Delicious Biscoff Stuffed Cookies filled with smooth or crunchy Lotus Biscoff Spread. These biscuits have a lovely Cinnamon flavoured shortbread texture cookie dough. Add a drizzle of melted Biscoff Spread for that extra flavour and eat me appeal.
Whenever I make a batch of these biscuits, they are eaten within a few days. Cookies are never wasted in our house when I make them with Biscoff biscuits or the Lotus Spread. Take these Biscoff Bites for instance, they were perfect with a cup of coffee in the morning.
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Ingredients and Substitutions
This is just an overview of the ingredients I used, with possible alternatives and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Biscoff Spread - Smooth for Crunchy spread is fine. Don't forget to save some to drizzle over the top of the cookies when baked.
- Butter - Unsalted and at room temperature. This makes it easier when beating the butter and icing sugar together.
- Vanilla Extract - I add this for extra flavour. You can leave it out if you wish.
- Corn Flour - This help give the cookies a shortbread texture. Corn Starch is fine. If you can't get hold of either, use Plain (All Purpose) flour instead.
- Ground Cinnamon - I wanted to enhance the Cinnamon flavours found in the Lotus Biscoff Spread and biscuits, by adding some to the cookie dough mixture. Add as little or as much as you like.
- Icing Sugar - This gives the cookie dough a lovely smooth shortbread texture when baked. And mixes a lot quicker with the butter, than caster sugar.
- Plain Flour - All purpose flour is fine. If you have Spelt Flour that will work very nicely too.
Step by Step Instructions
Before you begin making these Biscoff Filled Cookies, read through the recipe thoroughly. Allow yourself some time for the teaspoons of Spread to freeze.
Step 1: Before you switch on the oven, place 12 small teaspoon size dollops of Biscoff spread onto a baking sheet. Place the baking tray into the freezer for at least 1 hour or until the spread is set solid. This will make it easier to fill the cookie dough before baking.
When you are ready to bake, preheat the oven to 160deg fan assisted. Have ready a large baking tray lined with baking parchment.
Step 2: Cream the butter, vanilla extract, and sieved icing sugar together until smooth and well combined with a light fluffy texture.
Step 3: Sieve together the plain flour, cornflour and ground Cinnamon before adding them to the butter sugar mixture. Mix everything together until you have a smooth firm dough.
Step 4: Before removing the pieces of Biscoff Spread from the freezer, measure out the cookie dough into 12 equal portions weight approx 56g each. Place them onto a sheet of baking parchment and flatten them out a little using a rolling pin.
Step 5: Take a few of the frozen Biscoff spread pieces out of the freezer and work quickly to place them in the centre of each piece of cookie dough. Using the cup of your hand wrap the cookie dough around the frozen spread, making sure there are no cracks for the spread to seep out during baking. The spread will soon begin to soften so doing a few at a time will help make the job easier and less messy.
Step 6: Place the cookies evenly onto the baking tray allowing them to spread a little. Tip: If your kitchen is very warm you can place the tray of cookies into the fridge for a few mins to firm up a little before baking.
Step 7: Bake in the centre of the oven for 15 – 20 mins, or until baked with a slight golden colour. They will feel very soft to the touch so leave them on the baking tray to cool completely or they will crumble.
Step 8: To make the Biscoff Drizzle, place approx 2 tablespoons of Biscoff Spread into a small pan and melt over medium heat. Using a spoon drizzle the spread over the cookies and once again leave to cool.
Storage
Room Temperature -Once they are cooled they are ready to eat and taste best on the day they are made. But will keep well for a couple of days in an airtight container.
Fridge and Freezer Friendly - Make the cookie dough ahead of time, wrap it well and bring it back to room temperature before rolling the dough out and filling it with the smooth or crunchy spread.
Baker's Tips
- Tip 1 - When filling the cookie dough, work quickly to avoid the Spread from softening.
- Tip 2 -If they begin to soften too much, place the tray bake in the fridge or freezer to firm up a little before baking.
Frequently Asked Questions
Make these Biscoff Stuffed Cookies, and use some of the spread in a no bake cheesecake mix. Add some spread to a brownie mixture.
You can freeze spoonfuls of Biscoff spread. Place them on a baking tray in the freezer. When set, place them in an airtight container.
More Biscoff Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Biscoff Stuffed Cookies
Equipment
- 1 Baking Tray
- Baking Parchment
Ingredients
- 115 g Smooth Biscoff Spread approx 12 small teaspoons
- 225 grams unsalted butter at room temperature
- 1 teaspoon Vanilla Extract
- 115 grams icing sugar sieved
- 1 teaspoon ground cinnamon
- 225 grams plain flour sieved. Spelt flour works really nice.
- 115 grams cornflour sieved. Cornstarch is also fine.
For the drizzle topping
- 2 tablespoons Biscoff spread. smooth or crunchy spread is fine.
Instructions
- Place 12 small teaspoon sides dollops of Biscoff spread onto a baking sheet. Place the baking tray into the freezer for at least 1 hour or until the spread as set solid. This will make it easier to fill the cookie dough before baking.115 g Smooth Biscoff Spread
- When you are ready to bake, preheat the oven to 160deg fan assisted. Have ready a large baking tray lined with baking parchment.
- Cream the butter, vanilla extract, and sieved icing sugar together until smooth and well combined with a light fluffy texture.225 grams unsalted butter, 1 teaspoon Vanilla Extract, 115 grams icing sugar
- Sieve together the plain flour, cornflour and ground Cinnamon before adding to the butter sugar mixture. Mix everything together until you have a smooth firm dough.225 grams plain flour, 115 grams cornflour, 1 teaspoon ground cinnamon
- Before removing the pieces of Biscoff Spread from the freezer, measure out the cookie dough into 12 equal portions weight approx 56g each. Place them onto a sheet of baking parchment and flatten them out a little using a rolling pin.
- Take a few of the frozen Biscoff spread pieces out of the freezer and work quickly to place them in the centre of each piece of cookie dough. Using the cup of your hand wrap the cookie dough around the Biscoff spread, making sure there are no cracks for the spread to seep out during baking. The spread will soon begin to soften so doing a few at a time will help make the job easier and less messy.
- Place the cookies evenly onto the baking tray allowing them to spread a little during baking. Tip: If your kitchen is very warm you can place the tray into the fridge for a few mins to firm up a little before baking.
- Bake in the centre of the oven for 15 – 20 mins, or until baked with a slight golden colour. They will feel very soft to the touch so leave them on the baking tray to cool completely or they will crumble.
- To make the Biscoff Drizzle, place approx 2 tablespoons of Biscoff Spread into a small pan and melt over medium heat. Using a spoon drizzle the spread over the cookies and once again leave to cool.2 tablespoons Biscoff spread.
Your Private Notes
Notes
- When filling the cookie dough, work quickly to avoid the Spread from softening.
- If the cookies begin to soften too much, place the tray bake in the fridge or freezer to firm up a little before baking.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
L.Marilyn McGrath
Lynn would it be possible for you to have a conversion for imperial measurements?
Thanks, Marilyn
Lynn
I have switched on the conversion unit for you. As I only bake in metric,the conversion unit uses a third party app and therefore may not be accurate.