Biscoff Cloud Cookies

Anyone out there love baking in the winter? I feel like it is such a perfect way to pass a lazy afternoon. You definitely want to consider putting these cookies in your rotation. They are something new and not traditional but will leave your guests wanting the recipe. I admit that these cookies don’t look like much. But PLEASE, do not be fooled. These are so wonderful tasting.

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Are you familiar with Biscoff? It is sometimes also called Speculoos. If you have ever flown from North Dakota, you likely were on a Delta flight and they serve these scrumptious cookies in flight. They are a spiced biscuit type cookie from the Netherlands with spices such as cinnamon, ginger, cloves, nutmeg and more. Some genius made this into a spreadable butter, similar to peanut butter. It. Is. Delicious. Love the stuff! I haven’t seen in yet at my small town grocer, but you can find it at Wal-Mart and bigger stores like that.

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This cookie feature Biscoff spread and they are wonderfully puffy and light, despite looking like they might be hard. Don’t be fooled.

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Biscoff Cloud Cookies via Cookies and Cups, recipe from The Biscoff Cookie and Spread Cookbook
Serves: 24 cookies – I doubled the recipe below and got 4 dozen + 9 cookies

Ingredients

  • 1/2 cup butter, room temperature
  • 1/3 cup creamy Biscoff Spread
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 Tbsp. cornstarch
  • 1/2 tsp. cinnamon
  • 2 cups flour

Instructions

1. Preheat oven to 350°

2. Line baking sheet with parchment paper, set aside.

3. In bowl of stand mixer cream together butter, Biscoff Spread and both sugars about 2 minutes.

4. Add in egg and vanilla and mix until combined.

5. With mixer still running add in salt, cornstarch and cinnamon and mix until incorporated.

6. Turn mixer to low and add in flour, mixing until dough comes together.

7. Using a cookie scoop (I used my #40 scoop) drop dough onto prepared baking sheet, about 2 inches apart. Dough won’t spread too much.

8. Bake for 8 minutes until edges just begin to become golden. Allow cookies to cool on baking sheet for a few minutes and then transfer to wire rack to cool completely.

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The super thick batter will have you wondering how these come out puffy, but they do!

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Before and after – they don’t spread much.

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Enjoy these clouds of puffy goodness!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cookies, Dessert. Bookmark the permalink.

3 Responses to Biscoff Cloud Cookies

  1. I’m so jealous of your KitchenAid mixer. One day I will have one 🙂

  2. Pingback: Jam Filled Thumbprint Cookies | Feisty Eats

  3. Pingback: Peanut Butter Rocky Road Brownies | Feisty Eats

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