![]() Remove them from the oven, bang them on the counter and scoot them with the biscuit cutter again. ![]() Bake for another 6-7 minutes, until the cookies feel somewhat set around the edges.Then quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape. Bake for about 8 minutes, then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little.Roll them so they're smooth and then toss them in a bowl of cinnamon sugar. Use a 2 ounce cookie scooper to scoop the dough into 8 round balls.Then add the chopped cookies and fold until all the flour is combined and the cookies are evenly distributed.Add the flour, biscoff cookie crumbs, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.Whisk aggressively, for 2-3 minutes, until it lightens in color. In a large bowl, use a whisk to combine the melted butter with the cookie butter, sugar and egg.Preheat the oven 350F/177C convection (325F/163C conventional) (*see note for conventional) and line a large cookie pan*.Pop it in hot water for a few minutes if it’s cold.Eggs: make sure to use a room temperature large egg.Butter: I like to use salted butter because these cookies are quite sweet and that helps balance them out.Biscoff Cookies: I used biscoff cookies but any speculoos cookie will work well.Cookie Butter: I used biscoff cookie butter but you can use any creamy cookie butter.If you do want to reduce the sugar, feel free to skip the cinnamon sugar roll and the toppings. These cookies are sweet but reducing the sugar will affect the texture. Sugar: I used brown sugar for the cookies.Flour: I HIGHLY recommend using a digital scale, as flour is so often over measured. If not, make sure to scoop the flour into the measuring cup and level it off.Make sure to check them out, I have a gingerbread snickerdoodles, small batch chocolate chip cookies, chocolate peppermint cookies, small batch double chocolate cookies, s’mores cookies and cookies and cream cookies. Last year I posted a ton of quick and easy cookie recipes like this one. They’re super easy and quick to make but look a little more impressive than a traditional cookie.They’re a little crisp on the outside and soft in the center when they’re warm but nice and chewy when they’ve cooled.There is biscoff in EVERY part of them so they’re the ultimate biscoff cookies.Why you’ll love these biscoff cookie butter cookies
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