Créé avec l’IA
Classic Soft-Baked Biscoff Cookies
30 min 593 kcal par portion Facile
Ingrédients
4 Portions
- All-purpose flour180 g
- Biscoff spread180 g
- Unsalted butter60 g
- Granulated sugar40 g
- Large egg1 large egg
- Baking soda3 g
- Salt1 g
Instructions
- 1
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- 2
Place the softened unsalted butter, Biscoff spread, and granulated sugar in a large mixing bowl. Beat until smooth, creamy, and well combined.
- 3
Add the egg and beat until fully incorporated.
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the Biscoff mixture. Stir just until a soft, uniform dough forms; do not overmix.
- 6
Cover and refrigerate the dough for 20–30 minutes so it is easier to shape and spreads less during baking.
- 7
Divide the dough into approximately 12 equal portions. Roll each portion into a ball and arrange them on the prepared baking sheet, leaving about 5 cm (2 inches) between each cookie.
- 8
Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. Avoid overbaking to preserve the soft texture.
