Biscoff Butter Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a small bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Then set aside the flour mixture.
1 cup (125 g) all-purpose flour, spooned and leveled, 1/2 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large mixing bowl, cream together the butter, brown sugar and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
1/2 cup (112 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
Add in the egg yolks and vanilla and mix on high speed until pale in color and fluffy, 1-2 minutes.
2 egg yolks, at room temperature, 2 tsp vanilla bean paste or extract
Next add in the cookie butter and mix on medium-low speed until combined.
1/2 cup (120 g) Biscoff cookie butter
Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
Scoop the dough into balls using a 2 tablespoon capacity cookie scoop. Arrange the cookie dough balls 6 at a time 2 inches apart on the lined baking sheet.
Bake the cookies for 10-11 minutes, then let them cool for five minutes on the cookie sheet.
*Optional Step* When the cookies are straight out of the oven, use an extra-large circular cookie cutter to give them a perfect shape. Do this by swirling the cookie cutter around each cookie. This will help to push everything together into a perfect circle!
Transfer the baked cookies to a wire rack to cool for 10-15 more minutes, or until cool enough to handle.
Store leftovers in an airtight container for up to three days or freeze for up to two weeks.

Ingredients

Instructions