Biscoff Inspired Cinnamon Chip Cookies Food
BISCOFF®-INSPIRED CINNAMON CHIP COOKIES
I love Biscoff® cookies. These cookies taste just like the cookies in the package with the added little surprise of the cinnamon chips. These are like nothing I have baked before. If you're looking for something new, different, and so delicious, give them a try. These cookies will have crispy, sandy-like edges with a softer center.
Provided by Melissa Liardi
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 60
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 16.7 g, Cholesterol 14.5 mg, Fat 7.2 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 63.9 mg, Sugar 6.4 g
COPYCAT BISCOFF COOKIES
Make and share this Copycat Biscoff Cookies recipe from Food.com.
Provided by mybenz92
Categories Dessert
Time 47m
Yield 50 Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium-sized bowl, mix together flour, spices (cinnamon, nutmeg, ginger, allspice, and cloves), baking soda, baking powder, and salt.
- In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.
- Gradually blend the flour mixture into the butter mixture until it is well combined.
- Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes.
- If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired.
- If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.
- Cool on cooling rack before serving. These are best once they have cooled.
Nutrition Facts : Calories 63.3, Fat 3.7, SaturatedFat 2.3, Cholesterol 9.8, Sodium 42.8, Carbohydrate 7, Fiber 0.2, Sugar 3.1, Protein 0.6
BISCOFF®-INSPIRED CINNAMON CHIP COOKIES
I love Biscoff® cookies. These cookies taste just like the cookies in the package with the added little surprise of the cinnamon chips. These are like nothing I have baked before. If you're looking for something new, different, and so delicious, give them a try. These cookies will have crispy, sandy-like edges with a softer center.
Provided by Melissa Liardi
Categories Drop Cookies
Time 35m
Yield 60
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 16.7 g, Cholesterol 14.5 mg, Fat 7.2 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 63.9 mg, Sugar 6.4 g
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