I’m a Biscoff bully. Believe it.
Since purchasing Speculoos Cookie Butter I’ve pretty much made everyone who stops by my house try it. There’s a three spoonful minimum. It’s a fact, and it’s ok. You see, it tastes like spicy graham cracker goodness. It’s my dream butta’.
It’s just delicious and confusing. It’s just the kind of thing that you can’t get enough of. It’s puzzling and awesome at the same time.
And it’s thoughtful! It makes these sandwich cookies a breeze. It pairs well with the spicy goodness that makes up these little wafers. And it matches perfectly. So there’s that!
Spiced Biscoff Sandwich Cookies (makes about 31 sandwiches)
Recipe adapted from Serious Eats
- 1 3/4 cup all-purpose flour
- 3/4 t baking soda
- 1 1/2 t cinnamon
- 1 t cloves
- 1 t ginger
- 1/2 t nutmeg
- heaping 1/2 t kosher salt
- 4 T unsalted butter, at room temperature
- 1/3 cup brown sugar
- 1/2 cup molasses
- 2 T orange juice
- 1 T orange juice
- cookie butter/biscoff for sandwiching
- In a medium bowl, whisk together dry ingredients: flour, baking soda, spices, and salt.
- In a large bowl, beat together butter and sugar until light and fluffy. Add molasses and orange juice/zest. Add dry ingredients and beat until dough comes together. Divide dough in half, pat into disks, and chill for 3 hours.
- Preheat your oven to 325°F. Line a baking sheet or two with parchment paper.
- Roll out chilled dough until 1/8 inch thick. Cut out using your favorite 1 1/2 inch cookie cutter. Bake until dry and darkened, about 7 minutes.
- Cool cookies on baking sheet for 5 minutes then cool completely on a wire rack. Sandwich about a teaspoon of cookie butter or biscoff spread between two cookies. Repeat with all of them. Serve!
Yay! Click HERE for a printable pdf of the recipe above.
I had sister company this weekend! Sister weekends are all about
ladylike drinks and breakfasts. (And cookie baking of course!)