Biscoff Copycat Cookies
Directions
- 1Add 2 cups of all-purpose flour, 2 teaspoons of cinnamon, 1/4 teaspoon each of nutmeg, ginger, allspice, cloves, baking powder, and baking soda, and 1/2 teaspoon of salt to your dry ingredients and mix well.
- 2In your stand mixer, add 1 cup (2 sticks) of unsalted butter, 1/2 cup of granulated sugar, and 1/4 cup of dark brown sugar (or molasses if you don't have dark brown sugar).
- 3Cream these together for about 3 minutes until nice and fluffy.
- 4Add 1 teaspoon of vanilla and mix it in.
- 5Slowly add your dry mixture to the wet mixture in the stand mixer until combined to form a very thick dough.
- 6Form the dough into a ball and set it in the fridge for about an hour.
- 7After an hour, roll out the dough on a lightly floured surface to about 1/4 inch thick.
- 8Cut the dough into desired cookie shapes.
- 9Place the cut cookies on a parchment paper-lined baking sheet.
- 10Bake in a 325-degree oven for about 16 to 18 minutes until golden brown.
- 11Cool the cookies for about 5 minutes on the baking sheet.
- 12Place the cooled cookies on a wire rack to finish cooling.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon ginger
- 0.25 teaspoon allspice
- 0.25 teaspoon cloves
- 0.25 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 2 sticks unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup dark brown sugar
- a little bit molasses
- 1 teaspoon vanilla
Equipment
stand mixerbaking sheetparchment paperwire rack
Tips
- If you don't have dark brown sugar, add a little bit of molasses.
- These cookies have the perfect snap.
- Go well with coffee.
- Also make great cookie butter and coffee syrup.
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