Biscoff Cut-Out Cookies

Biscoff Cut-Out Cookies - made dough May 8, 2020 from Bake at 350

The team lead for my Angel Baker team from Soldiers Angels shared this recipe on our group Facebook page so of course I had to try it because cookie butter...

The funny thing about cookie butter is it doesn't actually have that strong of a flavor. At least not in cookie dough. It's easy for the cookie butter to be overwhelmed by other flavors so I tend to only combine it with just vanilla or leave plain.

I went the plain route with this and used cookie butter as the filling to sandwich the cookies together. This makes a good sandwich cookie. Unfortunately I don't think it would survive being mailed overseas in hot weather so I'm not going to be able to use it in my Angel Baker care packages to deployed military service members. Er, more for me?

2 teaspoons baking powder
1/4 teaspoon salt
3 cups all-purpose flour
1 stick butter, cut into chunks
1/2 cup Biscoff spread
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup heavy cream

1. In a medium bowl, whisk together baking powder, salt and flour; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, biscoff spread, granulated sugar and brown sugar until combined.
3. Add egg; beat until just combined. Add heavy cream and beat until just combined.
4. Add flour in three additions and beat on low speed after each addition until just combined; do not overbeat.
5. Divide dough into two portions and pat into thick discs. Wrap in plastic wrap and chill for at least 30 minutes.
6. When chilled, roll out to 1/4" thickness. Cut into desired shapes and place in freezer while oven preheats.
7. Preheat oven to 350 degrees. Line baking sheets with parchment paper and evenly space cookies. Bake 8-12 minutes, until edges are set and middles no longer look shiny or raw. Remove from oven and let set on baking sheets for several minutes. Remove to wire cooling racks and let cool completely.