Decorated Biscoff Cut-Out Cookies for St. Patrick’s Day
Do you know about Biscoff? It’s cookie butter. So, the cookies have a creamy kind of texture, like a peanut butter cookie, but the flavor is more caramelly, cinnamony, brown sugary. They are insane!
**This post originally appeared on my other blog, YinMomYangMom.com.**
I made you cookies!
Rainbows, gold coins, and shamrocks.
My kids are finally eating my cookies!
Yay!
I guess it was just a matter of time until they came around…
I mean, what’s not to like???
I made these cookies with Bake at 350’s recipe. They are Biscoff cut-outs! Do you know about Biscoff? It’s cookie butter. Like, as in, cookies, not peanuts, crushed up into cookie butter, not peanut butter. I mean… what evil genius came up with that idea? Can you even???
So, the cookies have a creamy kind of texture, like a peanut butter cookie, but the flavor is more caramelly, cinnamony, brown sugary. They are insane! I luuuurrrrrrvvvvve them…!
I’ve made a few minor tweaks to the recipe, as per my scientific findings (see also: How to Bake Cookies that Don’t Spread). You have to try these! Make them ASAP, they will not disappoint!
By the way, the gold coins get their shimmer from Gold Wilton Color Mist. It works like spray paint, only you can eat it!
Thanks for reading all my St. Patrick’s Day ramblings over the last few posts…! I know it’s kind of a minor holiday that not everyone bothers with, but I think there’s a lot of food fun to be had around the Irish theme.
Stop back over in the coming weeks for some great Easter and Passover ideas!
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- 1/2 cup unsalted butter (1 stick), cold, cubed
- 1/2 cup Biscoff Spread, a.k.a. speculoos or cookie butter
- 3/4 cup light brown sugar
- 1 egg (large)
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
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Cream the first three ingredients together.
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Add the egg and mix until well-combined.
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Mix in the last three ingredients until incorporated.
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Roll between two sheets of parchment, cut out shapes, and bake on parchment-lined baking sheets for approximately 10 minutes at 375 degrees.
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Decorate with royal icing.
I made these cookies as you recommended and substituted peanut butter. I’ve never tried cookie butter, is it stiffer than peanut butter? The dough was a wee bit soft, next time I may add a couple tablespoons more flour and see how that goes. These baked up nice, had great peanut butter flavor and were very easy to decorate with royal icing. I can’t wait to make these again, they were absolutely delicious with the peanut butter! I have not tried one of your recipes that I didn’t like!
Aw, that is so nice to hear Kathy! I’m so glad you were pleased with the cookies. As for your cookie butter question- I guess it depends on the kind of peanut butter you’re using. I’ve noticed that natural peanut butter tends to be a lot looser than say, Jif brand. Cookie butter spread tends to be more like Jif. But your instincts are good- if your dough is too soft, a couple tablespoons of flour would probably do the trick. Thanks again for the positive feedback!
What icing do you use for these cookies? Other than the gold spray.
Hi there! I use royal icing; you can find the recipe by typing “royal icing,” in the search window at the top of the site.