Homemade Biscoff Cookies with Crunchy Biscoff Filling

Happy Monday!

Did you have a great weekend?

I had the time of my life! :) The weather was gorgeous, food was amazing and I received the most beautiful roses ever!

These are made with smooth Biscoff spread.

 I promised another post with a recipe that includes the famous Biscoff spread. This time it's the crunchy one.

 As soon as I saw the bottom of my Biscoff spread jar, I panicked wondered if I can find a recipe for homemade Biscoff cookies. You know where I am going with this :)

I did. Well, sort of. I think the taste is pretty close to the original, but not 100%. The texture could be more crunchy. But that's just my opinion. The cookies turned out to be delicious anyways, and the filling - yum! There was a moment of hesitation, if I should take a bite of the whole thing or eat the frosting first. Either way, one scrumptious cookie sandwich!

Homemade Biscoff Cookies

2 c all-purpose flour
1 Tbsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
1 c ( 2 sticks ) unsalted butter, softened
1/2 c granulated sugar
1/4 c packed dark brown sugar
1 tsp vanilla extract

In a medium mixing bowl, whisk together the dry ingredients. Set aside.
In a large mixing bowl, cream together butter and sugars. Beat until light and fluffy.
Add vanilla extract and beat again.
Slowly add the dry ingredients. Beat until combined.
The original recipe says, you can refrigerate the dough for at least 1 hr and then roll out the dough and cut out the cookies.
 I used my cookie scoop to place them on a baking sheet, flattened them with the back of a spoon and baked them right away.
Bake in preheated oven ( 350 degrees ) for 8 - 10 minutes, or until the edges start to brown.
Cool completely on a wire rack before frosting and assembling sandwiches.

source: Blubonnets and Brownies

tip: To make the flower cookies seen above: cut out the flowers out of a freshly baked and slightly cooled cookie. Crumble the scraps and add to the frosting. You can also press the flower cookie cutter onto the top of the cookie before baking. To do that, scoop the dough onto a baking sheet, flatten with the back of a spoon, and press the cookie cutter on top of each cookie, making sure you don't go all the way through it.


Biscoff Filling

1/2 c Biscoff spread ( crunchy or smooth )
1/2 c ( 1 stick ) unsalted butter, softened
3 c powdered sugar

In a large mixing bowl, beat the butter until smooth.
Add Biscoff spread and beat until combined.
Add the powdered sugar, 1/2 cup at a time.
Beat for 3 - 4 minutes.
Fill cookies with about a tablespoon of the filling.
Eat the rest with a spoon. :)


So, if you are still looking for a way to enjoy your cookie spread, try this. You will be glad you did! :)


How was your weekend?


Linking up to Crazy Sweet Tuesday.

xoxo,