Biscoff Butter Cookies  


– 1/2 cup unsalted butter, softened – 1/2 cup granulated sugar – 1/2 cup Biscoff spread – 1 large egg


– 1 teaspoon vanilla extract – 1 1/2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/4 teaspoon salt

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 

In a large bowl, cream together the softened butter, granulated sugar, and Biscoff spread until light and fluffy. 

Beat in the egg and vanilla extract until well combined.  In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.  Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. 

Flatten each cookie slightly with the back of a spoon or fork.  Bake for 10-12 minutes, or until the edges of the cookies are golden brown. 

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 


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