Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (250g) Biscoff spread (cookie butter)
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but adds a warm note reminiscent of Mama Lou’s spice blends)
- 1 teaspoon vanilla extract
Substitutions: You can swap the all-purpose flour for whole wheat pastry flour for a nuttier flavor, or use coconut sugar instead of granulated sugar for a more caramel-y sweetness. If Biscoff spread isn’t available, try a smooth speculoos spread, but the signature flavor might be slightly different.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This simple step always reminds me of Mama Lou’s meticulous nature—she never skipped lining the pans, ensuring every cookie baked evenly and came off cleanly.
- In a large bowl, cream together the softened butter, Biscoff spread, and granulated sugar using an electric mixer or wooden spoon until the mixture is light and fluffy—about 3 to 4 minutes. This is the moment when the kitchen fills with a sweet, caramel aroma that always made Ouma’s eyes light up.
- Add the egg and vanilla extract, mixing well until fully incorporated. I remember Ouma’s excitement watching the dough come together at this stage, always eager to lick the mixer paddle clean.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Slowly add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—Mama Lou always said, “Treat the dough gently, like you’re tucking in a child.”
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optional: For a beautiful finish, gently press the top of each dough ball with the back of a fork, creating a classic crisscross pattern. This little touch always made Mama Lou smile.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. I’ve learned from experience that the cookies will firm up as they cool, so resist the urge to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for that perfect crisp-tender texture that I cherish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
