I adore Biscoff treats. With the small addition of the cinnamon chips, these cookies taste exactly like the ones in the container. These are unlike anything I’ve ever baked. Give them a try if you’re seeking for something novel, distinctive, and delectable. These cookies will have softer centers and crusty, sand-like edges.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 1 ¼ cups cookie butter (such as Biscoff®)
- 1 cup unsalted butter, softened
- 1 cup vanilla sugar
- 1 cup dark brown sugar
- ¼ cup shortening
- 2 eggs
- 1 vanilla bean, split and seeds scraped away
- 1 tablespoon warm water
- 1 ½ teaspoons baking soda
- 2 ¾ cups all-purpose flour, sifted
- ½ teaspoon salt
- 1 cup cinnamon chips (such as Hershey’s®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream cookie butter, butter, vanilla sugar, brown sugar, shortening, eggs, and vanilla bean together using an electric mixer in a bowl. Combine warm water with baking soda in a small bowl to dissolve; add to creamed mixture while mixing.
- Combine flour and salt in a separate bowl and add gradually to cookie butter mixture; mix well. Stir in cinnamon chips.
- Drop tablespoonfuls of dough onto ungreased cookie sheets; use your fingers to form into peaked meringue shapes.
- Bake in the preheated oven until edges are set, 8 to 9 minutes. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely.
- You can use white sugar instead of vanilla sugar and 2 teaspoons vanilla extract instead of vanilla bean, if preferred.
- You can split the dough into two and make half without the chips or eliminate the chips altogether. If splitting the batch then halve the chips. When making these without the chips I rolled them into approximately 1-inch balls and rolled them in some white sugar. Then bake for the same time as with the chips.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 64 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’m not quite in love with this cookie recipe, but it’s not bad. I was puzzled by the baking soda water combination. I almost omitted the shortening but glad I left it alone. I would say skip the vanilla bean, and vanilla sugar, because if you have vanilla bean paste, it gives more of a nuance.
I’m not quite in love with this cookie recipe, but it’s not bad. I was puzzled by the baking soda water combination. I almost omitted the shortening but glad I left it alone. I would say skip the vanilla bean, and vanilla sugar, because if you have vanilla bean paste, it gives more of a nuance.
Scrumptious! I made a double batch and these cookies disappeared!