 5 minutes.
- While the cookies are still warm, scoop a teaspoon of Biscoff spread onto the middle of each cookie and press half a Biscoff cookie on top.
- Then transfer them to a wire rack to cool completely.
- Prep Time: 15 mins
- Chill Time: 1 hour
- Cook Time: 12 mins
- Category: Cookies, Gingerbread, Christmas