Biscoff Cookies! Recipe tutorial

Ingredients

• 1/2 cup Lotus Biscoff Spread (smooth, room‑temperature spread)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Light Brown Sugar (packed)
• 1/4 cup Granulated Sugar
• 1 Large Egg (room‑temperature)
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/4 tsp Salt
• 1 cup White Chocolate Chips

Instructions

1. Preheat Oven and Prepare Baking Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter, Biscoff Spread, and Sugars

   In the mixing bowl, combine the softened butter, Lotus Biscoff spread, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.

   Time: PT2M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the creamed mixture and beat for about 30 seconds, just until incorporated.

   Time: PT30S

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking soda, ground cinnamon, and salt.

   Time: PT1M

5. Form Cookie Dough

   Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Fold in the white chocolate chips with a spatula.

   Time: PT2M

6. Portion Dough onto Sheet

   Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared sheet, spacing them about 2 inches apart.

   Time: PT5M

7. Bake Cookies

   Bake for 10‑12 minutes, until the edges are lightly golden and the centers have set but are still soft.

   Time: PT12M

   Temperature: 350°F

8. Cool Cookies

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT5M

9. Clean Up

   Wash the mixing bowl, whisk/beaters, spatula, and any other used utensils. Wipe down the countertop.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

0.5 g