Biscoff Stuffed Cookies

5 from 1 vote

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.

Prep Time20

Cook Time15

Time to freeze the Biscoff Spread1

Total Time1 35

Course: Snack

Cuisine: American, British

Keyword: Biscoff, Cinnamon Cookie Dough

Servings:

Calories: 350kcal

Author: Lynn

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.

Metric - US Customary

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.

Notes

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 frozen smooth or crunchy spread.

Baker's Tips

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