If ever there was a cookie that was made for tea time, it would be this one.
We don’t really have tea time in our house. Actually, we barely have time to eat or, you know…shower in our house much less sit down and have tea, but if we did we would totally have these cookies.
(I just asked my husband if he wanted to sit down and have tea with me and he acknowledged the lunacy of that question by not even responding. Maybe in 15 years when all the kids are gone?)
Anyhoo, we may not have tea but we have the best cookies in our house. And if you love those little spiced cookies served on Delta airlines, or more recently available in every major grocery store, than you can bet your Biscoff that these will make you happy.
They’re like a perfect Biscoff flavor presented in round sugar cookie form. If you bake them a little less, they stay soft (this is how my daughter likes them). If you bake a bit more, they go crunchy (that’s how I like them — perfect for dipping in coffee. Or the aforementioned, ne’er drank tea.)
These are tough to mess up, friends. Give ’em a try!
Looking for more Holiday Countdown cookies? Here you go!
Homemade Biscoff Sugar Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 cups all- purpose flour
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
Line cookie sheets with silpat or parchment.
Use a mixer to combine butter, sugar & brown sugar. Add vanilla.
In a separate bowl, combine flour, spices, salt & baking soda. Gradually add to mixer and beat until well combined. Refrigerate dough for about 30 minutes.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thickness. Use cookie cutters to cut your cookies into your desired shapes. Use a thin spatula to transfer to baking sheet placing 2 inches apart. Cookies will spread slightly. Bake in preheated oven for 13-16 minutes, depending on whether you want softer or crunchier cookies.
Remove from oven and transfer to wire rack to cool.
Makes 2-3 dozen, depending on cookie cutter size.
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