Biscoff Dipped Butter Cookies

One of my favorite places to go is Pier 39 in downtown San Francisco. There are a lot of fun things to do and see there, but one of the places I absolutely insist upon going to when we’re there is the Lotus Biscoff Coffee Corner.

If you’ve ever been there before, I’m sure you know just the place I’m talking about– but if you haven’t, I’ll describe it.

It’s not very big; when they call it a ‘corner’ they mean a literal corner of a building that looks more like a stand from the outside. It’s just big enough to fit about 5-7 people, not counting 1-2 employees. Inside, there’s a very small barista bar where they have a very select menu of items that are all themed around….you ready for it?

Lotus Biscoff spread.

Lotus ‘Biscoff’ is specific brand of cookie butter; a thick paste that is made from speculums spice cookie crumbs that have been pulverized into a very fine powder, then blended together with oil, flour and additional sugar until it makes a ‘spread’ that is very similar in texture to creamy nut butters.

It’s friggin delicious.

I’m already a huge lover of the Lotus Biscoff cookies (they hand them out on most major airline flights in the USA), and in recent years, they’ve become available to buy in retail stores here, as well as the Lotus Biscoff spread. While it’s perfectly delicious to eat all by itself, I’m a baker, and that means that when I have an ingredient that I love on hand, I’m going to want to try to find uses for it in recipes that I make.

Like peanut butter or any other nut butters, biscoff spread isn’t hard to incorporate into any number of recipes. Today’s recipe is a pretty simple but VERY tasty use for it.

Spritz cookies are something that I seem to make every year for the holidays, with good reason. They’re delicious, crisp butter cookies that start with a basic dough that gets squeezed through metal plates of what’s called a cookie gun or press onto uncreased and unlined baking sheets, then baked for just a handful of minutes until golden brown. Because they’re so simplistic in ingredients and method, I also like to think of them as one of the Blank Canvas recipes that can be tweaked/improvised to have a wide variety of different iterations.

I’ve made and shared different variations of spritz cookies on the blog before here, and I’m pleased to be able to add a couple more for this year’s holiday series. Today’s recipe is the first. It starts with a basic spritz cookie dough that has Lotus Biscoff spread added to it. Then, after the cookies are baked and cooled, they’re dipped into melted Biscoff at the halfway point, then decorated with a light dab of sprinkles.

Aren’t they cute?

These couldn’t be easier to make, and they’re a perfect addition to the holiday cookie spread that I know you want to make for this year. So why not get started with these? 😉

Stay tuned for more recipes in this years’s 12 Days of Christmas!

Day 1: Browned Butter & Sweet Potato Biscuits

Day 2: Biscoff Dipped Butter Cookies

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Biscoff Dipped Butter Cookies

Recipe Adapted from LotusBiscoff.com

Ingredients

180 grams unsalted butter, softened
120 grams white granulated sugar
220 grams all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 teaspoon vanilla extract
1 tablespoon Lotus Biscoff spread

Topping

4 tablespoons Lotus Biscoff Spread
Nonpareil holiday sprinkles

Directions

Preheat oven to 350 degrees Fahrenheit. Place 3 baking sheet pans in the freezer to chill thoroughly (Don’t skip this step, it’s very important to make sure your cookie dough sticks to the pan and comes out of the cookie press neatly).

In a small bowl, combine the flour with the salt and baking powder, stirring together a few times with a fork before setting aside.

In a standing mixer fitted with the paddle attachment, or in a medium sized bowl using a handheld mixer, cream together the butter and the sugar until light and fluffy.

Add the egg, the biscoff spread and the vanilla extract, stirring just until combined.

Add the dry ingredients in two batches and mix until the dough is smooth.

Place the bowl int he fridge to chill for abut 10-15 minutes.

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake for 10-12 minutes, or until the cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely.

Heat the Biscoff spread in a small bowl in the microwave, just until runny (20-30 seconds should do it.

Dip the cookies into the spread, just enough for half of them to be covered. Allow the excess to drip off, then place on a wire rack that’s set over a sheet of aluminum foil or parchment paper. Sprinkle with the nonpareil sprinkles. Leave cookies on the wire racks to allow the coating to set.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.

*If you do not have a cookie press, once you have finished mixing the dough, divide and mold it into 2 long, rectangular logs. Tightly wrap the logs in plastic wrap and shape into a square shape. (I used these molds, but using a bench scraper or the inside of a 13 x 9 baking dish works as well). If using the molds, press the plastic wrapped log into the molds, then refrigerate both overnight.)

Remove the logs from the molds and unwrap. Using a sharp knife or bench scraper, slice cookies about 1/4 inch thick (or to your desired preference). Place about 1 inch apart on prepared pans and sprinkle tops with sugar. (Depending on how thick you cut them, this makes quite a few cookies; you’ll probably have to do this in a few batches)

Bake for 10-12 minutes, until golden brown.

Allow to cool completely, then proceed with dipping in the lotus Biscoff spread and adding the sprinkles.