Holiday Cookie Countdown: Biscoff Crackles with Sea Salt

Biscoff Crackles with Sea Salt 1_small

If you cook with my recipes very often, you’ll notice there are some recurring themes: brown butter, salted caramel and Biscoff. I use them all the time. In everything. For me, the world would cease to exist without these things.

I didn’t realize how predictable I was until my friends started giggling quietly when I delivered treats.

I wonder why they’re laughing at my cookies?

Turns out it wasn’t the cookies per se, but the fact that the words brown butter, salted caramel or Biscoff always appeared on the label. I was a running joke. (But at least I’m a joke who delivers cookies!)

Anyhow, these cookies are no exception. I don’t think you’ll ever meet a cookie with more flavor. Jam packed with all the sweet speculoos spices from the Biscoff and topped off with flakes of sea salt, these gems are a holiday party in your mouth. I like to underbake them slightly so they are soft-batch style, but my hubby prefers them a little crunchy on the outside and tender on the inside.

You decide. Either way, make these.

Holiday Cookie Countdown: Biscoff Crackles with Sea Salt

Holiday Cookie Countdown: Biscoff Crackles with Sea Salt


1 large egg

1 cup creamy Biscoff Spread (Trader Joe's calls it Cookie Butter)

3/4 cup light brown sugar, packed

1 1/2 tablespoons vanilla extract (yes tablespoons, not teaspoons)

1 cup plus all-purpose flour

2 teaspoons cornstarch

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

flaky sea salt, such as Maldon, for garnish


Cream together the egg, Biscoff, brown sugar and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary.

Add flour, cornstarch, cinnamon and baking soda. Mix on low speed until just incorporated, about 1 minute; don't overmix.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 3 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8-10 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Makes 13 large cookies.

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